Aperitifs, Bitters and Amaro have grown in popularity over the past decade, especially in Australia, where these bittersweet beverages are now staples in bars and homes alike.
Steeped in European tradition—most notably Italian—these liqueurs are versatile, nuanced, and steeped in history.
But what are the differences between these terms? And how do they fit into the way we consume them today?
Understanding Liqueurs
To understand these categories, it’s important to start with the broader definition of a liqueur:
“An alcoholic beverage with a minimum ABV of 15% and at least 100 grams of sugar per liter”.
Liqueurs, including amaro and bitters, play a vital role in cocktail culture, offering versatility that allows them to shine as both primary ingredients and subtle enhancers.
Their balanced flavors, from sweet to bitter, make them indispensable for crafting classic and modern cocktails alike, elevating the drink’s complexity and character.
Amaro: Dark and Herbaceous
Amaro, meaning “bitter” in Italian, is a category of herbal liqueurs traditionally consumed as a digestif after meals.
These beverages are crafted by infusing, macerating, or distilling botanicals like herbs, roots, barks, and spices into a wine or spirit base—often using a combination of these techniques for added complexity.
The result is a dark, rich, and herbaceous concoction with varying degrees of bitterness and sweetness.
Amaro can range from lower-ABV offerings like Cynar, to mid-strength options such as Montenegro, Averna, and Lucano, and up to more robust examples like Fernet-Branca, which can reach up to 40% ABV.
Each amaro has its unique recipe, often guarded as a family secret for generations, which explains the wide variety of flavor profiles. Some are intensely bitter with strong herbal notes, while others balance their bitterness with sweeter, citrus-forward or caramelised tones. Traditionally served neat or on the rocks, amaro has also become a versatile ingredient in modern cocktail culture.
Bitters: Bright and Bold
Bitters are often lighter in color and less intense than amaro, with a more delicate balance of citrus and herbal flavors. Though technically similar in production methods to amaro, bitters typically emphasise brightness and are often lower in sugar content. Classic bitters like Campari, Select and Cappelletti are characterised by their vibrant red or orange hues and their use as key ingredients in iconic cocktails like the Negroni and the Spritz.
While bitters can be enjoyed on their own, their primary role is as a mixer, adding depth and complexity to cocktails. Their light, bittersweet profile makes them a go-to for daytime drinking, often consumed during social gatherings or aperitivo hours.
Aperitifs: A Tradition of Timing
That’s right, just when we think we’ve nailed down the differences between Bitter and Amaro, another distinction comes into play: Aperitifs vs. Digestifs! 🤌
Unlike amaro or bitters, aperitif is not a category of liqueur but rather a way of consuming them.
Aperitifs take their name from the Latin word aperire, meaning “to open,” and typically precede a meal to stimulate the appetite. Many people enjoy both bitters and amaro as aperitifs, though bitters more commonly fill this role thanks to their lighter, citrus-forward profiles.
Aperitifs are not only beverages but also a cultural experience. In Italy, aperitivo hour, a social ritual involving light drinks and small bites, is a cherished tradition, blending food, friends, and conversation.
Digestifs: The After-Dinner Ritual
On the opposite side of the meal, digestifs refer to beverages consumed after dining, designed to aid digestion and bring a satisfying conclusion to the meal.
Both amaro and bitters can serve as digestifs, with darker, more herbaceous amari like Fernet-Branca, Braulio and Amaro Del Capo being particularly suited for this purpose.
Italians often enjoy their digestif after a coffee, coining the term ammazzacaffè (“coffee killer”) to describe the process of cleansing the palate with an amaro or bitter liqueur.
Bartender’s Choice:
Cappelletti Bitter: A Balance of Tradition and Innovation (Bitter)
Cappelletti Bitter is a vibrant Italian aperitivo that strikes a balance between tradition and innovation. With its bright red hue and a flavor profile that combines bitter orange, herbal notes, and a touch of sweetness, it offers a well-rounded taste. Crafted using a wine base, unlike many competitors that use neutral spirits, Cappelletti boasts a smoother, more delicate mouthfeel.
Its versatility makes it a bartender’s favorite, seamlessly enhancing classic cocktails like the Negroni or Spritz while remaining delightful on its own over ice with a slice of orange.
Fernet-Branca: A Bartender’s Icon (Amaro)
Fernet-Branca, created in 1845 by Bernardino Branca, is one of the most iconic amari in the world. Known for its intensely bitter and medicinal flavor profile, it has become a staple in the bar industry, affectionately referred to as the bartender’s “handshake.”
Its complex recipe includes 27 herbs from four continents, aged in oak barrels for 12 months to achieve its bold character.
Despite its polarising taste, Fernet-Branca has earned global acclaim and is particularly beloved in Argentina, where consumption surpasses that of the rest of the world combined.
Amaro Montenegro: Sweet, Balanced, and Timeless (Amaro)
Amaro Montenegro is a classic Italian amaro celebrated for its approachable sweetness and intricate depth. Crafted with 40 botanicals, it undergoes a meticulous production process of boiling, maceration, and distillation to extract its unique flavors.
With notes of orange peel, coriander, and vanilla, Montenegro strikes a harmonious balance between bitter and sweet.
Its versatility makes it a favorite for sipping neat or as a cocktail ingredient, solidifying its reputation as a timeless staple in the world of amaro.
A World of Bittersweet Exploration
Whether enjoyed as an aperitif, mixed into a cocktail, or sipped as a digestif, amaro and bitters offer a world of flavor and tradition to explore. These beverages, each with their own unique story and character, continue to captivate drinkers worldwide, bridging the gap between history and innovation in every sip.
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