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A 19th-century Turin bitter, revived in Switzerland: gentian, wormwood and bitter orange.
Switzerland, from an 1864 Turin recipe
Built on a "Bitter Americano" formula recorded in Turin in 1864, produced in Switzerland and brought back for a modern bar trade that wanted the older, more bitter shape of the category.
More than two dozen botanicals (gentian root, wormwood, bitter orange peel and rhubarb among them) macerate in neutral spirit and are sweetened only lightly by the standards of the modern red bitters.
Deep bitter orange and gentian with a rhubarb tang and a long dry finish. Less sweet and less confected than the mass-market bitters it stands in for.
Did you know
It is the usual swap when a bartender wants a Negroni that leans bitter rather than sweet, because it brings the bitterness up without bringing the sugar with it.
Also known as: gran classico
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