Italian Liqueurs

This Italian liqueur from the Serravinci range is based around the flavour profile of the coconut. With the popularity of coconut water showing no sign of going away any time soon, perhaps there's a mixed drink you can concoct to combine those two...

This wonderfully flavourful bitter is made by the Casoni family in Italy, who have been in the business of spirits and liqueurs for over 200 years. We'd recommend a splash in the iconic Italian Negroni.

Here we have Nunquam's take on a historical Tuscan liqueur, Fioretto di Firenze! It's inspired by traditional the rosolio liqueur, and this expression showcases cinnamon, orris root and orange blossom. The fragrant tipple makes for a brilliant aperitivo, and you can pretend you're sipping it in sunn

From Nunquam comes this Italian bitter (clue's in the name). It's more citrus-forward than some of its counterparts, with the addition of pink grapefruit and bergamot peel. If you love all things bitter, sip it over ice with an orange peel, though it also makes a fabulous cocktail component.

This rich coffee liqueur from Nunquam is made in Italy from Guatemalan coffee beans, which are ground and macerated in alcohol. A dash of sugar and water is added, and it's filtered five times before bottling at 32% ABV. This will certainly be a cracker of a postprandial sipper.

For this unique liqueur, Calabro takes wild fennel flowers harvested in September from the hills of Cariati. The flowers are macerated, which is where the subtle green tinge comes from in the spirit. It's both sweet and herbal, making for an excellent digestif.

A very bright liqueur from Italian producer Sette Vie, Aperitivo is inspired by drinks culture in Milan during the late 1800s, boasting all of those well-balanced bitter citrus notes, just begging to be used in a spritz.

This creamy Italian liqueur from Serravinci is showcasing the deliciousness of gin! Use this to make a slightly sweeter, gentler G&T, or the folks behind the spirit suggest using it in desserts...

Chocolate and mint is a timeless combo, and the folks behind Bicerin have clearly recognised that, as they've gone and made a chocolate and peppermint variation of their Bicerin Originale liqueur! This Italian tipple is packed with nutty, chocolatey and minty notes, all finely balanced between thems

A hazelnut-flavoured cream liqueur from the Bicerin selection, perfect for pairing with dark spirits (we reckon it'll do wonderfully with a good rum), or in some sort of tasty coffee-based cocktail. Frankly this ace Italian liqueur will also probably be great sipped neat over ice, but you've got opt

All the way from Italy comes a strawberry variation of Bicerin cream liqueur. As you might expect, this stuff is packed to the brim with bright, fruity notes, making it a great choice for enjoying over ice on a warm evening if you're in need of some refreshment.

Maestro Café hails from Italy, and the coffee liqueur balances all those sweeter creamy notes with slightly bitter coffee. Great in both White Russian or Black Russian cocktails, or even splash a dash into a hot chocolate for a warming kick.

Got someone who needs the gift of delicious Italian aperitivo? Get them this gift pack, containing a bottle of Hotel Starlino's Arancione Aperitivo, featuring Italian orange peel, lemon peel, grapefruit peel, and a whole host of herbs and spices, along with a rather fancy glass! There, that's one in

Velvety, decadent chocolate cream liqueur from Andrea Da Ponte, Chocozen is obtained by combining aged grape brandy with chocolate, ginger, vanilla, and milk. As you can imagine, it's a well-balanced silky sweet, rich, and spicy delight. We'll be splashing this in a hot chocolate, for sure.

A herbal digestif from Andrea Da Ponte, Gatta Nera is a liquorice and mint liqueur. Aged brandy is blended with Calabrian liquorice extract and peppermint, sporting a striking black hue too. It's delicately bitter, sharp, and herbaceous, and will go down a treat after dinner.

A bitter red Italian liqueur from Doragrossa in Turin, flavoured with gentian, rhubarb, bitter orange and cardamom - among a medley of other herbs and spices. Make this liqueur shine simply with soda, or stir it up in a Negroni.

Casoni Limoncello is made using a minimum of 350g or Sorrento lemon peels per litre for an intensely citrussy liqueur. Served super chilled, it makes a refreshing after dinner digestif, and will add a burst of Amalfi sunshine to your cocktails.

Rosolios are making a comeback in Italy, and the wider drinks scene. A gently bitter, herbal liqueur, rosolios were overshadowed for a few centuries by wine-based vermouth. This Rosolio di Torino from Doragrossa is infused with lemon, cinnamon and clove spice, and sweet star anise, and makes a great

A coffee infused liqueur from Turin-based Doragrossa that's full of caramelised, toasty notes, perfect for Espresso Martinis.

Rhubarb rhizomes are what's used to flavour this bittersweet Italian liqueur from Doragrossa. The Turin-based drinks maker has also added sweet spices and botanicals for a complex, balanced drink. This liqueur should make a great bitter component in cocktail recipes, or a refreshing digestivo.

Violet liqueur is key to classic retro cocktails like an Aviation, and Liquore Violetta from Turin-based Doragrossa should work a treat.

This alcohol-free bitter from Fluère combines a herbaceous core of quinine with syrupy sweetness and orange zest for a tremendously bittersweet, zesty profile. Just the thing for Spritzes and alcohol-free cocktails.

Sett Vie Maraschino is a cherry liqueur made using a triple-masceration process with Marasca and Ambruzzo cherries. This liqueur is great in champagne, gin and vodka cocktails.

This is the famous Italian lemon liqueur bottled by Russo. Russo have been producing high quality liqueurs for generations and this is no exception.

The brilliant minds at Nardini don't want anybody left out of the wonderful aperitivo tradition. While some might find the popular Nardini il Bitter too... bitter for their tastes, the Nardini il Rosso leans further into the sweet, soft textures of their recipe, replacing the absinthe and bitter ora