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The Fugazzi family brings back to life the Amaro Fabbrizii, the liqueur created by grandfather Giovanni, in vogue in the early twentieth century in the elegant liberty place of Sestri Ponente. The Nuovo Liquorificio Fabbrizii thus recovers the traditions and ancient family recipes and takes root in Rezzoaglio , in the heart of the Val d'Aveto, a land of choice for the collection of the best botanical herbs for spirits.
We are an extended family, proudly Ligurian, from sea and land, from the West and the East.
The Ponente part descends from Giovanni Fabbrizii, an entrepreneur in Genoa in the early 1900s, and is linked to Sestri Ponente and Pegli. The eastern part has been rooted since 1600 in Val d'Aveto, a very green paradise in the hinterland of Chiavari and is linked to Rezzoaglio and Santo Stefano, as well as Recco and Chiavari. Both have a history linked to Ligurian liqueurs. Created and marketed with great success by Giovanni Fabbrizii in his elegant Art Nouveau venue frequented by all the city's elite. Created and savored in the Fugazzi house which has hosted large lunches and parties with friends and relatives for half a century.
Aperitifs and digestives, like in the pastGiovanni Fabbrizii, a Ligurian liqueur and coffee maker, had invented a bitter and an aperitif which he supplied to various noble houses and which he shipped from Genoa throughout Italy. They had gone out of production during the Second World War, but Laura, one of her great-granddaughters, found the notebook with the formulas written in her hand in an old piece of furniture: thanks to this precious find not only were we finally able to taste her creations much praised in family, but we were able to reproduce them and thus give life to the Nuovo Liquorificio Fabbrizii, now moved to Val d'Aveto, which today sells excellent Ligurian liqueurs.
The Val d'Aveto, beyond the glassWe have a very deep bond with the Val d'Aveto: we grew up among its meadows and woods, picking berries, roots, bark, herbs and flowers to make liqueurs of all kinds at home, from the classic blackthorn, Erba Luisa and nocino, to great mixes that every year gave different emotions at the first taste.
It was natural for us to also bring Giovanni Fabbrizii's historic liqueurs here, because ours is a project that goes beyond the bottle: we want to make this wonderful area of the Ligurian hinterland known to the whole world... one glass at a time. The lush greenery, the streams, the wild horses, the ancient villages just have to be discovered for you to fall madly in love with it, just as Ernest Hemingway fell in love with it when he defined it as "the most beautiful valley in the world".
Liqueurs for all occasionsAt the Liquorificio Fabbrizii, we offer an exclusive service of wedding favors, packaged with elegance and attention to the smallest details. Our wedding favors are the perfect gift to offer to guests or witnesses to make your special day even more memorable. Whether you prefer an elegant bottle of Amaro Fabbrizii or an irresistible flask of gin, you will have the opportunity to give your guests an unforgettable memory.
VISIT THE PAGE DEDICATED TO WEDDINGSVisit the liquor factoryCome and visit the Fabbrizii Liquorificio for an engaging experience. During our journey, you will have the opportunity to discover the artisanal production of our liqueurs and immerse yourself in the rich history of our family. You will be able to delight your palate with an aperitif tasting, where you can savor our liqueurs combined with local delicacies.
Let yourself be carried away by the enveloping aromas as we discover together the authentic tradition of our Ligurian liqueurs. A visit to the Fabbrizii Liquorificio will be an unforgettable experience.
The connection with the territory
We strongly believe in the potential of Val d'Aveto: we want to see it alive, loved and valorised. We participate in forest maintenance initiatives, we have formally requested to be able to take care of public gardens for children and we hope to be able to extend our support to the community with many other projects. In short, when you drink a glass of Fabbrizii you are not just tasting a special product, as good as it once was: you are experiencing the wonderful Val d'Aveto with us.
VAL D'AVETO: A MOUNTAIN OF WELCOME LIQUORIFICIO VAL D'AVETO SRL
Localita' Capoluogo 56, 16048 Rezzoaglio (GE)
Share capital €10,000 iv REA GE 506335
VAT number and Fiscal Code 02718770999
Unique Code USAL8PV
PEC info@pec.liquorificiovaldaveto.it
Company subject to management and coordination by Fugazzi & Partners srl
© 2023 Liquorificio Val d'Aveto Srl - Created by The Docks Edited by Networkial
The Ponente part descends from Giovanni Fabbrizii, an entrepreneur in Genoa in the early 1900s, and is linked to Sestri Ponente and Pegli. The eastern part has been rooted since 1600 in Val d'Aveto, a very green paradise in the hinterland of Chiavari and is linked to Rezzoaglio and Santo Stefano, as well as Recco and Chiavari. Both have a history linked to Ligurian liqueurs. Created and marketed with great success by Giovanni Fabbrizii in his elegant Art Nouveau venue frequented by all the city's elite. Created and savored in the Fugazzi house which has hosted large lunches and parties with friends and relatives for half a century.
Aperitifs and digestives, like in the pastGiovanni Fabbrizii, a Ligurian liqueur and coffee maker, had invented a bitter and an aperitif which he supplied to various noble houses and which he shipped from Genoa throughout Italy. They had gone out of production during the Second World War, but Laura, one of her great-granddaughters, found the notebook with the formulas written in her hand in an old piece of furniture: thanks to this precious find not only were we finally able to taste her creations much praised in family, but we were able to reproduce them and thus give life to the Nuovo Liquorificio Fabbrizii, now moved to Val d'Aveto, which today sells excellent Ligurian liqueurs.
The Val d'Aveto, beyond the glassWe have a very deep bond with the Val d'Aveto: we grew up among its meadows and woods, picking berries, roots, bark, herbs and flowers to make liqueurs of all kinds at home, from the classic blackthorn, Erba Luisa and nocino, to great mixes that every year gave different emotions at the first taste.
It was natural for us to also bring Giovanni Fabbrizii's historic liqueurs here, because ours is a project that goes beyond the bottle: we want to make this wonderful area of the Ligurian hinterland known to the whole world... one glass at a time. The lush greenery, the streams, the wild horses, the ancient villages just have to be discovered for you to fall madly in love with it, just as Ernest Hemingway fell in love with it when he defined it as "the most beautiful valley in the world".
Liqueurs for all occasionsAt the Liquorificio Fabbrizii, we offer an exclusive service of wedding favors, packaged with elegance and attention to the smallest details. Our wedding favors are the perfect gift to offer to guests or witnesses to make your special day even more memorable. Whether you prefer an elegant bottle of Amaro Fabbrizii or an irresistible flask of gin, you will have the opportunity to give your guests an unforgettable memory.
VISIT THE PAGE DEDICATED TO WEDDINGSVisit the liquor factoryCome and visit the Fabbrizii Liquorificio for an engaging experience. During our journey, you will have the opportunity to discover the artisanal production of our liqueurs and immerse yourself in the rich history of our family. You will be able to delight your palate with an aperitif tasting, where you can savor our liqueurs combined with local delicacies.
Let yourself be carried away by the enveloping aromas as we discover together the authentic tradition of our Ligurian liqueurs. A visit to the Fabbrizii Liquorificio will be an unforgettable experience.
The connection with the territory
We strongly believe in the potential of Val d'Aveto: we want to see it alive, loved and valorised. We participate in forest maintenance initiatives, we have formally requested to be able to take care of public gardens for children and we hope to be able to extend our support to the community with many other projects. In short, when you drink a glass of Fabbrizii you are not just tasting a special product, as good as it once was: you are experiencing the wonderful Val d'Aveto with us.
