Amaro Cocktails

96 drinks · Updated October 2026

Amaro is the Italian word for bitter and the name of a broad family of bittersweet herbal liqueurs. Producers use different combinations of roots, herbs, bark, spices and citrus peel, so the category varies widely in sweetness, bitterness and strength. In cocktails, amaro supplies sweetness and botanical flavor or replaces part of another modifier. The Black Manhattan uses amaro in place of the Manhattan's sweet vermouth. The Hanky-Panky uses a small measure of fernet, while the Toronto combines fernet with whiskey and sugar.

• Autumn Sweater

  Brad Thomas Parsons (printed in Bitters: A Spirited History of a Classic Cure-All, 2011)

  1 oz Rye whiskey 0.5 oz Averna 0.5 oz Amaro Nonino 0.5 oz Maple syrup 1 dash Orange bitters

• Fernandito

  Classic (Argentina)

  1.75 oz Fernet-Branca Top Cola

• Hanky-Panky

  Ada Coleman, American Bar, Savoy Hotel, London (early 1900s)

  2 oz Gin 1 oz Sweet vermouth 0.25 oz Fernet-Branca

• Rabo de Galo

  Classic (Brazil, 1950s)

  2 oz Cachaça 0.75 oz Sweet vermouth 0.5 oz Cynar 2 drops Angostura bitters (optional)

• Toronto

  Classic (1920s)

  2 oz Rye whiskey 0.5 oz Fernet-Branca 1 tsp Demerara syrup

• Kentucky Mai Tai

  Dan Sabo, Pali Society, Los Angeles

  1 oz Bourbon 1 oz Mezcal 0.5 oz Cynar 0.5 oz Peach liqueur 0.5 oz Lemon juice 0.5 oz Orgeat

• Oh, My Word!

  Sother Teague, Amor y Amargo, New York

  0.75 oz Old Tom gin 0.75 oz Amaro Montenegro 0.75 oz Green Chartreuse 0.75 oz Maraschino liqueur 2 dashes Lime bitters

• The Brave

  Bobby Heugel, Anvil Bar & Refuge, Houston (2009)

  1 oz Mezcal 1 oz Blanco tequila 0.5 oz Averna 0.25 oz Orange liqueur

• Llama Inn's Darkside

  Karen Fu, Llama Inn, Brooklyn (2015)

  1 oz Mezcal 1 oz Aji panca-infused moscatel sherry 0.75 oz Sweet vermouth 0.5 oz Crema de mezcal 0.5 oz Ramazzotti 1 dash Angostura bitters

• Smoking Jacket

  Chris Amirault, Los Angeles (2018)

  1.5 oz Averna 1.5 oz Mezcal 0.5 oz Vanilla syrup 1 dash Angostura bitters 1 oz Tonka bean cream

• Amar-Garita

  Lucas Garcia, Miami (2022)

  1.25 oz Gentian amaro 0.75 oz Dry vermouth 1 oz Lime juice 0.5 oz Triple sec 0.5 oz Agave nectar

• Low-Fi Junglebird

  Thomas Eslinger, Los Angeles (2022)

  1.5 oz Gentian amaro 1.5 oz Pineapple juice 0.75 oz Aged rum 0.25 oz Blackstrap rum 0.5 oz Lime juice 0.5 oz Simple syrup

• Michaelmas Term

  Al Culliton, Easthampton, Massachusetts (2022)

  2 oz Bonded rye 0.25 oz Ruby port 0.25 oz Crème de cacao 0.25 oz Averna 5 drops Saline solution

• Jamie Boudreau's Toronto

  Jamie Boudreau, Canon, Seattle (2023)

  1 oz Rye whiskey 1 oz High-proof bourbon 0.25 oz Fernet-Branca 0.25 oz Three-sugar syrup 2 dashes Angostura bitters

• El Quijote's Kalimotxo

  Brian Evans, El Quijote, New York (2023)

  1 oz Garnacha 1 oz Pineapple rum 0.5 oz Ramazzotti 0.5 oz Spanish red vermouth 0.5 oz Cinnamon syrup 1 tsp Lemon juice Sparkling nonalcoholic amaro, to top

