Category Archives: liqueur

Discovering Italicus: The Renaissance of Rosolio

Leave a reply

If you’re a fan of unique and sophisticated liqueurs, Italicus Rosolio di Bergamotto should be on your radar. This exquisite Italian liqueur has been making waves in the world of aperitifs since its launch in 2016. Let’s dive into what makes Italicus so special and why it deserves a place in your cocktail repertoire.

A Brief History

Italicus was created by Giuseppe Gallo, an Italian bartender with a passion for reviving traditional Italian spirits. Inspired by a family recipe and the almost forgotten category of rosolio, Gallo set out to create a modern version of this historic liqueur. Rosolio, once known as the “aperitivo di corte” or “drink of kings,” was a favorite among Italian royalty in the 18th century.

The Ingredients

What sets Italicus apart is its unique blend of ingredients sourced from various regions of Italy. The primary flavor comes from Calabrian bergamot oranges, known for their distinctive citrus aroma. This is complemented by Sicilian citrons, chamomile from Lazio, lavender, yellow roses, lemon balm, and gentian from Northern Italy. The result is a liqueur that is both floral and citrusy, with a perfect balance of sweetness and bitterness.

The Production Process

Italicus is produced at Torino Distillati, a family-owned distillery in Moncalieri, near Turin. The distillation process involves macerating the botanicals in alcohol, mixing them with water, and sweetening the blend with sugar. The final product is bottled in a stunning aquamarine-colored bottle, designed to evoke the beauty of the Amalfi Coast.

Tasting Notes

On the nose, Italicus offers a fragrant bouquet of citrus, bergamot, and herbal notes. The taste is a delightful mix of citrus, grass, and floral flavors, with a hint of sweetness and a touch of bitterness. It’s a versatile liqueur that can be enjoyed on its own, over ice, or as a key ingredient in a variety of cocktails, like the Bergamot Negroni:

Bergamot Negroni (pictured above)

  • 1 oz Italicus
  • 1 oz gin
  • 1 oz dry vermouth
  • garnish with olives or a twist of lemon.

Conclusion

Italicus Rosolio di Bergamotto is more than just a liqueur; it’s a journey through the rich history and diverse landscapes of Italy. Whether you’re a cocktail enthusiast or simply looking to try something new, Italicus offers a unique and delightful experience that is sure to impress. Cheers to discovering the renaissance of rosolio!

RumChata Candy Cane

Leave a reply

rumchata candy cane

There’s no doubt that the Holidays are a great time of year to break out the RumChata. Show up to the party with a chilled bottle, and people will always be thrilled. Of course, this leave lots of opportunity to experiment with great Rumchata winter drinks.

RumChata, if you don’t know yet, is rum, cream, vanilla, cinnamon and sugar. It’s great to mix with warm drinks (coffee, cocoa and tea) and it makes for some killer cocktails with lots of spirits. Here’s one I made called a Candy Cane:

Candy Cane (by Greg Mays)

  • in a rocks glass filled with ice, add:
  • 1 1/2 oz RumChata
  • 1 1/2 oz white rum
  • 3/4 oz of peppermint schnapps
  • stir gently to combine
  • carefully drizzle grenadine down edges of glass to resemble stripes

Special thanks to our sponsor RumChata.

RumChata RRR Cocktail

Leave a reply

RumChata RRR cocktail

I have been glad to have RumChata join us as a sponsor for the past few years at Simple Cocktails, and I’ve been starting to wonder if I’ll run out of ideas for new RumChata cocktails. Today, I opened, the liquor cabinet, and thought to myself: what do I love? Let’s make that a drink.

I grabbed RumChata, rye whiskey and aged rum. I poured equal parts and shook it on ice. I could not believe how delicious this cocktail was. Time to share the recipe…this is my current go-to RumChata drink!

RumChata RRR (by Greg Mays)

  • In a shaker, combine:
  • 1 oz RumChata
  • 1 oz high-proof rye (100+ proof)
  • 1 oz aged rum (5 years+)
  • shake with ice and strain into a cocktail coupe
  • garnish with a stemmed cherry
Thanks to our sponsor RumChata.

Hunny Peach (feat. RumChata)

Leave a reply

hunny peach cocktail

I’ve had the pleasure of working with RumChata for the past few years and have had the opportunity to experiment at great lengths with their versatile cinnamon cream liqueur. So far, I’ve run into very few limitations for RumChata in cocktails. Initially, I began with riffs on the White Russian, or the other standard cream liqueur drinks, like a splash in coffee or cocoa.

What has surprised me, though, is how RumChata works with other liquors, like gin, applejack or whiskey. In fact, I’ll go as far to say that cocktails with RumChata and whiskey are some of my favorites. Here’s a new cocktail I created called the Hunny Peach:

Hunny Peach (feat. RumChata) by Greg Mays

  • in a shaker, combine:
  • 2 oz RumChata
  • 2 oz Jack Daniels Honey
  • shake vigorously with ice
  • strain into an Old Fashioned glass filled with ice
  • top with 2 dashes of the Bitter Truth Peach Bitters
Thanks to our sponsor RumChata.

RumChata Soda

Leave a reply

RumChata Soda

Did you know that combining a shaken cocktail with club soda can give you a “foamy” consistency to a tall drink? That’s exactly what I had in mind as I made this cocktail with RumChata and as warmer weather is on the horizon.

