The Paesani family has been making this amaro exactly the same way since 1961, from a hillside workshop in the hamlet of Collevecchio just outside Teramo, with the Gran Sasso the highest peak in the Apennines filling the window. Brothers Ermanno and Pietro started it; Antonio took over, and now his son Mirco is in the mix, and the recipe has never budged. More than twenty botanicals are cold-macerated in neutral spirit and then pressed by hand: gentian root, quinine bark, rhubarb, cardamom, imperatoria, vanilla, mountain bluet, and orange peel. Cold maceration is the reason this drinks lifted and aromatic instead of heavy and syrupy the bitterness is clean and mountain-fresh, with a citrus edge that carries the finish. No artificial colors, no artificial flavors, no shortcuts. Serve it cold straight from the refrigerator after a big meal, or over ice with a slice of orange.