Amaro Highball

Amaro and sparkling water — the craft cocktail movement applying the highball to amaro, Ramazzotti (Milan, 1815) and Fernet-Branca (Milan, 1845) the foundations.

Amaro — from the Italian word for bitter — encompasses a centuries-old tradition of herbal liqueurs originally produced in Italian monasteries as medicinal tonics. These complex bittersweet spirits, made by macerating roots, herbs, bark, and citrus peel in alcohol, were traditionally sipped neat as post-dinner digestifs. The tradition flourished particularly in northern Italy, where regional styles from Ramazzotti (Milan, 1815) to Fernet-Branca (Milan, 1845) became household names. The Amaro Highball — amaro mixed with chilled sparkling water and served over ice — is a modern adaptation that emerged from the craft cocktail movement of the 2010s, when American bars began exploring the spirit's range. Italian bars had long served similar builds informally. The highball format reduces bitterness and alcohol impact while preserving the spirit's botanical complexity, making it an elegant gateway into amaro culture for new drinkers.