First made in 1805 by Henri-Louis Pernod, it is an unsweetened aniseed flavoured liqueur that is often enjoyed after dinner as a digestive. Alcohol 40% Volume. 

  Created in 1815 by Ausano Ramazzotti, Ramazzotti Amaro Liqueur is Italy's first bitter liqueur. However, Ramazzotti didn't gain popularity until 1848, when Ausano opened a bar near the La Scala opera theatre, and started serving his amaro instead of coffee. After Ausano's death in 1866, his family continued to operate the business, and in 1877 the Fratelli Ramazzotti was established. Ausano's grandchildren had utilized the new technologies of the era to set up a profitable export business using the railway grid being built at the time. Ramazzotti Amaro became successful throughout Italy, and was quickly spreading through the rest of Europe. Today, Ramazzotti Amaro is owned by the Pernod Ricard Group, but is still produced in Italy. Ramazzotti Amaro Liqueur continues to be produced in accordance with the original recipe created almost 200 years ago - a recipe known by only three people. Ramazzotti gains its distinctive flavor from thirty-three carefully selected herbs and spices, although notes of orange peel, cardamom, myrrh, galangal and cinnamon are the most pronounced. Alcohol 30% Volume.   

A household name in Italy and a cult hit abroad, Fernet-Branca is one of Italy's more unusual drinks. Its thick, bitter flavour, once famously described as black-licorice flavoured Listerine" makes it something of an acquired taste, but those who do like it love it. Said to contain more than 27 different herbs and spices including aloe, rhubarb, and saffron, sourced from four continents. Popular served at room temperature or over ice. Alcohol 39% Volume.