This summer, a Spritz blitz took over the bars and restaurants of the big apple. New Yorkers lapped up the scarlet Italian aperitif with abandon and bought bottles of premixed Negroni cocktails for their picnics in the park. Now, New York City is a brew with another Italian trend, the digestivo culture, with the embrace of amaro, an Italian liqueur made from herbs, spices, roots and vegetables.
Over the past ten years, restaurateurs and wine stores have been expanding their selection. Now, many collect vintage amari, which are not as easy to come by. Restaurateurs have admitted to stuffing their suitcases with bottles on flights from Italy and have confessed to asking Italian friends to save the 60-year old bottle found in a grandparent’s liquor cabinet.