• Amaro Kalimotxo

  Alf del Portillo, Quattro Teste, Lisbon (2023)

  1 oz Rioja crianza 0.75 oz Amaro Lucano 1 tsp Branca Menta 2 tsp Lacto-fermented raspberry cordial Cola, to top

• Sugar Monk's Hanky Panky

  Ektoras Binikos, Sugar Monk, New York (2023)

  1.5 oz Unaged genever 1.5 oz Sweet vermouth 1 barspoon Fernet-Branca 3 dashes Chile-infused orange bitters

• Smooth as Butter

  Daniel Villa, Charlotte (2023)

  3 oz Smooth as Butter batch 8 oz rehydrated toasted milk 9 oz reposado tequila 6 oz amontillado sherry 3 oz Pedro Ximénez sherry 2 oz mezcal 1.5 oz Bénédictine 1.5 oz Cynar 0.5 tsp cardamom bitters

• Windowsill Thief

  Kat Foster, Margot, Brooklyn (2023)

  1.5 oz Brown butter-washed rye 0.75 oz Palo cortado sherry 0.25 oz Lacto-fermented cherry syrup 0.25 oz Amaro Pasubio 0.25 oz Thyme liqueur

• Sippin' the Tea

  Fred Beebe, Philadelphia (2023)

  1.5 oz Black tea-infused vodka 1.5 oz Condensed oat milk 0.25 oz Amaro 0.25 oz Second amaro (a local amaro) 2 dashes Black walnut bitters

• Braggadocio

  Jay Sanders, Wild Child, Shawnee, Kansas (2023)

  2 oz Five-pepper-infused blanco tequila 1 oz Averna 0.75 oz Maple-tamarind syrup 0.75 oz Lemon juice

• Away Colors

  Lion Lion, New York

  2 oz Añejo rum 0.5 oz Fernet-Branca 0.5 oz Banana liqueur

• Just the Paperwork

  Sother Teague, New York (2023)

  1.5 oz Cognac 0.75 oz Amaro Nonino 0.75 oz Cocchi Americano 1 dash Orange citrate

• Hateful 8

  Benjamin Purvis and Collin Nicholas, Fools & Horses, Portland, Oregon (2023)

  0.25 oz Amaro Montenegro 0.25 oz Cynar 0.25 oz Aperol 0.25 oz Campari 0.25 oz Amaro dell'Etna 0.25 oz Ramazzotti 0.25 oz Amaro Meletti 0.25 oz Amaro Sibilla

• Heart of Glass

  Troy Sidle, New York (2023)

  1.5 oz Bourbon (plus more to rinse) 0.75 oz Sweet vermouth 0.75 oz Cynar 17 drops Angostura bitters 0.5 oz Water, to taste

• My Cherry Amour

  Josh Ibañez, Rumba, Seattle (2024)

  1 oz Aged rum 0.25 oz Overproof unaged Jamaican rum 1 oz Pineapple juice 0.75 oz Ramazzotti 0.5 oz Lemon juice 0.25 oz Tart cherry liqueur 0.25 oz Maraschino cherry syrup (from the jar)

• Bywater

  Chris Hannah, Arnaud's French 75 Bar, New Orleans (2007)

  1.75 oz Aged rum 0.75 oz Averna 0.5 oz Green Chartreuse 0.25 oz Velvet falernum 2 dashes Peychaud's bitters 2 dashes Orange bitters

• Amaro Daiquiri

  Marcelino Figueiras, Dullboy, Jersey City (2024)

  1 oz Alpine amaro 0.75 oz Lime juice 0.5 oz Rabarbaro 0.5 oz Amaro Lucano 0.5 oz Simple syrup 2 dashes Saline solution

• Guillotine

  Yanni Kehagiaras, Stoa, San Francisco (2024)

  1.5 oz Mezcal 1 oz Cynar 0.5 oz Dry vermouth

• Fernetea

  Fet-Fisk, Pittsburgh (2024)

  2.5 oz Peppermint tea, chilled 1 oz Fernet-Branca 0.75 oz Demerara syrup (1:1) Oat milk, to top

• Yesterday, Today and Amaro

  Brian Kane, Abe Fisher, Philadelphia (2015)

