Known as a great all-rounder Peychaud’s can be mixed with virtually anything to create a complex flavour profile. A classic Italian liqueur made with a wide (though secret) selection of herbs and spices, Amaro Montenegro is bittersweet and makes for a fantastic after-dinner tipple. The report released alongside the book said "whichever brands reign supreme, though, we don't expect amaro to fall out of favour with bartenders anywhere in the foreseeable future. It’s got a curiously fragrant aroma, with notes of citrus peels, juicy cherry, bitter tea and even fresh hints of cucumber. Please always read the labels, warnings, and directions provided with the product before using or consuming a product.

Stone's Original Green Ginger Wine is still made to the same recipe by blending the finest quality raisins and pure ground ginger and is enjoyed in so many ways by millions of consumers each year.

The infusion is filtered and then sweetened with beet sugar and aged in cask or bottle, often for years. Meticulously crafted in a traditional method, Amaro Montenegro displays complex aromas and flavours that include orange peel, coriander, cherry and tea. Years later, marking the marriage of the charming Princess Elena of Montenegro to Prince Vittorio Emanuele III, Stanislao decided to dedicate his storied elixir to her royal highness, chanGing it name to Amaro Montenegro. Some of these perfumes are from the Mediterranean, such as coriander and Artemisia, as well as some aromatic plants, oregano and marjoram, with bitter and sweet oranges, nutmeg, cloves and cinnamon.

Here’s what you need to know about this tasty liqueur, including the best Amaro Montenegro cocktails. Amaro Montenegro tastes more floral than most amari: it’s light and bittersweet with notes of orange a distinct rose petal finish. Of course they contribute bitterness but in many ways: citrus oil, vegetal/thistle, medicinal, herbal, even bitter fruits and berries.

In comparison, Aperol is the lowest alcohol at 11% ABV, Campari is 24% ABV, and Fernet-Branca is the highest at 40 to 45% ABV (the same level as whiskey, rum, vodka and gin). To make Amaro Montenegro we select 40 aromatic herbs, in particular spices, dried fruit, roots, seeds, barks, citrus peel, rhizomes, flowers and woods from the four corners of the world.

Discover more about “Made in Italy”, a label synonymous throughout the world with refined materials, attention to detail, and creativity. This Site uses session Cookies to authenticate you as a user and display content that is relevant and specific to you. Stanislao designed the bottle shape, similar to an alchemist’s vial, as a visual nod to the complexity of the amaro within. Palate entry is sweet at first then it quickly turns mildly bitter and botanical; by midpalate, there's a slight sweetness of tangerine/mandarin peel. Years later, when the glamorous Princess Elena of Montenegro married the future King of Italy, Victor Emmanuel III, Stanislao decided to dedicate his elixir to Her Royal Highness.

Amaro Montenegro was first produced by Stanislao Cobianchi in the late 19th century and is named after Princess Elena of Montenegro. Back from his travels he experimented with countless ingredients and finally determined the ultimate blend of 40 botanicals that would make up his amaro liqueur. Instead it adds cinnamon and cardamom flavours and could be swapped depending on what flavour the drink is trying to achieve. Well not much of a secret in Italy as it is the most famous amaro drink by far and is regularly drank neat or on the rocks by most Italians.