For many drinkers, Campari and Aperol are the gateway to the rich and diverse world of bitter Italian herbal liqueurs. The category was once most associated with an after-dinner digestif while on vacation in Italy, but the U.S. embrace of European drinking culture changed amaro’s fortunes, later galvanized by the craze for spritzes, among other low-proof cocktails. American palates have also shifted, with seasoned drinkers developing a new taste for bitterness.
These days most bars and restaurants will carry at least a few options from the stable of classic Italian brands, some to serve chilled and neat, as per tradition, and others to use in cocktails. But the amaro shelf is now crowded with new and interesting craft options, many hailing from the U.S. and beyond.