  2 oz Rye whiskey (101 proof) 0.5 oz Cynar 0.25 oz Averna 0.25 oz Bénédictine

• Room for Improvement's Manhattan

  Arvid Brown, Room for Improvement, Portland, Maine (2025)

  1.5 oz Rye whiskey 0.5 oz Cardamaro 0.5 oz Sweet vermouth 0.25 oz Amaro dell'Etna 2 barspoons Amaretto 3 dashes Angostura bitters 1 dash Orange bitters

• Amaro Highball

  Kenta Goto, Bar Goto, New York (2025)

  1 oz Amaro Nardini 2 tsp Gin 4 oz Club soda

• Search for Delicious

  Kirk Estopinal, New Orleans (2025)

  2 oz Cynar 0.75 oz Punt e Mes 18 drops Lemon juice 6 dashes Orange bitters 1 pinch Sea salt 5 Lemon twists

• Enzo

  Charlie Wacholz, Chicago (2025)

  0.75 oz Fernet-Branca 0.75 oz Campari 1.5 oz Sweet vermouth Soda water, to top

• Daniella

  Poison Heart, Philadelphia (2025)

  1 oz Amaro Montenegro 1 oz Cynar 4 to 6 oz Dr Pepper, to top

• Cynanagans Highball

  Kitty Bernardo, New York (2025)

  0.5 oz Banana schnapps 0.5 oz Cynar 1 dash Angostura bitters 4 oz Seltzer

• Corn on Corn

  Matt Huntley, Three Dots and a Dash, Chicago (2026)

  1 oz Cacao butter-washed rum 0.75 oz Amaro Pasubio 0.75 oz Blanc vermouth 0.5 oz Corn bourbon 1 dash Angostura bitters

• One Toucan Can

  Mak Kelly, Lady Jane, Denver (2025)

  1.5 oz Pineapple rind-infused rum 0.5 oz Cocchi Americano 0.5 oz Pineapple amaro 0.5 oz Gentian aperitif 0.25 oz Green chile vodka 0.25 oz Banana liqueur

• Root Beer Negroni

  Darryl Chan, Saksey's, Detroit (2026)

  1 oz Mezcal 1 oz Sweet vermouth 0.5 oz Ramazzotti 0.25 oz Alpine amaro 1 barspoon Sarsaparilla syrup 1 barspoon Root beer bitters 1 dash Saline solution (1:4)

• By the Slice

  Siddalee Lewis, Occidental, Denver (2026)

  1.5 oz Sundried tomato rye 0.5 oz Pepperoni-spiced Cocchi Americano 0.5 oz Cynar

• Nuyorican Sour

  Antonio Jimenez, Bolo, Philadelphia (2024)

  1 oz Aged Puerto Rican rum 0.75 oz Bonded rye whiskey 0.5 oz Lime juice 0.5 oz Lemon juice 0.5 oz Simple syrup 0.25 oz Amaro 1 Egg white Red wine (tempranillo), to float 2 dashes Orange bitters

• Last Caress

  Jackson Mercier, Bryant's Cocktail Lounge, Milwaukee (2024)

  1 oz Bonded apple brandy 1 oz Averna 1 oz Génépy 3 dashes Peychaud's bitters

• Nine Dragons

  Kingfisher, San Diego (2024)

  1 oz Gin 0.75 oz Black sugar vanilla syrup 0.75 oz Lemon juice 0.5 oz Blood orange aperitivo 0.5 oz Cynar

• Split Ends

  Iain Griffiths, Bar Snack, New York (2025)

  1.5 oz Irish whiskey 0.75 oz Lemon juice 0.75 oz Simple syrup 0.5 oz Cardamaro 4 Raspberries 2 oz Stout, to top

• Chokehold

  Becca Petersen, Daisies, Chicago (2025)

  1 oz Gin 0.75 oz Amaro CioCiaro 0.25 oz Rabarbaro 0.25 oz Green Chartreuse 0.25 oz Lime juice 4 Mint leaves

• Sobacha Fizz

  Kenzo Han, Firstborn, Los Angeles (2025)

