An amaro (meaning 'bitter') is a typical Italian after-dinner drink. It is a herbal liqueur made by enriching alcohol with various herbs roots aromas and spices.
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Amaro & Other Italian Herbal Remedies | Master Your Glass
The main commercially produced varieties are Ramazzotti Averna Fernet-Branca and Amaro Montenegro with hundreds more. Many are made by monasteries throughout Italy according to centuries-old traditional recipes that were originally believed to have medicinal properties.
This recipe for a homemade version makes a simple amaro that is not too sweet and not too strong about 30% alcohol. A small glass is very nice at the end of a meal aiding digestion and spreading a pleasant warmth through your insides. It calls for some somewhat obscure roots and spices. These are best found at a health food store or homeopathic pharmacy. Use dry vermouth for this recipe. Dry vermouth tends to be more citrusy and herbal and tastes more floral than sweet vermouth.
A homemade amaro is also an original and much appreciated gift for a hostess or the holidays.
