Bittering Root
Gentian
The bitter backbone of alpine amaro — earthy, floral and relentlessly dry.
105 amari · 1 cocktails
Rhubarb Root
Smoky, tannic and cola-dark — the root behind the rabarbaro family.
66 amari · 1 cocktails
Cinchona
Quinine bark — the malaria cure that became a whole category of Italian amaro.
45 amari · 0 cocktails
Herb & Flower
Wormwood
The sharp, medicinal herb behind fernet, vermouth and alpine génépy.
60 amari · 1 cocktails
Artichoke
The savoury, vegetal bitter that makes Cynar taste like nothing else.
4 amari · 14 cocktails
Mint
Cooling relief against fernet's bitterness — the classic Italian counterweight.
43 amari · 10 cocktails
Chamomile
Soft apple-and-honey florals that round off amaro's hard edges.
22 amari · 0 cocktails
Juniper
The pine-resin berry that links gin, alpine amaro and the mountains they come from.
25 amari · 2 cocktails
Citrus
Bitter Orange
Dried peel that gives nearly every amaro its perfume and its grip.
95 amari · 34 cocktails
Lemon
The acid that makes bitter drinkable — and the peel that makes it smell alive.
9 amari · 33 cocktails
Grapefruit
Bitter citrus that meets amaro halfway instead of fighting it.
5 amari · 3 cocktails
Spice
Ginger
Heat and fizz — the fastest way to turn any amaro into a highball.
6 amari · 3 cocktails
Saffron
The costly thread that gives fernet its colour and its hay-like perfume.
18 amari · 0 cocktails
Cardamom
Eucalyptus-bright warm spice that lifts heavy amaro out of its own weight.
35 amari · 0 cocktails
Licorice & Star Anise
The sweet, resinous anise thread running through southern Italian amaro.
38 amari · 1 cocktails