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The rosolio revived: Calabrian bergamot and chamomile in a cool, citrus-silk liqueur.
Italy, 2016
Bartender Giuseppe Gallo relaunched the old Italian rosolio category in 2016 with bergamot from Calabria and citron from Sicily, debuting at London's Savoy hotel.
Citrus peels are worked by sfumatura, a slow hand extraction of the oils, then joined in neutral spirit by chamomile, lavender, gentian, and lemon balm.
Bergamot's floral citrus up top, chamomile and lavender beneath; silky, gently sweet, faintly bitter at the edge.
Did you know
Gallo worked on the recipe for over 15 months, starting from a Rosolio di Torino formula he found in an old distillers' manual, the Liquorista Pratico.
Also known as: italicus, bergamotto fantastico
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