SO good. Great aperitif before dinner, and really easy since you don’t have to mix anything. Just put the Amaro in a glass with a few ice cubes and an orange slice.
Tastes like bitter blood orange (amaro means bitter in Italian). It’s a grape distillate that’s aged aged for 5 years in oak barrels. It gets infused with herbs, many of which I’ve never heard of: sweet and bitter orange, cinchona, gentian (huh?), quassia wood (what the??), licorice, rhubarb, saffron, tamarind, and galenga (I give up). It’s really good though.
Amaro Nonino is made in Italy’s northeastern region of Friuli. The company was founded in 1897 and is still owned and run by the Nonino family and their three daughters. I have to go visit.
I also tried it in a mojito (use the Amaro instead of rum) which was delicious too.
Here in Italy, amaro is a universe! There are dozens of types of amaro, each one produced in a specific region, following a traditional recipe (normally originated in monasteries). They are generally drank as digestive, but people start preparing drinks with them. I’ve recently been introduced to an unbelievably good amaro, made of herbs of permanent pastures. It is called Pratum. If you have the chance to taste it, don’t miss it!
Thanks, will look out for it though the Nonino was great!
Funny, we are drinking an Amaro Nonino right now as I am reading your post. We love Amari and prefer to drink them as digestivos post-dinner. We typically drink Amaro as you do over ice with an orange slice; but right now one of our favorite ways to drink it is chilled by shaking it with a blood orange slice and ice.
Sounds pretty similar so I’m sure I’d love it! Had an Aperol and soda last week – also really good late-night…
Pingback: Weekly Cocktail #45: The Paper Plane « Putney Farm
Pingback: Bitter Ash | Find Me A Cure