The famous bitter liqueur of Tuscany is finally available in the US. Using two types of cinchona bark and a host of other aromatic herbs and spices, the recipe dates back to 1884, when the Doctor Joseph Clementi created the special elixir to sooth the stomachs of his patients. It may have also afforded the local population with a nice prophylactic for the endemic malaria scourge. Nonetheless, the resulting bitter liqueur which falls somewhere between a Bitter of Turin and a traditional southern Italian amaro in flavor is one of the most exciting new products on the shelf. Wildly complex and satisfying, this "elixir" mingles the characteristic bite of cinchona with sweet lemony citrus oils, bright red fruit and dark fragrant herbs. A truly magical addition to our selection of bitter liqueurs.
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