Amaro dell’Etna

Birthplace: Sicily in 1901

Pedigree: Its roots begin on the slopes of Sicily’s legendary volcano, Mount Etna. Siracusa-based company Agrósan breathed new life into this historic 116-year-old Sicilian digestif brand when it purchased it in 2000. Thanks to the company’s commitment to using 100 percent natural and organic ingredients and following Sicilian traditions, Amaro dell’Etna remains the same in taste as it did when it was first produced.

Tasting notes: Sicily’s rich, volcanic soil has long made it the perfect environment for growing the 15 herbs and plants—including rhubarb, licorice, and orange—found in Amaro dell-Etna. The herbal essence is mixed with a simple syrup and aged for two months to produce the amaro that pairs so well with grapefruit.

Try it:  Mountain of Fire cocktail at Bar Mezzana in Boston, Mass.

Mountain of Fire

1.5 oz Amaro dell’Etna

0.75 oz Old Overholt rye whiskey

0.75 oz Contratto American Rosso

Pinch of salt

Grapefruit oil

Stir all ingredients over ice in a rocks glass. Garnish with a grapefruit twist.