If you frequent cocktail bars these days, you've likely seen more and more mixed drinks featuring amari, bittersweet, herbacious Italian digestifs that are finally having their moment in America. With cocktail recipes, amaro-spiked desserts, and even a guide to making your own amari, this book is a comprehensive guide to the liqueur. But more than just a guide, Amaro a book you actually want to read. It's written by Brad Thomas Parsons, the author of the James Beard and IACP award-winning book on bitters, and its best feature are the recipe headnotes. Ranging from personal anecdotes about cocktails to multiple paragraphs about a classic's history, you get fun, interesting context with every recipe.