The fall amaro features wormwood, quince and peach leaves. Winter (“the most challenging to make” because nothing’s growing), is an alpine style with pine cones and needles, cedar and birch bark, staghorn sumac flowers and other foraged ingredients from the Pine Barrens.
njmonthly.com
A Bittersweet Beverage on the Rise
Amaro, an herbal liqueur traditionally consumed as an after-dinner digestif, is popping up in restaurants and bars around New Jersey.
njmonthly.com