Ramazzotti Fizz
Milan's house amaro, lengthened with lemon and soda.
The Method
How to make it
- 01
Fill a highball with ice — more than looks sensible.
- 02
Add the amaro and lemon juice and stir briefly.
- 03
Top with soda, poured down a bar spoon to keep the bubbles alive.
- 04
Express a lemon twist over the surface and drop it in.
Bartender's Tip
Ramazzotti's star anise shows up more in a cold, diluted drink than it does neat. If anise isn't your thing, use Averna instead.
A Little History
Ausano Ramazzotti opened a bar next to Milan's opera house in 1848 and served his amaro with seltzer to an audience that wanted something lighter than a straight digestivo. The fizz is that same serve with lemon added, and it is still how much of Milan drinks the bottle.
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One short Friday dispatch: a bottle worth buying, a cocktail worth mixing, and a little Italian history.
