The recipe for Averna was developed by the Benedictine monks of San Spirito Abbey in Caltanissetta, Sicily and gained popularity when the recipe was gifted to Sicilian businessman and a benefactor of the abbey, Salvatore Averna, in the mid-1800s. The local spirit garnered international attention when Salvatore's son Francesco presented it internationally at fairs and expos towards the end of the 19th century. Today, it is one of the most well-known and best-selling amari from Italy.

Deep rusty brown color with notes of cola, orange peel, licorice, and vanilla. Sweet with soft and subtle bitterness. Known ingredients include: lemon and orange essential oils, pomegranate. 29% abv.