Liqueurs Cordials

Alcoholic drink composed of distilled spirits and additionalflavorings such as sugar, fruits, herbs, and spices. Often served before or after a meal, they are typically sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle.

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.

Herb and Spice-based Liqueurs: Very popular in mixology nowadays. Other than often being served on the rocks, herbal liqueurs in the past centuries were traditionally made by Monks and used for natural
therapeutic purposes.

The category features very large subcategories such as Amaro and Sambuca, but there are also many standalone brands that have made a name for themselves throughout the years thanks to their unique mix of herbs and spices, now becoming staples of the industry.

Amaro: An Italian herbal liqueur that are commonly enjoyed after-dinner, they
are bitter-sweet in flavor and often syrupy. Their alcohol content can vary from 16% and 40%. Amaro is typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol, adding caramel followed by ageing in casks or bottles. Amaro can be served on its own neat, or over ice as a after-dinner drink (Digestivo). It can also be used in cocktails to give bitter-sweet notes.

Sambuca: An anise-based Italian liqueur frequently made from the elder bush plant and is generally (but not exclusively) colorless. It has a strong aroma and flavor of licorice. Sambuca is one of the best known after-dinner drinks and is served neat or with water, or sometimes as a shot with three coffee beans -known as con la mosca, of 'with the fly."

Amaretto: A sweet almond-flavored liqueur invented in Saronno Italy made with apricot kernels; though the flavor can also come from almonds.
Amaretto can be served on its own over ice for a delicious dessert drink. It is also the main component of a few classic cocktails such as the Godfather, Godmother, and the Amaretto Sour

Nocino: A dark brown liqueur from the Emilia-Romagna region in northern Italy. It is made from unripe green walnuts and has an aromatic bittersweet flavor. The walnuts and the liquor are handled using ceramic or wooden tools (to avoid oxidation) and placed in an alcoholic base. After steeping in spirit, the walnuts are removed, and the alcohol is mixed with simple syrup.

Nocino is often made at home at with different alcohol content but the commercially available ones are typically 40 percent alcohol by volume.

Nocino is traditionally sipped as a digestif on its own after a meal. But with the rise in popularity of Italian liqueurs, more bartenders are mixing it into modern concoctions.

Coffee Liqueur: Alcoholic liqueurs based on coffee. They are commonly sweet and syrupy. The base spirit can vary from Brandy, to neutral grain spirit and even Grappa.

Liquori all'uovo: Sweet, energizing liqueurs made from eggs, sugar, and brandy with and alcoholic content between 15 and 18 percent. The same name is also commonly used for homemade zabaglione liquor. These are
rich and creamy with a smooth, custard like consistency.

They are often taken as a warm as a tonic, or any moment in the day and may be served at room temperature or cold. Two popular Italian brands include Vov and Zabov.

They are also commonly used in the making of the Bombardino cocktail, an Italian version of the eggnog, popular in Italy during the winter, especially in the ski resorts.


Italy is known for its wine production but it also has a vast production of other alcoholic beverages
which can be divided in three macro-categories:


Liqueurs & Cordials

Fortified Wine

Aperitivi & Digestivi