The “Rosso” version took off after the Bianco, quickly becoming a fundamental ingredient of many great classics of mixology. In our recipe, notes of absinthe and citrus fruits emerge on the nose. Hints of ginger, cinnamon, angelica and orange, combined with a pronounced bitter complex of chamomile, gentian, rhubarb and cinchona, stand out on the palate. Sweet notes of vanilla complete this classic recipe, inspired by Piedmont’s oldest traditions.
MAIN HERBS AND SPICES
Absinthe, orange, ginger, cinnamon,
gentian, rhubarb, cinchona and vanilla
In collaboration with
The Jerry Thomas Speakeasy Rome