Cocchi Americano

This Italian aromatized wine is made by adding cinchona bark, citrus peel, spices and other botanicals to the Muscato wine base. The wine was created in 1891 by Giulio Cocchi, and the original recipe has not changed since. Best known as the source of quinine, cinchona bark is what gives Cocchi a bitter flavor. Cocchi Americano is only produced in small batches—the bottles are laid down for a year before release—and it is typically incorporated into cocktails and can be enjoyed as an aperitif, poured over ice with a splash of club soda and a slice of orange.