Apertifs & Amari

Classic French gentian liqueur. Complex, herbal, floral, bitter finish.

Chestnut-barrel-aged, 25 ingredients, Friuli, excellent.

Excellent, local aperitivo. Make a spritz! Forget Campari.

Piedmontese cortese-based amaro. Bitter and sagey, on the dry side.

All-natural, red-wine-based aperitivo. Have over ice, with a spritz or in a cocktail.

A classic from Bologna.

Can't do without.

Local amaro! Spices, rhubarb, and a pleasant aroma like mint tea.

As close to Campari as you get. A little less bitter, 25% abv, better value.

Corsican aperitif. Forget Lillet, this is the real deal.

The classic French aperitif the whole family loves! Chilled, rocks or spritz.

Local bitter; rose, hibiscus, orange. Ditch Campari, it don't need you.

The bitterest bitter thing you've ever bittered into!

Made with chinese rhubarb which smells like a fire pit. Smoky amaro!

Published, brandy-based recipe! Big bottle! Natural coloring from carrot and beet extract, very tasty.

Classic tonic aperitif and one-time malaria remedy. Fresh/fruity, spicy/strong. Drizzle over ice, twist.

Wine-based bitter liqueur from Alto Adige. Dry, soft, and carmine red. Dangerously refreshing.