Amaro Averna Italian Bitter Liqueur, 70 cl

Product Information

What we do know is that most amari are made by macerating herbs, botanicals and/or citrus peels. This maceration is done in alcohol of some kind, but usually wine or a neutral spirit that won’t compete with the flavors of the herbs and botanicals. Sugar syrup such as caramel is sometimes added for extra sweetness before the mixture is aged, usually from one to five years. Citrus-forward with caramel undertones, Averna is characterized by its silky, viscous mouthfeel. Averna can be sipped neat, on its own, or enjoyed over ice with a lemon or orange twist. It can also be topped with dry sparkling wine and soda water for a spritz variation. (If making an Averna Spritz, follow the 3-2-1 formula: three parts sparkling wine, two parts amaro, one part soda water.) It was Francesco Averna, son of Salvatore, who took the initiative to promote the bitter, participating in various exhibitions in Italy and abroad. During a private visit of King Umberto I in 1895, Francesco received a gold pin with the House of Savoy insignia in recognition of the Sicilian bitter, which by now was well known. In 1912 Vittorio Emanuele III granted the Averna Company the right to affix the royal crest on the label of their liquor with the words "Patent of the Royal House": the Averna Company became supplier to the royal household. All these awards led Francesco to redesign the label, incorporating all its certificates and prizes. After the untimely death of Francesco, his wife Anna Maria took over the company. [1] Averna is made using a blend of herbs, fruits, and spices, resulting in a unique and complex flavor profile. While the exact recipe for Averna is a closely guarded secret, it is believed to contain a variety of ingredients that contribute to its signature taste. Amaro Averna is an Italian liqueur in the Amaro category produced in Caltanissetta, Sicily. It is named after its inventor, Salvatore Averna, who invented the recipe in 1868. This drink is produced on the Island of Sicily and is considered a traditional drink.

Just like Amaro Averna, Ramazzotti is one of the most famous bitter liqueurs from Italy. The Amaro from Milan is bottled at 30% ABV and has a quite sweet taste. The flavor notes include notes of licorice, citrus, berries, and just a bit of herbal bitterness. Aiming to treat this legacy with respect, Salvatore began to produce it for personal use in 1868. He mainly served it to guests visiting his house. Only when his son Francesco began promoting Averna publicly, did the liqueur become more famous and rose to national and, eventually, international fame. If you can’t find Averna, substitute another dark, herbal and sweet amaro.Some good options include Meletti (we used in this Amaro Spritz), Nonino(in the Paper Plane) or Amaro Tosolini (in the Brooklyn). Another option is Cynar.Averna is produced in Caltanissetta, Sicily. Like many historic amari, it has a proprietary recipe, but known ingredients include pomegranate, the essential oils of bitter oranges and lemons, and Mediterranean herbs. The botanicals are mixed and infused into pure alcohol, then combined with water and sugar. Then the liquid is filtered and mixed again with more of the same ingredients. It’s left to stand until blended and bottled at an ABV of 29%. Amaro is an herbal liqueur produced from a neutral spirit or wine base and macerated botanicals, including barks, roots, herbs, fruit peels, and more. Northern Italian expressions tend to be more alpine-influenced and piney, whereas southern Italian expressions fall on the richer, more citrus-driven side of things. For piney, refreshing amaro, many pros reach for Piedmont-based Braulio, Varnelli, or Nonino, with Averna coming in as an accessible, easy-to-find Sicilian option.

When seeking out a great amaro, Annie Shi, co-owner and beverage director of Italian restaurant Jupiter, likes to keep it local—in terms of ingredients, that is. “I look for a sense of place. Amari are typically distilled with herbs, and the best ones use local varieties that are foraged from close by,” she says. For a more classic amaro, Shi reaches for Varnelli Amaro dell’Erborista. “It has one of the best textures,” she says, noting that the amaro is a bit cloudy (due to being unfiltered) and has a wonderful roundness. “It is, however, quite bitter, so not for the faint of heart!” she exclaims. Another reason the Averna sour gets shelved is because, well, it doesn’t look great. Averna is a dark liqueur, and when you mix it with lemon juice and bourbon, the end color tends to be murky. I can only note it as being similar to that of radiatior water. Which is not aesthetically delicious. Nothing about it screams tasty.

