Together with the reintroduction of the Vermouths in 2013, Contratto launched a Fernet that is based on the original recipe. Fernet is an aromatic spirit created using a secret recipe from 1920. Myrth, rhubarb, chamomile, cardamom, aloe, and especially saffron are just a few of the intense aromas and flavors to be discovered in this classic digestif. Today you will find this award winning, artisanal liqueur blended into pre-prohibition cocktails at the world’s finest bars.

The newest additions to the Contratto Spirits line are the Aperitif and Bitter, Contratto’s artisanal and 100% natural version of a Campari and Aperol. 

Both products are based on Contratto recipes from 1933 and from 1935 and signify the use of top quality, natural herbs and spices, Italian alcohol and vegetable juice extracts for natural coloring. A cold maceration extracts flavors carefully and ensures top quality products. While the aperitif with only 13.5% alcohol and mixed as a spritz with sparkling wine or soda water is an ideal before dinner drink, the Bitter with 22% alcohol is the high end and natural alternative for Campari in famous cocktails such as Negroni, Torino/Milano, Bitter Sweet and Bitter Orange.



Aperitif NV

An infusion of 24 premium natural herbs, spices, roots and seeds (carried out using a traditional slow, cold maceration process) is blended with Italian grappa and water to craft this sophisticated, all-natural elixir. Though the original recipe dates back to 1935, this well-balanced “boutique” aperitif turns both classic and contemporary cocktails into an exceptional experience. The Aperitif is meant to be mixed: add soda or sparkling wine or lemon/lime/rhubarb juice for a refreshing, low alcohol drink…or vodka/gin and vermouth (Aperitif version of a Negroni) for a cocktail with a little more punch.

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Bitter NV

The original Bitter recipe dates back to 1933, including an infusion of 30 premium natural herbs, spices, roots and seeds (aloe, wormwood, bitter and sweet orange peel, cloves, cardamom, hibiscus, rhubarb, nettle to name just a few). The traditional slow, cold maceration process of extraction is combined with Italian grappa and water to craft a sophisticated, all-natural elixir. This complex, well-balanced “boutique” spirit finds its place in both classic and contemporary cocktails. The Bitter is best enjoyed as a mixer: an essential component in Negroni, Americano, Torino/Milano, Jasmine, Bitter Soda and Bitter Sweet.

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Liqueur Fernet NV

Fernet is a type of amaro, a bitter, that falls under the category of an aromatic spirit. It is made from a number of herbs and spices with a base of grape distilled spirits and colored with caramel coloring. Fernet may be served as a digestif after a meal but also can be served with coffee and espresso or mixed as a cocktail. It may be served at room temperature or on the rocks (with ice).

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