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The Best Italian After Dinner Drinks to Sip on This Winter

By Alexander Benz
September 9, 2022

The Best Italian After Dinner Drinks to Sip on This Winter

When the weather outside is cold and snowy, there's nothing better than curling up with a warm drink. And if that drink happens to be an Italian after dinner drink, even better!

There are many different types of Italian after dinner drinks to choose from, but some of the best include: amaro, grappa, limoncello, and nocino. Amaro is a bitter herbal liqueur that is often enjoyed neat or on the rocks. Grappa is a type of brandy made from grape skins and stems that is smooth and slightly sweet. Limoncello is a light and refreshing lemon liqueur that makes for a perfect digestif. And finally, nocino is an herbal liqueur made from green walnuts that has a rich flavor profile.

No matter what your taste preferences are, there's sure to be an Italian after dinner drink that you'll love sipping on this winter!

What are the best Italian after dinner drinks to sip on this winter?

As the weather gets colder and the days get shorter, many people find themselves craving something warm and comforting to drink after dinner. While there are countless options out there, we believe that nothing hits the spot quite like a classic Italian after dinner drink. Here are our top three picks:

1. Amaro: This bitter liqueur is traditionally made with herbs, roots, and citrus peel, and is often enjoyed neat or on the rocks. Its complex flavor profile makes it the perfect choice for anyone looking for a depth of flavor.

2. limoncello: This refreshing liqueur is made with lemon zest, sugar, water, and vodka. It's incredibly versatile - you can enjoy it as-is, on the rocks, or even in cocktails!

3. Nocino: This unique liqueur is made with unripe green walnuts that are macerated in alcohol for several months before being sweetened with sugar syrup. It has a rich flavor that is perfect for sipping on a cold winter night.

Amaro: The Bitter Truth About Digestive Liquors

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The Italians have a saying, "Death is in the stomach." And while that may not be entirely accurate, there's no denying that what you eat and drink can have a major impact on your digestion. Enter amaro, the bitter after-dinner drink that is said to aid in digestion.

Amaro (pronounced ah-MAH-roh) is an Italian herbal liqueur that is traditionally served after a meal. It's made by infusing herbs, roots, and other botanicals into alcohol, and often has a high alcohol content (up to 40% ABV). While the exact ingredients vary depending on the brand, common amaro recipes include gentian root (which gives the drink its characteristic bitterness), cardamom, cloves, aniseed oil, orange peel, and chamomile.

So why does this bitter beverage help with digestion? Well, it all has to do with our digestive system's natural response to bitterness. When we taste something bitter, our body automatically produces more saliva and gastric juices - both of which help to break down food and make assimilation easier. In addition, bitters stimulate peristalsis (the muscle contractions that push food through our

Fernet-Branca: The "Other" Famous Bitter Digestif

Fernet-Branca is a bitter, herbal liqueur that is popular as an after-dinner drink in Italy. The liqueur is made with a blend of 27 herbs and spices, including myrrh, rhubarb, chamomile, and saffron. Fernet-Branca was created in 1845 by Bernardino Branca in Milan, Italy. The liqueur became popular among Italians for its supposed medicinal properties; it was believed to settle the stomach and aid digestion. Fernet-Branca is often served neat or on the rocks, but it can also be used as a mixer in cocktails.

what's the difference between amaro and fernet?

Amaro and Fernet are both Italian after dinner drinks, but there are some key differences between them. For one, Amaro is made with a blend of different herbs and roots, while Fernet is made with just one key ingredient: menthol. This gives Amaro a more complex flavor profile than Fernet, which can be quite intense. Additionally, Amaro is typically lower in alcohol content than Fernet. Finally, while Fernet is often served neat or on the rocks, Amaro is usually served with a splash of water or club soda to help cut the intensity of the drink.

Averna: Sicily's Answer to Amaro

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Enjoying a nice glass of bubbly Photo by Kevin Kelly

Averna is a type of amaro, or bitter Italian liqueur, that hails from Sicily. Averna is made with infusions of herbs and roots, giving it a complex flavor profile that is both sweet and bittersweet. It is often served as an after-dinner drink, and pairs well with desserts like Cannoli.

Ramazzotti: A Sweet Way to End a Meal

Ramazzotti is a popular after dinner drink in Italy. It is made from a blend of herbs and spices, and it has a sweet, slightly bitter taste. Ramazzotti is typically served neat, but it can also be served on the rocks or with soda water.

Lucano: A Subtle, Classic Amaro

Lucano is a classic Italian amaro with a subtle flavor profile. It is made with a blend of herbs and spices, including cardamom, cloves, and nutmeg. The result is a slightly sweet and bitter liqueur that is perfect for sipping after dinner. Lucano can be enjoyed neat or on the rocks, but it also makes an excellent mixer for cocktails.

Montenegro: A Spicy, Herbal Amaro

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Montenegro is an herbal, bitter liqueur made with a blend of spices, roots, and citrus peel. It is traditionally served as an after-dinner drink in Italy. Montenegro was first created in the 19th century by Averna, a family-owned liqueur company based in Sicily. The recipe for Montenegro has been passed down through generations of the Averna family and remains a closely guarded secret.

The unique flavor of Montenegro is achieved through its blend of over 40 different herbs and spices. The exact proportions of each ingredient are unknown, but some of the herbs used include cardamom, cinnamon, clove, juniper berry, licorice root, and orange peel. The liqueur is aged for at least one year in oak barrels before it is bottled.

