the ESSENCE
serial number. Each leather case beside the bottle
in 1815. It is a gentle blend of orange peel, star-anise,
contains engraved lowball glasses but most important
angelica root, quinine, rose petals and vanilla – 33
are as usual the details: the set supplements design
ingredients all together. In the early 20th century the
funnel that enables to transform the arrangement of
bitter was made recognizable and widely popular by
the empty bottle and jars into multiple use carafe.
the promotion campaign that was illustrated by well
The ABSOLUT Crystal cases were dispatched to
known artists like Cappiello, Seneca, Dudovich and
selected duty-free shops of the airports of the world.
Boccasile. Nowadays these examples of Italian art can be found in museums and private collections.
74 Cheers!
However, the popularity of bitter herbal liqueurs could not withstand the double blow of the era of alcohol ban und changing tastes. Many bitter manufacturers vanished and only recently, due health reasons, the interest to digestives has revived which revoked some old brands and created new ones, the so called niche brands. Today there are enough bitters on the market. At first the bouquet with the taste of aloe, anise or rhubarb can seem strange to the new customer but do bear in mind that they were invented not to enjoy them for their taste but for healing qualities.
80 Cultural Market First Festival of Gastronomic Art Martell was attended by brand ambassador of the Cognac House Bertrand Guinoiseau. Cognac is worldwide enjoyed both as a long-drink and on the rocks. In France people like to mix cognac with Why the taste of Italian digestive Amaro Ramazzotti
ginger ale for aperitif or with tonic as well as to drink
wouldn’t open to everyone and why it’s worth trying.
pure after lunch. In Ukraine cognac is regarded as an
Amaro means “bitter”. That is Italian for all sorts of
elite and noble drink; it is used on special occasions
classic herbal liqueurs. The recipe of this traditional
as digestive during lunch or dinner. We are going to
liqueur has remained practically unchanged since
inform the consumer about other uses, though. For
the healing bitter Amaro Felsina Ramazzotti was
example, during the First Festival of Gastronomic Art
invented by Milanese chemist Ausano Ramazzotti
public was offered cocktails based on cognac. Young
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