Apertifs & Amari

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

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

The Goldilocks of Amaros. Not too bitter, not too sweet with notes of crushed spearmint and licorice.

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.

Honeyed, fragrant, properly bitter, local. Well done!

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

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

Ancient recipe. Play something everybody knows.

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.