Several years ago, when I was a less-experienced cocktail wonk just starting with my spirits collection, I quickly ran head-first into the confusing category of amaros (aka amari), Italian for “bitter.” Amari are liqueurs created by infusing dozens of herbs and spices in alcohol, then sweetened and diluted to make them consumable neat–assuming you have a moderately adventurous palate. So many strange names– Campari, Ramazzotti, Gran Classico! So many unusual ingredients – gentian, cinchona bark, citrus peels, rhubarb, saffron! Where to begin? I quickly learned that collecting amaris, especially with so many hard-to-find bottles, can be an addicting and expensive habit. It’s a bit like baseball cards were when I was a kid – once I had a few, I wanted the whole set which makes for a lot of bottles to track down. In this post we’ll take a close look at Amaro Lucano, a mainstream Italian amaro with a long history.