Local Amaro Flight Recipe

Chill glassware

Place the four tasting glasses in the refrigerator or freezer for 5–10 minutes to lightly chill. Alternatively, fill them with ice water while you prepare the rest of the station, then empty and dry immediately before pouring.

Select and label

Select four distinct local amaros that showcase different flavor profiles (for example: herbal/botrychic, citrus/bright, coffee/chocolate, spiced/woody). Prepare small label cards or arrange them on the flight board from lightest to heaviest in sweetness and bitterness.

Measure and pour

Using a jigger, measure 0.75 oz of each amaro. Pour each measured 0.75 oz into its own tasting glass. Work left to right (or from lightest to heaviest) so tasters can progress logically through the flavors.

Garnish each pour

Twist an orange peel over each glass to release essential oils, then either drop the twist into the corresponding glass or rest it on the rim. Use one twist per glass.

Arrange the four glasses on the tray or flight board in the chosen order. Place a small cracker or bread slice near each glass and include a small carafe or glass of room-temperature water for palate cleansing. If using label cards, place them in front of each glass with the amaro name and a one-line tasting note (e.g., 'Citrus, light bitterness').

Serve the flight to your guest with these tasting suggestions: start with the lightest, sip and let the flavor develop for 10–20 seconds, then take a small water sip and a bite of cracker before moving to the next pour. Encourage noting differences in sweetness, bitterness, herbaceousness, and finish.

Any remaining amaro can be returned to its bottle and stored upright in a cool, dark place. Rinse and dry tasting glasses promptly to avoid lingering aromas mixing into other uses.