Why a tart glass of amaro should be your go-to af­ter-din­ner drink

Sharp - - CONTENTS - By Eric Mutrie

Why amaro should be your new go-to af­ter­dinner drink.

ITAL­IAN FOR “BIT­TER,” amaro will be a fa­mil­iar taste to any­one who spent the sum­mer knock­ing back Cam­pari and Aperol-based cock­tails (and based on drink menus lately, that was most of us). But while the two amari liqueurs in those still skew some­what sweet, their richer cousins — di­ges­tivo amari, which are meant for post-feast con­sump­tion — are pleas­antly brac­ing. And it’s time they got their due, too.

With a musky flavour evoca­tive of a cabin in the woods, amaro ac­tu­ally dates back to Ital­ian monas­ter­ies. Back in medieval times, monks brewed the elixir — made by in­fus­ing grape brandy with a choice blend of herbs — for its sup­posed abil­ity to aid in di­ges­tion. Dur­ing Pro­hi­bi­tion, cer­tain brands were even able to dodge the booze ban by mas­querad­ing as stom­ach-sooth­ing medicine. Do they ac­tu­ally have mag­i­cal prop­er­ties? We cer­tainly think so.

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