Amaros, Italian bitters, are everywhere, and here's a short list and description of the most common, but also of my favorites. Also, a link to the somewhat useful Wikipedia entry on amaros
Campari - bitter orange, cinchona bark, probably gentian, rhubarb, and many other ingredients
Gran Classico - similar to Campari and often used as a replacement, no food dye used
Aperol - half the alcohol as Campari but the same level of sugar, less red, very similar aroma to Campari
Cynar - artichoke and 12 other ingredients, viscous dark body, big favorite of mine, made by the same company as Campari and Aperol (the same company also owns Wild Turkey and their distillery)
Fernet Branca - Fernet is a type of amaro, Branca is the specific brand/producer of the most successful (luxardo, mentioned below, makes one, Fernet Stock is popular, and there's a Fernet made in Mexico getting quite popular now too). Bitter, with hints of anise, usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of grape distilled spirits, and colored with caramel coloring. black licorice hints (probably from a combo of anise and other ingredients) tend to dominate the aroma.
Branca Menta - mint-flavored, menthol-y, a little sweeter than Fernet Branca.
Averna - a favorite on the rocks, bittersweet, viscous like Cynar but not as bitter. Definitely includes citrus peel in the load of spices, herbs, and other ingredients. Great in a Manhattan instead of vermouth.
Luxardo Amaro - cinnamon-driven, but with a half dozen other spices
Luxardo Amaro Abano - mint, grapefruit, anise, pine, cinnamon, cardamom (the last two seem less pronounced than the regular Amaro)
Braulio - bitter Alpine amaro, with 20+ herbs and spices from the mountains of Italy-Switzerland. Bitter floral aroma that sweetens mid-palate, but unique finish of tea and honey. Oak aging, and I thought I got notes of that as well. Have had a lot of fun mixing this with Pierre Ferrand Dry Curacao (an orange liqueur), and a mix of rums for an up, rum cocktail.
Nocino - bittersweet unripe walnut liqueur
German/Austrian/Czech bitters (krauters)
North Shore Silver Lining - presumably never to be made again (I hope not)
Becherovka - another boozy beggar favorite, secret recipe of local and imported herbs, cinnamon-driven in taste, 38% ABV. Fantastic with whiskey, and I recently mixed it into a Boulevardier-like cocktail 1.75 oz bourbon, 1 oz becherovka, 1 oz Dolin Sweet Vermouth, 1 full dropper of Bitters Old Men Gangsta Lee'n (smoked almonds, bacon-washed bourbon base, bitter orange peel), served over a ball of ice
"Non-potable" Bitters - this is the stuff like Angostura, Peychaud's and a whole host of other small apothecary-looking brands in little bottles, which are heavily concentrated and used in dashes.
- I don't use Fee's because I tend to avoid artificial flavors and sweeteners; the old-fashioned and whiskey barrel-aged bitters are fine, but a lot of their fruit-flavored bitters taste like funky fake candy fruit flavor
- Bitters Old Men
- Gangsta Lee'n -
- Prickled Pear -
- Great in 28 -