Ingredients
Ausano Ramazzotti's 1815 formula calls for 33 herbs, roots, flowers and citrus peels drawn from Italy and the wider Mediterranean trade routes, plus Asian spices that reached Milan through Venice. Sweet and bitter orange from Sicily and star anise define the aroma; gentian, rhubarb and myrrh supply the bitter backbone; and vanilla, cinnamon and clove give the liqueur the cola-like sweetness that makes it unusually easy to drink at 30% ABV. Each botanical group is macerated separately in a water-alcohol solution, then blended and rested.
- ✦Sweet orange peel (Sicily)
- ✦Bitter orange peel
- ✦Star anise
- ✦Gentian root
- ✦Rhubarb root
- ✦Myrrh
- ✦Cinchona bark
- ✦Cardamom
- ✦Cinnamon
- ✦Clove
- ✦Vanilla
- ✦Galangal
- ✦Angelica root
- ✦Sage
- ✦Elderflower
History of the Brand
Ausano Ramazzotti, a Milanese herbalist, completed his formula in 1815 — making Ramazzotti one of the oldest continuously produced amari in Italy, older than Fernet-Branca (1845) and Campari (1860).
Rather than sell it only through pharmacies, Ramazzotti opened a café beside Milan's Teatro alla Scala and served the amaro to opera-goers with coffee. It became the city's after-theatre ritual and effectively invented the Italian café-amaro trade.
The house pioneered modern Italian liquor advertising with the slogan "Cordiale Ramazzotti — Milan's amaro," and later the ubiquitous mid-century campaign "Milano da bere" that tied the brand to the city's nightlife identity.
The Ramazzotti family ran the business for generations before it passed to Pernod Ricard, which still produces it in Italy to the original 33-botanical recipe. In the US it is one of the most widely stocked amari, frequently used as a lower-cost, more citrus-forward alternative to Averna.
Tasting Characteristics
Orange peel and star anise up front, then cola, vanilla and dried fig over a faint medicinal root note.
Round and syrupy at first — candied orange, brown sugar, licorice and cinnamon — before gentian and rhubarb pull it back into genuine bitterness mid-palate.
Moderately long and drying, with lingering anise, bitter orange pith and a cooling herbal edge.
Flavor meter
How to serve it
- 01Neat or on the rocks with an orange slice — the standard Milanese serve.
- 02With coffee, or poured directly into an espresso as a corretto, echoing the La Scala café tradition.
- 03Long with tonic or soda and a thick orange wedge for a Ramazzotti highball.
- 04Swapped for sweet vermouth in a Black Manhattan or Boulevardier for extra anise and cola depth.
- 05In an Averna Sour template — its citrus is a natural fit with lemon and egg white.
Where to Get It
Very widely distributed. Ramazzotti is one of the easiest and most affordable Italian amari to find in the US and across Europe.
Local bottle shops
Almost always on the Italian liqueur shelf, usually $22–$28 for a 750ml — often the cheapest quality amaro in the store.
Online spirits retailers
Broadly listed wherever spirits shipping is permitted; also sold as Ramazzotti Aperitivo Rosa and Sambuca line extensions — check you are buying the classic Amaro.
Bars and restaurants
A common well amaro in Italian-American restaurants, so easy to try by the glass first.
Affiliate buying links coming soon.
Amaro Ramazzotti FAQ
What is Amaro Ramazzotti?
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Amaro Ramazzotti is an Italian herbal liqueur created in Milan in 1815 by herbalist Ausano Ramazzotti. It is made from 33 herbs, roots, flowers and citrus peels, bottled at 30% ABV, and drunk as a digestivo or in cocktails.
What does Amaro Ramazzotti taste like?
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It leads with sweet orange peel, star anise and cola-like sweetness, then turns genuinely bitter mid-palate from gentian and rhubarb. Vanilla, cinnamon and clove round it out, and the finish is drying with bitter orange pith and licorice.
What is the ABV of Amaro Ramazzotti?
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Ramazzotti is bottled at 30% alcohol by volume (60 proof) — stronger than Amaro Montenegro at 23% and Averna at 29%, but well below Fernet-Branca at 39%.
How old is Amaro Ramazzotti?
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The recipe dates to 1815, making Ramazzotti one of the oldest amari still in production — three decades older than Fernet-Branca and forty-five years older than Campari.
Ramazzotti vs Averna — what is the difference?
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Both are medium-sweet aromatic amari, but Ramazzotti is more citrus- and anise-forward with a cola character and a drier bitter finish, while Averna is darker, richer and more caramel-and-cocoa driven. Ramazzotti is also slightly higher proof at 30% versus 29%.
How do you drink Amaro Ramazzotti?
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Neat or over ice with an orange slice is standard. It also works long with tonic or soda, poured into espresso as a caffè corretto, or stirred into whiskey cocktails in place of sweet vermouth.
Is Amaro Ramazzotti good for beginners?
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Yes. Its sweetness and orange-cola profile make it approachable, and its low price makes it a low-risk first bottle — though it is noticeably more bitter than Amaro Montenegro.
Where can I buy Amaro Ramazzotti and what does it cost?
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It is one of the most widely distributed amari, available in most bottle shops and online retailers for roughly $22–$30 per 750ml.