Amaro (Italian for "bitter") is the category of herbal, bittersweet liqueurs with a spectrum of flavor profiles ranging from syrupy and bittersweet to citrusy to woodsy to herbal to bracingly medicinal. With a history as a centuries-old elixir, amaro has recently transformed from being employed as an end-of-meal digestif to being embraced by bartenders as a key ingredient in contemporary cocktails.

In this interactive talk and tasting, Brad Thomas Parsons, author of the the James Beard and IACP Award-winning book, Bitters, and the forthcoming Amaro, will open your eyes to the rich history and vibrant culture of amaro today, both enjoyed on its own and in cocktails. Examples of classic, regional Italian amaro will be sampled along with new releases of American-made amaro.