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The European tradition of making bittersweet liqueurs – called amari in Italian – has been around for centuries. But only recently have these herbaceous digestifs moved from the dusty back bar to holding center stage in some of the best bars and restaurants.
Amaro is the first book to demystify this ever-expanding, bittersweet world, and a must-have for any home cocktail enthusiast or industry professional. With over a 100 recipes for amaro-centric cocktails, DIY amaro, and even amaro-spiked desserts, live (and drink) la dolce vita.
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