Cory Holt, beverage director at Maialino, says amaro that's been in the freezer yields a "creamier" texture, a “richer” mouthfeel, and a less boozy taste, making it easy to drink.
Holt got the idea for frozen amaro from Calabrian brand Gruppo Caffo's Vecchio Amaro del Capo, which states that its product “should always be served chilled.”