CONTRATTO
Spirits

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.

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.

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).