Like Root Beer? You’ll Love Ramazzotti
For every day of the week (well, really, for every day of the year) there is a different Italian herbal liqueur. And since we’ve hit a lot of the big ones already, it’s time for a deep cut. Ramazzotti is an Italian digestif, made from a blend of roots, herbs, orange peel and anise, has a rich caramel-y body but all kinds of cool herbal-earthy flavors, making it perfect in cocktails. Give these three a try and see if it’s not your new favorite summer liqueur.
Easy: Root Beer & Ramazzotti
Let’s just go for the straightforward first, shall we? We think Ramazzotti has notes of root beer, so let’s just make it happen.
Instructions: In a tall glass with ice, combine 1 1/2 ounces of Ramazzotti and 4 ounces of root beer. Squeeze in a lemon wedge.
Intermediate: Ramazzotti Manhattan
When there’s a liqueur we like with a balance of rich, sweet flavors and herbal flavors, it’s a Manhattan all the way. Stir it together with some 100-proof rye and you have an all-seasons treat.
Instructions: In a mixing glass with ice, combine 2 ounces of rye, 1/2 an ounce of Ramazzotti, and 1/2 an ounce of sweet vermouth. Stir until well-chilled and strain into a chilled coupe. Garnish with an orange peel, twisting over the surface of the glass to spray its citrus oils, and a brandied cherry.
Advanced: Ramazzotti Margarita
We love adding earthy, herbal liqueurs in unexpected places — so why not a margarita? Ramazzotti works perfectly with vegetal tequila with a lift from lime and a little agave. Much more interesting than a standard summer marg.
Instructions: In a cocktail shaker with ice, combine 2 ounces of silver tequila, 1 ounce of Ramazzotti, 1 ounce of fresh lime juice, and 1/2 an ounce of agave syrup (equal part agave dissolved in hot water). Shake all that up until well-chilled and strain into a rocks glass with fresh ice. Garnish with a lime wheel.