Amaro is an Italian herbal liqueur that is commonly consumed as an after-dinner digestif). It usually has a bitter-sweet flavor, sometimes syrupy, and has an alcohol content between 16% and 40% ). Similar liqueurs have traditionally been produced throughout Europe, but the term amaro is applied only to Italian products of this kind). Amaro is typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol, either neutral spirits or wine, mixing the filtrate with sugar syrup, and allowing the mixture to age in casks or bottles). Dozens of varieties are commercially produced, the most commonly available of which are Averna, Ramazzotti, Lucano, and Montenegro). Many commercial bottlers trace their recipe or production to the 19th century, and recipes often originated in monasteries or pharmacies).

Amaro is flavored with several (sometimes several dozen) herbs and roots, and some producers list their ingredients in detail on the bottle label). Herbs used for flavoring may include any of the following: gentian, angelica, cardoon, cinchona (china), lemon balm (melissa), lemon verbena (cedrina), juniper, anise, fennel, zedoary, ginger, mint, thyme, sage, bay laurel, citrus peels, licorice, cinnamon, and more).

Amaro is typically drunk neat, sometimes with a citrus wedge, and it may also be drunk on ice or with tonic water). It is often consumed as a post-dinner digestif to aid in digestion. Amaro can also be used in cocktails, and it can be used in many classic cocktails, such as replacing vermouth with amaro in a Negroni, adding it in a whisky sour, or making a Black Manhattan.