Montenegro Amaro Liqueur

Unleash your inner Italian with Montenegro Amaro—a bittersweet symphony of herbs, citrus, and old-world charm that turns every pour into a passport to la dolce vita.

Amaro Montenegro is one of Italy’s most beloved amaros — beautifully balanced, with enough bitterness to intrigue and enough sweetness and botanical complexity to charm. It’s approachable for newcomers yet nuanced enough for seasoned amaro enthusiasts. Whether sipped neat, over ice, or used in cocktails, it offers a versatile and rich herbal experience, making it a great digestif and mixer.

Origins & Craftsmanship

• First crafted in 1885 in Bologna, Italy by Stanislao Cobianchi. It was originally called Elisir Lungavita (“elixir of life”). 

• In 1896 it was renamed Amaro Montenegro in tribute to Princess Elena of Montenegro upon her marriage to Crown Prince Vittorio Emanuele. 

• The recipe remains largely unchanged since its inception. It uses a secret blend of 40 botanicals drawn from around the globe (roots, herbs, flowers, citrus peels, spices, wood, etc.). Only a portion of these botanicals are publicly disclosed. 

• Production involves multiple extraction methods: boiling, maceration, and distillation of botanicals to create extracts; then blending with sugar, water, alcohol, and the final finishing touch known as “Premio”—a micro-distillation of five botanicals used in very small quantity to bring the flavor profile together. 

• ABV: 23% (sometimes listed as 23° by volume). 

Tasting Profile

Food & Cocktail Pairings

• Neat / Digestif Serve: Serve chilled or over a little ice at the end of a meal. Good “after dinner” sipper.

• Cocktail Use:

  • Use in place of or alongside Campari or other bitter liquors to soften bitterness and add complexity.

  • In spritz-style drinks (e.g. Amaro Montenegro spritz) or in variations like “Montenegroni” (substituting Montenegro for Campari) or lighter Paloma-style riffs with citrus. 

• Food Pairings:

  • Desserts: Dark chocolate, orange-based desserts, almond biscotti. The sweet & bitter citrus tones match nicely.

  • Cheese & Nuts: Mild cheeses (e.g. goat cheese, creamy cheeses) and lightly roasted nuts.

  • Fruit: Citrus segments (orange, grapefruit), dried fruit (figs, raisins), candied peel.

  • Savory: Light herb-roasted meats, dishes with citrus or herbal sauces; smoked salmon or fish dishes with herbal components.

• Other Serving Suggestions: Try with tonic water and a twist of orange peel for a refreshing long drink; pair with black tea or herbal tea for complementary herbal notes.

Quick Overview

"Amaro Montenegro is made with 40 botanicals using three processes: boiling, maceration, and distillation. Some of these botanicals include: sweet & bitter oranges, petite dried oranges, coriander seeds, marjoram, oregano, artemista blend, cinnamon, cloves, and nutmeg. After this process, 12 mother extracts are crafted. From there, the 12 extracts are blended to form "six aromatic notes" which are blended with alcohol, sugar, and water. Lastly, a seventh ingredient called the "premio" or "prize" is crafted from 5 botanicals which are micro-distilled. One liter of "premio" is used per 15,000 bottles. Amaro Montenegro was created by Stanislao Cobianchi who had traveled the world rather than follow his family's desire for him to join the clergy. He founded his company in 1885 and named it after Princess Elena of Montenegro who went on to become Queen of Italy in 1900." The Distiller, 96 Points