The Bitter Truth about AMARO
An Introduction to an Uncommon Spirit
Glancing around the backbar of your favorite local cocktail lounge, your eye might be drawn to intricately labeled bottles with unfamiliar names like fernet, lucano, and cynar. These bottles might be kept up high, overlooked for familiar favorites like gin and whiskey. Developed by medieval Italian friars and monks as healthful tonics, amari (Italian for bitters) provide a rewarding journey for those interested in getting familiar with them.
Amari’s popularity has increased in the United States with the rise of craft cocktail culture and significant marketing investments by Italian companies such as Campari. Made by macerating herbs, roots, bark, or citrus peels in alcohol, the flavor profiles of an amaro can range from herbaceous to lightly sweet. A lighter color amaro can accompany your pre-dinner party snacks as an apértif, while the darker versions typically make for a nightcap or digestif. If you’ve ever enjoyed an Aperol spritz (a mixture of champagne, Aperol, soda water, and an orange slice), you may already be familiar with these Italian bitters. These days you can find various types of amaro in signature cocktails around OKC.
The next time you’re at your favorite bar, look for some amari and ask your bartender about them. Chances are they’ll be happy to bring down a bottle and perhaps even let you try a sample. People who drink amari usually have a favorite - have fun finding yours!
Amaro, while traditionally served neat, can make great additions to cocktails. These two contrasting drinks are a nice intro into Italian bitters and make for unique party drinks. The Crimson Spritz features Oklahoma City winery Put A Cork In It and can be enjoyed as a brunch or pre-dinner cocktail. The Berretto includes cold brew from Elemental Coffee and makes an excellent nightcap.
Editor’s Note: It’s recommended that the corresponding cocktails be paired with ample sunshine, a grand view, and music like Lucio Battisti’s “Amarsi Un Po” or Mina’s “Se Telefonando.”
