I am a regular reader of Wolfgang Weber and his blog Spume (it should be on your list of regular reading) — this week he published a great article on Italian Amari that he wrote for the San Francisco Chronicle. Read it here.

Cynar, Averna, Fernet Branca are all examples of Italian Amari. Not very popular in the United States, but seems like they are starting to get more recognition in this country. Many commercial bottlers trace their recipe or production to the 19th century. Recipes often originated in monasteries or pharmacies. Praised by many for their medicinal and digestive properties, they are an acquired taste.

You might be mistaken if you think you haven’t had Amaro. Jagermeister is a German Amaro. OK, that doesn’t always evoke great memories (Vee have vays of making you bittre), but give Amari a chance and keep reading…

Amari are typically served up neat, with a citrus wedge, on ice, or with tonic water. Others keep a bottle in the freezer. I do like a generous dram of ice cold bitter with a light splash of my limoncello (I have yet to find anything store bought that compares to homemade) and tonic.

As it has gotten more popular, mixologists have been concocting quite interesting cocktails with Amaro. One of my favorites is a Sardinian. The recipe is quite simple. Fill highball with ice. Add 1/2 shot of Amaro, then the juice of 1/2 a lemon, and small amount of simple syrup. Fill glass with prosecco and stir. Serve with lemon garnish.

My bar has had a bottle of Cynar and Averna over the last couple of years (kudos to my mom for introducing me to Cynar). Sometimes espresso is appropriate after a nice dinner. Other times a glass of Amaro is the perfect end to the evening.