Anisette, anisetta, or simply anis is a term that encompasses various anise-based liqueurs. These types of liqueurs don’t have a single origin, but they are mostly associated with Mediterranean countries, such as Italy, Spain, France, Greece, and Turkey.
The drink is mostly distilled from a base that is flavored with anise plant, sometimes together with other botanicals. The distillate is then usually sweetened or additional flavored. Most varieties range from 40 to 60% ABV. Anise liqueurs are usually enjoyed neat, mixed with water, or served over ice, but they can also be added to espresso (café corretto), or incorporated into cocktails and long drinks.
Though most brands keep their recipe secret, this Italian-style liqueur is typically made with a blend of various spices and herbs such as saffron, juniper, rhubarb, aloe, chamomile, and mint. Because of the extensive list of ingredients, Fernet is characterized by its complexity and a usually a unique, bittersweet flavor.
The most popular brand is the Milan-based Fernet Branca, invented in 1845 by Bernandino Branca. The drink has been a mainstay in Italy and Argentina, and lately, it has been experiencing a somewhat of a renaissance because of its use in some of the classic cocktails such as Toronto or Hanky Panky.
Brancamenta is a minty version of Fernet Branca—the richly flavored amaro from Milan. This liqueur is also based on more than thirty botanicals, but it also includes essential peppermint oil from Piedmont. The resulting drink is dark brown with amber highlights.
The flavor is bittersweet, and the aroma is herbal and earthy with a dominant minty note. Brancamenta was released in the 1960s, and it was inspired by the famous opera singer Maria Callas. Supposedly, Callas liked to drink her Fernet Branca with mint syrup—as this would make it lighter and easier to drink.
Crema di limoncello is a cream-based variation on a classic lemon-infused limoncello. It is made by combining alcohol and lemon peel macerate with a creamy mixture of milk, cream, sugar, and vanilla. The liqueur is typically pale yellow, with a smooth, velvety texture and distinctive lemon aroma and flavors.
Like limoncello, this creamy variation is also commonly made at home, but commercial varieties are also available. This liqueur should always be served ice-cold. It is enjoyed neat, usually as a digestif, but it would also work well as a cocktail ingredient or a dessert flavoring.
This aniseed-flavored liqueur is made with a clear spirit and usually a secret combination of herbs and spices that further elevate its flavor. Luigi Manzi was the first to commercially produce sambuca in Civitavecchia, in the mid-1800s.
The drink was later popularized by the brand Molinari, a name which is today almost synonymous with sambuca. This aniseed liqueur comes in numerous varieties that use a different combination of flavorings, but the light-bodied white version is still the most popular option.
Sambuca can be served neat, on the rocks, or blended with water. It is also used in caffè corretto, an Italian beverage that combines a shot of espresso and a small amount of sambuca.
Italian grappa is distilled from fermented pomace—solid components of grapes that are left after the juice has been pressed. The taste profile of grappa varies, and each variety is distinguished for their unique character that depends on the choice of raw materials, distillation, as well as nature and the length of maturation.
The basic distinction is made between grappa bianca, which is aged in stainless steel, and golden varieties that are traditionally aged in large barrels. Through history, grappa was mainly associated with northern parts of Italy, but today it is produced throughout the country.
This Italian amaro was first produced in 1815, and it is still made according to the original secret recipe that employs 33 different herbs and roots. The recipe was developed by Ausano Ramazzotti, who offered the drink at his café, located in the vicinity of Milanese La Scala. Ramazzotti is an intense, medium bitter digestif that is best enjoyed neat or on the rocks, preferably with the addition of lemon twist.
Apart from the original version it also comes as Ramazzotti Menta, Black, and Limone.
VOV is an Italian egg liqueur that was invented in 1845 by a confectioner Gian Battista Pezziol. He used the surplus of egg yolks left from his nougat business, and he combined them with Marsala and sugar to create this creamy, sweet liqueur.
His concoction was an immediate success, and it was even favored by the Austrian court. The drink was first marketed as vovi, which in Venetian dialect translates as eggs, and when it gained international recognition, it was shortened to VOV.
Hailing from Termoli, this bitter liqueur was first launched in 1952 by Angelo Dalle Molle. It is produced with a cold infusion of 13 herbs and plants, out of which artichokes provide the dominant flavor. The extract is then mixed with sugar, alcohol, and water to reach the required strength of 16.5% ABV.
Because of its complex bittersweet notes, Cynar is traditionally enjoyed as an aperitif or digestif, preferably over ice or mixed with soda, orange juice, or tonic, but it can also work well in cocktails, where it is typically used instead of bitters.
Amaro Nonino is a type of amaro made with aged grappa and a macerate that includes various botanicals. The combination is aged for a minimum of five years in Nevers, Limousin, and ex-sherry oak. The resulting drink has a warm amber color.
The aroma is dominated by orange zest and complimented by apricots, toffee, subtle baking spices, and some herbal hints. The flavor is bittersweet, with jammy and spicy notes and a long, mellow finish. Although it is a rather novel Italian amaro—it was introduced in 1992—this herbal liqueur is produced by the Nonino family, who have been in the drink business since the late 19th century and have been perfecting their amaro recipe since the 1930s.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “19 Worst Rated Italian Spirits and Liqueurs” list until February 16, 2025, 1,473 ratings were recorded, of which 1,194 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.