An Italian herbal liqueur made by macerating herbs, roots, and botanicals in alcohol, then sweetening the result. Flavor profiles range from lightly bitter and citrusy to intensely medicinal and bittersweet.

A modern bar staple that pairs any Amaro's herbal bitterness with a small backstop of bourbon, lemon, and egg white — the sour format amplifying and softening the amaro's complexity into something remarkably approachable.

Amaro Sour

Italian amaro in the Spritz format -- herbal bitterness lifted with prosecco and soda for a more complex, aromatic aperitivo.

Amaro Spritz

Todd Smith's San Francisco riff on the classic, subbing Averna for sweet vermouth so bitter-herbal amaro deepens bourbon into something darker, richer, and more brooding.

Black Manhattan

A dry Manhattan variation pairing rye with French vermouth, maraschino liqueur, and a bitter amaro stand-in for the original Amer Picon, yielding a sharp, spirit-forward sip with nutty cherry depth.

Brooklyn

A gilded New Orleans Manhattan variation — rye sweetened with vermouth, touched with Bénédictine's herbal honey and a barspoon of amaro for a Southern cocktail of considerable depth and aromatic spice.

Creole Cocktail

The equal-parts Paper Plane formula reworked with mezcal -- smoke and agave add a dramatic new dimension to the Aperol-Amaro-citrus framework.

Mezcal Paper Plane

A modern equal-parts sour from 2007 where bourbon, Aperol, Amaro Nonino, and lemon fold into a bittersweet, citrus-lifted drink that feels both approachable and quietly sophisticated.