Amaro covers a wide spectrum from light aperitivo bitters to sweeter, fuller-bodied amari and intense Fernets. Amaro is produced by infusing an alcoholic base with proprietary blends of herbs, roots, spices, fruits, and flowers. Amaro formulations include a bittering agent such as gentian, wormwood, or cinchona plus a sweetener like refined sugar, honey, beet sugar, or agave. No legal definition governs amaro, so styles and flavors vary widely. Substituting amaro for gin in cocktails requires attention to the amaro's color, sweetness, bitterness, and the specific cocktail recipe.
You have everything from aperitivo bitters (bittersweet red or white aperitifs such as Luxardo Bitter Bianco, Aperol, and Campari); to sweeter, softer, fuller-bodied Amari (like Montenegro and Amaro Nonino); to Fernets ( Fernet-Branca, Contratto Fernet). ... I am personally of the opinion that 'amaro' includes aperitifs and digestifs, meaning any liquid based in whetting the appetite or aiding in digestion; is a bittersweet herbal liqueur made by infusing an alcoholic base; and includes proprietary and theoretically medicinal herbs, fruits, roots, spices and/or flowers.
Unlike some alcoholic beverages, such as bourbon, an amaro doesn't have to meet legally specified criteria to earn its label. As Horn observes, the lack of any governing body for the drink is why the definition can get a little hazy. But an amaro should definitely contain what's known as a bittering agent - like gentian, wormwood, or cinchona - and a sweetener such as refined sugar, honey, beet sugar, or agave.
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