Montenegro has a deep amber color and a complex flavor that is both sweet and bitter. It is typically served neat or on the rocks as an after-dinner digestivo. Montenegro can also be used in cocktails or mixed with coffee for a delicious morning pick-me-up.

Sfumato: An Aromatic Amaro

Sfumato is a type of amaro, an Italian after-dinner drink. Amari are bitter herbal liqueurs that are typically drunk neat or on the rocks. Sfumato is made with a blend of aromatic herbs and spices, including cardamom, cloves, and cinnamon. It is sweetened with sugar and has a light amber color.

Sfumato's bitterness comes from its high alcohol content—it is usually around 40% ABV—as well as from the bitter herbs and spices used in its production. The sweetness helps to balance out the bitterness and makes it more palatable. Many people enjoy sipping on sfumato after a meal as it aids in digestion.

If you're looking for an after-dinner drink that is both flavorful and complex, look no further than sfumato!

Cynar: The Artichoke Amaro

Cynar is an Italian after dinner drink that is made from artichokes. It is bitter and sweet, and has a distinct flavor that many people enjoy. It can be served neat or on the rocks, and is often used as a mixer in cocktails. If you are looking for something different to drink after your next meal, give Cynar a try!

Riserva Caravella: A Fine, Aged Amaro

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Paris buildings with clouds Photo by Nil Castellví

Amaro is a type of Italian herbal liqueur that is typically consumed after dinner. Caravella is one particular brand of amaro that is aged for two years in oak barrels, giving it a smooth and complex flavor profile. It contains notes of bitter citrus, spice, and herbs, making it the perfect way to round out a meal. Caravella also makes for a great digestif, helping to settle the stomach after a rich meal. Whether you enjoy it neat or on the rocks, Riserva Caravella is sure to provide a satisfying and unique drinking experience.

Braulio: A Mountainous Amaro

Amaro Braulio is an herbal liqueur from Italy's Alto Adige region, bordering Austria. First created in 1875 by Maria and Michele Bruler, the unique spirit is made with Alpine ingredients like gentian, iris root, and various other herbs and spices. The liqueur gets its name from the local mountain range—the Dolomites—and its deep amber color from caramelized sugar.

Braulio is traditionally enjoyed after a meal as an digestivo or aperitivo, neat or on the rocks. It can also be used in cocktails, such as the Spritz Braulio or the Braulini (Braulio + Aperol). When sipping Braulio, you'll notice hints of bitter chocolate, orange peel, and woody spices on the nose followed by a complex yet well-balanced flavor that lingers on the palate.

La Montegrossa: A Bittersweet Amaro

"What's your poison?" It's a phrase we've all heard before, and it usually refers to someone's favorite alcoholic beverage. But what about that post-dinner drink? The one you have with coffee or dessert? In Italy, that drink is called an amaro, and my personal favorite is La Montegrossa.

Amaro is a bittersweet, herbal liqueur that originates from Italy. It's made by infusing roots, bark, flowers, and other herbs into alcohol (usually brandy), and then sweetening the mixture with sugar. There are dozens of different amari on the market, each with its own unique flavor profile.

La Montegrossa is a relatively new amaro; it was first produced in 2011 by two friends in Bologna. The duo source their ingredients from the nearby Apennine Mountains, which gives the liqueur a truly local flavor.

The main ingredient in La Montegrossa is cinchona bark, which gives the amaro its characteristic bitter flavor. Other notable ingredients include rhubarb root, gentian root (another bittering agent), orange peel, and coriander seeds. These botanicals are macerated

Waragi: Uganda's Traditional Moonshine

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Photo by Alberto Caliman

Waragi is a distilled alcoholic beverage made from cane sugar or molasses and yeast. It is popular in Uganda, where it is often homemade. Waragi has an alcohol content of 40-60% and is usually distilled twice.

The drink is typically served with ice and a slice of lemon, and is said to have a smooth, sweet taste. It is sometimes used as a mixer in cocktails.

Waragi was introduced to Uganda by the British during colonial rule. It quickly became popular among the Ugandan people, who began distilling their own waragi at home. Today, waragi remains a popular drink in Uganda, enjoyed by people of all ages.

What's the best way to enjoy Italian after dinner drinks?

There's nothing quite like enjoying a delicious Italian after dinner drink. And there are plenty of ways to enjoy them! Whether you're looking for something refreshing, like an Aperol spritz, or something a little more indulgent, like a classic Negroni, there's an Italian after dinner drink for everyone.

So what's the best way to enjoy these drinks? Well, it depends on what you're looking for. If you're looking to relax and unwind after a long day, then we recommend sipping on your drink slowly and savoring every last drop. However, if you're looking to get the party started, then we suggest making your drinks extra strength and getting ready to dance the night away! No matter how you choose to enjoy your Italian after dinner drinks, one thing is for sure - they're always better when enjoyed with good company. Saluti!

Moving forward withThe Best Italian After Dinner Drinks to Sip on This Winter

As the weather gets cooler and the days get shorter, it's nice to relax with a warm drink in hand. If you're looking for something a little different to sip on this winter, try one of these traditional Italian after dinner drinks. From the classic amaro to a creamy cappuccino, there's something for everyone to enjoy. So sit back, relax, and raise a glass to good company and good conversation. Salute!

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