Elements: Italicus

If amari are any indication, Italians have practically perfected the creation of spirits with a sense of place. And when it comes to warm-weather imbibing, Italicus Rosolio Di Bergamotto, a bergamot citrus–based liqueur from Torino, gives bitter-forward amari some serious competition. “It allows you to add a beautifully aromatic orange and nuanced herbal element to cocktails without necessitating infusions,” says Christopher Day, a bartender at San Francisco’s Bellota. “A little Italicus goes a long way, and its profile toes the line somewhere between an alpine herbal liqueur and curaçao.”

Italicus is a type of rosolio (“dew of the sun”), a liqueur historically made from a neutral base and a single dominant fruit, herb, or spice. In 2016, Italian bartender Giuseppe Gallo was inspired to create Italicus after discovering a 19th-century rosolio recipe calling for bergamot and cedro (citron), with botanicals like chamomile, lemon balm, lavender, and gentian. Gallo procures bergamot from Calabria—a region so celebrated for its citrus that the fruit has been awarded protected status—and the liqueur is produced at a historic family distillery in Moncalieri.

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At an approachable 20 percent ABV, Italicus offers a juicy, citrusy profile with lush floral notes and a hint of bitterness. At Bellota, Day pairs Italicus with a Speyside scotch for Mr. Owl, his liquid homage to Tootsie Pops. “Italicus is a bridge between the earthy, fruity Scotch, the cacao elements, and the Earl Grey tea flavors in the amaro.” At La Moule in Portland, Oregon, manager Tom Lindstedt finds that the grassy characteristics of rhum agricole marry well with bergamot in his Costa Guarde cocktail. “Italicus invites partnership with spice and savory elements, and the addition of blanc vermouth tempers the agricole’s heat.”

“We fly through Italicus,” says Althea Codamon, beverage director of Aita in New York City. “We use it in spritzes, but it also finds its way into our signature cocktails for almost every spring and summer menu.” For Codamon’s Bouquets and Subways, lemon’s acidity is dialed down to let Italicus’ delicate characteristics shine.

“It’s a must for the home bar because it’s so versatile,” she says. “Although I usually just enjoy it on the rocks or with a splash of bubbles. And don’t forget the olives.”