Amaro Averna Italian Bitter Liqueur, 70 cl

Product Information

The third generation, Francesco's sons Salvatore, Paolo, Emilio and Michele consolidated the firm's success and contributed to its evolution, despite all the difficulties arising from two world wars, to such an extent that the company was able to continue production without interruption, even succeeding in starting an export business to America. In 1958 the Averna Company became a public corporation (Fratelli Averna S.p.A.). Some years later a new factory was built. [1] The main ingredients in Averna include bitter and sweet orange peel, myrtle berries, and a blend of aromatic herbs. Bitter orange peel lends a citrusy and slightly tangy note, balancing the sweetness of this liqueur. Sweet orange peel adds a hint of mellow sweetness, enhancing the overall flavor experience. Considered by some to be a bit of a gateway Amaro due to its sweetness, Averna has an intensity of flavour that will delight. Meaghan Dorman, the bar director at Dear Irving and The Raines Law Room in New York City, says Averna works on its own as well as in comforting nightcaps—a quality not seen in many amari. “The elements of bitter and candied orange peel shine through as well as pleasant caramel and earthy notes to ground the sweetness,” she says. She recommends balancing its viscosity with acidity or dry elements like sherry. What we do know is that most amari are made by macerating herbs, botanicals and/or citrus peels. This maceration is done in alcohol of some kind, but usually wine or a neutral spirit that won’t compete with the flavors of the herbs and botanicals. Sugar syrup such as caramel is sometimes added for extra sweetness before the mixture is aged, usually from one to five years.

While amaro can certainly pair well with certain foods (cheese, for example), these herbal liqueurs are generally best enjoyed after a meal. The Averna Digestivo: In a mixing glass, combine equal parts Averna and freshly squeezed orange juice. Add a dash of aromatic bitters and ice, then stir gently with a bar spoon to chill the mixture. Strain it into a chilled coupe glass and garnish with an orange twist. Italian amaro, like Averna or another herbal, caramel-flavored amaro (substitute Cynar, Amaro Nonino, or Meletti) Averna is made using a blend of herbs, fruits, and spices, resulting in a unique and complex flavor profile. While the exact recipe for Averna is a closely guarded secret, it is believed to contain a variety of ingredients that contribute to its signature taste. The best way to experience a great bottle of amaro is straight. Each brand of amaro is very unique, which makes tasting different bottles so much fun. However, amari with higher alcohol content might be understandably difficult to sip straight. If a bottle is just too harsh to enjoy on its own, don’t worry. A little ice and even club soda will mellow out the alcohol so you can comfortably enjoy the flavor.Always make your own sugar syrup. I recommend a 1:1 for this recipe. To do that, just combine equal parts white sugar and water (that’s the 1:1 ratio) and bring to a boil whilst stirring. Once the sugar has dissolved, allow it to cool and bottle it up. Your sugar syrup will last about a week in a refrigerator. Egg White Amaro is an herbal liqueur produced from a neutral spirit or wine base and macerated botanicals, including barks, roots, herbs, fruit peels, and more. Northern Italian expressions tend to be more alpine-influenced and piney, whereas southern Italian expressions fall on the richer, more citrus-driven side of things. For piney, refreshing amaro, many pros reach for Piedmont-based Braulio, Varnelli, or Nonino, with Averna coming in as an accessible, easy-to-find Sicilian option. It was Francesco Averna, son of Salvatore, who took the initiative to promote the bitter, participating in various exhibitions in Italy and abroad. In 1912 Vittorio Emanuele III granted the Averna Company the right to affix the royal crest on the label of their liquor with the words “Patent of the Royal House”: the Averna Company became a supplier to the royal household.

All these components are soaked in a base spirit to infuse it with their flavors and aromas. How long this procedure takes is unknown, but it must be quite some time, considering how aromatic Averna is. After infusion, the liqueur is sweetened with caramel which lends the Amaro its distinct sweetness and syrupy texture. Substitutes We want a whisky base for this recipe. Specifically bourbon. Now any bourbon should work fine but I’d recommend something middle shelf such as Woodford Reserve or Wild Turkey. Averna If you can’t find Averna Amaro try Amaro Ramazzotti, Amaro Ciociaro or Amaro Montenegro. Lemon SodaAnother way to drink Averna is neat at room temperature. That is also the best way to detect the different flavors in the liqueur. If the taste is too strong or sweet, adding a splash of club soda is also a way to enjoy the liqueur. Citrus-forward with caramel undertones, Averna is characterized by its silky, viscous mouthfeel. Averna can be sipped neat, on its own, or enjoyed over ice with a lemon or orange twist. It can also be topped with dry sparkling wine and soda water for a spritz variation. (If making an Averna Spritz, follow the 3-2-1 formula: three parts sparkling wine, two parts amaro, one part soda water.) In 1802, Salvatore Averna. [2] was born into a family of drapers. Growing up in Caltanissetta, he became one of the most active members of the community, a justice of the peace and benefactor of the Abbey of the Holy Spirit. Here, following an ancient tradition born in the fortified Benedictine abbeys and spread to Europe through the Cluniac and Cistercian monasteries, the monks produced an elixir of herbs that was pleasant despite being "bitter", and was popularly thought to possess tonic and therapeutic properties. In 1859, as a token of gratitude, fray Girolamo, prior de la Abadía de Santo Spirito gave Salvatore the recipe for the infusion. In 1868 he began producing Averna for guests at his home. [1] Fratelli Averna, Caltanisetta, 1911 For the Averna sour, we don’t want to add Averna as the base, as it would be too bitter. So we take the formula for a whisky sour, then add Averna to it. Science of Flavour This riff on the classic whiskey sour first made its debut in Brad Thomas Parsons’ book, Amaro. It’s a hefty dose of Averna supported by a touch of bourbon for balance. It’s finished with the classic combination of sugar syrup, lemon juice, and the all-important egg white. Shake it over ice to create the signature frothy top, and enjoy! 8. Across the Pacific

The manufacturing process involves macerating the various ingredients in a base spirit, typically made from grain, and allowing them to steep and infuse. After the maceration period, the liquid is then strained and sweetened with a blend of caramel and sugar, which adds a luscious sweetness and smoothness to the final product. Another great option to substitute Amaro Averna is Amaro Meletti. This Amaro is bottled at 32% and has pretty strong notes of caramelized sugar and only a few hints of fruits. Other flavors include chocolate and saffron. Averna is an Italian amaro made in Sicily, Italy since 1868. It’s dark brown and the flavor is spicy, and herbal, with caramel and honey notes. Amaro Averna is an Italian liqueur in the Amaro category produced in Caltanissetta, Sicily. It is named after its inventor, Salvatore Averna, who invented the recipe in 1868. This drink is produced on the Island of Sicily and is considered a traditional drink. The list of ingredients includes bitter orange, galenga, thyme, saffron, and wormwood. And especially the bitter oranges lend the herbal liqueur its taste. Other notes in the complex flavor profile are apricot, caramel, and herbs. What is Amaro Averna?Myrtle berries, which grow wild in the Mediterranean region, are believed to be an integral part of Averna's recipe. These berries contribute a subtle fruity taste, enhancing the overall bouquet of flavors. That’s about it. Compared to most liquors, amaro is fairly simple, which is why the exact recipes are so important. History of Amaro Liquor