The new must-drink of the cocktail scene, Averna is making a splash.

Part of the amaro family (those herbaceous infused liqueurs that the Italians sip on at a long lunch) Averna is deliciously complex and significantly more approachable than its cousins, Campari and Fernet Branca.

Made using the same closely guarded secret as it was in the 1800s by the Benedictine monks of Abbazia Di Santo Spirito in northern Italy, Averna is made by infusing and macerating various fruits, spices and herbs with neutral wine or brandy. 

AllaAmaros have the same goal in mind, to help with digestion while providing a buzz. So what makes Averna so good? Aside from tasting great, with its lemon and orange zest, cinnamon and slightly bitter herbs, it’s a modest 29 percent ABV making it a mid-range spirit to sip on compared to a 40-50 percent whisky. 

Over ice with a dash of soda is all you really need to make this cola-esque liqueur an afternoon sipper, but if you really want to kick things into high gear, it’s a great base for festive cocktails. 

In the most simple terms, if you’ll indulge the technical language – Averna tastes a little bit like Coca-Cola but far less saccharine and a little more resonant. It’s Christmassy, refreshing, can be helpful with digestion, and is a great mid-range alcohol to sip on when you want to go the distance without the headache.

Related recipes: 19 Aperol spritz recipes for an aperitivo hour at home