Superior Sips: Italicus Rosolio di Bergamotto is the New Superstar of Aperitivo Hour

In our perpetually quarantined state, ultimately the clock strikes 6pm once again, and we very much wish we were actually at Salotto 42 in Rome, or Bar Basso in Milan, sharing another convivial and stylish aperitivo hour with our well-turned-out Italian amici (friends). But in truth, we have resigned ourselves that this is not something that will be happening until at least the arrival of autumn 2021.

So those occasional little discoveries that have the ability to mentally transport us to fair Italia – if only from the time it takes to pour a drink and then find our way to the bottom of the glass – are what have been keeping our Europhilic spirits sated, until which time the travel restrictions will at last be lifted. And the most recent of those discoveries has been the revelation that goes by the rather mythical sounding name Italicus Rosolio di Bergamotto. Launched at London’s Savoy Hotel in 2016, the ebullient Italian rosolio (created by Italian barman Giuseppe Gallo from an old family recipe) has since racked up awards and won fans – of which we are enthusiastically the newest.

Rosolio is actually a class of liqueur that is most popular in Southern Italy, more specifically Piedmont and Sicily (seriously, the Sicilians love the stuff.) The base is equal parts water, sugar and, naturally, alcohol – but flavoring tends to be region specific: bergamot in Calabria, juniper in Tuscany, cedro and fennel in Sicily, and rose petals in Piedmont. But Italicus takes the simple formula and gives it a bit more complexity, combing bergamot and rose, and adding chamomile, lavender and gentian root to the mix. The ultimate taste is vivacious, sophisticated, and remarkably refreshing – and yet seems appropriate to any season…spring, summer, fall, winter, and anything in between.

We’ve been hooked of late on an evening aperitivo of Italicus and Thomas Henry tonic water – which perks up the taste buds before a dinner of, say, Caponata di Carciofi from Sicily, or Risotto al Barolo from Piedmont (or even a simple Cacio e Pepe). But our new friends at Italicus were also kind enough to share with us a few delicious cocktail concepts, so one might assign a different drink to almost every day of the week.

Warning: drinking Italicus may induce perpetual dreaming of Italy.


Italicus Spritz 
(pictured top)


Ingredients: 

1 part ITALICUS® Rosolio di Bergamotto

2 parts Prosecco (or Champagne)

Method: Serve in a tumbler glass with cubed ice and garnish with olives


Ipalicus 

Ingredients:

1 part ITALICUS® Rosolio di Bergamotto 4 parts I.P.A. Beer

Method: Serve cold in a highball. 


Italicus with Grapefruit Soda

Ingredients:

1 part ITALICUS® Rosolio di Bergamotto

2 parts grapefruit soda

Method: Serve in a tumbler glass with cubed ice and garnish with olives or a grapefruit wedge.


Negroni Bianco 

Ingredients:

1 part ITALICUS® Rosolio di Bergamotto

1 part London Dry Gin

1 part Dry Vermouth

Method: Serve in a small tumbler glass with cubed ice and garnish with olives.

Latest in NIGHTLIFE & TRAVEL

NIGHTLIFE & TRAVEL

Images: Ca’ Bonfadini is Venice’s Plushest New Boutique Hotel

NIGHTLIFE & TRAVEL

The V&A’s ‘Alice: Curiouser and Curiouser’ Exhibit is Offering a Virtual Reality ‘Wonderland’ Experience

NIGHTLIFE & TRAVEL

Openings: The Nobu Hotel London Portman Square

NIGHTLIFE & TRAVEL

First Images: The Legendary Hôtel du Palais Biarritz Reopens After Swish Makeover

NIGHTLIFE & TRAVEL

Chatting w/ Chef Mashama Bailey About the Reopening of Intersect by Lexus – The Grey

NIGHTLIFE & TRAVEL

Openings: Baja Club Hotel, La Paz, Mexico

NIGHTLIFE & TRAVEL

First Images: The W Osaka Hotel Opens in Japan’s Culinary Capital

NIGHTLIFE & TRAVEL

Travel 2021: The Bursa Hotel, Kiev is Galvanizing the City’s Creative Set