ITALIAN SPIRITS

Table of Contents:
Italian Digestivo.
Sweet Liqueurs.
Brandy.
Summary.

You will find it just about anywhere in Italy now. — Limoncello from the Naples area.

Italy is not as well known for its spirits as it is for its wine. However, there are a few traditional Italian spirits that are still around after decades.

Although they don’t produce many types of Italian spirits, the ones they do make locally deserve a try.

APERITIVOS.

Almost as important as their morning espresso is a drink that signals the end of the workday. It is the aperitivo.

Do not confuse this with a “happy hour.” First, it often lasts longer than an hour. Second, it does not feature double-bubbles or drink coupons.

HINT – If they are advertising “Happy Hour,” this place is not for locals or you.

In Italy, each region has its own very personal traditions and character, from wine, pasta to tomato sauces. In the same way, the aperitivo, which is more prevalent in the north, crosses all regions and demographics. Similar to soccer, family dinner, and kissing Nonna (grandmother), it’s just part of the Italian DNA. The Italian spirit.

The majority of aperitivos are bitter. This taste is to stimulate the appetite. Therefore, you will not find Italians, or an Italophile, drinking excessively sweet or creamy drinks as an aperitivo.

Aperol, an aperativo
Aperol – This Italian spirit has a very distinct orange flavor. Ingredients include not only sweet but bitter oranges, rhubarb, and other components. To reduce the alcohol content (11 percent), some add a splash of soda, prosecco, or both. This drink is an Aperol Spritz.
Campari – Perhaps the most famous of Italian spirits is Campari. It was the brainchild of a Milan bar owner of the same name. He was dabbling with new drinks to bring people into his bar. Around 1860 he came up with an alcohol infusion of herbs, plants, and fruit, that no one else had. The scarlet red beverage may have anywhere from 20 to 80 different ingredients. Only the creator and a select handful down through time have been privy to this secret recipe. With an alcohol content of around 25 percent, many people choose to mix it with soda or orange juice. Try blood orange if you get the chance. It also appears in favorite Italian cocktails such as the Americano and the Negroni.

Campari is perhaps the most popular aperativo in Italy, by itself or in a cocktail. — Campari

Drinks Made with Campari.

Americano. – (1860) Campari, red vermouth, a splash of soda, and a lemon garnish. The original name, Milano-Torino, honors the cities producing the two main ingredients. The current name comes from the “discovery” of this cocktail by American tourists about the time of American prohibition. Another fan of the drink, although not American, is a fictional character in a 1953 novel, “Casino Royale.” The first cocktail this British spy orders is an Americano. It would not be until book four, “Diamonds Are Forever” that he switches to a martini, shake… you know the rest.

Negroni. – (1919?) Similar to the Americano, the Negroni has the addition of gin and an orange garnish instead of lemon. The credit for adding more alcohol to the Americano (it was not strong enough?) goes to Count Camillo Negroni.

Vermouth. (1786) – Antonio Carpano, a distiller, invents Vermouth in Turin. It involves infusing Moscato white wine with different herbs and spices. Eventually, there are 30 varieties. He adds sweetener to the mix to make it more palpable for ladies. Many consider this the first aperitivo in Italy.
Cinzano. (1757) – One of the most popular brands of Vermouth in Italy. Also, this family was instrumental in the founding of the Italian sparkling wine, Prosecco. Certainly a significant player in Italian spirits.

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Italian Digestivo.

These are for after-dinner. As the name suggests, they will help you digest your food. Maybe.

These Italian Spirits are alcohol with flavor from herbs and spices. Additional characteristics can also come from aging in wood casks.

They are bitter. (WAIT. I thought bitter stimulates the palette?) That’s the last thing I need after ten courses, an appetite.

Although, a few (VERY few) have some sweet to balance out the bitter. Regardless, a digestivo is a proper way to close a meal.

Amaro (Italian for bitter). Of course, we should touch on this word as it seems to be a recurring term in Italian spirits. In this case, (Amari) refers to Italian herbal liqueurs that assist (?) in the digestion.

In general, they are syrupy. (think cough medicine) They contain alcohol content somewhere between 16% and 40%. So if they do not help with digestion, they will probably help with sleep.

We hit on the after-dinner drinks (course) in Dolce (sweet) Dessert. So, just a reminder, another name for amaros is ammazzacaffè (amˌmattsa kaˈffe), a coffee killer. They will kill the taste of the strong espresso they serve after dinner.

Then again, I think they will kill the taste of just about anything. (And for those hard to clean stains.) Amaris has a flavor you grow to like. I am still acquiring…

Some of the more popular Amaro (amaris) are:

Semi-sweet (but bitter).

Averna. (A ver Na) – A traditional drink from the island of Sicily. Picture this, Sicily 1826. Salvatore Avena receives a recipe from the local monks. It is a “therapeutic tonic” of alcohol and (you know what’s coming) bitter herbs. Surprisingly, it has a nifty little alcohol “kick” of 29 (formally 32) percent. Thank goodness, caramel is an ingredient, so the final product is sweet. (less bitter?) The proper serving technique is on the rocks or neat. This Italian spirit is making its way into cocktails as well.
Montenegro. (mon te Ne gro)– (1885) Also, a traditional amaro, it comes from Bologna, Italy. Mix alcohol with a “secret blend” (not the Colonel’s) of 40 botanicals from the four ends of the world. (I am guessing the world is still flat at this time, to have corners.) Some of the flavors are oregano, marjoram, orange, nutmeg, clove, cinnamon, vanilla, chocolate, and caramel. It has a milder, sweetish taste. The alcohol content is at 23 percent, so it’s just over half that of a typical vodka or rum. The proper serving technique is on the rocks or neat. It is also becoming a cocktail ingredient. You can find it in a Malagueña (Montenegro and dark rum). It also pairs with gin/lemon or tequila and grapefruit juice in favorite cocktails. After tasting several amaros, this is currently my favorite.

