The gateway amaro. Ramazzotti brings together orange peel, baking spice and a medley of herbs in a bittersweet package that's rich, warming and remarkably easy-going. Notes of candied citrus, cola spice and gentle bitter herbs make it equally at home served neat, over ice, or as the secret weapon in a cocktail. Complex enough for amaro nerds, approachable enough for everyone else.

Created in Milan in 1815 by herbalist Ausano Ramazzotti, Amaro Ramazzotti is one of Italy's oldest and most enduring amari. Built around a closely guarded recipe of 33 herbs, spices, flowers and fruits, it strikes a distinctive balance between bitter and sweet, with orange peel, warming spice and aromatic herbs all playing a role. While many amari lean hard into bitterness, Ramazzotti has always been the approachable one: rich, citrus-driven and effortlessly drinkable. More than two centuries on, it's still one of Italy's benchmark digestifs and a staple behind bars around the world