Armaros are a wide, loosely defined category, but for the most part belong to a family of Italian liqueurs, all with a slightly bitter, herbal profile, like Aperol. They are traditionally sipped after dinner as digestivos. The craft of making amaro began in Italian monasteries in the 15th or 16th century, based on healing traditions of herbalism and became a popular bottle business in the 1800s. Many amaros are popular in the US today, including Aperol and Campari.  It’s worth it to explore this category further, as you’ll be amazed at their vast variety and flavor profiles.  Some of my favorites include Averna,  Fernet Branca, and Dell’a Etna.