Hey! I manage a craft bar in an upscale italian restaurant with a pretty decent digestif program, and I want to beef up my amari selection a bit. Currently on I have:

- Select
- Lucano
- Montenegro
- Dola Dira
- Foro
- Trieste
- Nonino
- Fernet Branca
- Meletti
- Braulio
- Cynar
- Averna
- Alba
- Etna
- Ramazotti
- Pasubio
- Cardamaro
- Campari
- Aperol
- See The Elephant

I’m looking to add some that don’t really hit any red aperitif or cola notes, because i’ve mostly got that covered. I also don’t need anything else that is heavy on gentian because i’ve got that covered as well. Any suggestions for weird, off-the-wall amari are appreciated!!

I’m curious where people go in London for bars with amazing Amaro selection.

I’ve been to Amaro Bar by Kensington palace but their menu was more mixology than amaro for some reason (still good though just not what I was expecting!)

Most places I’ve been have decent selection but I haven’t come across anything quite like Amor y Amargo in London which has somewhat surprised me. Maybe I haven’t been looking hard enough but I’m welcome to suggestions for the next time I’m around.

Bought a bottle and don’t like it! About 30ml gone. Anyone local interested in a trade?

OK, after u/Basszillatron posted about trying Amaro Nardini the other day, Nardini was definitely on my mind. Then on Sunday Mrs. IsntWitty and I returned home after a long day to catch the last of the sun on the deck, with very little motivation to make a complicated cocktail. Mezzo e Mezzo on the rocks with an orange slice was perfect. As the missus said "that's my kind of RTD".

Cheers everyone!

Love it since 2018 when I'd drink Montenegro with my boss after a shift.

Still love it after visiting Firenze and trying as much as I could.

Now I still love it and I drink maybe a bottle every 10 days.

Am I doing okay or should I drink a bit less?

Never heard of it. Quite delicious.

hey everyone! we are going through my nonnos bedroom and found his old collection of miniature liquors! as an italian man he collected a lot of italian items but in this job lot there are many different ones (including some from West Germany)
they all date from 1960-1980s we think

however we would LOVE more information on them / potential valuations

with love,
a curious grandchild

Just a couple of new pick ups.

I’d had an earlier iteration of JBD’s “Bay Aperitivo”. It’s a solid Campari substitute. Perhaps a little sweeter but overall solid red bitter. Nice bottle as well. Their distillery in Huskisson NSW is small but worth a visit.

The next bottle looked so nice I bought it twice! I had high hopes for Red Mills “Amaro Tropicale” which is meant to have dried pineapple, orange peel, bitter herbs and botanicals on a rum base. I’ll have to give it a few more tastes but neat and in a spritz I didn’t get that many botanicals. It sits at 27% abv but tastes a little punchier and I think would work better in cocktails than as a digestif. That said the label is pimp and it will look good on the bar!

Hey folks. I was wondering if anyone knows of any Canadian (preferably Southern Ontario) distributors of Scarlet Iseya.

Let me know!

hi I have an old amaro taconne bottle never opened.. I want to know if I can still drink it? thanks

Hey ! Researching other cacao/ chocolate bitters recipes (cocktail bitters) I came out with a recipe. Well, it ended out too bitter, some spiced and little chocolate flavor.

Recipe:

GROUP 1 – Bitter Base

7.0 g Gentian Root (Gentiana lutea)

2.6 g Turkey Rhubarb Root (Rheum palmatum)

1.5 g Angelica Root (Angelica archangelica)

0.36 g Wormwood (Artemisia absinthium)

0.60 g Yarrow (Achillea millefolium)

GROUP 2 – Chocolate

50 g Cocoa Nibs

1.5 g Coffee Beans

0.3 g Medium Toasted American Oak

GROUP 3 – Spices

1.0 g Saigon Cassia

1.0 g Cloves

0.50 g Peppercorn Blend (black, white & pink)

0.30 g Green Cardamom

0.15 g Nutmeg

0.25 g Grains of Paradise

GROUP 4 – Citrus

3.5 g Bitter Orange Peel

0.8 g Lemon Peel

I added some extra cacao extract but still, too bitter and so little chocolate. I'll do a 2nd one having cacao as the main ingredient, less butter and perhaps less spices. Any idea is very welcome!!

PD. My cacao nibs are not much "chocolate" is this normal? Am I missing some other flavor that compliment or boost chocolate flavor?

Thanks!!

Hello! Rob from Asterley Bros here. Anyone in here based in the US and would be willing to chat to me about Amaro consumption in the US please? Looking for some market related insights if possible?
Thanks in advance!

hit me with your favorite 50/50s, the weirder the better for the bartender cred

Has anyone tried the Australian state of Victoria covid era 'recreation' of Green Chartreuse?

Haven't seen many reviews online about it, but a handful of interviews like the one linked below.
Unfortunately even as a 500ml bottle, the price to ml is essentially the same as Chartreuse. Regardless its always interesting to see local market alternatives to different liqueurs and amaro
https://www.melbournefoodandwine.com.au/drink/the-pitch-beechworth-bitters-in-the-weeds/

I’ll be traveling to Calabria this summer and wanted to see if there are any particular amaros I should be on the lookout for while I’m there. Any advice is appreciated!

Found at bar Panacea in Auckland NZ. Apparently Cynar 70 is impossible to get here so they're making their own. They use a rotary evaporator to separate the alcohol out of Cynar 33 and then recombine the parts in a different ratio to make a 100 proof version. They do the same with Montenegro and use both the Cynar syrup and Monte syrup in zero-proof mocktails.

I had the Artichoke Me Daddy (delicious) and then tried both the 100 and the syrup alone. Both were about what you'd expect. The 100 was just a super hot 33 without the unique flavor profile of 70. 70 is a better sipper IMO but the 100 made a great cocktail base.

Today is my first day in NZ and this is my first cocktail bar, but... highly recommend Panacea.

1.5 oz - San Simon

.5 oz - high proof rye

1 oz - Cocchi Storico

.25 oz - lemon juice

3 dashes - orange bitter

Il liquore era stato filtrato e mi sembrava perfettamente pulito. Dopo alcuni mesi di riposo queste sono le condizioni. Le particelle non erano tutte sul fondo ma anche sospese nel liquido. Dopo aver scosso la bottiglia si sono frammentate. Qualcuno sa aiutarmi a capire di cosa si tratta?

(La macerazione conteneva erbe, genziana e liquirizia)

The LCBO seems to have received a pretty big shipment of green Chartreuse in Ontario and is available at quite a few stores for the first time in years. At the one I went to I had to ask for it as they had it with the special orders behind the counter. It was a limit of two 375 ml bottles per customer.

I added galium triflorum (fragrant bedstraw) to my nocino with 100 proof vodka. How long should I allow it to extract without it overpowering? Thanks!

Bringing some amaro back from New York to Canada.

I like bitter! Most often replenished amaro are Campari and cynar. Recent faves are scarlet bitter and Braulio.

Thinking about picking up the following. Any thoughts or other suggestions?

Scarlet bitter
Sibilla
Nixta
Forthave Marseille