Amaro means bitter in Italian, and this is a traditional bitter-sweet Italian liqueur. It was originally produced by monasteries in the late Middle Ages as an aid to digestion, a tonic or medicine. They were and are still consumed all over Europe but are especially popular in Italy. It was traditionally consumed with ice as an aperitif or in a small glass as a digestive after dinner, to “settle the stomach”.

An amaro will always contain some bittering agent and a sweetener. It is made by macerating a variety of herbs, flowers, spices, roots and citrus in a neutral alcohol base, which can be a spirit, brandy or wine. There is a huge range of amaro (or amari) produced. As well as some well-known brands, there are many artisanal creations and regional variations. An amaro can vary in alcoholic content from 15 per cent to a fairly powerful 40 per cent ABV. They vary in taste from light and fresh to intensely bitter.

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Most amari can be enjoyed neat, with ice, or with sparkling water. They are also a very popular ingredient in cocktails. You have probably come across two of the best-known brands as cocktail ingredients; Aperol (used in an Aperol Spritz) and Campari, the base of a Negroni. Fernet Branca is less well-known in Ireland but very popular in Italy, and Argentina, where they drink it with cola.

I am not sure what kind of amaro your friend brought back from Italy, but I would suggest trying it first with a few cubes of ice before dinner. You could then try your hand at making a cocktail or two?