Amaro

An Italian herbal liqueur — bittersweet, aromatic, and traditionally drunk after a meal as a digestif. It's made by infusing herbs, roots, bark and citrus peel into a spirit base, then sweetening.

Bittersweet: caramel and cola sweetness up front, then bitter herbs, orange peel and root on the finish. Styles range from gentle and approachable (Averna, Montenegro) to bracingly bitter (Fernet).

Neat at room temperature or over a single ice cube after dinner. It also works beautifully in cocktails — a Black Manhattan swaps sweet vermouth for amaro.

Amaro is spirit-based and infused with bitter botanicals. Vermouth is wine-based and much lower in alcohol. Amaro is both sweeter and more bitter; vermouth is lighter and more herbal.