Most people drink amaro before they even realize what it is: an Aperol spritz on a summer afternoon, Campari in a Negroni during a winter happy hour, a finger of Fernet at the end of a meal.

Amaro, which means “bitter” in Italian, is an infinitely and intentionally broad category of liqueur that typically involves herbs, and some combination of bitter and sweet — and it’s poised to become the drink of 2024, as more American-made amaro brands enter the scene, and non-alcoholic brands like Ghia expand their flavor offerings.