Liquore
Rosolio di Torino
The name Rosolio derives from the Latin ‘Ros Soli’, ‘Dew of the Sun’. It was in fact produced by macerating plants and spices in a place heated by the sun's rays to facilitate the extraction of the aromatic principles.
Already listed among Turin's liqueur specialities in 1712, Rosolio has been enriched with different aromas over time, until it has reached such complexity that it has become the personal pride of every distiller in the city.
Its fame at European level sanctioned the creation of the denomination of origin and gave rise to many formulations, noted down in Italian and French liqueur making books as “Rosolio di Torino” from the early XIX century onwards.
In this Doragrossa recipe the exotic cinnamon and clove notes come to the fore along with fresh aniseed and lemon rind. The circle is closed by a lovely background sweetness evoking typical 19th century aromas and flavours.
A fine and exclusive liqueur, it established itself as a classic welcome toast and the favourite drink for social occasions and entertainment of Turin's bourgeoisie and nobility.
Rosolio di Torino
Main Herbs and Spices:
700 ml / 30% by Vol.
Cinnamon
Cloves
Star anice
Lemon
Best served neat, lightly chilled and at the end of a meal.
Also perfect as ingredient of premium cocktails.
More of Torino Collection:
We know, in fact, that the “Capolavoro”, the final test which had to be passed in order to obtain the title of “master distiller” at the prestigious Turin school founded in 1739, was very often a distillation of cinnamon or cloves with sugar added after.