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Download QR code; Print/export Download as PDF; Printable version; In other projects ... Italy portal; Pages in category "Italian liqueurs" The following 42 pages are ...
Rosolio is a type of Italian liqueur made from a base of alcohol, sugar, and water in the same proportion, which is flavored by adding an essence of any of various types. Despite a common misconception based on the name, rosolio has no direct connection with roses or rose petals (rose essence is, however, one option for addition to the base ...
32. Liquor Sardinia 34 Liquore di limone di Sorrento: I.G. 32. Liquor Campania 35 Liquore di limone della Costa d'Amalfi: I.G. 32. Liquor Campania 36 Genepì del Piemonte: I.G. 32. Liquor Piedmont 37 Genepì della Valle d'Aosta: I.G. 32. Liquor Valle d'Aosta 38 Genepì delle Alpi / Génépi des Alpes: I.G. 32. Liquor Italy/France 39 Nocino di ...
Nocino is a dark brown liqueur from the Emilia-Romagna region of Italy. It is made from unripe green walnuts. The walnuts and the liquor are handled using ceramic or wooden tools (to avoid oxidation) and placed in an alcoholic base. After steeping in spirit, the walnuts are removed and the alcohol is mixed with simple syrup. Nocino has an ...
Amaro Averna is an Italian liqueur in the amaro category produced in Caltanissetta, Italy. It is named after its inventor, Salvatore Averna, [1] who invented the recipe in 1868. This drink is produced on the Island of Sicily and is considered a traditional drink. The Averna company was acquired in 2014 by Gruppo Campari. [2]
Italicus Rosolio di Bergamotto is a bergamot rosolio (a type of aperitivo) manufactured in Italy. The liqueur uses bergamot from Calabria and citrons from Sicily, along with Italian flower varieties. Italicus was created by an Italian bartender, Giuseppe Gallo, using a family recipe. He launched the spirit commercially in September 2016.
Cynar (Italian:) is an Italian bitter apéritif of the amaro variety. It is made from 13 herbs and plants, predominant among which is the artichoke (Cynara scolymus), from which the drink derives its name. [1] Cynar is dark brown and has a bittersweet flavor, and its strength is 16.5% alc/vol. It was launched in Italy in 1952.
Verbatim, the recipe is: 1/3 White Unsweetened Centerbe', 1/3 Red Curaçao, 1/3 Coates Plymouth Gin. Serve with a small piece of candied orange peel. There was a "green and unsweetened" version, as listed in the "Green Devil" cocktail recipe included in the book "Drinks Long and Short" (1925 - Nina Toye and A.H. Adair) also published in the UK.