Whiskey Cocktails
Whiskey and amaro is a match made in cocktail heaven. You’ll be delighted by the depth of these luscious cocktails.
MANHATTAN
0.75 oz. Etesia Rye Whiskey
1.25 oz. Cerasum Aperitivo
1 oz. Bellizzi-Miná Vino Amaro Rosso
Stir for 30 sec, serve up and garnish with the a cherry
ALEXIS
1 oz. Etesia Bourbon Whiskey
1 oz. Nocino
1 oz. Amaro Delle Sirene
Orange Bitters
Stir and serve on the rocks with an orange twist
CHOCOLATE MANHATTAN
1 oz. Cioccolato
0.75 oz. Cerasum Aperitivo
1.25 oz. Etesia Bourbon Whiskey
Stir and serve up with orange twist or a maraschino cherry
MINTY
1.75 oz. Limoncello
1 oz. Amaro Don Fernet
0.25 oz. Lemon juice
0.5 oz. Etesia Bourbon Whiskey
0.25 oz. Mint syrup
Stir and serve up with lemon twist
NOCE
1 oz. Nocino
0.75 oz. Carciofo Aperitivo
1.25 oz. Etesia Rye Whiskey
Stir and serve up with orange twist
HIBISCUS MANHATTAN
1.25 oz. Karkadé Aperitivo
1 oz. Bellizzi-Miná Vino Amaro Bianco
0.75 oz. Etesia Rye Whiskey or Etesia Bourbon Whiskey
Stir and serve on the rocks with an orange twist
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THIS RECIPE DATES BACK TO 1899
This fragrant, medium-bitter aperitivo dates back to 1899. Originating as a centuries-old trade commodity, the hibiscus-inspired liqueur works wonderfully in any tiki or gin-based cocktail.
THIS RECIPE DATES BACK TO 1906
Cerasum is based on an infusion of 3 different kinds of cherries, sakura blossoms and 10 selected roots and herbs. The medium tart-bitterness was designed to craft Spritzs, Negronis, Tiki cocktails and other refreshing concoctions for all palates.
THIS RECIPE DATES BACK TO 1911
Carciofo is a bitter aperitivo created according to a traditional Italian recipe. This aperitivo is based on an infusion of 3 different kinds of artichokes, cardoons, grapefruits and 18 selected roots and herbs. The medium bitterness level was conceived to craft savory cocktails like rum Negronis, Americanos and more.
THIS RECIPE DATES BACK TO 1915
After 100 years, we are proud to resurrect “Amaro Don Fernet” and give it an honorable spot in our collection of amari. Barrel-aged for 12 months in 250-liter French oak barrels, provided by the Marisa Cuomo Winery of the Amalfi Coast. Our fernet is based on an infusion of 25 selected roots and herbs highlighting fresh mint, dark chocolate, ginger and saffron. No glycerin or menthol is used.
THIS RECIPE DATES BACK TO 1947
Using only fresh lemons, we create our sweet artisanal liqueur as it has always been on the Amalfi Coast. A refreshing and zesty cordial, Limoncello possesses a rich and full mouth-feel, with strong natural aromas and a fresh lemon finish. No coloring or stabilizers are added: this is a pure and all natural Limoncello. Well balanced and phenomenally delicious in cocktails.
THIS RECIPE DATES BACK TO 1933
Legend dictates that the walnut husks used to make Nocino need to be picked on June 24th, the day of San Giovanni. We choose to abide by the legend and follow the same tradition. We start the process of creating Nocino each year with hand harvested green walnuts. A semi-sweet liqueur with aromas of green walnuts, baking spices, vanilla and ripe berries, with a long and rich finish.
THIS RECIPE DATES BACK TO 1971
This rich, velvety cocoa-based liqueur is crafted with three types of chocolate, bitter orange and a selection of African botanicals. With notes of vanilla and spices, it works best with your favorite bourbon-based cocktail.
Based on a centuries-old recipe, Bellizzi-Miná Rosso is inspired by the legend of an Italian fisherman—known as Masaniello—who was rumored to have the same birthplace as Don Ciccio & Figli. A legendary revolutionary, Masaniello led the Kingdom of Naples in a heroic revolt against Habsburg Spain. Made with Virginia grapes, these botanical liqueurs can be enjoyed on their own as a dessert wine or as part of your favorite Negroni or Manhattan recipe.
Based on a centuries-old recipe, Bellizzi-Miná Bianco is inspired by the legend of an Italian fisherman—known as Masaniello—who was rumored to have the same birthplace as Don Ciccio & Figli. A legendary revolutionary, Masaniello led the Kingdom of Naples in a heroic revolt against Habsburg Spain. Made with Virginia grapes, these botanical liqueurs can be enjoyed on their own as a dessert wine or as part of your favorite Negroni or Manhattan recipe.
THIS RECIPE DATES BACK TO 1931
Eighty-four years have passed since this recipe was last produced. We are proud to declare the renaissance of “Amaro delle Sirene.” Our flagship amaro is based on an infusion of 30 selected roots and herbs highlighting eucalyptus, ripe fruit and licorice, with a scent of gentian lutea, chicory and chamomile. Sirene is matured for 12 months in 250-liter French oak barrels, provided by the Marisa Cuomo Winery of the Amalfi Coast.
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