VAL D'AVETO: A MOUNTAIN OF WELCOME LIQUORIFICIO VAL D'AVETO SRL
Localita' Capoluogo 56, 16048 Rezzoaglio (GE)
Share capital €10,000 iv REA GE 506335
VAT number and Fiscal Code 02718770999
Unique Code USAL8PV
PEC info@pec.liquorificiovaldaveto.it
Company subject to management and coordination by Fugazzi & Partners srl
© 2023 Liquorificio Val d'Aveto Srl - Created by The Docks Edited by Networkial
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apéritif (aperitivo in Italian)
noun, plural a·pé·ri·tifs [ah-per-i-teefs].
1. a small drink of Italian liquor taken to stimulate the appetite before a meal.
2. Also called apéritif wine; a wine served as an appetizer or cocktail.
The history of the Italian aperitivo is much debated, but the general consensus is that it dates back hundreds of years to Catholic monasteries where monks would create beverages from spices, roots, berries and dried fruit as a pre-meal appetite stimulant.
Others point to the Roman Empire or the City of Torino for the original founding of the modern day “aperitivo.”
Regardless, we can all agree that a pre-meal cocktail is a fantastic way to relax with friends, unwind after a long day of work or pair with cicchetti (snacks).
An Italian aperitivo is typically characterized as having bitter or herbal characteristics and being lower in alcohol than a typical cocktail.
We believe that Spritzatto captures the essence of Italy and the “apertivo” tradition.
Cin-cin!
noun, plural a·pé·ri·tifs [ah-per-i-teefs].
1. a small drink of Italian liquor taken to stimulate the appetite before a meal.
2. Also called apéritif wine; a wine served as an appetizer or cocktail.
The history of the Italian aperitivo is much debated, but the general consensus is that it dates back hundreds of years to Catholic monasteries where monks would create beverages from spices, roots, berries and dried fruit as a pre-meal appetite stimulant.
Others point to the Roman Empire or the City of Torino for the original founding of the modern day “aperitivo.”
Regardless, we can all agree that a pre-meal cocktail is a fantastic way to relax with friends, unwind after a long day of work or pair with cicchetti (snacks).
An Italian aperitivo is typically characterized as having bitter or herbal characteristics and being lower in alcohol than a typical cocktail.
We believe that Spritzatto captures the essence of Italy and the “apertivo” tradition.
Cin-cin!
italy/spirits-and-liqueurs
3 NUT-FLAVORED LIQUEUR Amaretto SARONNO, ITALY
7 NUT-FLAVORED LIQUEUR Frangelico PIEDMONT, ITALY
8 HERBAL LIQUEUR Sambuca ITALY
Antica Sambuca is an iconic Italian liqueur with a great personality, produced by
Rossi d'Asiago distillers in the valley between the Dolomite Mountains and Venice.
Company - Antica Sambuca
anticasambuca.it
Rossi d'Asiago distillers in the valley between the Dolomite Mountains and Venice.
Company - Antica Sambuca
anticasambuca.it
10 NUT-FLAVORED LIQUEUR Disaronno SARONNO, ITALY
(11-50 ) Italian Spirits and Liqueurs
11 HERBAL LIQUEUR Strega BENEVENTO, ITALY
Strega is a vibrant yellow liqueur created with a distillation of 70 different spices, botanicals, and herbs that include Ceylon cinnamon, Florentine iris, cloves, mint, juniper, and saffron. The well-balanced blend is then aged in ash barrels and results in a herbal, sweet, and relatively strong drink, with 40% ABV.
Invented in 1860, Strega was first produced in Benevento by Carmine Vincenzo Alberti and his son Giuseppe Alberti. The city of Benevento has long been associated with popular legends of witches and wizards that influenced the origin of the name Strega, which translates as a witch.
MORE ABOUT STREGA
Strega is a vibrant yellow liqueur created with a distillation of 70 different spices, botanicals, and herbs that include Ceylon cinnamon, Florentine iris, cloves, mint, juniper, and saffron. The well-balanced blend is then aged in ash barrels and results in a herbal, sweet, and relatively strong drink, with 40% ABV.
Invented in 1860, Strega was first produced in Benevento by Carmine Vincenzo Alberti and his son Giuseppe Alberti. The city of Benevento has long been associated with popular legends of witches and wizards that influenced the origin of the name Strega, which translates as a witch.
MORE ABOUT STREGA
12 LIQUEUR Cynar TERMOLI, ITALY
Hailing from Termoli, this bitter liqueur was first launched in 1952 by Angelo Dalle Molle. It is produced with a cold infusion of 13 herbs and plants, out of which artichokes provide the dominant flavor. The extract is then mixed with sugar, alcohol, and water to reach the required strength of 16.5% ABV.
Because of its complex bittersweet notes, Cynar is traditionally enjoyed as an aperitif or digestif, preferably over ice or mixed with soda, orange juice, or tonic, but it can also work well in cocktails, where it is typically used instead of bitters.
MORE ABOUT CYNAR
Hailing from Termoli, this bitter liqueur was first launched in 1952 by Angelo Dalle Molle. It is produced with a cold infusion of 13 herbs and plants, out of which artichokes provide the dominant flavor. The extract is then mixed with sugar, alcohol, and water to reach the required strength of 16.5% ABV.
Because of its complex bittersweet notes, Cynar is traditionally enjoyed as an aperitif or digestif, preferably over ice or mixed with soda, orange juice, or tonic, but it can also work well in cocktails, where it is typically used instead of bitters.
MORE ABOUT CYNAR
13 NUT-FLAVORED LIQUEUR Nocino EMILIA-ROMAGNA, ITALY
Nocino is an Italian liqueur that is prepared with a maceration of unripe green walnuts in a combination of alcohol and sugar, with the occasional addition of spices, predominantly cinnamon and cloves. The process results in a dark, almost syrupy drink, with a slightly bitter, strong walnut flavor.
Though it is found throughout the country and the Swiss Ticino canton, the liqueur is traditionally associated with Emilia-Romagna, where it is usually prepared on the Festa di San Giovanni, celebrated on June 24th. Nowadays, nocino is frequently factory produced, though the homemade varieties are still held in high regard.
MORE ABOUT NOCINO
NOCINO VARIETIES NOCELLO
Nocino is an Italian liqueur that is prepared with a maceration of unripe green walnuts in a combination of alcohol and sugar, with the occasional addition of spices, predominantly cinnamon and cloves. The process results in a dark, almost syrupy drink, with a slightly bitter, strong walnut flavor.
Though it is found throughout the country and the Swiss Ticino canton, the liqueur is traditionally associated with Emilia-Romagna, where it is usually prepared on the Festa di San Giovanni, celebrated on June 24th. Nowadays, nocino is frequently factory produced, though the homemade varieties are still held in high regard.
MORE ABOUT NOCINO
NOCINO VARIETIES NOCELLO
14 HERBAL LIQUEUR Anisetta ITALY and 2 more regions
Anisette, anisetta, or simply anis is a term that encompasses various anise-based liqueurs. These types of liqueurs don’t have a single origin, but they are mostly associated with Mediterranean countries, such as Italy, Spain, France, Greece, and Turkey.
