The Italian love affair with liqueurs goes back many centuries. Indeed, one of the very best known, Amaretto, originated in 1525. It used to be made using apricot kernels, rather than almonds, though nowadays an almond essence is added to give it its distinctive smell and flavour. It was later on, however, and especially during the mid-1800s, that Italian drinks makers began to experiment with differing selections of botanicals to create liqueurs that are well-known brands today. Campari was created in the 1860s by Gaspare Campari, when he was just 14 years old and a master drinks maker at the Bass Bar in Turin. Around the same time, in Sicily, another entrepreneur, Salvatore Averna, became the benefactor of the Convent of Santo Spirito Abbey, where they made a restorative herbal liqueur using an ancient and secret recipe. The friars of the abbey shared their recipe with Salvatore in thanks for his support, and his son, Francesco, took their bitter concoction named Amaro Averna to fairs and events across Italy; it was granted a royal patent in 1912. With their fascinating origins and wealth of flavours, the world of Italian liqueurs deserves our attention, and you’ll find our selection overleaf. Do let us know your favourites too!
With their fascinating origins and wealth of flavours, Italian liqueurs deserve our attention