Zimi is a cocktail app, so we have to ask before you come in.
Please drink responsibly.
By continuing you agree to our Terms of Service and Privacy Policy.
Zimi is built around alcoholic drinks, so we only serve people who are of legal drinking age. We will be here.
Please drink responsibly.
Lazio's bitter-orange amaro: gentian depth under candied peel, the bar's usual Amer Picon stand-in.
Sora, Lazio, Italy, 1873
Vincenzo Paolucci settled in Sora, on the herb-rich Liri Valley south of Rome, and built his amaro around the wild gentian growing there; the house took a gold medal at Rome's 1922 exposition and has run on the recipe since.
Aromatic herbs and roots macerate in alcohol with bitter orange as the backbone, then sweeten and rest. Gentian carries the bitterness and the orange keeps it approachable young.
Bitter orange and cola first, then gentian, clove, licorice, and a dry tobacco finish. Bittersweet rather than punishing.
Did you know
Bartenders reach for it whenever a recipe asks for Amer Picon, which has been hard to find at its old strength outside France for decades.
Also known as: amaro ciociaro
Showing top 12