What cocktails can I make with amaro?

Black Manhattan (rye, amaro, bitters), Paper Plane (bourbon, Aperol, amaro, lemon), Hanky Panky (gin, sweet vermouth, Fernet-Branca), and amari served neat as digestifs. The category is broad — Averna, Montenegro, Cynar, Fernet, and Nonino each behave differently.

'Amaro' is Italian for 'bitter' and covers a wide range of herbal liqueurs. Each amaro has a distinct profile: (1) Averna — sweet, caramel, citrus undertones. Closest to a digestif default. (2) Montenegro — softest, most floral. Beginner-friendly. (3) Cynar — artichoke-based, vegetal, mid-sweet. (4) Fernet-Branca — intensely bitter, menthol-forward. The bartender's shot. (5) Nonino — sweet, refined, balanced. The Paper Plane spec. Recommended cocktails: (1) Black Manhattan — 2 oz rye, 1 oz Averna (instead of sweet vermouth), 1 dash Angostura, 1 dash orange bitters. Stirred, served up, brandied cherry. Darker, more complex Manhattan. (2) Paper Plane — 0.75 oz each: bourbon, Aperol, Amaro Nonino, fresh lemon juice. Shaken, served up. (3) Hanky Panky — 1.5 oz gin, 1.5 oz sweet vermouth, 2 dashes Fernet-Branca. Stirred, served up. (4) Naked and Famous — 0.75 oz each: mezcal, Aperol, yellow Chartreuse, lime. (5) Most amari are also legitimate served neat after dinner as digestifs. Buy one amaro to start (Averna is the most versatile); add Nonino, Cynar, or Fernet over time as your palette develops.