Amaro Averna

One of Italy’s great after-dinner amari, and Sicily’s most celebrated. The recipe dates to 1868, when the monks of the San Spirito Abbey at Caltanissetta gave it to Salvatore Averna, an infusion of herbs, roots, dried flowers, citrus and licorice that has kept its place at Sicilian tables ever since.

It is dark, mellow and bittersweet, with caramel and gentle spice and a rounded bitterness that never turns sharp. Serve it over ice with a slice of orange after dinner, or let it deepen a stirred drink.

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ABV 29% | Italy