Are you familiar with the Italian liqueur amaro, called amari when referencing plural bottles? You may have tried an amaro in a black Manhattan. Instead of the usual red vermouth, this Manhattan features the bitter, dark, and sweet flavors of amaro, making it both tasty and memorable.
Hundreds of amari are produced in Italy, with some made in the U.S. as well. According to Saveur magazine, their ingredients are described as having “a neutral spirit base, such as beet molasses, while others have a grappa base. Many use gentian flowers or roots as the bittering agent, but some use bark, like wormwood. And when it comes to the flavoring, that’s where producers really go nuts, incorporating as many as 60 different herbs, fruits, spices, and other ingredients into their recipes.”
Curious about amari? We turned to Angeline Kuhlman, general manager of Amari Italian Kitchen & Wine Shop in UnCommons, to answer some of the most common questions:
Should a bottle of amaro be kept in the freezer or refrigerator once opened?
Either would do as once the bottle is open it becomes perishable. Also, it tastes great cold, and some manufacturers will suggest that their bottle be kept in the freezer.
Can the bitters in an amaro be used as a remedy?
As it was originally designed to heal stomach issues, it can’t hurt to have a bottle ready to enjoy at the end of a meal for better digestion. Try on the rocks with an orange slice or just a small glass served neat.
Amaro bars are popular in Italy, will it become that way here?
At Amari we have a plethora of amari, the largest collection in Las Vegas, and possibly the West Coast. We have a book guests can look through, with both histories and flavor profiles for 90 different amari. We offer amaro flights that include choices that are sweet, bitter, and herbaceous, and we recommend what to try based on flavor preferences.
Our bartenders—and our entire team—love sharing their knowledge with guests, helping them make informed tasting choices. We also feature amaro in our specialty cocktails, including selections during happy hour. With such an extensive bottle collection, we expect amaro to become a favorite among our diners.
Please share one of your popular Italian dishes that you pair with one of your popular amaro liqueurs.
Rigatoni Bolognese with a Tuscan Gold cocktail, which incorporates Smoke Wagon bourbon, Montenegro amaro, fresh lemon juice and a Sangiovese float. Italian food and Italian liquor should go hand in hand, and that’s what you get when you come to Amari.
“Amari is plural for amaro. The inspiration for the restaurant came from Restaurant Bricco in West Hartford, CT from Chef Billy Grant. That’s what really is the true essence of a neighborhood community restaurant and is also where I started drinking Fernet Branca. We incorporate Amari in our cocktails, and we will continue to grow our amari collection.”
- Jason Rocheleau, owner Amari Italian Kitchen & Wine Shop.