Amaros Flashcards
Cardamaro Vino Amaro
Enjoy as an aperitif or digestif
Pair with salty cheeses, nuts and charcuterie
Primarily flavored with cardoon and blessed thistle
Substitute for whiskey in low-ABV cocktails; great with cider
Use as an amber vermouth with whiskey or apple brandy
Product of an 8th-generation winemaker in Canelli d’Asti, Italy
Cappelletti Alta Verde Amaro
Rare among amari for its pale green color
Complex bitterness from assenzio, a variety of wormwood
Blend of alpine herbs, citrus and spice evoke a summer forest
Serve on ice neat, or with tonic/soda, and a big squeeze of lemon
Mix in cocktails with agave spirits
Venerable producer of aperitivi and amari in Alto Adige
Cappelletti Amaro Sfumato Rabarbaro
This special rhubarb-based bitter amaro from the wonderful Cappelletti family exhibits a deft balance of bright and earthy, smoky flavors as the name suggests. The Cappellettis have been producing their Sfumato for nearly a century with the unique Chinese rhubarb, grown in Trentino as a base for flavors that include candied orange peels, celery salt, flint, pickled herbs, green strawberries, and raspberry preserves. The entry is rich and fruity. Cleans up nicely on the mid-palate on its way to a dry, bitter, long finish.
Cappelletti Pasubio Vino Amaro
Pasubio was one of the first amaro recipes built on a base of aged wine created by Guiseppe Cappelletti in the early 20th century. Notes of the old alpine style here include blueberries, strawberry confit, pine sap and mountain herbs.
Leopold Bros. “Fernet Leopold” Highland Amaro
40% ABV / 80 Proof
* The Fernet Leopold Highland Amaro embraces the herbal notes of traditional fernets, while offering a pronounced mint note. By steeping a flight of bitter roots in our neutral grain spirit followed by rose petals, elderflower, chamomile, and honeysuckle, depth and a complex finish is developed. Afterwards these ingredients will rest for weeks before they are drained and racked into Chardonnay barrels aging. Every barrel is then bottled by hand to preserve the integrity of the flavor and aroma.
Elisir Novasalus Vino Amaro
Intensely aromatic, this amaro from Capelletti infuses herbs, macerated flowers, and roots into wine and adds a touch of sweetness from tree sap. The bitterness and complex flavors linger long after your first sip. Drink after a meal.
Vallet Amargo Angostura Vallet
Vallet Amargo Angostura is a 90 Proof bitter liqueur made from Angostura bark and a maceration of cherry fruits, cloves and other roots and spices. Herbal notes of bittersweet dark chocolate and citrus rind balance an earthly richness to create this delightful elixir.
Heirloom Pineapple Amaro Liqueur
Heirloom Pineapple Amaro is a full bodied amaro composed with tropical ingredients like Queen Victoria pineapple, native to the Caribbean and Jamaican Quassia Bark. At once rich and fruity yet sophisticated and bitter, Pineapple Amaro is an ideal cocktail ingredient as well as neat pour digestivo.
Antica Torino Amaro Della Sacra
The ingredients are all natural: leaves, flowers, seeds, roots, resins, spices and barks. Some typical of the territory of Piedmont such as gentianella and hops flowers, others more ‘exotic,’ discovered over the centutires during the exploration of new lands, including the vanilla of Madagascar, the green cardamom of the Indies, the myrrh of the Middle East, as well as the chinchona bark of South America. Amaro della Sacra is created by macerating the ingredients in grain alcohol and ageing until all the elements are well incorporated.
Lazzaroni Peach Amaretto
Amaretto & Peach, a fresh extension of our Amaretto Lazzaroni 1851.
Peach blended with the infusion of Amaretti Chiostro di Saronno biscuits distinguishes this fine liqueur with a uniquely fresh, fruity and summer flavour.
Tempus Fugit Gran Classico Bitter
This is a bitter apéritif liqueur created following the “Italian Bitter of Turin” recipe dating from the 1860s. It was originally produced in Turin, Italy under the name Torino Gran Classico. The recipe was purchased in 1925 by the small Swiss distillery E. Luginbühl, and a version has been produced for mostly local consumption ever since. Gran Classico was developed by reverting back to the original recipe; it is made from a maceration of 25 aromatic herbs and roots including wormwood, gentian, bitter orange peel, rhubarb, and hyssop. The maceration also creates a naturally attractive, golden-amber color, and no additional coloring is added. Gran Classico Bitter stands alone on ice or with seltzer water, but has amazing range as a modifier for many recipes and spirits. It has offered the cocktailian culture a more complex, non-red alternative bitter ingredient for the world-famous Negroni. 28% ABV
Amaro Don Fernet
After 100 years, we are proud to resurrect “Amaro Don Fernet” and give it an honorable spot in our collection of amari. Barrel-aged for 12 months in 250-liter French oak barrels, provided by the Marisa Cuomo Winery of the Amalfi Coast. Our fernet is based on an infusion of 25 selected roots and herbs highlighting fresh mint, dark chocolate, ginger and saffron. No glycerin or menthol is used
Amaro Luna
The moon shines as brilliantly as it did 125 years ago. Luna is a dark red-colored liqueur, with a multi-faceted bitter sweetness. Taste highlights begin with grapefruit, prickly pear, gentian lutea and chicory, and the party is joined by notes of rhubarb and vanilla. The medium-to-high bitterness level is ideal for mixing new Negroni-inspired cocktails, Boulevardiers and more.
Amaro Lucano
Herbal liqueur produced by macerating dried herbs, roots, flowers, bark and citrus peels in alcohol and then blending it with a mixture of sugar, alcohol and caramel. An ideal after dinner drink that can also be served mixed in cocktails
Best enjoyed, neat, with ice or with the addition of orange peel. Excellent for cocktails.
Anniversario Lucano
Lucano Anniversario Amaro is a prestigious version of the Classic Amaro Lucano which celebrates the 120th anniversary of the founding of the company. Developed from an old recipe of Cavalier Pasquale Vena, Anniversario Amaro is the result of a careful blend of more than 30 herbs. The higher alcohol content enhances the bitter aromatic notes of absinthe, holy thistle and gentian.
Amaro Averna
Averna has a mouth-coating and bittersweet taste, carrying hints of orange and licorice, balanced with notes of myrtle, juniper berries, rosemary, and sage.
Amaro Nonino
Have you been wanting to get into amaro but are a little overwhelmed and don’t know where to start? Amaro Nonino is a perfect step one. Made from a base of grappa and infused with alpine herbs and botanicals, it’s a less aggressively sweet, syrupy, and bitter style of amaro. With herbal and orange notes, it’s smooth and sweet upfront and finishes mildly and pleasantly bitter. Excellent as either an aperitif or a digestif, serve it on the rocks, add it to some seltzer with a splash of grapefruit juice, or with sweet vermouth and an orange peel.
Amaretto Disaronno
Lush flavors of roasted almonds, mandarin orange yet not too sweet.
Fernet Branca
The world’s leading Amaro brand, this gold-medal, award-winning spirit contains 27 herbs and spices from 4 continents and still uses the same 175-year-old secret recipe first created by the Branca family in 1845. With almost no sugar, its complex, bitter yet balanced flavor profile reveals notes of mint, ginger, rhubarb, and chamomile. A bartender’s favorite, Fernet-Branca is the perfect herbal modifier for a variety of classic cocktails such as the Manhattan, Negroni, and Collins.
