We conceived Foro Amaro to be an intense herbal-based Italian liqueur. Dark herbal bitter notes are balanced with a profound infusion of natural citrus as well as 25 different botanicals, including Angelica Root, Marjoram, Gentian, Sage, Oregano, Cinnamon, Ginger and Chamomile. Following a sweet and nutty nose, the flavor is rich and bittersweet. Foro Amaro is great after dinner as a digestive or equally enjoyable in different cocktails.
FORO AMARO SPECIALE
Formulated by a former Italian pharmacist, and produced in Piemonte, a region renowned for great Amaro and Vermouth. Deliciously intense with chocolate overtones, Foro Amaro is made in a way that honors the tradition and allure of the Italian countryside. We hand-select over 25 botanicals including Angelica Root, Hibiscus, Gentian, Sage, and Marjoram, which are then steeped in a distinctive spirit base infused with the scented rinds of mandarin oranges and Italian lemons from the sun kissed fields of Italy.
Ultimate Spirits Challenge
New York World Wine & Spirits Competition
San Francisco Spirits Competition
As mixology has evolved from profession to art form, Leo Robitschek has been on the cutting edge. Creating some of the world’s most inventive and delicious cocktails, Leo currently serves as Vice President of Food and Beverage at the Sydell Group where he brings tremendous experience, leadership, and creativity to the culinary and beverage programs. Working alongside Sydell since 2010 as NoMad’s Managing Partner of F&B and Bar Director at Made Nice, Leo Robitschek has been responsible for developing and leading the cocktail programs and teams at all NoMad properties. When his expert opinion was sought, Leo advised former pharmacist Alfredo Sconfienza on the conception and the formulation of Foro Amaro. Leo is a native of Venezuela and is a graduate of the University of Miami.
Foro Amaro’s Distiller Alfredo Sconfienza is a graduate of Italy’s prestigious University of Genoa with a degree from the institution’s Pharmacy Program. Prior to his University studies, Alfredo studied at the Alba School of Enology, which focuses on viticulture (the study of grapes). Alfredo’s education ignited a passion for herbals, which still burns as he continues to learn about what the earth can provide in a cocktail.
“For Foro Amaro, we are always testing new suppliers of plants and seeds to find the best quality the world has to offer. Only the best will do.”
Alfredo achieves a rich flavor for Foro Amaro by employing a highly scientific approach. From growth to harvest, Alfredo pays special attention to when and how each botanical is selected. In the morning before the sun reaches a high point, the herbs are extracted since excessive heat can lead to spices evaporating, which means less flavor in the spirit.
AN AMERICAN IN ROME
1 oz Foro Amaro
1 oz Michter’s US*1 Bourbon
¾ oz lemon juice
½ oz simple syrup (1:1)
1 slice of blood orange
Combine all ingredients in a shaker, add ice, and shake. Strain into a double rocks glass, add crushed ice, and garnish with a slice of blood orange.
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