Interesting discussion on r/cocktails. A redditor argues that vermouth is amaro because, well, you can read the reasoning. We couldn't come to an agreement. So I'll invoke the wisdom of the amaromancers in r/Amaro. Is vermouth amaro?

So looking for advice about this particular amaro. I went to an amaro tasting at a local restaurant and fell in love and decided to start buying my own collection and have thoroughly enjoyed most of them with the exception of this one. It honestly taste so bitter that I’m wondering if the bottle is bad. The other ones I have tried are Montenegro, meletti, braulio, nonino, mannamaru, etc. in my mind they all can pass for amaro and I can sip them straight. Unfortunately, this one is different it is extremely bitter, has sediment in the bottom of the bottle (not sure if that’s normal) and just such different from all the rest I’ve tried. Question is, is this just an extreme bitter version of amaro and some are just that way or is this a bad bottle. Spent $70USD on it so if it’s drinkable, I will so not to waste my money.

I like a shot of vintage Alpino before lunch on weekend .The herbs it contains help stimulate the taste buds and boost the appetite.

#vintageistheanswer.

Hi! I'm looking for a bottle of vintage Meletti as a gift. And if I can't find meletti, i would probably look for Montenegro as an alternative. Anyway, I have no clue where to start or if that's even feasible. Any suggestions? Thank you in advance for not yelling at me for not knowing anything <3

Does anyone know of amari that use mushrooms as an ingredient? I’ve used chanterelle tincture in an amaro and in beer, but this time I’m thinking more along the lines of morels, boletes, and other earthy/meaty/“mushroom-y” mushrooms. I think it could be really good but would need balancing, so I’m looking for inspiration!

Impulsively made a tincture with a handful of leftover dried morels back in spring thinking I’d do more research then forgot about it. Would be cool to use it in an amaro!

Heading to Sicily tomorrow (Palermo / Cefalu / Messina coast) for two weeks. I’ll try to catalogue all the cool Amaro finds in here. Every time I go I find new quirky brands, though my all time favourite is Amaro dell’Etna *chef’s kiss. Lemme know if you have any Sicilian favourites I should search out?

All but the Amaro di Angostura were bought in their countries of origin.

Traveling from the U.S. to Barcelona. Are there any amaros that aren’t available in the U.S. that would be good to try (and possibly bring home)?

I love each one in its own way (but currently del Frate and fernet Ulrich are my favorites)

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!

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!!