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In a lot of number of studies, it has been confirmed the beneficial effects on health, herb consumption, spices, coffee, fruit and by extension, extracts have been found to have a strong antioxidant capacity. The purpose of this study was is to in vitro determine and evaluate the antioxidant capacity of Amaro Montecristo (samples 6 and 7) and its individual extracts: (1) Botanic, (2) Coffee, (3) Dried fruits, (4) Nuts and (5) Citrus fruits. The assay was carried out by the ABTS free radical scavenging assays (2,2'-azinobis- (3-ethylbenzo thiazoline-6-sulfonic acid), DPPH (1,1-diphenyl-2-picrylhydrazyl free radical) and the phenolic compounds Folin-Ciocalteu method, methods widely used in food analyzes, and the association of antioxidant assay methods (ABTS and DPPH) with the method of determining the total phenolic content (Folin-Ciocalteu). Compared to other botanical beverages (from a study that has published results, at least as far as we know), which appear to have poor antioxidant capacity, our results revealed that many of the extracts tested showed remarkable antioxidant capacity, comparable to red wine, while it is noted that the experimental determinations were carried out more than 3-4 years after the extractions, as this leads to the degradation of their antioxidant potential by an influence of the time of light, temperature and oxygen.The total phenolic content of the extracts ranged from 411.75 - 1.599,36 mg Trolox / L, with extracts (1-2), (6-7) ranging from 1.090,98 – 1.599,36 mg / L and the extracts (3-5) from 411.75 to 758.82 mg / L. With regard to the antioxidant capacity of the extracts, the ABTS test ranged from 5.663,55 to 24.484,74 μM Trolox / L, with extracts (1 - 2), (4-7) ranging from 15.297,54 to 24.484, 74 μM / L and extract (3) 5.663,55 mg / L. The antioxidant capacity of the extracts according to the DPPH test ranged from 5.663,55 to 14.616,63 μM Trolox / L, with extracts (1 - 2), (5-7) ranging from 10.200,03 – 14.616,63 μM / L and extracts (3-4) from 4.203,15 to 7.319,73 μM / L. The statistical processing was done using the SPSS statistical program. Comparisons were made with the use of one-way ANOVA, 95% confidence limits, non-parametric analysis (Kruskal-Wallis) and the linear correlation between the three methods. The difference between the methods and their very good correlation was found. The confirmation of these findings with in vivo experiments could highlight Amaro Montecristo as a functional food with high antioxidant capacity that could help prevent chronic diseases.