At the end of a meal, you may reach for a glass of scotch or cup of coffee, but according to some bartenders, what you should be reaching for is an amaro. The Italian category of liqueurs (the word means “bitter” in Italian) is wide ranging, and while they’re often served on their own, they also make for great cocktails.

Amari have a long history. According to the book Amaro: the Spirited World of Bittersweet, Herbal Liqueurs by Brad Thomas Parsons, amari can be traced back to Italian monks who made medicinal elixirs with roots and herbs. Like the amari of today, these blends were known to help stimulate appetite and digestion.