The drink is mostly distilled from a base that is flavored with anise plant, sometimes together with other botanicals. The distillate is then usually sweetened or additional flavored. Most varieties range from 40 to 60% ABV. Anise liqueurs are usually enjoyed neat, mixed with water, or served over ice, but they can also be added to espresso (café corretto), or incorporated into cocktails and long drinks.
MORE ABOUT ANISETTA
ANISETTA VARIETIES RICARD PASTIS SAMBUCA SASSOLINO DI MODENA CHINCHÓN MISTRÀ CAZALLA
Anisette, anisetta, or simply anis is a term that encompasses various anise-based liqueurs. These types of liqueurs don’t have a single origin, but they are mostly associated with Mediterranean countries, such as Italy, Spain, France, Greece, and Turkey.
The drink is mostly distilled from a base that is flavored with anise plant, sometimes together with other botanicals. The distillate is then usually sweetened or additional flavored. Most varieties range from 40 to 60% ABV. Anise liqueurs are usually enjoyed neat, mixed with water, or served over ice, but they can also be added to espresso (café corretto), or incorporated into cocktails and long drinks.
MORE ABOUT ANISETTA
ANISETTA VARIETIES RICARD PASTIS SAMBUCA SASSOLINO DI MODENA CHINCHÓN MISTRÀ CAZALLA
15 NUT-FLAVORED LIQUEUR Ratafia ITALY
Unlike the French ratafia de Champagne that classifies as a fortified wine, ratafia liqueur is associated with Mediterranean countries, primarily Italy, Catalonia, and southern France. This versatile liqueur is typically based on a neutral spirit that is macerated with fresh fruits, citrus zest, and various botanicals such as rosemary, cinnamon, mint, anise, and cloves, while similar versions may use apricot kernels or bitter almonds.
Although the recipes may vary, the choice of fruits and herbs typically includes different berry varieties. Ratafia liqueur is sweet and potent and is best enjoyed as a digestif that pairs well dry fruits, nuts, and desserts. In the Italian Abruzzo region, the base is occasionally enriched with Montepulciano d'Abruzzo wine.
MORE ABOUT RATAFIA
RATAFIA VARIETIES RATAFIA CATALANA
Unlike the French ratafia de Champagne that classifies as a fortified wine, ratafia liqueur is associated with Mediterranean countries, primarily Italy, Catalonia, and southern France. This versatile liqueur is typically based on a neutral spirit that is macerated with fresh fruits, citrus zest, and various botanicals such as rosemary, cinnamon, mint, anise, and cloves, while similar versions may use apricot kernels or bitter almonds.
Although the recipes may vary, the choice of fruits and herbs typically includes different berry varieties. Ratafia liqueur is sweet and potent and is best enjoyed as a digestif that pairs well dry fruits, nuts, and desserts. In the Italian Abruzzo region, the base is occasionally enriched with Montepulciano d'Abruzzo wine.
MORE ABOUT RATAFIA
RATAFIA VARIETIES RATAFIA CATALANA
16 HERBAL LIQUEUR Ramazzotti MILAN, ITALY
This Italian amaro was first produced in 1815, and it is still made according to the original secret recipe that employs 33 different herbs and roots. The recipe was developed by Ausano Ramazzotti, who offered the drink at his café, located in the vicinity of Milanese La Scala. Ramazzotti is an intense, medium bitter digestif that is best enjoyed neat or on the rocks, preferably with the addition of lemon twist.
Apart from the original version it also comes as Ramazzotti Menta, Black, and Limone.
MORE ABOUT RAMAZZOTTI
This Italian amaro was first produced in 1815, and it is still made according to the original secret recipe that employs 33 different herbs and roots. The recipe was developed by Ausano Ramazzotti, who offered the drink at his café, located in the vicinity of Milanese La Scala. Ramazzotti is an intense, medium bitter digestif that is best enjoyed neat or on the rocks, preferably with the addition of lemon twist.
Apart from the original version it also comes as Ramazzotti Menta, Black, and Limone.
MORE ABOUT RAMAZZOTTI
17 HERBAL LIQUEUR Alchermes FLORENCE, ITALY
Alchermes is an ancient Italian liqueur based on a combination of rosewater and orange blossom water, sugar, herbs, and spices, while the typical red hue was traditionally imparted with the addition of crushed cochineal insects. It is believed that the liqueur was invented by the Sisters of the Order of Santa Maria dei Servi in Florence.
Nowadays, several brands are available on the market, and most of them list artificially derived dye that gives the drink its distinctive red color. The subtly spicy Alchermes can be enjoyed as a digestif, but it is also commonly used in the preparation of sweets, out of which the most popular are pesche di Prato and zuppa Inglese—a trifle-like Italian dessert, as well as its corresponding zuppa Inglese gelato flavor.
MORE ABOUT ALCHERMES
Alchermes is an ancient Italian liqueur based on a combination of rosewater and orange blossom water, sugar, herbs, and spices, while the typical red hue was traditionally imparted with the addition of crushed cochineal insects. It is believed that the liqueur was invented by the Sisters of the Order of Santa Maria dei Servi in Florence.
Nowadays, several brands are available on the market, and most of them list artificially derived dye that gives the drink its distinctive red color. The subtly spicy Alchermes can be enjoyed as a digestif, but it is also commonly used in the preparation of sweets, out of which the most popular are pesche di Prato and zuppa Inglese—a trifle-like Italian dessert, as well as its corresponding zuppa Inglese gelato flavor.
MORE ABOUT ALCHERMES
18 COFFEE LIQUEUR Borghetti ANCONA, ITALY
Borghetti is a legendary coffee liqueur with a long history dating to 1860. The liqueur is made with a blend of robusta and arabica coffee, and no artificial flavorings are added in the process. It is a dark and dense liqueur with a bittersweet flavor and an aroma reminiscent of espresso and freshly roasted coffee beans, along with hints of nuts and dark chocolate.
This liqueur can be served neat or on the rocks, and it would also make an excellent ingredient in cocktails and long drinks. Borghetti was invented by Ugo Borghetti. He first served the liqueur at the Café Sport, located near the railway station in Ancona. MORE ABOUT BORGHETTI
Borghetti is a legendary coffee liqueur with a long history dating to 1860. The liqueur is made with a blend of robusta and arabica coffee, and no artificial flavorings are added in the process. It is a dark and dense liqueur with a bittersweet flavor and an aroma reminiscent of espresso and freshly roasted coffee beans, along with hints of nuts and dark chocolate.
This liqueur can be served neat or on the rocks, and it would also make an excellent ingredient in cocktails and long drinks. Borghetti was invented by Ugo Borghetti. He first served the liqueur at the Café Sport, located near the railway station in Ancona. MORE ABOUT BORGHETTI
19 EGG LIQUEUR VOV PADUA, ITALY
VOV is an Italian egg liqueur that was invented in 1845 by a confectioner Gian Battista Pezziol. He used the surplus of egg yolks left from his nougat business, and he combined them with Marsala and sugar to create this creamy, sweet liqueur.
His concoction was an immediate success, and it was even favored by the Austrian court. The drink was first marketed as vovi, which in Venetian dialect translates as eggs, and when it gained international recognition, it was shortened to VOV. MORE ABOUT VOV
VOV is an Italian egg liqueur that was invented in 1845 by a confectioner Gian Battista Pezziol. He used the surplus of egg yolks left from his nougat business, and he combined them with Marsala and sugar to create this creamy, sweet liqueur.
