If holiday feasting leaves you feeling sluggish, it’s time to call on the power of an amaro to help stave off your next tryptophan-induced food coma. Bitter amari like Averna, Cynar and Fernet-Branca have long been used to aid digestion after heavy meals, and amaro-based cocktails are a perfect way to highlight these ingredients. Here are some of our favorite recipes.
Avenue & Davenport
Look for Cynar and Fernet-Branca as the bitter elements in this nod to the classic Toronto cocktail.
Bitters & Smoke
Tequila, mezcal and Italian amari shine equally bright in this cocktail from Portland Hunt & Alpine Club.
Cynar leads the flavor in this cocktail, which also features sweet vermouth, lemon and bitters.
For those times when you can’t decide between an after-dinner coffee or an amaro, this nightcap recipe offers the best of both worlds.
Sipped before or after dinner, this bittersweet refresher with Campari, Fernet-Branca, sparkling wine and cranberry juice will help brighten spirits.
With Averna used in place of sweet vermouth, it’s like a brooding counterpart to the classic Manhattan.
Fernet and Cynar lend extra layers of bitter complexity to the Negroni.
A splash of Fernet helps the Hanky Panky cocktail shine.
La Sirena Clandestina’s Amaro Cocktail
Cynar meets walnut liqueur and barrel-aged cachaça.
Rich, raisin-like vermouth and dry, artichoke-based Cynar mingle in this apple brandy drink.
The combo of Amaro Meletti and cold-brew make this autumnal riff on the classic Jungle Bird unforgettable.
Strato Dessert Cocktail
A heavy pour of Fernet-Branca and cold-brew coffee makes this layered cocktail equal parts pick-me-up and tuck-me-in.
Reminiscent of the Boulevardier, but made with Scotch, this boozy blend includes Cynar and Punt e Mes.
A trio of low-proof ingredients make up this delightful Negroni riff.
Fall into Italy
Averna inspired the name of this cocktail, and crushed ice helps take the edge off the intersection of three powerful spirits.
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