  2 oz Sobacha-infused bourbon 0.75 oz Lemon juice 4 tsp Honey syrup (2:1) 1 Egg white 0.5 oz Ramazzotti Soda water, to top

• Petrichor

  Nikki Irvine, The Paddock, Eugene, Oregon (2026)

  1 oz Gin 0.5 oz Old Tom gin 0.25 oz Maraschino liqueur 0.25 oz Génépy 0.25 oz Alpine amaro

• Tavern Next Door's White Russian

  Conor Johns, Tavern Next Door, Brooklyn (2026)

  0.5 oz Mezcal 0.5 oz Demerara rum 0.5 oz Alpine amaro 0.5 oz Vanilla liqueur 0.5 oz Coffee liqueur 2 dashes Angostura bitters 1.5 oz Vanilla malted whip, frothed

• Pyramid Scheme

  Bruce Schultz, Amor y Amargo, New York (2026)

  1 oz Plum vermouth (or blanc vermouth) 0.75 oz Genever 0.75 oz Hay liqueur 0.5 oz Amaro 2 dashes Chamomile bitters

• Benton Park Swizzle

  Ted Kilgore, Taste by Niche, St. Louis

  2 oz Gold rum 1 oz Simple syrup 0.75 oz Lime juice 8 to 10 Fresh mint leaves 0.5 oz Fernet-Branca (to float)

• Inside the Sun

  Sother Teague for Doom Tiki, New York

  1 oz Cachaça 1 oz Amaro Montenegro 1 oz Lemon juice 0.5 oz Maraschino liqueur 0.5 oz Yellow Chartreuse 0.5 oz Ginger syrup 2 dashes Orange bitters

• The Long Shot

  Andrea Leibrandt, Mister Mao, New Orleans

  1.5 oz Banana-infused bourbon 0.75 oz Banana liqueur 0.5 oz Orgeat 0.5 oz Lemon juice 0.25 oz Fernet-Branca

• Yuzu Sour

  Darryl Chan, Bludorn, Houston (2022)

  1.5 oz Japanese whisky 0.75 oz Cynar 0.75 oz Yuzu juice 0.5 oz Star anise syrup 3 drops Root beer bitters (optional)

• Negroni Sour

  Farmers & Distillers, Washington, D.C. (2017)

  1.5 oz Gin 0.75 oz Campari 1 oz Amaro 0.75 oz Lemon juice 0.25 oz Orange juice 0.25 oz Simple syrup 1 Egg white

• French Impressions

  Alexander Grant, Death & Co, Washington, D.C. (2024)

  1.5 oz Cognac 0.5 oz Coffee amaro 0.5 oz Coconut water syrup 1 dash Mole bitters 1 dash Saline solution

• Majin Buu

  Marc Rizzuto, Death & Co, New York (2021)

  1 oz Navy strength gin 1 oz Amaro Meletti 1 oz Don's mix 0.5 oz Lime juice 0.5 oz Cane sugar syrup 2 dashes Tiki bitters

• Old Sedona

  Frank Walline, Death & Co, Denver (2023)

  1.5 oz Mezcal 0.5 oz Brandy de Jerez 0.5 oz Cream sherry 0.5 oz Averna 2 dashes Orange bitters

• Kingfisher

  Thomas Eslinger, Death & Co, Los Angeles (2022)

  1 oz Aged rum (Trinidad) 0.5 oz Blackstrap rum 0.5 oz Coffee amaro 1 oz Banana purée 0.5 oz Pineapple juice 0.5 oz Lime juice 0.5 oz Cane sugar syrup

• Bog Cutter

  Jake Powell, Death & Co, Denver (2023)

  1.5 oz Dark rum 0.25 oz Navy strength gin 0.25 oz Overproof Jamaican rum 0.5 oz Averna 0.25 oz Banana liqueur 0.25 oz Cinnamon syrup 0.5 oz Orgeat 1 oz Lemon juice

• Folk Hero

  Jake Powell, Death & Co, Denver (2024)

  0.75 oz Apple brandy (bonded) 0.75 oz Rye whiskey (101 proof) 1 tsp Aquavit 1 tsp Amaro Nonino 1 tsp Bénédictine 1 tsp Honey syrup (2:1) 1 dash Angostura bitters

