Distilled-Liqueurs

Liqueur made with mocha infusion. Excellent at the end of a meal both smooth and with ice. CAFFE' DEL SAILOR Ingredients: moka coffee, coffee liqueur, rum, sambuca, sugar. Preparation: add a teaspoon of coffee liqueur, one of rum and one of sambuca per cup to the moka coffee. Add a little sugar to sweeten. Serve directly in the mocha to drink hot even in summer. Learn More

Ratafià of black cherries Liqueur based on Sangiovese wine and black cherry juice. Pax rata fiat, peace is made, a liqueur that sanctions a newfound harmony, was born as a liqueur of the Abruzzo notaries. BLOODLUST Ingredients: 4 cl of agave, 1.5 cl of ratafià, 1 cl of lime juice, 2 cl of prosecco to add sparkle, amarena or cherry. Preparation: pour the agave and ratafià into a mixing glass filled with ice, stir for 1 minute, then pour into a well-chilled goblet. Add a splash of prosecco, decorate with amarena or cherry and serve. Learn More

Eggnog Very fresh liqueur cream made with high quality egg yolk and Marsala wine. Excellent to be enjoyed alone, both cold and hot as an accompaniment to desserts or for making sweets. CALIMERO Ingredients: 30 cc zabaglione, 1 cup of espresso coffee, whipped cream, bitter cocoa powder. Preparation: Heat the zabaglione and pour it into a glass with a handle, add the espresso coffee and garnish with plenty of whipped cream and a splash of bitter cocoa. Learn More

Zabaglione with cocoa Very fresh liqueur cream made with high quality egg yolk, Marsala wine and fine cocoa powder. Excellent to be enjoyed alone, both cold and hot as an accompaniment to desserts or for making sweets. COCOA BOMBARDINO Ingredients: 60 ml cocoa Eggnog, 50 g fresh whipping cream, 20 m brandy, 5 g sugar, cocoa powder Preparation: Whip the cream with the sugar. Lightly heat the cocoa zabaglione by adding the brandy. Pour everything into a glass, garnish with whipped cream and a sprinkling of cocoa Learn More