Amaro Montenegro is one of Italy’s most beloved amari — a smooth, aromatic, bittersweet herbal liqueur — and it is poured at Grappa in Seattle’s Queen Anne neighborhood. Made in Bologna to a recipe unchanged since 1885, it is gentler and more floral than many of its peers, which makes it a wonderful after-dinner sipper. We list it because it closes a meal with grace, all orange blossom and warm spice, the kind of glass meant to be lingered over by candlelight.
About the Producer
Amaro Montenegro was first produced in Bologna by Stanislao Cobianchi in 1885, originally under the name Elisir Lungavita. In 1896 it was renamed in honor of Princess Elena of Montenegro, who married the future King Victor Emmanuel III of Italy. Cobianchi drew his blend from hand-selected botanicals sourced across several continents, inspired by his own travels. The recipe has remained unchanged for well over a century and is said to be known in full by only a few people within the company.
Style & Production
Montenegro is built on a proprietary blend of around 40 botanicals, of which only a handful — including orange peels, vanilla, eucalyptus and warming spices — are public knowledge. The botanicals are grouped by character, then boiled, macerated and distilled into a series of distinct extracts that are blended together to form the final amaro. The approach yields a liqueur that is bittersweet but notably soft and rounded, more perfumed and approachable than the bracingly bitter end of the amaro family.
Tasting Notes
The nose is fragrant and inviting, with orange blossom, dried citrus and a lift of eucalyptus. The palate is bittersweet and smooth, carrying vanilla, warm baking spice and rose-like florals over a gentle herbal bitterness. The finish is clean and softly bitter, leaving a lingering note of orange and spice.
What to Pair It With
As a digestif, Montenegro loves the close of the meal. Pair it with Mama’s Tiramisu, with our Vanilla Bean Panna Cotta, or alongside a Charcuterie Board. See the full dine-in menu for more.
How It’s Served at Grappa
Amaro Montenegro is poured at $9, served neat or over a single large cube as an after-dinner digestif.
FAQ
Where is it from?
Amaro Montenegro is made in Bologna, Italy, where it has been produced to the same recipe since 1885.
What does it taste like?
It is bittersweet and smooth, with orange blossom, vanilla, eucalyptus and warm spice over a gentle herbal bitterness.
Is it very bitter?
No. Montenegro is one of the softer, more aromatic amari, more floral and approachable than the bracingly bitter styles.
When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.
