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Centerbe (Italian: [ˌtʃɛnˈtɛrbe]) or Centerba (Italian for 'Hundred Herbs') is a liqueur made by aromatic herbs commonly found on Mount Majella. [1] [2]: 74 It is a typical Abruzzese liquor in central Italy and is made on a base of 70% alcohol. [1] [3] The liqueur comes in two strengths: strong and
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.
Amaro (Italian for 'bitter') is an Italian herbal liqueur that is commonly consumed as an after-dinner digestif. It usually has a bitter-sweet flavour, sometimes syrupy, and has an alcohol content between 16% and 40%. Similar liqueurs have traditionally been produced throughout Europe.
TUACA (Italian pronunciation:) is a naturally flavored brandy liqueur of Italian origin. Tuaca is a sweet golden brown blend of brandy, citrus and orange essences, vanilla, and other spices added. It is bottled at 35% ABV (70 proof).
Limoncello (Italian: [limonˈtʃɛlːo]) is an Italian lemon liqueur mainly produced in southern Italy, especially in the region around the Gulf of Naples, the Amalfi Coast and Sicily. It is the second-most popular liqueur in Italy and is traditionally served chilled as an after-dinner digestif. It is also a popular homemade liqueur, with ...
His basis for the liqueur was his family's own generations-old recipe. [6] The product was introduced at the Savoy Hotel in London on September 1, 2016. [4] In 2017, the liqueur won the "best new spirit/cocktail ingredient" category at Tales of the Cocktail in New Orleans. [1] Italicus has been in partnership with Pernod Ricard since 2020. [5]
Liquore Strega is an Italian herbal liqueur produced since 1860 by the Strega Alberti Benevento S.p.A. in Benevento, Italy. Its distinctive yellow color comes from the presence of saffron. Strega is bottled at 80 proof (40% alc/vol), which is an alcohol content comparable to most hard liquors, but it has a sweetness and viscosity typical of ...
There is no known recipe for a "negroni" or an equal-parts drink of gin, vermouth, and Campari in Italian cocktail books before the 1940s. For example, the encyclopedic Grassi (1936) contains 1,000 recipes, including several with Campari (two versions of the Milano–Torino and a dozen versions of the Americano), but no negroni or gin/vermouth ...