Amaro (liqueur)

There are local varieties in Germany (where they are called Kräuterlikör), Switzerland, Hungary, Slovakia, Czechia, the Netherlands, and France; however, the term amaro is applied only to Italian products of this type.

Amaro is typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol, either neutral spirits or wine, mixing the filtrate with sugar syrup, and allowing the mixture to age in casks or bottles.

Dozens of varieties are commercially produced, the most commonly available of which are Fernet-Branca, Averna, Ramazzotti, Lucano, and Montenegro.

It may also be consumed on ice, with tonic water or cola-flavoured sodas, as is common in the country of Argentina.

Herbs used for flavouring may include any of the following: gentian, angelica, cardoon, cinchona (china), lemon balm (melissa), lemon verbena (cedrina), juniper, anise, fennel, zedoary, ginger, mint, thyme, sage, bay laurel, citrus peels, liquorice, cinnamon, menthol, cardamom, saffron, rue (ruta), wormwood (assenzio), and elderflowers (sambuco).