Ramazzotti is an Italian bitter liqueur amaro produced by Pernod Ricard in Canelli. Its creation involves macerating a minimum of 33 varieties of roots and herbs, with Sicilian orange peel, star anise, cardamom, and cloves among the key ingredients. The final product is bottled at 30% alcohol by volume.
How it is made
The original 1815 recipe remains in use for crafting Ramazzotti amaro. This production method requires macerating at least 33 different roots and herbs. Primary components consist of Sicilian orange peel, star anise, cardamom, and cloves, which are ground into powder and then mixed with caramelized sugar and alcohol.
History
Ausano Ramazzotti (1791–1866), a pharmacist from Bologna, developed "Amaro Felsina Ramazzotti" in Milan during 1815, positioning it as the initial non-wine based aperitif. In 1848, he established a bar on Via Santa Margherita to distribute his amaro. The company came under Pernod-Ricard ownership in 1985, with production moving to Canelli in 1994.
How it is served
Commonly consumed neat or with ice as a post-meal digestif, Ramazzotti may also be prepared as an aperitif with soda water and a lemon slice. This amaro appears in cocktails such as the 8 Amaro Sazerac, Chaplin, The Manhattan Transfer, and The Sovereign.