Bittersweet.

Cynar for an after-dinner digestivo.
Cynar. (chee NAR) – A newcomer to the Italian spirits family, it dates to 1952. It is more bitter than Montenegro and includes artichokes in its “secret recipe.” (I do not taste artichoke). With 16.5 percent alcohol content, it has less alcohol content than Montenegro, but a more pungent (bitter) taste. In short, bittersweet.
Zucca. (Zu ka) – Similar to Cynar, but with rhubarb instead of artichoke as its base ingredient. It has a 30 percent alcohol content and is also bittersweet. Sometimes it is hard to find outside Milan.
Strega. (Strae ga) – I mention this one as its yellow color comes from saffron, a significant spice (memory) from my childhood. Easier to find in Naples than elsewhere in Italy, it is slightly sweet. However, it is an herbal liqueur with over 70 different ingredients (bitter). And it has a 40 percent alcohol content. Approach cautiously.

Bitter.

Fernet is one of the more potent Italian Spirits — Fernet – Branca.

Fernet Branca. (fehr NET BRAHN kah) – A member of the Italian spirits family since 1845. In America, we have a similar product. However, it is by prescription for people with severe cases of bronchitis or pneumonia. In Italy, it is an intense bitter containing 27 herbs, roots, and flowers in a “secret recipe.”
Branca is a brand of Fernet from an inventor of the same name. With a 39 percent alcohol content, it is sure to raise your hair, or at least curl it. Here is another warning. It is bitter. Although Italian bartenders like to offer it as a shot, I do not recommend that as your initiation. My first time, I was suggesting we add 2 pounds of sugar. No go. The compromise is the addition of a little cola. Although it did not kill me, I think I did experience paralysis for a moment. The second, with a little less cola, was not downright awful. The third one was full strength. I could taste different flavors. Soon after that, I do not remember anything.

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Sweet Liqueurs.

In contrast to the Amaro, Italy also makes some sweet digestivos.

In place of bitter spices and herbs, these liqueurs are generally an infusion of alcohol with a fruit flavor. Then they mix this with sweet syrup to cover its taste.

Liqueurs.

Sambuca, a liqueur with anise-flavoring, comes in white. black and red. — Sambuca white and black.

Sambuca. – Originally from elderberries (sambucus), the current day Sambuca gets its dominant flavoring from star anise. It may also include elderberry or licorice. Interestingly, black Sambuca is dark blue and has a more substantial anise presence. Red Sambuca has a hint of cinnamon. The usual way to drink it is neat (no ice), although some add ice or water. Doing this will cause the ouzo effect where the oils turn cloudy. Another favorite way is to mix it in coffee in place of sugar. Now you are drinking a Caffe Corretto. Traditionally, a serving of Sambuca has seven coffee beans accompanying it. These represent the Seven Hills of Rome. In contrast, today, it’s three, symbolizing health, happiness, and prosperity.

Amaretto made by Disaronno.
Amaretto. – Originating in a commune just north of Milan by the name of Saronno, this sweet liqueur initially had flavoring from bitter (amaro) almonds. However, the almonds are not as sharp as many ingredients you find in an amaro digestive. The addition of a sugar syrup makes for a sweet liqueur with little bitterness. Many people drink it neat at room temperature. Although, it is also tasty over ice, and some enjoy it over a dish of ice cream.
Frangelico.
Frangelico. – Hazelnuts give this sweet liqueur its slightly bitter taste. Like amaretto, a sugar syrup evens the bitterness. Also, the monk-like shape of the bottle is in honor of the Dominican friar Fra Angelico.

Semi-sweet tart.

Limoncello. – This tasty and famous liqueur dates from around the early 1900s. Traditionally, it is a lemon liqueur hailing from the Sorrentine Peninsula / Gulf of Naples area predominantly. Specifically, it is the infusing of Femminello (Sorrento) lemons and usually Grappa (a brandy from grapes). Some locals enjoy it with oranges instead of lemons. Steeping the zest or peel of the fruit in the alcohol pulls the oil out. With the addition of sugar syrup, the Limoncello will usually get cloudy (ouzo effect). Traditionally, you serve Limoncello cold using a small ceramic cup, as they do along the Amalfi Coast.

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Brandy.

Grappa. – The foremost brandy in Italy comes from grape pomace (bi-product of winemaking). It goes by the name Grappa. With an alcohol content of 70 or higher, it packs some punch. Serve it neat in a glass. However, others add it to their espresso to make a corretto. Also, a fun way to “taste” Grappa is to rub a few drops on the back of your hand. (perfume and lotion-free) A pleasant aroma means the Grappa is good. You can detect impurities in the vapor/smell of grappas of lesser quality.
Grappa Brandy.
Acquavite D’uva. – This liqueur is similar to Grappa. However, instead of using a pomace (stems, skins, seeds), it distills only whole white grapes. In other words, it starts the same as wine, but then it goes through distilling like a grappa. Prosecco and Riesling grapes are favorites for this. It also differs from Grappa as the alcohol content is around 40 percent.