Bitter orange & friends

This is another “in Al’s brain” subcategory. Similarly to the the spiced amari from Chapter 5, the ones in this group bring a very common amaro ingredient–in this case, bitter orange–into the spotlight. They harken back to classic after dinner flavors, too, like mint and chocolate; it brings to mind the “dessert” sections on nineteenth-century restaurant menus, full of oranges and other fruits (fresh and dried) and nuts. I almost called this group “after-dinner digestivo” but that felt a bit too redundant!

  • Nonino: Amaro Nonino is a 70-proof product from the Nonino family, makers of fine grappa since the 1890s. I tried this one pretty early in my amaro-drinking career, in part because it was called for in a modern classic–the Paper Plane (equal parts bourbon, Amaro Nonino, Aperol, lemon). It is relatively sweet and mildly bitter with big orange flavor and subtle spice.

  • Nonino Riserva sees two years in small casks and, as a result, has deep vanilla and oak flavors.

  • Amaro Nardini: made by one of the oldest continuously working distilleries in Italy, famed grappa producer, Nardini (est. 1779 in Muccia), this amaro is one of the simplest, made with just a few botanicals–bitter orange, peppermint, and gentian. It’s incredibly minty, which makes it a fantastic palate cleanser.

  • Foro Amaro Speciale: an amaro from Piedmont, Foro uses twenty-five botanicals including lemon and orange peel, angelica root and gentian. It has a very chocolatey flavor that makes it approachable and perfectly suited to after-dinner sipping.


Pairing suggestion: anything chocolate, from a fine dark chocolate on its own to a mousse or cake; nuts and winter citrus; espresso or caffè con panna, in a caffè corretto, or alongside coffee of any kind!

 
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Super-bitter amari

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Carciofo & cardoon