The Cocktail Mixing Method That Can Bring New Life To Your Amaro

After-dinner drinks are on the rise, notes Punch, and the right nightcap can help you digest heavy meals, send you off to bed, or encourage the party to keep going. Amaro is one such drink, an alcohol that has been infused with an assortment of spices and herbs to deliver a sweet yet pungent liqueur. According to Liquor, we have monks to thank for this concoction, as versions of these bittersweet liqueurs can be traced back to 13th-century monastic life.  

Whether served neat or mixed into cocktails, the broad category of amari liqueurs can add a bit of boozy spice to an event or be the star of its own party. From pre-meal drink rituals to post-drink celebrations, amari is at the ready. The best part? Not much bartending skill is required to serve these drinks, but if you're looking to add extra zing, we have an easy trick for you.

Get the ice ready

"One of the easiest ways to zhuzh up an amaro is to simply shake it with ice," insists Punch, encouraging amaro lovers to use what is called a "reverse dry-shake" in the bartending world. This bartending technique simply means shaking ingredients vigorously in a cocktail shaker with ice, explains Diageo Bar Academy, then straining the alcohol before serving to remove any pieces of ice that might have broken off during the effort. Shaking amaro with ice will result in pouring a drink that has a thin frothy top layer, and the chilled temperature can help enhance the unique aroma and taste of amaro. Plus, when served cold, amaro takes on an extra silky mouthfeel.

Alternatively, The Educated Barfly suggests replacing after-dinner coffee or tea with amaro caldo; simply mix amaro with hot water — preferably an alpine variation. Alpine amaro is made in the Italian alps with botanicals local to the region, The Minty explains. Just remember, the taste of amaro can vary wildly, instructs MasterClass, so you can use this fact as an excuse to sample several different varieties.