Amaro Montenegro carries flavors of bright orange and cedar that make it a natural for mixing into citrusy cocktails like this one with Aperol and fresh orange juice, from Jackson Cannon of Island Creek Oyster Bar in Boston. See the recipe for Adriatique ». Helen Rosner
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Concocted from a witch’s brew of ingredients, amari—viscous, bracing Italian herbal liqueurs—add body and intriguing bitterness to cocktails. Here, 5 drink recipes that make the most of their layered, powerful flavor. Read Camper English’s ode to amari from the 2014 SAVEUR 100 issue »

"Black

Black Betty

Inspired by the classics—the Manhattan, the Sazerac—Max Greco created this drink featuring bittersweet, nutty Braulio amaro at Vasco in Sydney, Australia.

See the recipe for Black Betty »

"Cynar

Cynar Julep

Cynar’s vegetal bitterness, derived primarily from artichokes, pairs nicely with mint and grapefruit soda in this refreshing julep variation.

See the recipe for Cynar Julep »

Amaro Montenegro carries flavors of bright orange and cedar that make it a natural for mixing into citrusy cocktails like this one with Aperol and fresh orange juice, from Jackson Cannon of Island Creek Oyster Bar in Boston. See the recipe for Adriatique »

See the recipe for Adriatique »

"Dell

Dell’Erborista Spritz

Amaro made with a grassy mountain honey adds depth to prosecco in this refined brunch drink.

See the recipe for Dell’Erborista Spritz »

"Cafe

Café Corretto

Patrick Poelvoorde offers an eye-opening coffee cocktail featuring Fernet-Branca—an amaro with a hearty alcohol kick that can stand up to other strong flavors like espresso and dark chocolate—at San Francisco’s Park Tavern.

See the recipe for Café Corretto »

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