Why You Should Shop at Arthur Cantina: 4-Part Series: Amaro

Exploring Bitters: A Deep Dive into Amaro

From Jefferson Amaro to Petrus Boonekamp — A Journey Through the Bold World of Italian Bitters

There’s something endlessly fascinating about amaro. Complex, herbal, and often shrouded in secrecy — no sharing of recipes — these bitter liqueurs were born from ancient apothecaries and monastic medicine cabinets, yet they’ve become staples in today’s modern bars and collectors’ cabinets.

This post kicks off a four-part series where we explore what makes Amaro, Whiskey, Tequila, and Italian Wine so captivating — starting with the dark, bitter, and beloved world of amaro.

🍊 What Is Amaro, Really?

In Italian, amaro simply means “bitter.” But what makes a good amaro is anything but simple. These herbal liqueurs are usually made by infusing alcohol with roots, herbs, barks, citrus peels, and spices, then sweetened and aged. Some are syrupy and sweet. Others are dry — the absence of sweetness — bracing and medicinal.

Amari are often enjoyed as a digestivo — sipped after meals to aid digestion — but they’re also popping up more and more in craft cocktails, replacing sweet vermouths or even standing in for gin or whiskey entirely.

🌿 Spotlight: Jefferson Amaro Importante

Nicknamed the “Amaro Importante,” Jefferson is produced in Calabria and has quickly become one of the most sought-after new-school amari in Italy. It blends local bergamot, oregano, rosemary, and bitter oranges with a balance that feels modern, yet deeply rooted in Southern Italian tradition.

Jefferson manages to be complex without being cloying — think spiced orange peel, Mediterranean herbs, and a whisper of sea salt.

🛒 Shop Jefferson Amaro Importante – Arthur Cantina

🥊 Punch Abruzzese: Jannamico’s Underdog Hit

Punch Jannamico, made in the Abruzzo region, blurs the line between amaro and punch. It’s rich, warming, and slightly sweet — with undertones of coffee, licorice, and dried fruit. It’s unique and unforgettable once tasted, because unlike most amari which are based in neutral grain spirits, punch is made with rum — and the herbs combine beautifully with the sugars present in the rum.

It’s perfect on a cold evening with a splash of soda and a twist of orange or drizzle it over your favorite vanilla ice cream for a sweet, delish contrast of flavors.

🛒 Shop Punch Jannamico – Arthur Cantina

⚔️ Petrus Boonekamp: The Warrior’s Amaro

Boonekamp is not for the faint of palate. One of the most bitter amari on the market, Petrus Boonekamp originated in the Netherlands and became beloved in Italy for its unapologetic herbal punch. This is the amaro you offer a friend to test their dedication — the strongest amaro on the market.

With notes of gentian root, myrrh, and quinine, it’s more than a digestif — it’s a rite of passage.

🛒 Shop Petrus Boonekamp – Arthur Cantina

🥃 How to Drink Amaro

• Neat, at room temperature, in small pours

• Over ice, with a twist of citrus

• In cocktails, like a Black Manhattan or Paper Plane

• With soda, for a low-ABV aperitivo

There’s no wrong way — but there are a lot of right ones.