There was a time, back in the day, when bitters were the most used spirit on the bar. Today? Not so much. Many don't drink it because they assume the taste will be overly bitter (not so), or else they have no idea what bitters really are. The quick answer to that is they are a spirit distilled from herbs and plants, once used to aid digestion. Hence, they were most often added to after-dinner drinks. With an alcohol content of up to 45% it's strong stuff, and is great for punching up the flavor of cocktails.

If the idea of adding "bitters" to your drink still turns you (or your date) off, you may want to try an amaro, an Italian liquor similar to bitters, but a little sweeter. Averna, the original Sicilian spirit, has been Italy's premier amaro since 1868, and the same family still distills it from a blend of flowers, herbs, dried fruits, spices and licorice that are soaked in alcohol with a small amount of caramel. A far cry from being "bitter", it's an ingredient many bartenders are starting to build cocktails around. Or even serve by itself, up or on the rocks.

To give you an idea of the versatility of bitters and amaro, and the flavor punch it packs, (and to give her something she's never had before), here are some recipes from Averna to try this weekend.

www.averna.it


Vertigo
1/2 oz lemon juice
Ginger ale
2 oz Averna
Lime wedge for garnish

Stir lemon juice and ginger ale over ice in a highball glass.
Float Averna and garnish with a lime wedge.

Dolce Amaro
1 1/2 oz Averna
1 oz orange liqueur
1 oz Espresso
Dash simple syrup

Combine all ingredients and shake vigorously over ice.
Strain and serve in a cocktail glass garnished with a lemon twist.


Sicilian Triangle
2 oz Averna
1 oz white rum
1 oz pomegranate juice
1/2 oz orange juice
1/2 oz lemon juice
Splash of pineapple juice

Combine all ingredients and shake vigorously over ice.
Strain into a cocktail glass and garnish with a pineapple wedge.