• Police & Thieves

  Mike Perez, Death & Co, Los Angeles (2023)

  1 oz Jamaican rum (aged) 1 oz Cream sherry 0.75 oz Alpine amaro 0.25 oz White crème de cacao

• Bayonet

  Jake Powell, Death & Co, Denver (2021)

  0.75 oz Cognac 0.5 oz Calvados 0.5 oz Apricot eau-de-vie 0.5 oz Cynar 0.75 oz Sweet vermouth

• Gift Horse

  Jack Stevenson, Death & Co, Denver (2024)

  1.75 oz Bourbon 1 tsp Alpine amaro 1 tsp Raspberry liqueur 0.5 tsp Overproof Jamaican rum 0.5 tsp Demerara syrup 2 dashes Peychaud's bitters

• Please & Thank You

  Charles Knoll & Joshua White, Death & Co, Washington, D.C. (2025)

  1 oz Bourbon (100 proof) 1 oz Americano rosso 0.5 oz Campari 0.5 oz Clairin 0.25 oz Averna 1 tsp Crème de cacao

• Morning Dove

  Thomas Eslinger, Death & Co, Los Angeles (2021)

  1.5 oz Reposado tequila 0.25 oz Coffee amaro 0.25 oz Aperol 1.5 oz Don's mix 0.75 oz Lime juice 0.25 oz Simple syrup 1 dash Tiki bitters 1 dash Angostura bitters Top Soda water

• Buffalo Smile

  Dave Anderson, Death & Co, Denver (2022)

  1.5 oz Rye whiskey 0.5 oz Coffee liqueur 0.25 oz Amaro Meletti 0.25 oz Ginger liqueur 0.5 oz Coffee syrup 2 oz Heavy cream (whipped) 0.5 oz Banana liqueur

• Paddy Melt

  Joaquín Simó, Death & Co, New York (2011)

  1.5 oz Irish whiskey (aged) 0.5 oz Chamomile rye 0.5 oz Amaro Meletti 0.75 oz Lemon juice 0.5 oz Cane sugar syrup

• Second Serve

  Dan Greenbaum, New York (2015)

  1 oz Amaro Montenegro 1 oz Fino sherry 1 oz Lime juice 0.75 oz Simple syrup Top Soda water

• La Viña

  Alex Day, Death & Co, New York

  1 oz Rye whiskey 1 oz Amaro Nonino 1 oz Sweet oloroso sherry 1 dash Orange bitters

• Trident

  Robert Hess (2002)

  1 oz Manzanilla sherry 1 oz Cynar 1 oz Aquavit 2 dashes Peach bitters

• Too Soon

  Sam Ross, Attaboy, New York (printed in Regarding Cocktails, 2016)

  2 Orange slices 1 oz Gin 1 oz Cynar 0.75 oz Lemon juice 2 tsp Rich simple syrup

• Cobble Hill

  Sam Ross, Milk & Honey, New York (2009)

  3 slices Cucumber 2 oz Rye whiskey 0.5 oz Dry vermouth 0.5 oz Amaro Montenegro

• Bensonhurst

  Chad Solomon, Pegu Club, New York

  2 oz Rye whiskey 1 oz Dry vermouth 2 tsp Maraschino liqueur 1 tsp Cynar

• Art of Choke

  Kyle Davidson, The Violet Hour, Chicago (2008)

  8 Mint leaves 1 oz White rum 1 oz Cynar 0.25 oz Green Chartreuse 0.25 oz Demerara syrup 1 tsp Lime juice 2 dashes Angostura bitters

• Bitter Giuseppe

  Stephen Cole, The Violet Hour, Chicago (2007)

  1 swath Lemon peel 2 oz Cynar 1 oz Sweet vermouth 0.25 oz Lemon juice 3 dashes Orange bitters

• Hocus Pocus

  Forty Four, New York (2010)

  2 oz Gin 0.75 oz Sweet vermouth 0.75 oz Dry curaçao 1 tsp Fernet-Branca

• Devil's Soul

  Ted Kilgore, Taste, St. Louis (2012)

  1.5 oz Rye whiskey 0.5 oz Mezcal 0.5 oz Averna 0.25 oz Aperol 0.25 oz Elderflower liqueur