His concoction was an immediate success, and it was even favored by the Austrian court. The drink was first marketed as vovi, which in Venetian dialect translates as eggs, and when it gained international recognition, it was shortened to VOV. MORE ABOUT VOV
20 HERBAL LIQUEUR Averna CALTANISSETTA, ITALY
Averna is a popular Italian bitter digestif that was named after its inventor Salvatore Averna who created it in 1868. Some sources state that the recipe was handed to the Avernas by a monk of the local San Spirito monastery. The exact ingredient list remains the Averna family secret, but this bittersweet liqueur is said to be made with more than 60 different herbs, roots, pomegranate, and the essential oils of bitter Sicilian lemons.
Though Averna is typically enjoyed on its own, served on the rocks or neat, it can also be used for various cocktails.
MORE ABOUT AVERNA
Averna is a popular Italian bitter digestif that was named after its inventor Salvatore Averna who created it in 1868. Some sources state that the recipe was handed to the Avernas by a monk of the local San Spirito monastery. The exact ingredient list remains the Averna family secret, but this bittersweet liqueur is said to be made with more than 60 different herbs, roots, pomegranate, and the essential oils of bitter Sicilian lemons.
Though Averna is typically enjoyed on its own, served on the rocks or neat, it can also be used for various cocktails.
MORE ABOUT AVERNA
21 FLOWER LIQUEUR Rosolio ITALY
Rosolio is an ancient Italian liqueur that was often used as a base in preparation of other drinks. Although it is claimed that the name rosolio originated because the drink was flavored with Drosera rotundifolia—a type of sundew with a Latin name ros solis, it is also likely that the name originated because the liqueur was primarily infused with rose petals.
With time, various other flavorings were used in its production, and the name was eventually used as a generic term for a variety of liqueurs. All the variations were created and flavored with local products such as lemons in Campania, bergamot in Calabria, fennel and citrus in Sicily, juniper berries in Tuscany, and rose petals in Piedmont.
MORE ABOUT ROSOLIO
Rosolio is an ancient Italian liqueur that was often used as a base in preparation of other drinks. Although it is claimed that the name rosolio originated because the drink was flavored with Drosera rotundifolia—a type of sundew with a Latin name ros solis, it is also likely that the name originated because the liqueur was primarily infused with rose petals.
With time, various other flavorings were used in its production, and the name was eventually used as a generic term for a variety of liqueurs. All the variations were created and flavored with local products such as lemons in Campania, bergamot in Calabria, fennel and citrus in Sicily, juniper berries in Tuscany, and rose petals in Piedmont.
MORE ABOUT ROSOLIO
22 LIQUEUR Tuaca LIVORNO, ITALY
This Italian liqueur is praised for its combination of fine Italian brandy, vanilla, and Mediterranean citrus essence. It is believed that the first version appeared during Renaissance, but the ancient recipe was brought to life by Gaetano Tuoni and Giorgio Canepa who marketed it under its current name and originally produced it in Livorno.
The drink rose in popularity during the Second World War, when it became a favorite among American soldiers. Tuaca is bottled at 35% ABV, and because of its bold, yet incredibly smooth flavor, it is best served well chilled, preferably neat, as a shot or a sipping drink.
MORE ABOUT TUACA
This Italian liqueur is praised for its combination of fine Italian brandy, vanilla, and Mediterranean citrus essence. It is believed that the first version appeared during Renaissance, but the ancient recipe was brought to life by Gaetano Tuoni and Giorgio Canepa who marketed it under its current name and originally produced it in Livorno.
The drink rose in popularity during the Second World War, when it became a favorite among American soldiers. Tuaca is bottled at 35% ABV, and because of its bold, yet incredibly smooth flavor, it is best served well chilled, preferably neat, as a shot or a sipping drink.
MORE ABOUT TUACA
23 HERBAL LIQUEUR Brancamenta MILAN, ITALY
Brancamenta is a minty version of Fernet Branca—the richly flavored amaro from Milan. This liqueur is also based on more than thirty botanicals, but it also includes essential peppermint oil from Piedmont. The resulting drink is dark brown with amber highlights.
The flavor is bittersweet, and the aroma is herbal and earthy with a dominant minty note. Brancamenta was released in the 1960s, and it was inspired by the famous opera singer Maria Callas. Supposedly, Callas liked to drink her Fernet Branca with mint syrup—as this would make it lighter and easier to drink.
MORE ABOUT BRANCAMENTA
Brancamenta is a minty version of Fernet Branca—the richly flavored amaro from Milan. This liqueur is also based on more than thirty botanicals, but it also includes essential peppermint oil from Piedmont. The resulting drink is dark brown with amber highlights.
The flavor is bittersweet, and the aroma is herbal and earthy with a dominant minty note. Brancamenta was released in the 1960s, and it was inspired by the famous opera singer Maria Callas. Supposedly, Callas liked to drink her Fernet Branca with mint syrup—as this would make it lighter and easier to drink.
MORE ABOUT BRANCAMENTA
24 NUT-FLAVORED LIQUEUR Nocello SAVIGNANO SUL PANARO, ITALY
Nocello is an Italian amber-colored liqueur that is flavored with walnuts and hazelnuts. The drink is produced in the province of Modena of Emilia Romagna—a region well-known for the tradition of producing nut-flavored liqueurs. This aromatic and complex drink is subtly sweet with aromas and flavors that are reminiscent of nuts, vanilla, and chocolate, as well as a subtly bitter finish.
Interestingly, each bottle comes with a cork stopper that has a walnut imitation attached to it. Nocello can be enjoyed as a digestif, served neat or on the rocks, but it works well as an ingredient in coffee, cocktails, and mixed drinks. It can also be used as a flavoring in desserts.
MORE ABOUT NOCELLO
Nocello is an Italian amber-colored liqueur that is flavored with walnuts and hazelnuts. The drink is produced in the province of Modena of Emilia Romagna—a region well-known for the tradition of producing nut-flavored liqueurs. This aromatic and complex drink is subtly sweet with aromas and flavors that are reminiscent of nuts, vanilla, and chocolate, as well as a subtly bitter finish.
Interestingly, each bottle comes with a cork stopper that has a walnut imitation attached to it. Nocello can be enjoyed as a digestif, served neat or on the rocks, but it works well as an ingredient in coffee, cocktails, and mixed drinks. It can also be used as a flavoring in desserts.
MORE ABOUT NOCELLO
25 HERBAL LIQUEUR Amaro Lucano PISTICCI, ITALY
Lucano is an Italian amaro that is flavored with more than 30 botanicals. Some of them are familiar such as wormwood, sage, gentiana, angelica, bitter orange, and ruta, but the exact composition and the recipe remain secret. The resulting drink is clear, with an appealing mahogany color.
The flavor is bittersweet and herbaceous, with some spiciness. The aromas are citrusy and herbal, with hints of spices. It is bottled at 28% ABV. Amaro is best served neat, preferably well chilled, or on the rocks. It is usually enjoyed as a digestif, but it also works well in cocktails and mixed drinks.
MORE ABOUT AMARO LUCANO
Lucano is an Italian amaro that is flavored with more than 30 botanicals. Some of them are familiar such as wormwood, sage, gentiana, angelica, bitter orange, and ruta, but the exact composition and the recipe remain secret. The resulting drink is clear, with an appealing mahogany color.
