After years in the shadows, Italicus has brought the Italian aperitivo Rosolio back to the masses, giving everyone an opportunity to enjoy a centuries-old tradition
Simply, Rosolio is an Italian liqueur made from a base of alcohol, sugar, and water in the same proportion, and flavored by adding anything from roses to citrus, coffee, aniseed, or mint. But despite the name, it has nothing to do with roses at all, the name actually comes from the Latin ros solis, which means “dew of the sun.”
Rosolio traces its history back centuries. Famously served by the House of Medici during royal banquets, it became known as “The Drink of the King.” Yet, despite centuries of popularity, modern times saw the drink seemingly disappear outside of Italy. That is until 2016, when Giuseppe Gallo introduced Italicus.
We sat down with Italicus founder to learn about the classic drink, the origins of Italicus, and why now is the right time for a special day that celebrates the Italian liqueur.
When did people start making Rosolio?
The first traces of “Ros-olis” date back to the 1400s during the Renaissance under the House of Medici family dynasty.
Where was Rosolio first made?
Most historical references are initially from Florence, Sicily and Turin, but the tradition of making Rosolio at home was widely spread throughout Italy.
How do you make Rosolio?
Traditionally, it is made with bark, herbs, flowers, citrus or fruits infused with grain alcohol and water, sweetened with unrefined sugar.
When did people originally drink Rosolio? Was it always an aperitivo?
In 1533, Caterina de’ Medici from the House of Medici in Tuscany married Henry II of Orléans (future King of France). The tradition of serving a glass of Rosolio at royal banquets became known as Aperitivo di Corte (The Drink of the King).
Why did the tradition of Rosolio disappear?
New categories such as Vermouth, Amaro, and Bitters emerged in Italy after the 1700s. Rosolio became less relevant, and the tradition was replaced by aristocrats with other drinks.
Why did Italicus decide it was time for the liqueur to return?
To pay homage to the first-ever original category created by Italians in the Middle Ages, and to provide bartenders with a different and unique mixer for the modern cocktail world.
Why is now the right time for Rosolio Day?
After 8 years, ITALICUS Rosolio di Bergamotto has become available globally. Most top bars and restaurants feature it on their menus, and we believe it is the perfect time to celebrate this liqueur’s tradition on a global scale.
What are your favorite Italicus cocktails and how do you make them?
Mezcalicus: Half and half ITALICUS Rosolio di Bergamotto with Del Maguey mezcal, a touch of lime juice, served over ice.
For more information or to get a bottle for yourself, head over to Italicus’ official website.
