Luxardo Amaro Abano – Italian Herbal Digestif (Cardamom & Citrus Driven)

Luxardo Amaro Abano is a classic medium-bitter Italian amaro that leans more toward spice, citrus, and warmth than heavy bitterness. Defined by its signature cardamom-forward profile, it delivers a layered mix of orange peel, baking spice, and herbal depth with a smooth, approachable finish. This is a versatile, old-school digestif that works equally well neat, over ice, or as a cocktail enhancer.

Origins & Craftsmanship

Produced by Luxardo in Italy, Amaro Abano dates back to 1952 and is named after the historic spa town of Abano in the Veneto region.

Like traditional amari, it is created through the infusion of herbs, roots, and botanicals into a neutral spirit. Luxardo’s recipe includes:

• Cardamom (signature note)
• Cinnamon and baking spices
• Bitter orange peel
• Cinchona and herbal roots

The botanicals are sourced in part from the Euganean Hills, contributing to its regional identity.

At around 30–33% ABV, it sits squarely in the “medium amaro” category, balancing sweetness, bitterness, and citrus rather than leaning aggressively bitter like Fernet.

Critics Reviews

Wine Enthusiast – 91 Points
Recognized for its balance and complexity within the amaro category.

New York World Wine & Spirits Competition – Double Gold (Best Liqueur in Show)
Highlights its quality and standout character among herbal liqueurs.

Tasting Profile

Nose
Cardamom, orange zest, clove, and herbal spice with hints of cocoa.

Palate
Medium-bodied with citrus peel, baking spice, cola-like sweetness, and herbal bitterness.

Finish
Smooth and gently bitter with lingering spice, chocolate, and orange.

Quick Overview

Cocktail Recipes

Amaro Highball

Ingredients

• 1½ oz Luxardo Amaro Abano
• 3 oz soda water
• Orange peel

Preparation

1. Build over ice in a highball glass.
2. Stir gently and garnish with orange peel.

Italian Boulevardier Twist

Ingredients

• 1 oz bourbon
• 1 oz Luxardo Amaro Abano
• 1 oz sweet vermouth

Preparation

1. Stir with ice until chilled.
2. Strain into a rocks glass over a large cube.
3. Garnish with orange peel.