7 Best Amaro Cocktails (Italian Bitters for Cocktail Lovers)
Recipes · 2026-08-07 · 10 min read · by Jake
Amaro (plural: amari) is the Italian word for 'bitter' and it covers a huge category of herbal, bittersweet liqueurs. Every region of Italy has its own amaro, and they range from light and citrusy (Aperol) to intensely bitter and medicinal (Fernet-Branca).
In cocktails, amari add complexity, bitterness, and herbal depth that no other ingredient can provide. If you like Negronis, you'll love exploring the amaro world.
Black Manhattan
A Manhattan with Averna amaro replacing sweet vermouth. It's darker, more bitter, and more complex — like a Manhattan that went to graduate school.
2 oz rye whiskey, 1 oz Averna, 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice, strain into a coupe. Brandied cherry.
Averna is the gateway amaro — it's bittersweet with notes of orange peel, herbs, and caramel. Not too bitter for beginners but complex enough for enthusiasts.
Paper Plane
Equal parts bourbon, Aperol, Amaro Nonino, and fresh lemon juice (3/4 oz each). One of the best modern classics — perfectly balanced between bitter, sweet, sour, and boozy.
Amaro Nonino is the key ingredient here — it's lighter and more refined than most amari, with honey and orange notes. If you can't find it, Montenegro is the closest substitute.
Fernet & Coke
Argentina's national drink. Fernet-Branca (the most intensely bitter amaro) mixed with Coca-Cola over ice. It sounds weird but it works — the cola's sweetness tames Fernet's menthol-eucalyptus bitterness.
1.5 oz Fernet-Branca, fill with Coca-Cola over ice. It's an acquired taste but once you acquire it, you'll crave it. Bartenders worldwide drink this as their industry handshake.
Montenegro Spritz
Amaro Montenegro with Prosecco and soda — like an Aperol Spritz but more complex and less sweet. Montenegro has orange, vanilla, and herbal notes that make it great in all kinds of drinks.
2 oz Amaro Montenegro, 3 oz Prosecco, 1 oz soda water. Build over ice in a wine glass. Orange slice.
Toronto
A Canadian Old Fashioned riff: rye whiskey, Fernet-Branca, simple syrup, and Angostura bitters. The Fernet adds a menthol-herbal note that makes this unlike any other Old Fashioned variation.
2 oz rye whiskey, quarter ounce Fernet-Branca, quarter ounce simple syrup, 2 dashes Angostura. Stir, strain over a large cube. Orange peel.
Amaro Sour
Any amaro works in a sour format: 2 oz amaro, 3/4 oz fresh lemon juice, half an ounce simple syrup, half an egg white. Dry shake, then shake with ice, strain into a coupe.
Try this with Averna for something caramel-bitter, Montenegro for orange-herbal, or Nonino for honey-citrus. Each amaro creates a completely different drink.
Amaro Buying Guide (Start Here)
Averna ($25) — The all-rounder. Bittersweet, caramel, orange. Works in Black Manhattans and on its own over ice.
Montenegro ($28) — Lighter, more floral, orange-forward. The best all-around amaro for cocktails.
Nonino ($35) — Grappa-based, honey and citrus. Essential for Paper Planes. More refined than most amari.
Fernet-Branca ($28) — The intense one. Menthol, eucalyptus, bitter herbs. An acquired taste but beloved by bartenders. Start with Fernet & Coke.
Cynar ($22) — Artichoke-based (yes, really). Earthy, bittersweet, works in more drinks than you'd expect. Great in Negroni variations.