The flavor is bittersweet and herbaceous, with some spiciness. The aromas are citrusy and herbal, with hints of spices. It is bottled at 28% ABV. Amaro is best served neat, preferably well chilled, or on the rocks. It is usually enjoyed as a digestif, but it also works well in cocktails and mixed drinks.
MORE ABOUT AMARO LUCANO
26 HERBAL LIQUEUR Génépi AOSTA VALLEY, ITALY
Génépi is a herbal liqueur that is usually made by macerating dried herbs in neutral alcohol or grain spirit, with added sugar. Although small amounts of other herbs may be added to the macerate, the most prominent are the alpine shrubs of the genus Artemisia (wormwood), which impart the drink with a distinctive subtly bitter flavor.
The drink is believed to have originated in the Savoy region and remains a favorite après-ski aperitif in the Alpine mountain huts, especially in the Aosta valley. Génépi is mostly light green or pale yellow, with a well-balanced and delicate floral flavor that is complemented by hints of sweetness and bitterness.
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Génépi is a herbal liqueur that is usually made by macerating dried herbs in neutral alcohol or grain spirit, with added sugar. Although small amounts of other herbs may be added to the macerate, the most prominent are the alpine shrubs of the genus Artemisia (wormwood), which impart the drink with a distinctive subtly bitter flavor.
The drink is believed to have originated in the Savoy region and remains a favorite après-ski aperitif in the Alpine mountain huts, especially in the Aosta valley. Génépi is mostly light green or pale yellow, with a well-balanced and delicate floral flavor that is complemented by hints of sweetness and bitterness.
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27 HERBAL LIQUEUR Galliano LIVORNO, ITALY
Galliano is a sweet herbal liqueur created in 1896 by Italian distiller and brandy producer Arturo Vaccari of Livorno, Tuscany. The star element in Galliano is vanilla, which differentiates it from other anise-flavored liqueurs such as Sambuca, Pernod, or Anisette, but the extensive list of ingredients also includes Chinese star anise, Mediterranean anise, juniper, musk yarrow, ginger, lavender, cinnamon, and peppermint.
In appearance similar to Strega, Galliano is sweet and has a complex, vanilla-anise flavor with subtle citrus, wood, and herbal under notes. It is used both as a digestif and as an ingredient for cocktails, most notably the Harvey Wallbanger.
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Galliano is a sweet herbal liqueur created in 1896 by Italian distiller and brandy producer Arturo Vaccari of Livorno, Tuscany. The star element in Galliano is vanilla, which differentiates it from other anise-flavored liqueurs such as Sambuca, Pernod, or Anisette, but the extensive list of ingredients also includes Chinese star anise, Mediterranean anise, juniper, musk yarrow, ginger, lavender, cinnamon, and peppermint.
In appearance similar to Strega, Galliano is sweet and has a complex, vanilla-anise flavor with subtle citrus, wood, and herbal under notes. It is used both as a digestif and as an ingredient for cocktails, most notably the Harvey Wallbanger.
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28 CREAM LIQUEUR Crema di limoncello CAMPANIA, ITALY
Crema di limoncello is a cream-based variation on a classic lemon-infused limoncello. It is made by combining alcohol and lemon peel macerate with a creamy mixture of milk, cream, sugar, and vanilla. The liqueur is typically pale yellow, with a smooth, velvety texture and distinctive lemon aroma and flavors.
Like limoncello, this creamy variation is also commonly made at home, but commercial varieties are also available. This liqueur should always be served ice-cold. It is enjoyed neat, usually as a digestif, but it would also work well as a cocktail ingredient or a dessert flavoring.
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MAIN INGREDIENTS LEMON CREAM SUGAR MILK VANILLA
Crema di limoncello is a cream-based variation on a classic lemon-infused limoncello. It is made by combining alcohol and lemon peel macerate with a creamy mixture of milk, cream, sugar, and vanilla. The liqueur is typically pale yellow, with a smooth, velvety texture and distinctive lemon aroma and flavors.
Like limoncello, this creamy variation is also commonly made at home, but commercial varieties are also available. This liqueur should always be served ice-cold. It is enjoyed neat, usually as a digestif, but it would also work well as a cocktail ingredient or a dessert flavoring.
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MAIN INGREDIENTS LEMON CREAM SUGAR MILK VANILLA
29 ORANGE LIQUEUR Aurum PROVINCE OF PESCARA, ITALY
Aurum is a brandy-based, orange-flavored liqueur that hails from Pescara. It is made with aged brandy and an orange infusion, while the distinctive orange color is also attained with the addition of saffron. The liqueur is aged before it is bottled.
Aurum is sweet and smooth, with a flavor and aroma dominated by orange notes. It was first created in 1925, and its name stems from Latin--aurum stands for gold, while aurantium translates as orange. Aurum is best served on the rocks, but it is also a great addition to desserts and ice cream.
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MAIN INGREDIENTS BRANDY ORANGE SAFFRON
Aurum is a brandy-based, orange-flavored liqueur that hails from Pescara. It is made with aged brandy and an orange infusion, while the distinctive orange color is also attained with the addition of saffron. The liqueur is aged before it is bottled.
Aurum is sweet and smooth, with a flavor and aroma dominated by orange notes. It was first created in 1925, and its name stems from Latin--aurum stands for gold, while aurantium translates as orange. Aurum is best served on the rocks, but it is also a great addition to desserts and ice cream.
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MAIN INGREDIENTS BRANDY ORANGE SAFFRON
30 HERBAL LIQUEUR Sassolino di Modena PROVINCE OF MODENA, ITALY
Sassolino di Modena is an anise-flavored liqueur that first appeared in the 19th century. The original version of the liqueur was thick and syrup-like and was often dubbed as a women’s drink because of its low alcohol content. The drink was allegedly invented by Swiss apothecaries who settled in the area, and it was eventually popularized by the cadets of the Military Academy of Modena, who had a summer camp in Sassulo.
This clear and bright liqueur has a distinctive star anise aroma, and it is usually enjoyed as a digestif, served neat or over ice. It is also commonly incorporated into desserts or added to coffee to make café corretto.
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Sassolino di Modena is an anise-flavored liqueur that first appeared in the 19th century. The original version of the liqueur was thick and syrup-like and was often dubbed as a women’s drink because of its low alcohol content. The drink was allegedly invented by Swiss apothecaries who settled in the area, and it was eventually popularized by the cadets of the Military Academy of Modena, who had a summer camp in Sassulo.
This clear and bright liqueur has a distinctive star anise aroma, and it is usually enjoyed as a digestif, served neat or over ice. It is also commonly incorporated into desserts or added to coffee to make café corretto.
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31 HERBAL LIQUEUR Amaro Nonino PERCOTO, ITALY
Amaro Nonino is a type of amaro made with aged grappa and a macerate that includes various botanicals. The combination is aged for a minimum of five years in Nevers, Limousin, and ex-sherry oak. The resulting drink has a warm amber color.
The aroma is dominated by orange zest and complimented by apricots, toffee, subtle baking spices, and some herbal hints. The flavor is bittersweet, with jammy and spicy notes and a long, mellow finish. Although it is a rather novel Italian amaro—it was introduced in 1992—this herbal liqueur is produced by the Nonino family, who have been in the drink business since the late 19th century and have been perfecting their amaro recipe since the 1930s.
