Unleash your inner Italian with Montenegro Amaroa bittersweet symphony of herbs, citrus, and old-world charm that turns every pour into a passport to la dolce vita.

Amaro Montenegro is one of Italys most beloved amaros beautifully balanced, with enough bitterness to intrigue and enough sweetness and botanical complexity to charm. Its approachable for newcomers yet nuanced enough for seasoned amaro enthusiasts. Whether sipped neat, over ice, or used in cocktails, it offers a versatile and rich herbal experience, making it a great digestif and mixer.

Origins & Craftsmanship

• First crafted in 1885 in Bologna, Italy by Stanislao Cobianchi. It was originally called Elisir Lungavita (elixir of life).

• In 1896 it was renamed Amaro Montenegro in tribute to Princess Elena of Montenegro upon her marriage to Crown Prince Vittorio Emanuele.

• The recipe remains largely unchanged since its inception. It uses a secret blend of 40 botanicals drawn from around the globe (roots, herbs, flowers, citrus peels, spices, wood, etc.). Only a portion of these botanicals are publicly disclosed.

• Production involves multiple extraction methods: boiling, maceration, and distillation of botanicals to create extracts; then blending with sugar, water, alcohol, and the final finishing touch known as Premioa micro-distillation of five botanicals used in very small quantity to bring the flavor profile together.

• ABV: 23% (sometimes listed as 23 by volume).

Tasting Profile

Element Notes Colour / Appearance Warm amber / golden brown gleaming copper-amber tones. Nose / Aroma Sweet citrus (sweet & bitter orange peels, mandarin), gentle spice (nutmeg, cloves), herbal and floral tones (marjoram, oregano, perhaps some vanilla, soft woods). Also a hint of balsamic and maybe some mild root bitterness. Palate / Taste Pleasant sweetness up front: orange, vanilla, a honeyed glaze. Then layers of herbs (coriander, possibly gentian/herbal bitterness but kept mild), spices, subtle floral notes, with sometimes a warming (but not heavy) bitter finish. Vanilla and warm spices help balance out the bitter herbal edge. Finish Moderately long; bittersweet citrus lingers, herbal bitterness not harsh, gentle and clean with lingering warm sweetness and spice. Often described as lighter bitterness compared to many other amaros; very smooth.

Food & Cocktail Pairings

• Neat / Digestif Serve: Serve chilled or over a little ice at the end of a meal. Good after dinner sipper.

• Cocktail Use:

  • Use in place of or alongside Campari or other bitter liquors to soften bitterness and add complexity.

  • In spritz-style drinks (e.g. Amaro Montenegro spritz) or in variations like Montenegroni (substituting Montenegro for Campari) or lighter Paloma-style riffs with citrus.

• Food Pairings:

  • Desserts: Dark chocolate, orange-based desserts, almond biscotti. The sweet & bitter citrus tones match nicely.

  • Cheese & Nuts: Mild cheeses (e.g. goat cheese, creamy cheeses) and lightly roasted nuts.

  • Fruit: Citrus segments (orange, grapefruit), dried fruit (figs, raisins), candied peel.

  • Savory: Light herb-roasted meats, dishes with citrus or herbal sauces; smoked salmon or fish dishes with herbal components.

• Other Serving Suggestions: Try with tonic water and a twist of orange peel for a refreshing long drink; pair with black tea or herbal tea for complementary herbal notes.

Quick Overview

Feature Detail Name Amaro Montenegro Type Italian Amaro / herbal liqueur Origin Bologna, Italy Year Introduced 1885 Recipe ~40 botanicals; secret blend including citrus, herbs, spices; Premio finishing distillate ABV ~23% Style / Character Balanced bitter-sweet; citrus, floral, herbal; moderate on bitterness; sweet front, smooth finish Best Served Neat, over ice, or in cocktails; digestif; versatile mixer or sipper

“Amaro Montenegro is made with 40 botanicals using three processes: boiling, maceration, and distillation. Some of these botanicals include: sweet & bitter oranges, petite dried oranges, coriander seeds, marjoram, oregano, artemista blend, cinnamon, cloves, and nutmeg. After this process, 12 mother extracts are crafted. From there, the 12 extracts are blended to form “six aromatic notes” which are blended with alcohol, sugar, and water. Lastly, a seventh ingredient called the “premio” or “prize” is crafted from 5 botanicals which are micro-distilled. One liter of “premio” is used per 15,000 bottles. Amaro Montenegro was created by Stanislao Cobianchi who had traveled the world rather than follow his family’s desire for him to join the clergy. He founded his company in 1885 and named it after Princess Elena of Montenegro who went on to become Queen of Italy in 1900.”The Distiller, 96 Points