Amari (bitter) is a digestif popular in Italy; it's drunk after the long Italian meal (apertifs are drunk before the meal). They're little known outside of Italian communities in larger cities. Some bars in San Francisco and New York are beginning to offer large selections. Amari's are made from proprietary, secret and local recipes of herbs, flowers, roots and other ingrediants; they're macerated in alcohol and then distilled. The origin of the drink supposedly can be traced back to the time when spices were being brought from the Near and Far East and then used by herbalists and monks in Europe. The drink was first commercialized in the 19th century. It should be had chilled but keeping it in the freezer can stiffen the liquid and deadan the herbal taste. Amari are sometimes used in cocktails and can also be used as a base in which to create a cocktail. Other countries that produce amari include Serbia, Germany, the Czech Repuclic and Russia.
Gorki List (bitter leaf) from Russia may be available shortly in the United States. This drink contains wormwood which was an ingrediant in old-style amari.
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