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31 HERBAL LIQUEUR Amaro Nonino PERCOTO, ITALY
Amaro Nonino is a type of amaro made with aged grappa and a macerate that includes various botanicals. The combination is aged for a minimum of five years in Nevers, Limousin, and ex-sherry oak. The resulting drink has a warm amber color.
The aroma is dominated by orange zest and complimented by apricots, toffee, subtle baking spices, and some herbal hints. The flavor is bittersweet, with jammy and spicy notes and a long, mellow finish. Although it is a rather novel Italian amaro—it was introduced in 1992—this herbal liqueur is produced by the Nonino family, who have been in the drink business since the late 19th century and have been perfecting their amaro recipe since the 1930s.
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32 HERBAL LIQUEUR Liquore di alloro APULIA, ITALY
Laurel liqueur is a traditional specialty usually associated with Apulia, though similar varieties can be found in other Italian regions. This vibrant green liqueur is produced by macerating fresh laurel leaves (bay leaves) in alcohol. The only other ingredients include sugar and water, which alter the sweetness and the strength of the liqueur.
When strained and sweetened, liquore di alloro needs to be rested in a cold and dark place. This aromatic and herbaceous drink is mostly homemade, and it is usually enjoyed as a well-chilled digestif.
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Laurel liqueur is a traditional specialty usually associated with Apulia, though similar varieties can be found in other Italian regions. This vibrant green liqueur is produced by macerating fresh laurel leaves (bay leaves) in alcohol. The only other ingredients include sugar and water, which alter the sweetness and the strength of the liqueur.
When strained and sweetened, liquore di alloro needs to be rested in a cold and dark place. This aromatic and herbaceous drink is mostly homemade, and it is usually enjoyed as a well-chilled digestif.
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33 FRUIT LIQUEUR Zedda Piras CAGLIARI, ITALY
Zedda Piras is a myrtle liqueur that is produced on Sardinia. The exact recipe is not known, but small myrtle berries that grow wild across the island are the main ingredient. They are macerated in alcohol, and the macerate is then sweetened, filtered, and bottled.
The liqueur is rich and smooth with an intense color and myrtle aromas. It was produced by the namesake company from Cagliari that was founded by Francesco Zedda. In the 1990s, the family-owned business has been taken over by Campari, but the production of this berry liqueur has not been changed.
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Zedda Piras is a myrtle liqueur that is produced on Sardinia. The exact recipe is not known, but small myrtle berries that grow wild across the island are the main ingredient. They are macerated in alcohol, and the macerate is then sweetened, filtered, and bottled.
The liqueur is rich and smooth with an intense color and myrtle aromas. It was produced by the namesake company from Cagliari that was founded by Francesco Zedda. In the 1990s, the family-owned business has been taken over by Campari, but the production of this berry liqueur has not been changed.
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34 FRUIT LIQUEUR Mandarinetto SICILY, ITALY
Mandarinetto is a traditional Sicilian liqueur made with fresh, organic mandarin oranges. It is prepared with freshly peeled mandarin skins macerated in neutral alcohol. The macerate is sweetened and mixed with water to reach the desired alcohol content.
It is then strained and allowed to settle. The resulting bright orange liqueur is fresh and aromatic, with a distinctive citrus-like flavor. Mandarinetto can be served as a well-chilled digestif or a dessert ingredient.
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MAIN INGREDIENTS MANDARIN
Mandarinetto is a traditional Sicilian liqueur made with fresh, organic mandarin oranges. It is prepared with freshly peeled mandarin skins macerated in neutral alcohol. The macerate is sweetened and mixed with water to reach the desired alcohol content.
It is then strained and allowed to settle. The resulting bright orange liqueur is fresh and aromatic, with a distinctive citrus-like flavor. Mandarinetto can be served as a well-chilled digestif or a dessert ingredient.
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MAIN INGREDIENTS MANDARIN
35 HERBAL LIQUEUR Amaro Bràulio BORMIO, ITALY
Bràulio is an Italian amaro that was created in 1875 by Francesco Peloni, a chemist from Bormio who was an expert in medicinal herbs from the alpine Valtellina region. Although the recipe and the exact ingredients are kept secret, it is known that the drink is made with the infusion of various herbs, roots, plants from Valtellina such as gentian root, wormwood, juniper berries, and achillea.
The botanicals are dried and ground before they are added to the alcohol infusion. Springwater and sugar are added, and the filtered blend is left to mature for two years in Slavonian oak. The process results in a balanced, amber-colored amaro that is subtly bitter, herbaceous, and earthy, with hints of sweetness and spiciness.
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Bràulio is an Italian amaro that was created in 1875 by Francesco Peloni, a chemist from Bormio who was an expert in medicinal herbs from the alpine Valtellina region. Although the recipe and the exact ingredients are kept secret, it is known that the drink is made with the infusion of various herbs, roots, plants from Valtellina such as gentian root, wormwood, juniper berries, and achillea.
The botanicals are dried and ground before they are added to the alcohol infusion. Springwater and sugar are added, and the filtered blend is left to mature for two years in Slavonian oak. The process results in a balanced, amber-colored amaro that is subtly bitter, herbaceous, and earthy, with hints of sweetness and spiciness.
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36 LIQUEUR Select VENICE, ITALY
Select is an aromatic Venetian liqueur often enjoyed as an aperitif and used in Venetian Spritz. The recipe is based on more than thirty different botanicals, including rhubarb and juniper berries. The resulting ruby-red liqueur has citrusy and herbal aromas.
On the palate, it has a complex, bittersweet flavor dominated by earthy, tropical, and citrus notes. The finish is long and fresh. Select was created in 1920 by the Pilla brothers, who owned a distillery in the Castello neighborhood. The drink can be enjoyed on the rocks, mixed with soda or mineral water, or added to cocktails.
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Select is an aromatic Venetian liqueur often enjoyed as an aperitif and used in Venetian Spritz. The recipe is based on more than thirty different botanicals, including rhubarb and juniper berries. The resulting ruby-red liqueur has citrusy and herbal aromas.
On the palate, it has a complex, bittersweet flavor dominated by earthy, tropical, and citrus notes. The finish is long and fresh. Select was created in 1920 by the Pilla brothers, who owned a distillery in the Castello neighborhood. The drink can be enjoyed on the rocks, mixed with soda or mineral water, or added to cocktails.
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37 CREAM LIQUEUR Guappa CAMPANIA, ITALY
Guappa is an Italian cream liqueur made with buffalo milk cream. Produced by Antica Distilleria Petrone, the liqueur combines aged brandy with DOP buffalo milk cream. The result is a sweet and balanced creamy liqueur with a dense texture and hazelnut color.
The aromas are reminiscent of cream, hazelnut, and caramel. It can be served neat or over ice. Guappa is best enjoyed as a digestif, but it can also make a great addition to desserts, coffee, and cocktails. It is bottled at 17% ABV.
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MAIN INGREDIENTS BRANDY BUFFALO MILK CREAM
Guappa is an Italian cream liqueur made with buffalo milk cream. Produced by Antica Distilleria Petrone, the liqueur combines aged brandy with DOP buffalo milk cream. The result is a sweet and balanced creamy liqueur with a dense texture and hazelnut color.
The aromas are reminiscent of cream, hazelnut, and caramel. It can be served neat or over ice. Guappa is best enjoyed as a digestif, but it can also make a great addition to desserts, coffee, and cocktails. It is bottled at 17% ABV.
