If you've tried Amarguinha once, you probably know it's not an ordinary liqueur. Its bitter almond flavour, with that dry and persistent touch so characteristic of southern Portugal, makes it ideal as a base for cocktails, adding personality without needing much else.
In this article, you'll find the best cocktails with Amarguinha, from the most classic and easy combination to more elaborate suggestions to impress on any occasion. All of them are designed to be prepared at home, without professional equipment and with easy-to-find ingredients.
What is Amarguinha and why does it work so well in cocktails?
Amarguinha is a bitter almond liqueur produced in the Algarve, the southernmost region of Portugal, with a tradition spanning over a century. It is made from the seeds of the local bitter almond, which gives it its intense, slightly dry flavour with a long persistence on the palate, clearly distinguishing it from the much sweeter Italian Amaretto.
With 20% alcohol content, Amarguinha is lighter than most distilled spirits, making it very versatile: it works perfectly neat with ice, but also as a cocktail base when you don't want the alcohol to overpower the flavours. Its natural bitterness balances acidic ingredients like lemon or tonic, and its complexity elevates simple combinations without the need for many ingredients.
Recipe 1
Perfect Serve: Amarguinha Original with Ice and Lemon
The most classic and most Portuguese way to drink Amarguinha.
Ingredients:
5 cl of Amarguinha Original
1 or 2 ice cubes
1 slice or peel of fresh lemon
A few drops of lemon juice
Preparation:
Place one or two ice cubes in a rocks glass or a tall shot glass.
Pour Amarguinha Original directly over the ice.
Add a lemon peel and a few drops of fresh lemon.
Do not stir. Drink directly.
The Algarve tradition: This is exactly how Amarguinha has been drunk in the Algarve for generations: as a digestif after a meal, in a small, very cold glass. Its simplicity is precisely what makes it perfect. The lemon is not optional: it enhances the almond aromas and balances the liqueur's sweetness.
Recipe 2
Amarguinha Sour
The brand's most elaborate cocktail, with foam, character, and lots of personality.
Ingredients:
5 cl of Amarguinha Original
3 cl of fresh lemon juice
2 cl of egg white
3 drops of Angostura bitters
Plenty of ice
Preparation:
Fill a glass with plenty of ice to chill it.
In a shaker, add all ingredients with ice.
Shake vigorously and stylishly.
Remove the ice from the glass and strain the mixture from the shaker into the glass.
Add the 3 drops of Angostura on top for flavour.
The foam trick: Egg white is what creates that silky texture and the characteristic foam of a sour. If you prefer to avoid it, you can substitute it with aquafaba, the liquid from canned chickpeas. The result is very similar. Without either, the cocktail still works, just without the foam.
Recipe 3
Amarguinha with Tonic
The most refreshing combination.
Ingredients:
5 cl of Amarguinha Original
150 ml of dry tonic water
Plenty of ice
Lemon slice for garnish
Preparation:
Fill a tall glass to the top with ice.
Pour Amarguinha directly over the ice.
Slowly pour the tonic, in a thin stream, to preserve the fizz.
Stir gently once.
Garnish with a lemon slice on the rim.
In 2019, Madonna shared on her social media that she drinks Amarguinha with tonic to celebrate her music releases. Since then, this combination has gained international visibility. The key is to choose a dry tonic with character. A tonic that is too sweet hides Amarguinha's natural bitterness, which is precisely what makes it interesting.
Recipe 4
Amarguinha Cream with Coffee
Indulgent, velvety, and with a touch of intensity.
Ingredients:
5 cl of Amarguinha Cream, very cold
3 cl of cold espresso
2 ice cubes
Coffee beans or cocoa powder for garnish
Preparation
Shake Amarguinha Cream well before opening.
Prepare an espresso and let it cool completely.
Place the ice cubes in a small bowl or a rocks glass.
Pour the cold espresso first, then the Amarguinha Cream.
Stir gently once.
Garnish with a few coffee beans or a pinch of cocoa powder.
Why it works: The velvety texture of Amarguinha Cream naturally envelops the bitterness of the espresso. The notes of bitter almond and coffee belong to the same family of intense, complex, and slightly bitter flavours, so they complement each other without competing. It's the perfect digestif after a good meal.
Recipe 5
Amarguinha Cream Chocolate with Coconut Milk and Ice
Creamy, tropical and surprising.
Ingredients:
5 cl of Amarguinha Cream Chocolate with Almonds, very cold
3 cl of coconut milk
Crushed ice
Cocoa powder and shredded coconut for garnish
Preparation:
- Shake Amarguinha Cream Chocolate well before opening.
- Fill a rocks glass with crushed ice.
- Pour the coconut milk over the ice.
- Slowly add the Amarguinha Cream Chocolate on top.
- Garnish with a pinch of cocoa powder and shredded coconut.
- Serve without stirring, so the layers remain visible.
The layering effect:
If you pour Amarguinha Cream Chocolate slowly over the back of a spoon, a visible layer forms over the coconut milk before mixing. It's a visual detail that transforms a simple combination into something surprising. The combination of cocoa, bitter almond, and coconut is unexpected, but it works: all three have toasted notes that reinforce each other.
Tips for combining Amarguinha at home
Regardless of the recipe you choose, there are some basic principles that improve any combination with Amarguinha.
Cold is essential: Amarguinha expresses itself best when very cold. Ice not only cools it but also softens the bitterness and opens up the almond aromas. Never serve it at room temperature in a cocktail.
Less is more: Amarguinha has a lot of character on its own. The best combinations are the simplest, with two or three well-chosen ingredients. It doesn't need many elements to shine, and adding too much ends up hiding what makes it special.
Be careful with sugar: Unlike other sweet liqueurs, with Amarguinha, it's advisable to be cautious with syrups and very sugary ingredients. Its natural bitterness is precisely its virtue; don't hide it with unnecessary sweetness.
Glass temperature matters: In the style of Lisbon's kiosks, chilling the glass with ice before preparing the combination is a step that makes a difference. A cold glass better maintains the cocktail's temperature and enhances the experience from the first sip to the last.
Frequently Asked Questions
What exactly is Amarguinha?
Amarguinha is a bitter almond liqueur produced in the Algarve, in southern Portugal, following a traditional recipe over a century old. It has an alcohol content of 20% and is mainly consumed as a digestif or aperitif. It is one of the most representative liqueurs of Portuguese gastronomy.
How is Amarguinha traditionally drunk?
The most classic way is the Perfect Serve: simple, very cold, with one or two ice cubes and a lemon peel or a few drops of fresh lemon. In the Algarve, it is usually served as a digestif after meals. In Lisbon, the most popular version in kiosks is with equal parts fresh lemon juice, over plenty of ice.
Which tonic pairs best with Amarguinha?
A dry tonic with character works better than a very sweet tonic. The goal is for the tonic to complement Amarguinha's natural bitterness without hiding it. British-style tonics, with less sugar and more quinine bitterness, are the most recommended for this combination.
Where can I buy Amarguinha in Spain?
You can buy Amarguinha directly from the official online store, with shipping throughout Spain. The complete range is available: Original, Cream in its three flavours, miniatures, and the Amarguinha Sour RTD pack.
Ready to make your first Amarguinha cocktail?
Buy Amarguinha Original with shipping throughout Spain and start today.
