Amaro Montenegro was first made in Bologna in 1885 by Stanislao Cobianchi. He had turned away from a career in the church, travelled widely collecting plants, barks and peels, and then set up a steam distillery in the city to work with them. It first went out as Elisir Lungavita. In 1896 he renamed it after Princess Elena of Montenegro, who married the future King Victor Emmanuel III of Italy that year.
The recipe uses 40 botanicals, among them sweet and bitter oranges, vanilla, liquorice root, nutmeg and eucalyptus. The company says the formula has not changed since 1885 and that only three people there know it in full. The Bologna factory reopened in 1946 and still makes the amaro today. In the glass it is brown, bitter and herbal, with spice and a floral edge.
Serve it over ice with a slice of orange, or lengthen it with soda or tonic for a bittersweet long drink. It also works in a small glass after dinner, or stirred into a cocktail where you want an amaro with some orange and vanilla in it.