Alot, I know the answer is alot. I have not run into an amaro I didn't like yet while traveling, but my personal collection is lacking. A colleague is heading to Milan on business and has offered to bring back a couple of bottles for me. What do I ask for?

Current collection:

Nonino, Montenegro, Averna, Del capo, amaro rosso, Campari, Strega, Centerbe, mirto, and two brands of fernet.

Curious question.

Fan of high proof whiskey. Bought some benchmark full proof. It’s ok, I will designate for ice and cocktails.

Making Amaro with high proof whiskey base?

I’ve enjoyed Amaro made from overproof vodka, rum. Curious on using whiskey or bourbon as spirit.

Bourbon with bitters, sweetness, citrus are a match made in heaven…

Who has a recipe or experience that they are proud of, using whiskey as the base spirit?

I am looking to make fernet from an interestign recipe i found online on an old forum here.

I recognize most of the ingredients and was even able to source larch agaric mushroom, but I have no idea what Venice Treacle is. Can anyone help identify what this is supposed to be or what a substitute for this ingredient is?

Hi all. I've been on a bit of a quest to find some amari that might fall into this description: overall dry and bitter like Campari, but different in its bitter flavor. I'm experimenting with mixing an amaro and a liqueur in some highball cocktails. I like how Campari's bitterness balances a liqueur. I'd describe it as a very bright citrus pith kind of bitter, but I'm interested in other kinds of bitter flavors; wood, chocolate, herbs, pine, etc. Cynar falls somewhere in there, but it's a touch more sweet than I'm looking for. I've also tried Braulio, which was delicious, but again, perhaps too sweet. I have yet to try a Fernet, which may be exactly what I want. Ideally, I'd love if it's somewhat readily available at most "upscale" liquor stores in the US (Total Wine, Bev Max, local specialty liquor stores, etc.). Thanks in advance!

Specifically the 2.0 model? Only reference I could find in this forum was several years old, and referring to the previous model, which was known to have issues. The concept seems appealing but not sure how effective it would be for clarifying homemade amaro...

Sometimes you stumble on a combo of amaros and it just hits right.

I just got a bottle of amaro abano simply because it was one of the few items I could order from wine and spirits in PA. Feel like the consensus is it's kind of just a generic amaro, and yes not the most complex but I'm digging it a lot. If you like stout beer you'll love it. Was about to call it a night after my brother in law took off tonight, but made a 50-50 of abano/montengro. Taking a walk around my neighborhood appreciating the Halloween spookiness while listening to David Bowie's Aladdinsane. A little moment of bliss that never happens when you plan for it.

Which amaros do you store in the fridge? Which are intended to be ice cold? Which at room temp? Is there a rule? Thanks for the reply.

Hi friends,

Are there any go to thickeners or texturizing agents we like to use?

I have noticed to my attempts at home made amaro, while tasty, always seem thinner then stuff like Cynar or Zucca.

I have zanthum and gum Arabic, has anyone here used those as a texturized before?

Should I just be adding waaaaaaay more sugar? (I usually cut my amaro with these ratios, 3 parts infused alcohol / 1 part flavored Simple syrup)

Or is there a well known product that I just haven’t heard of that will get me the viscosity I’m looking for?

Cheers y’all!

Tasting/ingredient question that I need some help with. A friend, who loves amaro, can't enjoy Sfumato or Forthave Red, because he swears there's 1 particular flavor/ingredient that just rubs him the wrong way. Almost like how certain people respond to cilantro. It just pokes out and lingers.

My initial hunch was gentian, as I get lots of it from the Forthave and I believe it's in Sfumato as well. But I had him taste Suze and he loved it, so... gentian out.

And thoughts on what could be a common ingredient in Forthave Red and Sfumato that he finds so unappealing?

Hey all, I was wondering if you had a short list of the must-have ingredients that can cover the most potential recipes? As in most amaro styles, maybe bitters, liqueurs or vermouths, etc.

I’ve got the typical kitchen pantry stuff covered, even up to dried citrus peels and dried hops. I’m thinking gentian and wormwood are the bases of most and absolute musts; but after that, wild cherry bark, cinchona, quassia, angelica, lemon verbena, cocoa nibs….

Thanks!

Not sure about any of these yet. Got home and was prepared to try one or two but instead decided to have some scotch with a touch of kahlua in it for sweetness and depth. If anyone has anything interesting to say about these bottles, I'ld love your takes!

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