• Black Magic No. 2

  Roger Grüter, Angel's Share, Basel (2019)

  2 oz Amaro Montenegro 1 oz Islay Scotch 2 tsp Banana liqueur

• Adriatique

  Jackson Cannon, Island Creek Oyster Bar, Boston (c. 2013)

  1 oz Amaro Montenegro 0.5 oz Aperol 1 oz Orange juice

• Winter Waltz

  Chris Hannah, French 75 Bar at Arnaud's, New Orleans (2011)

  1 oz Rye whiskey 1 oz Calvados 0.5 oz Averna 0.25 oz Allspice dram 2 dashes Pimento bitters

• Tokyo Drift

  Brad Farran, Raleigh, North Carolina

  2 oz Japanese whisky 0.75 oz Sweet vermouth 0.5 oz Light amaro 1 tsp Strega

• Stazione

  Alex Frezza, Naples

  1 oz Strega 1 oz Fernet-Branca 1 oz Sweet vermouth

• Nassau Valley

  Jason E. Clapham, Clapham Cocktails, Oxford

  2 oz Aged rum 0.5 oz Amaro Montenegro 0.5 oz Grapefruit liqueur 0.75 oz Lemon juice 1 dash Angostura bitters

• Mane of Needles

  Jason O'Bryan, URBN, San Diego (2012)

  1.5 oz Rye whiskey 0.5 oz Sweet vermouth 2 tsp Campari 1 tsp Fernet-Branca 1 tsp Bénédictine 1 dash Orange bitters

• Fall Back

  Sasha Petraske, John Dory Oyster Bar, New York (c. 2012)

  1 oz Rye whiskey 1 oz Apple brandy 0.75 oz Sweet vermouth 0.5 oz Amaro Nonino 2 dashes Peychaud's bitters

• Debbie, Don't

  Zachary Gelnaw-Rubin, Dutch Kills, New York (printed in Regarding Cocktails, 2016)

  1 oz Reposado tequila 1 oz Averna 0.75 oz Lemon juice 2 tsp Maple syrup

• Autumn Negroni

  Toby Maloney, The Violet Hour, Chicago (2012)

  2 oz Gin 0.75 oz Sweet vermouth 0.5 oz Cynar 0.5 oz Campari 0.25 oz Fernet-Branca 1 dash Orange bitters 1 dash Peychaud's bitters

• Archibald's Last Memory

  Flatiron Lounge, New York (c. 2010)

  2 oz Rye whiskey 0.5 oz Fernet-Branca 0.5 oz Bénédictine 1 tsp Maraschino liqueur

• Midnight Stinger

  Sam Ross, Attaboy, New York

  1 oz Bourbon 1 oz Fernet-Branca 0.75 oz Lemon juice 0.5 oz Rich simple syrup

• Black Manhattan

  Todd Smith, Bourbon & Branch, San Francisco

  2 oz Rye whiskey 1 oz Averna 1 dash Angostura bitters 1 dash Orange bitters

• Flannel Shirt

  Jeffrey Morgenthaler (2011)

  1.75 oz Blended Scotch 1.5 oz Apple cider 0.5 oz Averna 0.25 oz Lemon juice 1 tsp Demerara syrup 0.5 tsp Allspice dram 2 dashes Angostura bitters

• Newark

  Jim Meehan and John Deragon, PDT, New York (2007)

  2 oz Apple brandy (bonded) 1 oz Sweet vermouth 0.25 oz Fernet-Branca 0.25 oz Maraschino liqueur

• Little Italy

  Audrey Saunders, Pegu Club, New York (2005)

  2 oz Rye whiskey 0.75 oz Sweet vermouth 0.5 oz Cynar

• Macunaíma

  Arnaldo Hirai, Boca de Ouro, São Paulo (2014)

  2 oz Cachaça 0.5 oz Fernet-Branca 0.75 oz Lime juice 0.75 oz Simple syrup

• Paper Plane

  Sam Ross (2008), first served at The Violet Hour, Chicago

  0.75 oz Bourbon 0.75 oz Aperol 0.75 oz Amaro Nonino 0.75 oz Lemon juice