Italicus italicus rosolio di bergamotto

How Italian is Italicus? Well, it’s called “Italicus,” comes inside the bottle-equivalent of a Rococo church, and is based on a lost, rose petal-based category of aperitivos called “rosolios.” It’s modeled on an 1850s’ recipe, and made with bergamot and other botanicals native to Italy.

Italicus has a floral nose with lavender, lemon, and orange peel. It’s cool and silky on the palate, with sweet flavors of lavender, rose, and citrus. The sweetness decreases at the end, with tart orange peel and a touch of bitterness.

Sweet, refreshing Italicus is easy-drinking, yet complex, bringing in a host of floral flavors that don’t often appear in similar spirits. You can certainly drink it straight if that’s your thing, but don’t shy away from cocktails. I’ve personally enjoyed it in a White Negroni made with equal parts Italicus, Rutte Dry Gin, and Dolin Dry Vermouth.

This made it quite different than the gentian liqueur-based White Negronis that are most commonly seen. Because here, Italicus allowed the gin to shine through, making the drink drier overall while adding a pleasant finish that was floral and citrusy. I look forward to knocking back many more such cocktails as the weather improves.


— 20% ABV
— $45

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