Ausano Ramazzotti created the formula for Ramazzotti in his small Milan laboratory in 1815. His creation, a sweet, plant-based liqueur, proved an immediate success. The recipe contains neither colouring nor artificial additives and is still secret today. Its most distinctive flavours are the Sicilian sweet oranges, bitter oranges from Curaçao, star anise and cardamom.
Amaro Ramazzotti is traditionally enjoyed as a digestif, either straight or over ice to retain all its flavours. The range also includes Sambuca (a digestif liqueur to be enjoyed ‘flambé’ or served with 3 coffee beans); Ramazzotti Menta (an apéritif served straight with a mint leaf or as a long drink); Ramazzotti Aperitivo (a sweet apéritif slightly spiced) and Sambuca Black (an anise liqueur to be enjoyed over ice with liquorice).
