Ratafia

Unlike the French ratafia de Champagne that classifies as a fortified wine, ratafia liqueur is associated with Mediterranean countries, primarily Italy, Catalonia, and southern France. This versatile liqueur is typically based on a neutral spirit that is macerated with fresh fruits, citrus zest, and various botanicals such as rosemary, cinnamon, mint, anise, and cloves, while similar versions may use apricot kernels or bitter almonds.

Although the recipes may vary, the choice of fruits and herbs typically includes different berry varieties. Ratafia liqueur is sweet and potent and is best enjoyed as a digestif that pairs well dry fruits, nuts, and desserts. In the Italian Abruzzo region, the base is occasionally enriched with Montepulciano d'Abruzzo wine.