Liquore di amarene, in the Campania regional record, is a rosolio of about thirty degrees: especially sweet, with a pale hazelnut, isabelline tint. In dialect the same drink can be r’amarena—the liquor of the sour cherry—so the name points to fruit even when the method leans on leaves.
The first recipe there is leaf-led, not a jar of whole fruit. Roughly fifteen hundred sour-cherry leaves macerate in a litre of white wine over twenty days. A syrup prepared aside is then folded in, with a sugary spirit solution, until the blend is brought to roughly thirty percent alcohol. That sequence—steep, sweeten, fortify—is the craft the notes preserve, and the reason the glass can look so light while tasting so frankly sweet.