Ingredients
The Ramazzotti botanical base — bitter orange, star anise, cardamom and gentian among some thirty-three ingredients — pushed forward with a heavy dose of peppermint.
- ✦Peppermint
- ✦Bitter orange peel
- ✦Star anise
- ✦Cardamom
- ✦Gentian root
- ✦Rhubarb
- ✦Myrrh
- ✦Galangal
History of the Brand
Ausano Ramazzotti opened his Milanese shop in 1815 and sold his elisir beside the opera house, marketing it as an alternative to coffee.
The menta bottling belongs to a distinctly Italian genre — the mint amaro — alongside Branca Menta and a handful of regional versions.
Where Branca Menta cools Fernet's ferocity, Ramazzotti Menta starts from a sweeter, orange-led base, making it the gentler of the two.
It is a fixture of northern Italian after-dinner tables and, increasingly, of espresso-based cocktails abroad.
Tasting Characteristics
Peppermint and candied orange, anise behind it.
Cooling mint over Ramazzotti's caramel and citrus, with gentle root bitterness.
Long and menthol-cold, faintly liquorice.
Flavor meter
How to serve it
- 01Ice-cold neat, or over a single cube.
- 02Poured over vanilla gelato as an affogato variation.
- 03With espresso, as a minted caffè corretto.
- 04In a Hard Start–style shot in place of Branca Menta.
Where to Get It
Common in Italy and northern Europe; found in larger spirits shops elsewhere.
Italian supermarkets
Standard stock beside the regular Ramazzotti bottle.
Online spirits retailers
Widely available and inexpensive.
Italian restaurants
Often poured as the house after-dinner mint amaro.
Where to buy Ramazzotti Menta
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Ramazzotti Menta FAQ
How does Ramazzotti Menta differ from Branca Menta?
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It starts from a sweeter, orange-and-anise base, so it is noticeably rounder and less aggressively bitter than Branca Menta.
What proof is it?
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32% ABV, higher than standard Ramazzotti Amaro.
How is it served in Italy?
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Very cold after dinner, neat, or poured over gelato.