Liqueurs and Cordials Sub Category: Herb and Spice-based Liqueurs
Herb and Spice-based Liqueurs: very popular in mixology nowadays. Other than often being served on the rocks, herbal liqueurs in the past centuries were traditionally made by Monks and used for natural therapeutic purposes. The category features very large subcategories such as Amaro and Sambuca, but there are also many standalone brands that have made a name for themselves throughout the years thanks to their unique mix of herbs and spices, now becoming staples of the industry
Amaro: An Italian herbal liqueur that are commonly enjoyed after-dinner, they are bitter-sweet in flavor and often syrupy. Their alcohol content can vary from 16% and 40%. Amaro is typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol, adding caramel followed by ageing in casks or bottles. Amaro can be served on its own neat, or over ice as a after-dinner drink (Digestivo). It can also be used in cocktails to give bitter-sweet notes.
Sambuca: An anise-based Italian liqueur frequently made from the elder bush plant and is generally (but not exclusively) colorless. It has a strong aroma and flavor of licorice. Sambuca is one of the best known after-dinner drinks and is served neat or with water, or sometimes as a shot with three coffee beans -known as con la mosca, of "with the fly."