Bargnolino

Bargnolino is an Italian liqueur made with sloe berries (blackthorn), locally known as bargnö or bargnòl. The liqueur is made by macerating sloes in a neutral spirit for several weeks. The macerate is then sweetened and diluted.

There is no set recipe or an exact list of ingredients for bargnolino, and the recipes differ across the region and among the families. It usually includes wine and sometimes spices such as vanilla or cinnamon and citrus zest. The resulting drink is subtly sweet, with a distinctive mahogany hue.

This liqueur is mostly associated with Parma and Piacenza. It is best enjoyed chilled, and it works best as an aperitif or an after-dinner drink.