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MAIN INGREDIENTS BRANDY BUFFALO MILK CREAM
38 HERBAL LIQUEUR Amaro Montenegro BOLOGNA, ITALY
Montenegro is a popular Italian liqueur and a type of amaro that has been produced in Bologna since 1885. It is made with 40 botanicals sourced from four continents, and it remains one of the most popular and best-selling amari in Italy.
The production process is complex and includes several techniques, and though the exact botanical blend remains secret, some of the ingredients include oranges, wormwood, cloves, cinnamon, and nutmeg. The liqueur is amber-colored, with a rich, bittersweet flavor.
It has intense aromas reminiscent of citrus, herbs, and spices, along with licorice and chocolate nuances. Montenegro works best as a pre- or post-dinner aperitif. It can be incorporated into cocktails and long drinks.
MORE ABOUT AMARO MONTENEGRO
Montenegro is a popular Italian liqueur and a type of amaro that has been produced in Bologna since 1885. It is made with 40 botanicals sourced from four continents, and it remains one of the most popular and best-selling amari in Italy.
The production process is complex and includes several techniques, and though the exact botanical blend remains secret, some of the ingredients include oranges, wormwood, cloves, cinnamon, and nutmeg. The liqueur is amber-colored, with a rich, bittersweet flavor.
It has intense aromas reminiscent of citrus, herbs, and spices, along with licorice and chocolate nuances. Montenegro works best as a pre- or post-dinner aperitif. It can be incorporated into cocktails and long drinks.
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39 LIQUEUR Liquore alla liquirizia CALABRIA, ITALY
This licorice liqueur is traditionally associated with Calabria, which is well known for its licorice root. The liqueur is made with pure licorice and neutral alcohol. The combination is sweetened and filtered, and the result is a dark-colored liqueur with a characteristic bittersweet licorice flavor and aroma.
Traditionally, this liqueur is enjoyed as a digestif. It can be made at home, but industrially produced versions are also available. This liqueur should always be served well chilled, neat or on the rocks. It would also make a good cocktail ingredient.
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MAIN INGREDIENTS LIQUIRIZIA DI CALABRIA SUGAR
This licorice liqueur is traditionally associated with Calabria, which is well known for its licorice root. The liqueur is made with pure licorice and neutral alcohol. The combination is sweetened and filtered, and the result is a dark-colored liqueur with a characteristic bittersweet licorice flavor and aroma.
Traditionally, this liqueur is enjoyed as a digestif. It can be made at home, but industrially produced versions are also available. This liqueur should always be served well chilled, neat or on the rocks. It would also make a good cocktail ingredient.
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MAIN INGREDIENTS LIQUIRIZIA DI CALABRIA SUGAR
40 BERRY LIQUEUR Liquore di mirto SARDINIA, ITALY
Liquore di mirto is a sweet liqueur typical for Sardinia, though it also found in other parts of southern Italy. It is usually made by macerating red myrtle berries (mirto rosso), sometimes with added myrtle leaves, in alcohol.
The berries are usually macerated for several weeks, and then the liquid is strained and sweetened. Before the berries are discarded, they are usually squeezed, and the juice is added to the infusion. The final version is subtly sweet with myrtle and herbaceous aromas.
Myrtle liqueur is commonly homemade, but several bottled versions are also available.
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LIQUORE DI MIRTO VARIETIES ZEDDA PIRAS
41 HERBAL LIQUEUR Centerba ABRUZZO, ITALY
Centerba is distilled from various plants indigenous to the alpine regions of Abruzzi. The name suggests that a hundred herbs are required to produce this greenish conconction, but the manufacturers keep the ingredients a closely guarded secret.
The most powerful of all Italian liqueurs, Centerba was originally made by herbalists as a digestive. True to Abruzzi tastes, “the spicier the better,” Centerba produces such a powerful burning sensation in the throat that you might believe it was spiced with peperoncino.
The bottle is presented in an attractive straw basket.
MORE ABOUT CENTERBA
Centerba is distilled from various plants indigenous to the alpine regions of Abruzzi. The name suggests that a hundred herbs are required to produce this greenish conconction, but the manufacturers keep the ingredients a closely guarded secret.
The most powerful of all Italian liqueurs, Centerba was originally made by herbalists as a digestive. True to Abruzzi tastes, “the spicier the better,” Centerba produces such a powerful burning sensation in the throat that you might believe it was spiced with peperoncino.
The bottle is presented in an attractive straw basket.
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42 HERBAL LIQUEUR San Simone METROPOLITAN CITY OF TURIN, ITALY
San Simone is a bittersweet Italian amaro hailing from Turin. Although the recipe is a closely guarded secret, it is known that some of the botanicals used for flavoring include gentian, rhubarb, and wormwood. Amaro San Simone was introduced in 1960.
It was created when Aldo Fechino bought the local pharmacy store in 1953. Among the medicines, there was a recipe for a health tonic that Fechino improved and made into a palatable drink, which soon caught on among the locals. The Turin monks allegedly invented the recipe.
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San Simone is a bittersweet Italian amaro hailing from Turin. Although the recipe is a closely guarded secret, it is known that some of the botanicals used for flavoring include gentian, rhubarb, and wormwood. Amaro San Simone was introduced in 1960.
It was created when Aldo Fechino bought the local pharmacy store in 1953. Among the medicines, there was a recipe for a health tonic that Fechino improved and made into a palatable drink, which soon caught on among the locals. The Turin monks allegedly invented the recipe.
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43 HERBAL LIQUEUR Rucolino ISCHIA, ITALY
Rucolino is a traditional Italian liqueur made from arugula (known as "rucola" in Italian), which gives it its distinctive name. This liqueur is typical of the Campania region in Southern Italy, especially the island of Ischia.
The process of making Rucolino typically involves macerating fresh arugula leaves in alcohol, with citrus peel and some botanicals, then sweetening the mixture with sugar or syrup, and allowing it to age. The resulting liqueur has a unique bittersweet taste, derived from the peppery flavor of arugula.
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Rucolino is a traditional Italian liqueur made from arugula (known as "rucola" in Italian), which gives it its distinctive name. This liqueur is typical of the Campania region in Southern Italy, especially the island of Ischia.
The process of making Rucolino typically involves macerating fresh arugula leaves in alcohol, with citrus peel and some botanicals, then sweetening the mixture with sugar or syrup, and allowing it to age. The resulting liqueur has a unique bittersweet taste, derived from the peppery flavor of arugula.
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44 HERBAL LIQUEUR Biancosarti BOLOGNA, ITALY
Biancosarti is an Italian aperitif made from various botanicals, including herbs, spices, flowers, bark, and roots. It is a golden-colored liqueur with a pleasant, sweet flavor and a spicy and herbal character. The liqueur is bottled at 28% ABV, and it is mostly enjoyed as an aperitif, served neat or on the rocks.
It can also be topped with soda or used as an ingredient in cocktails and long drinks. Biancosarti was first introduced in by the Sarti distillery from Bologna. The liqueur was incredibly popular after it was featured in a few successful advertising campaigns, which often included famous Italian actors.
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Biancosarti is an Italian aperitif made from various botanicals, including herbs, spices, flowers, bark, and roots. It is a golden-colored liqueur with a pleasant, sweet flavor and a spicy and herbal character. The liqueur is bottled at 28% ABV, and it is mostly enjoyed as an aperitif, served neat or on the rocks.
