The Tasting Note
Amber brown with reddish, copper hints at the rim.
Alpine and balsamic — wood and roots first, then a clear strike of gentian, juniper, mountain herbs and a cool thread of wormwood.
Robust and intense, herbs and essential oils layered over oak, bark and dried root, with a bitterness that stays firm without turning aggressive.
Full-bodied and persistent, closing on gentian, wormwood and a piney, mint-tinged lift.
Barrel-aged in Slavonian oak beneath Bormio, this is mountain amaro at its most complete: pour it cold from the freezer, or let it cut through rye.
Drink now.
— Robert Cross
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Pour It Into
Black Manhattan
Swap sweet vermouth for Averna and the Manhattan turns dark, silky, and faintly medicinal.
Amaro Highball
Three ingredients, one tall glass, the cleanest way to learn what an amaro really tastes like.
Amaro Penicillin
The honey-ginger Scotch classic with an alpine amaro float.
Braulio Alpine Sour
Pine, gentian and lemon from the top of the Valtellina.
Amaro Gimlet
Gin, lime cordial, and a bitter Alpine finish.
Where to Buy
Where to buy Braulio Amaro Alpino
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The Bitter Brief
One short Friday dispatch: a bottle worth buying, a cocktail worth mixing, and a little Italian history.