The liqueur’s herbaceous and bittersweet character leaves room for citrus and a strong booze like rum or whiskey, says Daniel Warrilow, the Italian portfolio ambassador for Campari America, Averna’s parent corporation. He pairs it with lemon soda to make an Averna Limonata. Considered by some to be a bit of a gateway Amaro due to its sweetness, Averna has an intensity of flavour that will delight. Before the 1990s, the Italian bitter liqueur was known mostly inside Italy. It was one of the most popular Amari there. But outside the country, hardly anyone knew the brand. That changed dramatically when the liqueur suddenly gained traction worldwide during the 90s. Now it's safe to say that on a global level, as well, Amaro Averna is among the most popular of its kind. was a very significant year in the company's history: after 110 years and three generations a family craft product become a major company in the Italian market. Since 1978, the fourth generation of Averna has maintained that position in the market, further consolidating it through product diversification: the "Averna Group" now includes the Villa Frattina winery producing (still and sparkling wines). In the last decade, consolidation within the domestic market has been accompanied by an intense internationalization effort that has seen growing development in foreign markets. [3] The manufacturing process involves macerating the various ingredients in a base spirit, typically made from grain, and allowing them to steep and infuse. After the maceration period, the liquid is then strained and sweetened with a blend of caramel and sugar, which adds a luscious sweetness and smoothness to the final product.

Meaghan Dorman, the bar director at Dear Irving and The Raines Law Room in New York City, says Averna works on its own as well as in comforting nightcaps—a quality not seen in many amari. “The elements of bitter and candied orange peel shine through as well as pleasant caramel and earthy notes to ground the sweetness,” she says. She recommends balancing its viscosity with acidity or dry elements like sherry. This riff on the classic whiskey sour first made its debut in Brad Thomas Parsons’ book, Amaro. It’s a hefty dose of Averna supported by a touch of bourbon for balance. It’s finished with the classic combination of sugar syrup, lemon juice, and the all-important egg white. Shake it over ice to create the signature frothy top, and enjoy! 8. Across the Pacific

The Royal Household Patent

Licorice, another essential component in Averna, brings a distinct herbal sweetness and depth to the blend. Its characteristic flavor adds a touch of complexity, intertwining with the other ingredients. At The Raines Law Room, the Across the Pacific mixes Averna with lime, orgeat and two kinds of Jamaican rum, served over crushed ice and garnished with a lime wheel and grated nutmeg. Dorman also suggests splitting the amount of sweet vermouth in a Manhattan with Averna. In addition, she says, “I find it has darker botanical notes like sage, rosemary and juniper so it plays well with gin in a more-bitter Martinez riff.” When poured neat, Flynn describes Braulio as “like a kiss of the Alps,” thanks to its herbal, bitter, and warming qualities. (She also recommends warming it up with rye and lemon for a spin on a hot toddy.) James agrees, “Alpine-driven amari are always my favorite,” she says. “I love Braulio because it has a generous helping of bitterness juxtaposed with refreshing mountain herbs.” Bittersweet like most Amari, Amaro Averna also has a distinct spicy taste with dominant notes of cinnamon, cola, chocolate, and bitter orange.

Fernet amaro is one of the most recognizable types thanks to the success of the Fernet brand. Fernet amari are bitter and usually include myrrh, rhubarb, chamomile, cardamom, aloe, and saffron. But it wasn’t until the Middle Ages when amari really started to take root. The development of amari came from two very unlikely fields: religion and medicine. Monks would prepare an amari-like drink from herbs in their monasteries and use it as a health elixir. For centuries, amari persisted as a best-selling health tonic, and was sold in most pharmacies and monasteries across Italy. Myrtle berries, which grow wild in the Mediterranean region, are believed to be an integral part of Averna's recipe. These berries contribute a subtle fruity taste, enhancing the overall bouquet of flavors. The Averna company was acquired in 2014 by Gruppo Campari. [1] History [ edit ] Ex Fratelli Averna factory buildings (now in disuse) in Caltanissetta Sicily Amaro Averna

Generally speaking, no. Amaro translates to bitter in Italian, and while some amari can certainly boast sweet notes, the overarching profiles of these herbal liqueurs tend to err more on the bitter side of things.