Bitterness: It’s a bit of a love-hate thing, but I’m definitely in the love camp. I also believe that when it comes to the context of cocktail hour, the haters could be converted if they gave Amaro a try.
My latest trip to Stock TC in Toronto has me convinced of that. With an espresso on the side, it’s my kind of dessert: so much flavour, texture and aroma.
Amaro, which actually translates to “bitter” in Italian, is a most delicious, sometimes syrupy elixir. It’s bitter, it’s sweet, and it has a senses-awakening bouquet of herbs, flowers and fruit. As a devoted fragrance fan, no wonder I love it.
Originally developed as a tonic, this style of aromatic and bitter digestif can be found across Europe – in countries including Germany, Hungary and France. In those other locales, it’s dubbed a liqueur. But here, we’re giving a nod to Italy, because of my recent and inspiring, après-dinner treat at Stock.
Countless producers have been making Amaro in Italy since the 19th century. You can drink Amaro neat, with a chunk of ice, or with a splash of tonic water. At Stock, I sipped on a rich and citrusy, herbal Jefferson Amaro, a fantastic reco from my excellent waiter.
There are many other Amari (FYI: (that’s the plural form of “Amaro”) to try too, perhaps more commonly available than Jefferson, Amaros such as Nonin – its bottle I love almost as much as what’s inside it. With Nonino, you’ll taste warm honey, charred orange, spice and caramel.
If you, like me are big on bitters, check out this Liquor.com article with its roundup of Italian Amari to try. Likewise this Spruce Eats piece can be part of your intro. For a deep dive into Amari, check out this scroll-worthy read at A Bar Above.
More on the myriad ways Amari can be used in cocktails to come. Stay tuned for an update here! In the meantime, if you’ve got a favourite, please share!
