Amaro (meaning “bitter” in Italian, plural Amari) is a variety of Italian herbal liqueur, commonly drunk as an after-dinner digestif. It is usually bitter and sweet, sometimes syrupy, usually with an alcohol content between 16% and 35%.
Amari are 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 in bottle. Amari are typically drunk neat, with a citrus wedge, on ice, or with tonic water.
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