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The distinctive flavours of amaro and gentian dominate this bittersweet but mellow aperitif
John CARR
26th February 2025 at 12:47
Wanted a way to use fresh chamomile flowers from the garden, and italicus seemed like a pretty good match. Used Cardamaro for amaro, and Luxardo bitter Bianco. Used the flowers as an edible garnish (they’re quite bitter) with the recipe lemon twist also. Def on the sweet side but very pleasant digestive.
18th March 2025 at 13:01
Cardamaro is an excellent alternative to the very lackluster Montenegro. Botanik Bar in Kyneton will sell you a bottle of Sirene Aperitivo Americano Bianco for a not unreasonable price...very sumptuous and our go to.
18th March 2025 at 23:57
Yes I’m not a huge fan of Montenegro either. Cardamaro is absolutely delicious. I found Montenegro far too sweet and now that the bottle is finished I use Nonino instead if it’s called for.