If you’ve ever finished a rich Italian meal and been offered a mysterious dark liqueur, chances are you’ve met amaro. The word simply means “bitter” in Italian, but amari (the plural) are anything but simple. These complex herbal liqueurs—made by infusing alcohol with roots, bark, citrus peels, spices, and botanicals—have been crafted for centuries across Italy as aids to digestion and as expressions of regional identity.
Each amaro tells a story: from the Alpine freshness of Braulio to the caramel depth of Averna or the floral citrus lift of Montenegro. Some are light and citrusy, perfect over ice with a twist of orange; others are dark and brooding, meant to be sipped neat after dinner.
Join us for an evening exploring the world of amaro—Italy’s complex and captivating bitter liqueurs. Taste through a curated lineup of styles while learning about their regional origins, unique botanicals, and how to enjoy them in cocktails or on their own.