Amaro Averna Italian Bitter Liqueur, 70 cl

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If you’re a little sensitive to bitterness, Averna is a nice transitional element that adds texture and most definitely an aromatic edge. Although the exact ingredients are not publically known, it is believed that the herbs, roots and citrus rinds are allowed to soak in the base liquor before caramel is added. Alternatively, make a pre-made batch for consumption within 48 hours. Measure out the ingredients and stir with the ice, then strain and decant into a bottle. Chill until ready to serve in tumblers half-filled with ice. How’s that for speedy service? (Note: It’s best to mix no more than 2-3 drinks in a jug at a time to ensure the drink is sufficiently diluted, but you can repeat the process for as many drinks as you need and store them all in the same bottle). 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 Despite the name, an amaro may have varying degrees of bitterness and may actually taste sweet (find a short list of amari from easy to intense here).

Another way to drink Averna is neat at room temperature. That is also the best way to detect the different flavors in the liqueur. If the taste is too strong or sweet, adding a splash of club soda is also a way to enjoy the liqueur. Amari are bittersweet herbal liqueurs from Italy often served as a digestif after a scrumptious meal. One of the most popular ones is Amaro Averna. The bittersweet herbal liqueurfrom Caltanissetta, Sicily contains 29% alcohol and is made after a secret recipe. To make it, a selection of herbs, roots, bark, and fruits infuse a neutral base spirit. After infusion, it is sweetened with caramel. All these components are soaked in a base spirit to infuse it with their flavors and aromas. How long this procedure takes is unknown, but it must be quite some time, considering how aromatic Averna is. After infusion, the liqueur is sweetened with caramel which lends the Amaro its distinct sweetness and syrupy texture. Substitutes 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.

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.” 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%. 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.) Bittersweet like most Amari, Amaro Averna also has a distinct spicy taste with dominant notes of cinnamon, cola, chocolate, and bitter orange.

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] 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. It was created in the Sicilian village of Caltanisetta in 1868 and was believed to have been the conceived for Salvatore Averna by the herbalist monks of an Spirito Abbey in Caltanissettis. In 1859, as a token of gratitude, the monks gave Salvatore the recipe for the infusion. In 1868 he began producing Averna for guests at his home. Taste profile: A wide range of bittersweet flavors including orange peel, coriander, and tea. ( Source.)

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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.” In 1802, Salvatore Averna. [2] was born into a family of drapers. Growing up in Caltanissetta, he became one of the most active members of the community, a justice of the peace and benefactor of the Abbey of the Holy Spirit. Here, following an ancient tradition born in the fortified Benedictine abbeys and spread to Europe through the Cluniac and Cistercian monasteries, the monks produced an elixir of herbs that was pleasant despite being "bitter", and was popularly thought to possess tonic and therapeutic properties. In 1859, as a token of gratitude, fray Girolamo, prior de la Abadía de Santo Spirito gave Salvatore the recipe for the infusion. In 1868 he began producing Averna for guests at his home. [1] Fratelli Averna, Caltanisetta, 1911 And a mixture of fruity citrus and cherry flavours & aromas pair well with undertones of chocolate and caramel

Flavourwise, it’s a delicious blend of mellowness offset with an ideal balance of sweetness and bitterness (there’s a gentle touch of both)

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Averna is one of the more approachable Amari as it's a bit sweeter and less bitter than most others. It is still quite complex in taste and carries notes of anise, chocolate, citrus fruits, licorice, gentian, myrtle, bitter oranges, juniper, and sage.

Taste profile: A balanced, consistent flavor with floral notes and a whisper of citrus. Some of the herbs are artemisia absinthium, artemisia pontica, clary sage, musk yarrow, holy thistle, bitter orange, gentian, angelica, sambucus elderberry, ruta, aloe, and cinnamon essential oil. ( Source.) Taste profile: “Scent of orange zest, bitter orange marmalade, thyme and menthol, with exotic notes like mango. Nice mix of sweet and bitter on the palate, perceptible pepper and liquorice; cocoa aftertaste.” – Falstaff Magazine, November 2016 ( Source.) The third generation, Francesco's sons Salvatore, Paolo, Emilio and Michele consolidated the firm's success and contributed to its evolution, despite all the difficulties arising from two world wars, to such an extent that the company was able to continue production without interruption, even succeeding in starting an export business to America. In 1958 the Averna Company became a public corporation (Fratelli Averna S.p.A.). Some years later a new factory was built. [1] 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.

The Family Tradition

Taking in small amounts of plant toxins is medicinal, killing off all sorts of harmful microorganisms hanging out in our bodies,” writes Bitterman. “In the right doses, these dangerous substances are actually helpful.” I’ve made this libation using white and brown creme de cacao and both work well, so use whatever you have to hand. 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.