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Milan's rhubarb amaro: smoked Chinese rhubarb root over burnt sugar and cola.
Milan, Italy, 1845
The house dates its recipe to 1845 and Ettore Zucca; the family bar at the entrance to the Galleria Vittorio Emanuele II opened in 1867 and still trades, and Zucca held a warrant as supplier to the House of Savoy.
Dried and smoked rhubarb root, sourced from Gansu in China, infuses with other botanicals into a dark bittersweet amaro. Rhubarb is the only ingredient the house names.
Tart rhubarb and burnt toffee over cola, orange zest, and dark chocolate, with a long dry finish and a smoky trace that lingers.
Did you know
Family lore has it that a doctor prescribed rhubarb for Ettore's wife Tilde and he decided the remedy went down better with alcohol in it.
Also known as: zucca
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