(n.) A type of bitter Italian liqueur typically consumed as an apéritif or digestif. Part of the potable bitter family, the style emerged in the nineteenth century as a digestive aid. Production usually involves macerating herbs, spices, roots, dried fruits or citrus in a base spirit, which is then sweetened and either aged or bottled at anywhere between 20 and 60 percent ABV. Many formulas, often containing complicated combinations of herbs and spices, have been kept secret and are passed down through generations. Amari are usually served neat, on the rocks or mixed with soda with an orange slice, but bartenders are also experimenting with using them in cocktails. Brands to try include Averna, Ramazzotti and Fernet-Branca.