This tall cocktail, in fact, is really a template for a delicious creamy drink, and nearly every part can be interchanged with other ingredients to create a unique RumChata soda that fits your tastes. Don’t like chocolate syrup? Replace with caramel! There are lots of great options here.

Here’s the recipe for this simple, tasty soda fountain drink:

RumChata Soda

  • in a cocktail shaker, add:
  • 1 1/2 oz RumChata
  • 1/2 oz chocolate syrup
  • 1 oz vodka
  • shake vigorously with ice
  • in an ice-filled collins glass, fill about 1/3 with club soda
  • strain the cocktail into the glass
  • fill the remaining space with club soda, which should foam up nicely
  • garnish with an orange twist and serve with a straw!
Thanks to our sponsor RumChata.

Spiced Chata

Leave a reply

spice-chata downsized

Every time Fall and Winter arrive, my RumChata bottles go quick. From adding a shot to coffee or hot cocoa to making some great rum or whiskey based cocktails with it, the cinnamon and horchata flavors make it easy to create a great cold-weather drink.

With that in mind, I decided to make a drink that’s got an easy mixing ratio (2:1:1) and is perfect for sipping by the fire! Here’s the Spiced Chata cocktail:

Spiced Chata (by Greg Mays)

  • in a shaker, combine:
  • 2 oz amber rum
  • 1 oz RumChata
  • 1 oz spiced liqueur (I used Jägermeister Spice)
  • shake with ice and strain into an old fashioned glass with ice cubes
  • garnish with an apple slice

Alternatively, you can serve “up” in a chilled cocktail glass with no ice. Enjoy this Fall cocktail from our sponsor RumChata!

Angel Wings featuring RumChata

Leave a reply

angel wings cocktail

I love challenging myself to come up with creative new ways to mix RumChata, and the cinnamon-and-cream deliciousness always mixes very well with other items in the bar.

Because Fall is coming soon, I’ve begun thinking about seasonal flavors I can mix with RumChata, and decided on a spiced concoction that turned out really beautiful and really tasty. I’ve named it the Angel Wings because of the deceptively pink-ness of the drink, which is surprisingly strong. Here’s how to make it:

Angel Wings (by Greg Mays)

  • in a cocktail shaker, combine:
  • 1 oz RumChata
  • 2 oz reposado tequila
  • 1/2 oz herbal liqueur (like Jägermeister)
  • 1/4 oz Grenadine
  • shake with ice and strain into a chilled cocktail glass
  • garnish with cherries

The spice and the tequila balance very well with the spices in RumChata and make for a bright, flavorful and tasty cocktail.

Special thanks to our sponsor RumChata.

RumChata Coffee Shake

Leave a reply

rumchata coffee shake

RumChata’s a great liquor to splash in your coffee or hot chocolate, but don’t forget that it can also be enjoyed as part of an iced-coffee cocktail during the summer. I applied a little creativity on this recipe and came up with a delicious and refreshing drink. It’s really simple to make and RumChata’s cream-and-cinnamon flavor is at the forefront. Try this one out:

RumChata Coffee Shake (by Greg Mays)

  • in a cocktail shaker, combine:
  • 1 oz RumChata
  • 1 oz coffee syrup (I used Trader Joe’s)
  • 1 1/2 ounce white rum
  • 2 dashes of whiskey barrel aged bitters
  • shake with ice and strain into an ice-filled old fashioned glass
  • garnish with cherries or an orange slice

Special thanks to our sponsor RumChata.

MintChata

Leave a reply

luckychata cocktail

I feel like with every RumChata cocktail I make here at Simple Cocktails, it becomes a challenge to be more creative and more interesting with the next recipe. Now that we’re on the brink of Spring, my focus has drifted to my mint plants, which are just starting to show signs of life.

So how to incorporate mint into a cinnamon-rum-and-cream liqueur like RumChata? It turns out RumChata was actually the perfect binding ingredient to the other two I chose to use in this cocktail: apple whiskey and creme de menthe! Here’s how I made it:

MintChata (by Greg Mays)

  • in a shaker, combine:
  • 1 oz RumChata
  • 1 1/2 oz apple whiskey (I used Tullamore Dew Cider Cask)
  • 1/4 oz creme de menthe (I used a natural one called Embassy Row)
  • shake with ice and strain into a chilled cocktail glass
  • garnish with a mint sprig

The result is a light, fragrant and fun cocktail with a great deal of familiar flavors that is absolutely delicious.

Special thanks to our sponsor RumChata.

RumChata Apple Snap

1 Reply

rumchata apple snap

Though we’ve spent the year proving otherwise, I don’t think there’s any doubt that RumChata’s real season to shine is the winter. With it’s creamy cinnamon and rum notes, there are a lot of opportunities to make some killer cold-weather cocktails with it.

I’ve been working hard to break RumChata out of it’s shell this year, though. It obviously plays well with coffee, chocolate and rum, but I’ve been working to pair with with spirits you wouldn’t necessarily think of using (like gin in the Red Summer).

So for our final RumChata foray, I’ve gone all warm and wintry with Calvados (a Spanish apple brandy) and a spiced liqueur. I call it the Apple Snap:

Apple Snap (by Greg Mays)

  • in a shaker, add:
  • 1 oz RumChata
  • 1 1/2 oz of Calvados or apple brandy
  • 1/2 oz of spiced liqueur, like Besamim or Snap (I used Besamim)
  • add ice, shake, and strain into a chilled cocktail glass
  • garnish with an orange peel and a sprinkle of nutmeg

Special thanks to our sponsor RumChata.