Amaro at Verna — Nashville's Amaro Bar in Midtown
Amaro is one of the oldest categories of spirits in the world and one of the least understood in the United States. The name is Italian for "bitter." The reality is more complicated — and more interesting — than that.
Amari are made by infusing neutral spirits with botanicals: herbs, roots, citrus peel, bark, flowers, and spices, then sweetening slightly and letting the whole thing rest. The result ranges from lightly bitter and citrusy to intensely medicinal and complex, depending on the producer, the region, and the recipe — many of which have been closely guarded for centuries.
At Verna, the evening cocktail program is built around amaro. Not as a garnish or a novelty, but as the foundation. We pour 20+ amari from Italy and beyond, and our seasonal cocktails use them as primary ingredients rather than supporting players. If you've had a Negroni or an Aperol Spritz, you've already had amaro. We just go further.
How To Drink Amaro
There's no wrong way, but here's how we think about it:
Neat or on the rocks — the purest way to taste a particular amaro. Start here if you're curious.
As a Spritz — amaro, sparkling wine or soda (maybe even both) and a citrus peel. Light, sessionable, and endlessly adjustable.
As a Shakerato — shaken hard with ice until frothy, then strained. Cold, slightly diluted, and surprisingly refreshing.
As a Caldo — served warm, typically with hot water and a citrus peel. A lesser-known preparation that brings out the herbal and spice notes.
As a cocktail ingredient — this is where it gets interesting. Amaro's bitterness and complexity make it one of the most versatile spirits behind the bar, and the backbone of our seasonal cocktail menu.
Find Us
Bar Verna is the evening program at Verna, located at 210 Louise Ave in Midtown Nashville. Walk-ins only from Thursday-Monday, 5pm-12am. Happy Hour daily from 5-7pm. (The patio is dog-friendly.)