Ingredients
Roasted dandelion root — tarassaco — anchors a blend of roughly two dozen botanicals, each macerated separately so the maker can compose the final blend note by note.
- ✦Dandelion root (tarassaco)
- ✦Gentian root
- ✦Wormwood
- ✦Bitter orange peel
- ✦Cardamom
- ✦Angelica
- ✦Liquorice
History of the Brand
Amaro delle Sirene was launched in the Veneto in 2013 by a small independent producer working outside the big heritage houses.
The name and label lean on the mythology of sirens — the idea of a bitter drink that lures you back — and the bottles are produced in limited runs.
Rather than macerating everything together, the maker infuses each botanical separately, a slow method borrowed more from perfumery than from industrial liqueur production.
It became a signature bottle of Italy's new artisanal amaro wave, alongside the other post-2010 micro-producers.
Tasting Characteristics
Roasted root, dried orange, faint florals and cardamom.
Dandelion and gentian bitterness, cocoa, orange oil, warm spice.
Long, dry, gently floral.
Flavor meter
How to serve it
- 01Neat in a small glass, no ice, to read the layers.
- 02Over one large cube with an orange twist.
- 03In a Black Manhattan for a dry, rooty version.
- 04Split with mezcal in a stirred drink.
- 05As the amaro in a Paper Plane.
Where to Get It
Small production; sold through specialty retailers and better cocktail bars.
Specialty bottle shops
Usually in the craft amaro section, $40–$55.
Online spirits retailers
Search 'Amaro delle Sirene Tarassaco'.
Cocktail bars
Often poured by the glass where new-wave amari are stocked.
Where to buy Amaro delle Sirene Tarassaco
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Amaro delle Sirene Tarassaco FAQ
What is Amaro delle Sirene Tarassaco?
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A small-batch Venetian amaro built around roasted dandelion root, with each botanical infused separately before blending, bottled at around 32% ABV.
What does tarassaco mean?
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It is the Italian word for dandelion, the root that anchors this amaro's bitterness.
Is it very bitter?
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Yes — it is firmly on the bitter, root-driven side, with restrained sugar.
How should I drink it?
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Neat first to appreciate the blend, then in stirred cocktails where you want dry bitterness.