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The Amaro Montenegro is made with 40 botanicals from four continents, including vanilla, orange peel, and eucalyptus. It’s a traditional amaro made in Bologna, and its recipe has been unchanged since 1885. It has an ABV of 23%, and all the botanicals undergo boiling, maceration, and distillation.
Six tasting notes are synthesized from 12 mother essences taken from the botanicals. There’s bitter and herbaceous, spicy and floral, chocolate and caramel, fresh and balsamic, vanilla and red fruits, and warm and tropical. A final element called “Premio” comes in to play, as well. It’s a secret, but important component.
Amaro Montenegro can be drunk alone or on the rocks, with a bit or orange zest if you like. You can also mix one part amaro with two parts tonic, and drink in a glass with ice. Another great cocktail is the Monte Mule, which is two parts Amaro Montenegro, three parts ginger beer, and one lime juice. Combine them in a glass, and mix. Garnish with a slice of lime, and enjoy!
Originally named Elisir Lungavita, it was produced by Stanislao Cobianichi in 1885. It received prominent recognition immediately. In 1896, 11 years later, the charming Princess Elena of Montenegro married Prince Vittorio Emanuele III of Italy, and Cobianichi changed the name of his amaro to Amaro Montenegro in honor of her.
Cobianichi traveled to different continents to collect the ingredients for his unique digestif. That recipe is still used today, generations later, unchanged for centuries. It’s a tried and tested recipe, one that has put Amaro Montenegro on the map.
Store your liqueur in a cool and dry area, away from sunlight and direct heat, like a pantry or a cupboard. Make sure to keep it tightly closed when not in use.
Unopened, it will remain good quality indefinitely. Once opened, you may refrigerate for better keeping. Consume within 4 to 5 years, as the flavors will start to fade.