All about making whisky
In Italian, the word ‘amaro’ refers to any liqueur made from aromatic herbs. Averna amaro is a traditional bittersweet liqueur from Sicily. Made by macerating citrus fruit zest, roots, spices and herbs, this liqueur has the barest hint of bitterness. Its brown hue is created by adding caramel during the process. Legend has it that the recipe was whipped up by a Capuchin monk from the Santo Spirito monastery. This liqueur met with international success after Italian migrants brought it to America in their bags. It can be enjoyed neat, over ice or topped up with soda water as a pre- or post-dinner drink or cocktail.
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