Montenegro Amaro

Amaro from Montenegro is an Italian herbal liqueur in the bittersweet amaro tradition. Its balance of bitter, sweet and herbal notes is the main thing to know before you pour it. Amari in this lighter, softer style usually lean toward orange peel, floral and gentle spice, with a rounded sweetness that makes the bitterness easy to approach. Expect something closer to a mellow, aromatic liqueur than to the sharply medicinal end of the category. The listing doesn't give a verified ABV, so check the bottle label for strength. Served neat, it works as a digestif after a meal. Pour a small measure into a rocks glass or a small stemmed glass at cool room temperature. Chilling it slightly tightens the sweetness and shows more of the herbal edge. Over a large ice cube with a wide orange peel is the simplest way to serve it. The peel's oils tend to pick up the citrus character already in this style. For a longer, lighter drink, pour it over ice and top with soda water or tonic, which makes a low-effort aperitivo before dinner. As a cocktail ingredient, amaro of this kind is easy to work into classics that call for a bittersweet liqueur. In a Paper Plane, use it in the equal-parts template with bourbon, Aperol and lemon juice. A Black Manhattan swaps the sweet vermouth for amaro, which gives a drier, more herbal drink built on rye or bourbon. It also works in a Boulevardier-style stirred drink, or as a small modifier in a whiskey sour, where a half ounce adds depth without taking over. Stir drinks that are all spirits and shake the citrus-driven ones. For food, a bittersweet amaro suits salty, rich or fatty snacks such as aged cheeses, cured meats, roasted nuts and dark chocolate. Because it is on the sweeter side, it also works as a dessert-time pour alongside biscotti or an orange-scented cake.