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Amaro Averna Italian Bitter Liqueur, 70 cl

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The secret recipe of Averna includes 60 ingredients, of which only a handful is known. The liqueur belongs to the category of medium Amari, meaning that it has a balanced flavor profile with moderate bitterness and an average ABV (29%). If you can’t find Averna Amaro try Amaro Ramazzotti, Amaro Ciociaro or Amaro Montenegro. Lemon Soda

When poured neat, Flynn describes Braulio as “like a kiss of the Alps,” thanks to its herbal, bitter, and warming qualities. (She also recommends warming it up with rye and lemon for a spin on a hot toddy.) James agrees, “Alpine-driven amari are always my favorite,” she says. “I love Braulio because it has a generous helping of bitterness juxtaposed with refreshing mountain herbs.”It was Francesco Averna, son of Salvatore, who took the initiative to promote the bitter, participating in various exhibitions in Italy and abroad. In 1912 Vittorio Emanuele III granted the Averna Company the right to affix the royal crest on the label of their liquor with the words “Patent of the Royal House”: the Averna Company became a supplier to the royal household.

The obvious special ingredient is the amaro. Let’s chat about it a bit, shall we? More about Amaro and Averna Amari are bittersweet herbal liqueurs from Italy often served as a digestif after a scrumptious meal. One of the most popular ones is Amaro Averna. The bittersweet herbal liqueurfrom Caltanissetta, Sicily contains 29% alcohol and is made after a secret recipe. To make it, a selection of herbs, roots, bark, and fruits infuse a neutral base spirit. After infusion, it is sweetened with caramel. It was created in the Sicilian village of Caltanisetta in 1868 and was believed to have been the conceived for Salvatore Averna by the herbalist monks of an Spirito Abbey in Caltanissettis. In 1859, as a token of gratitude, the monks gave Salvatore the recipe for the infusion. In 1868 he began producing Averna for guests at his home.The main ingredients in Averna include bitter and sweet orange peel, myrtle berries, and a blend of aromatic herbs. Bitter orange peel lends a citrusy and slightly tangy note, balancing the sweetness of this liqueur. Sweet orange peel adds a hint of mellow sweetness, enhancing the overall flavor experience.

It was Francesco Averna, son of Salvatore, who took the initiative to promote the bitter, participating in various exhibitions in Italy and abroad. During a private visit of King Umberto I in 1895, Francesco received a gold pin with the House of Savoy insignia in recognition of the Sicilian bitter, which by now was well known. In 1912 Vittorio Emanuele III granted the Averna Company the right to affix the royal crest on the label of their liquor with the words "Patent of the Royal House": the Averna Company became supplier to the royal household. All these awards led Francesco to redesign the label, incorporating all its certificates and prizes. After the untimely death of Francesco, his wife Anna Maria took over the company. [1] Another great option to substitute Amaro Averna is Amaro Meletti. This Amaro is bottled at 32% and has pretty strong notes of caramelized sugar and only a few hints of fruits. Other flavors include chocolate and saffron. Averna is made using a blend of herbs, fruits, and spices, resulting in a unique and complex flavor profile. While the exact recipe for Averna is a closely guarded secret, it is believed to contain a variety of ingredients that contribute to its signature taste. In 1802, Salvatore Averna. [2] was born into a family of drapers. Growing up in Caltanissetta, he became one of the most active members of the community, a justice of the peace and benefactor of the Abbey of the Holy Spirit. Here, following an ancient tradition born in the fortified Benedictine abbeys and spread to Europe through the Cluniac and Cistercian monasteries, the monks produced an elixir of herbs that was pleasant despite being "bitter", and was popularly thought to possess tonic and therapeutic properties. In 1859, as a token of gratitude, fray Girolamo, prior de la Abadía de Santo Spirito gave Salvatore the recipe for the infusion. In 1868 he began producing Averna for guests at his home. [1] Fratelli Averna, Caltanisetta, 1911 Meaghan Dorman, the bar director at Dear Irving and The Raines Law Room in New York City, says Averna works on its own as well as in comforting nightcaps—a quality not seen in many amari. “The elements of bitter and candied orange peel shine through as well as pleasant caramel and earthy notes to ground the sweetness,” she says. She recommends balancing its viscosity with acidity or dry elements like sherry.The best way to experience a great bottle of amaro is straight. Each brand of amaro is very unique, which makes tasting different bottles so much fun. However, amari with higher alcohol content might be understandably difficult to sip straight. If a bottle is just too harsh to enjoy on its own, don’t worry. A little ice and even club soda will mellow out the alcohol so you can comfortably enjoy the flavor. Always make your own sugar syrup. I recommend a 1:1 for this recipe. To do that, just combine equal parts white sugar and water (that’s the 1:1 ratio) and bring to a boil whilst stirring. Once the sugar has dissolved, allow it to cool and bottle it up. Your sugar syrup will last about a week in a refrigerator. Egg White Licorice, another essential component in Averna, brings a distinct herbal sweetness and depth to the blend. Its characteristic flavor adds a touch of complexity, intertwining with the other ingredients. Produced in the coastal region of Marche, Italy, the Varnelli family has been crafting amaro since the mid-1800s. All herbs and roots are sourced from the nearby Sibillini mountains, and only honey is used to sweeten the final product. The herbs, roots, and barks used to create Amaro dell’Erborista are all roasted over a fire prior to maceration, so as to bring out their aromas and flavors and add a smokey touch.

