Liqueurs and Cordials Sub Category: Fruit-based Liqueurs (Liquori alla frutta):

Fruit-based Liqueurs (Liquori alla frutta): A broad category of fruit Liqueurs that are made with variety of different fruits. Popular Italian fruit liqueurs include Limoncello (flavored with lemons), Fragolino (made from tiny wild strawberries), and Peachello (Peach flavor).

A variety of other fruits is used; including orange, blueberry and much more. These liqueurs are either served after-dinner or to spruce up a cocktail.

Limoncello: An Italian lemon liqueur mainly produced in Southern Italy, especially in the area around Naples, Sorrento, Amalfi and islands of Procida, Ischia and Capri. It is made by steeping the zest or peel of lemons without the pith into grain alcohol until the oil is released. Limoncello is typically served on its own ice-cold as an after-dinner drink (Digestivo). It can also be used in cocktails to give a sweet citrus kick.

Maraschino: A clear, relatively dry liqueur from Italy made from sour cherries known as Marasca. These cherries are found almost exclusively on the coast of Croatia.

The liqueur is made with the sour fruit and the crushed cherry pits, which give it a subtle bitter almond flavor. The cherries are processed and distilled much like brandy, and later combined with a pure cane syrup before it's aged and filtered.

Maraschino liqueur provides a complexity of flavors and can completely transform a mediocre cocktail into a good one. It appears in many classic cocktails such as the Hemingway Daquiri, and the Aviation.

Mirto: A popular Sardinian liqueur produced from the flourishing berries and leaves of the myrtle bush, a plant commonly found in Sardinia and Corsica.

There are three types of mirto and they all taste different:  Mirto rosso, is a sweeter version made from the purple berries. Mirto bianco is a drier version which come from white berries and is great as an after-dinner digest. Lastly a variety of mirto that comes from the leaves of the myrtle bush.