Amaro: Difference between revisions
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|description=Amaro (meaning "bitter" in Italian, plural Amari) is a variety of Italian herbal liqueur, commonly drunk as an after-dinner digestif | |||
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[[Image:Amari.jpg|300px|thumb|right|Various amari]] | [[Image:Amari.jpg|300px|thumb|right|Various amari]] | ||
'''Amaro''' (meaning "bitter" in [[Italian]], plural '''Amari''') is a variety of [[Italian]] herbal liqueur, commonly drunk as an after-dinner [[digestif]]. It is usually bitter and sweet, sometimes syrupy, usually with an alcohol content between 16% and 35%. Amari are typically produced by macerating [[herbs]], roots, flowers, bark, and/or [[citrus]] peels in alcohol, either neutral spirits or wine, mixing the filtrate with sugar syrup, and allowing the mixture to age in casks or in bottle. | '''Amaro''' (meaning "bitter" in [[Italian]], plural '''Amari''') is a variety of [[Italian]] herbal liqueur, commonly drunk as an after-dinner [[digestif]]. It is usually bitter and sweet, sometimes syrupy, usually with an alcohol content between 16% and 35%. Amari are typically produced by macerating [[herbs]], roots, flowers, bark, and/or [[citrus]] peels in alcohol, either neutral spirits or wine, mixing the filtrate with sugar syrup, and allowing the mixture to age in casks or in bottle. | ||
Amari are typically drunk neat, with a citrus wedge, on ice, or with [[tonic water]]. | Amari are typically drunk neat, with a citrus wedge, on ice, or with [[tonic water]]. | ||
{{CategoryLineIngredients}} | |||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Beverages]] | [[Category:Beverages]] | ||
[[Category:Alcoholic beverages]] | [[Category:Alcoholic beverages]] | ||
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Latest revision as of 13:26, 11 March 2014
Amaro (meaning "bitter" in Italian, plural Amari) is a variety of Italian herbal liqueur, commonly drunk as an after-dinner digestif. It is usually bitter and sweet, sometimes syrupy, usually with an alcohol content between 16% and 35%. Amari are typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol, either neutral spirits or wine, mixing the filtrate with sugar syrup, and allowing the mixture to age in casks or in bottle.
Amari are typically drunk neat, with a citrus wedge, on ice, or with tonic water.
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