Amaro

From the James Beard and IACP award-winning author of Bitters—one of the bestselling cocktail books of the last 10 years, with 80,000 copies in print—comes this exploration of the world of bitter liqueurs, ranging from familiar favourites like Campari and Fernet Branca, to more obscure potables such as Zucca and Ramazzotti, featuring more than 70 amaro-centric cocktail recipes.

Featuring more than 100 recipes, Amaro is the first book to demystify the ever-expanding, bittersweet world, and is a must-have for any home cocktail enthusiast or industry professional.

The European tradition of making bittersweet liqueurs—called amari in Italian—has been around for centuries. But it is only recently that these herbaceous digestifs have moved from the dusty back bar to centre stage in the United States, and become a key ingredient on cocktail lists in the country's best bars and restaurants. Lucky for us, today there is a dizzying range of amaro available—from familiar favourites like Averna and Fernet-Branca, to the growing category of regional, American-made amaro.

Starting with a rip-roaring tour of bars, cafes, and distilleries in Italy, amaro's spiritual home, Brad Thomas Parsons—author of the James Beard and IACP Award-winner Bitters—will open your eyes to the rich history and vibrant culture of amaro today. With more than 100 recipes for amaro-centric cocktails, DIY amaro, and even amaro-spiked desserts, you'll be living (and drinking) la dolce vita.