Amaro Montenegro

Amaro Montenegro has been produced in Bologna, Italy since 1885, when Stanislao Cobianchi created the recipe and named it in honour of Princess Elena of Montenegro. A. using a blend of 40 botanicals sourced from around the world.

The recipe includes dried orange peel from the Mediterranean, coriander, oregano, marjoram, cloves, and a range of roots and flowers, all macerated and blended according to a closely guarded process.

The result sits at a relatively approachable 23 percent alcohol by volume, making it lighter and sweeter than many of its Italian counterparts.

Its balance of bitter orange, floral notes, and gentle spice has made it a benchmark for the Italian amaro style, and it is frequently cited by bartenders as one of the most versatile bottles in the category.

It works well as a digestif served neat or over ice, and it integrates cleanly into cocktails, particularly those calling for a medium-bodied amaro. The Black Manhattan, which swaps sweet vermouth for Montenegro, is a well-known example.

For anyone building a home bar or exploring the amaro category for the first time, this is a logical and rewarding starting point.