Toronto Cocktail

The Toronto Cocktail pairs the Italian bitter with the crispness of rye whiskey and a little sugar.

Cynar Iced Tea

A super drinkable and surprisingly refreshing iced tea with a bitter kick that's easily scaled up to fill a pitcher.

Man About Town

This cocktail from Gramercy Tavern in NYC is a take on a Boulevardier (which is like a Negroni, but with bourbon instead of gin). Here, however, spicy rye is the star, complemented by the bittersweet Sicilian amaro, Cynar.

Italian Buck (Amaro and Ginger Beer Highball)

This fizzy, spicy, sweet-tart, and bitter drink was created by Jamie Boudreau of Canon in Seattle, and appears in Amaro by Brad Thomas Parsons. It's a little like a bitter, gutsy take on a Dark 'n Stormy, but instead of rum, the drink is made with two bittersweet Italian liqueurs: orangey Montenegro and vegetal Cynar.

The New Hickory Cocktail

This pungent twist on the classic Old Hickory Cocktail substitutes uses bittersweet, vegetal Cynar instead of sweet vermouth and dry Manzanilla sherry instead of dry vermouth

Old Timber (Rye Cocktail With Fernet)

If you like Old Fashioneds, you'll enjoy this simple stirred cocktail, created by Gabe Cothes of San Francisco's Salt House. It's deeply woodsy, with added depth and aroma from fernet, an Italian amaro, and orangey triple sec.

The Brooklyn Cocktail

A spirited riff on the better-known Manhattan.

The Federation

This Sazerac variation swaps in añejo tequila instead of rye and uses creme de cacao for sweetener.

Architects and Kings

Bartender Josh Relkin developed this recipe for Sable Kitchen & Bar in Chicago. It plays on the bitter side of coffee, adding herbal amaro and spicy bitters. Topped with whipped cream, it's a great way to wind down after dinner.

Eeyore's Requiem

Eeyore's Requiem, invented by Toby Maloney of Chicago's Violet Hour, starts with Campari, then adds a dose of barrel-aged Fernet Branca, which is made with gentian, chamomile, bitter orange, myrrh, and saffron, among other things.