What Makes Amaro Montenegro So Irresistible?

In Italy, amari are ubiquitous. As with wine, folks are loyal to their local version of the bitter spirit, but restaurants, bars, and shops offer multiple labels in different styles so that people can choose the type they enjoy most to sip after a meal as a digestif. Amaro Montenegro, one of the least bitter and most approachable of the genre, has been produced in Bologna for 139 years, since 1885. Originally named Elisir Lungavita (“long life elixir”) by founder Stanislao Cobianchi as a nod to amaro’s reputedly healthful properties, the company renamed it for Prince Vittorio Emanuele’s bride, Princess Elena of Montenegro, before the couple went on to become the last king and queen of Italy.

What is Amaro Montenegro?

An infusion of 40 botanicals, the elixir shows herbal, citrus, and spice notes in a balanced, sweet base that stand alone but mixes beautifully. Its less bitter nature makes it the perfect amaro bottle to start your collection. It also has an unmistakable floral aspect, reminiscent of roses. But because its lighter, it's a good entry into the world of amari. “Amaro Montenegro is truly the best spirit to sip your way into exploring amari, both for a first timer or even someone with a large understanding of the category, says Lindsay Eshelman, the Head of Marketing for Gruppo Montenegro.

Aneka Sazon

Aneka Saxon, Beverage Director of Chicago’s Machine Hospitality Group, agrees that the spirit is both versatile, approachable, and complex. She says, “It really represents that Italian viscous style of digestive. It's dark, but not so dark that it can’t work with a citrus forward drink. It’s sweet, but not so sweet that it can’t be sipped neat…an easy addition to many classic cocktails to add that star power of a signature drink.”

Inspired by international travel and the ever-photogenic and instagrammable spritz, American drinkers continue to embrace the Italian spirit category, and amaro represents a huge segment.

The Romance of Amaro Montenegro 

“It’s amazing to see not just interest in amari, but interest in the culture behind the category, and that to me is the most exciting,” says Eshelman.  “Amaro Montenegro brings an incredible history of alchemy and cultural tradition, which is to me the most authentic and approachable way to experience an amaro for the first time.” She also cites the role of Montenegro’s home city of Bologna. “It’s truly a special place, full of the best food and culture which has shaped the brand for almost 140 years. Bologna doesn’t appear enough on the ‘must see’ lists of Italy, and I hope the growing popularity of Amaro Montenegro changes that! Go to Bologna, sip on the incredible streets that inspired such an iconic liquid.”

Bartenders like Saxon, of course, play a huge role in supporting brands they love. Enter the M&M, or “Monte and Mezcal,” a drink of equal parts served over ice that joined the ranks of combo tipples known as “bartender’s handshakes” since 2012. In-the-know industry and regular folks call out this smoky sweet shooter as a popular greeting to welcome friends to the bar. 

Enjoy Amaro Montenegro neat, on the rocks, or in a clever cocktail riff like a Montenegroni, which subs Montenegro for the usual Campari. Its complex rhubarb, gentian, and citrus qualities (the flavors that make the M&M work) even lead some mixologists to offer it in a margarita style cocktail dubbed, of course, the Monterita. Just don’t order that one on your next visit to Bologna.

Monte Paloma

Monte Paloma

Amaro Montenegro works particularly well with citrus. The Monte Paloma is a refreshing, slightly sweeter twist on the Paloma. 

2 parts Amaro Montenegro

1 part grapefruit cordial

1 part lime juice

½ part agave nectar

Champagne

Salt

Lime wheel, for garnish

Pour Amaro Montenegro, grapefruit cordial, lime juice and agave nectar into a Collins glass with ice and stir briefly. Top with champagne and garnish with a lime wheel and a pinch of salt.