Fruit & Herbal Liqueurs
Fruit and herbal liqueurs cover distinct styles, from Bottega’s orange Arancello to Fernet-Branca’s botanical amaro.
- Fruit example
- Arancello Bottega
- Herbal example
- Fernet-Branca
Orange peel in the infusion
For Bottega’s Arancello, the orange’s aromatic outer peel is the starting point. Navel and Valencia oranges are washed and peeled, with the bitter white pith removed. The peel macerates in alcohol for 30 days, releasing both aromatic compounds and color.
The liquid is then separated from the peel. Sugar, demineralized water and grappa complete this orange liqueur’s recipe. The fruit’s peel supplies the infusion; the additions shape the finished drink.