Citrus-forward with caramel undertones, Averna is characterized by its silky, viscous mouthfeel. Averna can be sipped neat, on its own, or enjoyed over ice with a lemon or orange twist. It can also be topped with dry sparkling wine and soda water for a spritz variation. (If making an Averna Spritz, follow the 3-2-1 formula: three parts sparkling wine, two parts amaro, one part soda water.) The list of ingredients includes bitter orange, galenga, thyme, saffron, and wormwood. And especially the bitter oranges lend the herbal liqueur its taste. Other notes in the complex flavor profile are apricot, caramel, and herbs. What is Amaro Averna? When seeking out a great amaro, Annie Shi, co-owner and beverage director of Italian restaurant Jupiter, likes to keep it local—in terms of ingredients, that is. “I look for a sense of place. Amari are typically distilled with herbs, and the best ones use local varieties that are foraged from close by,” she says. For a more classic amaro, Shi reaches for Varnelli Amaro dell’Erborista. “It has one of the best textures,” she says, noting that the amaro is a bit cloudy (due to being unfiltered) and has a wonderful roundness. “It is, however, quite bitter, so not for the faint of heart!” she exclaims. Averna, or with full name Amaro Averna Siciliano, is an amaro liqueur from Caltanissetta, the center of Sicily. The liqueur was first produced in 1868 and is named after its inventor Salvatore Averna. While amaro can certainly pair well with certain foods (cheese, for example), these herbal liqueurs are generally best enjoyed after a meal.How much alcohol is in Averna?It is 29% ABV (alcohol by volume), so it has a mid-range alcohol content. Compared to other amari, Averna is on the middle to high end. For example, Aperol is the lowest alcohol at 11% ABV, Cynar is 16.5% ABV, Campari is 24% ABV, and Fernet-Branca is the highest at 40 to 45% ABV (the same level as whiskey, rum, vodka and gin). Another reason the Averna sour gets shelved is because, well, it doesn’t look great. Averna is a dark liqueur, and when you mix it with lemon juice and bourbon, the end color tends to be murky. I can only note it as being similar to that of radiatior water. Which is not aesthetically delicious. Nothing about it screams tasty. Aiming to treat this legacy with respect, Salvatore began to produce it for personal use in 1868. He mainly served it to guests visiting his house. Only when his son Francesco began promoting Averna publicly, did the liqueur become more famous and rose to national and, eventually, international fame.

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