It can also be topped with soda or used as an ingredient in cocktails and long drinks. Biancosarti was first introduced in by the Sarti distillery from Bologna. The liqueur was incredibly popular after it was featured in a few successful advertising campaigns, which often included famous Italian actors.
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45 HERBAL LIQUEUR Mistrà MARCHE, ITALY
Mistrà is the name given to anise liquors that are produced in Lazio and Marche. It is distilled from anise-flavored base to create a clear and intense drink that has typical herbaceous aromas of anise and licorice with subtle spicy nuances and a dry finish.
It is believed that the tradition of preparing anise-based drinks was modeled on Greek ouzo, which the Italians first encountered during the Venetian Republic. The drink was primarily introduced in Veneto, and it was given the name mistrà presumably after the Peloponnese city Mystras.
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Mistrà is the name given to anise liquors that are produced in Lazio and Marche. It is distilled from anise-flavored base to create a clear and intense drink that has typical herbaceous aromas of anise and licorice with subtle spicy nuances and a dry finish.
It is believed that the tradition of preparing anise-based drinks was modeled on Greek ouzo, which the Italians first encountered during the Venetian Republic. The drink was primarily introduced in Veneto, and it was given the name mistrà presumably after the Peloponnese city Mystras.
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46 EGG LIQUEUR Zabov PROVINCE OF FERRARA, ITALY
Zabov is an Italian egg liqueur that hails from Ferrara. It is made with a base of fresh milk and egg yolks. The combination is sweetened, fortified, and flavored, and before it is bottled, Zabov is rested for seven days. The resulting liqueur is bright yellow, creamy, and smooth.
The liqueur was released in 1946. The main idea was to create a low-proof egg liqueur—Zabov is bottled at 15% ABV—based on brandy. The name Zabov is a portmanteau of Zabaglione (Italian egg custard) and ovo (meaning egg). Apart from its use in cocktails, Zabov can be served as a well-chilled aperitif, and it can be used as a dessert ingredient.
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MAIN INGREDIENTS EGGS MILK BRANDY SUGAR
Zabov is an Italian egg liqueur that hails from Ferrara. It is made with a base of fresh milk and egg yolks. The combination is sweetened, fortified, and flavored, and before it is bottled, Zabov is rested for seven days. The resulting liqueur is bright yellow, creamy, and smooth.
The liqueur was released in 1946. The main idea was to create a low-proof egg liqueur—Zabov is bottled at 15% ABV—based on brandy. The name Zabov is a portmanteau of Zabaglione (Italian egg custard) and ovo (meaning egg). Apart from its use in cocktails, Zabov can be served as a well-chilled aperitif, and it can be used as a dessert ingredient.
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MAIN INGREDIENTS EGGS MILK BRANDY SUGAR
47 HERBAL LIQUEUR Barathier POMARETTO, ITALY
Elisir d'erbe Barathier is an ancient herbal liqueur that hails from Pomaretto in Turin, Piedmont. The liqueur is made by steeping dried flowers and herbs in alcohol, and the macerate is then sweetened and mixed with spring water. The resulting drink can be golden yellow or amber, depending on whether it was made with caramel.
The liqueur is herbaceous and has a bittersweet flavor. It has been labeled and officially produced since 1905, but its origins are ancient. It was originally called Amaro Cozie—as a reference to the regional Alpi Cozie (Cottian Alps). The liqueur is bottled at 20% ABV.
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Elisir d'erbe Barathier is an ancient herbal liqueur that hails from Pomaretto in Turin, Piedmont. The liqueur is made by steeping dried flowers and herbs in alcohol, and the macerate is then sweetened and mixed with spring water. The resulting drink can be golden yellow or amber, depending on whether it was made with caramel.
The liqueur is herbaceous and has a bittersweet flavor. It has been labeled and officially produced since 1905, but its origins are ancient. It was originally called Amaro Cozie—as a reference to the regional Alpi Cozie (Cottian Alps). The liqueur is bottled at 20% ABV.
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48 HERBAL LIQUEUR Rabarbaro Zucca MILAN, ITALY
Rabarbaro Zucca is an Italian amaro that hails from Milan. As evident from its name—rabarbaro stands for rhubarb—the main flavoring is a rhubarb macerate, while other ingredients include a secret blend of herbs, fruit, and spices.
The result is a dark-brown, richly flavored liqueur with a herbal aroma and excellent balance of sweetness and bitterness. While the first part of the name is a reference to the main ingredient, zucca—which stands for pumpkin—is a reference to its inventor Carlo Zucca.
MORE ABOUT RABARBARO ZUCCA
Rabarbaro Zucca is an Italian amaro that hails from Milan. As evident from its name—rabarbaro stands for rhubarb—the main flavoring is a rhubarb macerate, while other ingredients include a secret blend of herbs, fruit, and spices.
The result is a dark-brown, richly flavored liqueur with a herbal aroma and excellent balance of sweetness and bitterness. While the first part of the name is a reference to the main ingredient, zucca—which stands for pumpkin—is a reference to its inventor Carlo Zucca.
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49 ORANGE LIQUEUR Amaranca METROPOLITAN CITY OF CATANIA, ITALY
Amaranca is an award-winning orange-flavored amaro from Sicily that was inspired by an old family recipe. This artisanal liqueur is flavored with Sicilian wild orange (Citrus aurantium) and a herbal infusion made with various herbs and roots collected on the slopes of Mount Etna.
Amaranca is a citrusy liqueur with subtle bitterness. The flavor and aroma are herbal and fruity. Amaranca is best served as an aperitif or a digestif. It can be enjoyed neat (preferably well chilled) or on the rocks and should be garnished with orange zest or fresh mint.
MORE ABOUT AMARANCA
Amaranca is an award-winning orange-flavored amaro from Sicily that was inspired by an old family recipe. This artisanal liqueur is flavored with Sicilian wild orange (Citrus aurantium) and a herbal infusion made with various herbs and roots collected on the slopes of Mount Etna.
Amaranca is a citrusy liqueur with subtle bitterness. The flavor and aroma are herbal and fruity. Amaranca is best served as an aperitif or a digestif. It can be enjoyed neat (preferably well chilled) or on the rocks and should be garnished with orange zest or fresh mint.
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50 NUT-FLAVORED LIQUEUR Padre Peppe ALTAMURA, ITALY
Padre Peppe is a walnut liqueur from Altamura that is based on an ancient recipe that was first developed by a Capuchin Giuseppe Ronchi. In 1832, the Striccoli family used the monk’s recipe to create their version, named Padre Peppe.
The liqueur is produced by macerating green walnuts in alcohol, together with other botanicals. The macerate is then aged for four years, before it is diluted, flavored, sweetened, and colored with caramel. Padre Peppe is dark, intense, and subtly bitter with typical herbaceous, spicy, and walnut aromas and flavors.
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Padre Peppe is a walnut liqueur from Altamura that is based on an ancient recipe that was first developed by a Capuchin Giuseppe Ronchi. In 1832, the Striccoli family used the monk’s recipe to create their version, named Padre Peppe.
The liqueur is produced by macerating green walnuts in alcohol, together with other botanicals. The macerate is then aged for four years, before it is diluted, flavored, sweetened, and colored with caramel. Padre Peppe is dark, intense, and subtly bitter with typical herbaceous, spicy, and walnut aromas and flavors.
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