Ischia Sapori is the island's one and only liqueur factory. Dating back to 1880, it is the Savastano family's true love. Rucolino is made from two types of rucola (yes, that's rocket! Like you use in salad!) that grows on Ischia and the Pontine archipelago. The first type, riccia, is characterized by narrow leaves and vivacious, piquant flavors with decidedly bitterish undertones while the second is called vellutata, with broad leaves and softer, smoother flavors. The leaves, along with citrus peel, herbs, and roots are infused in alcohol to macerate for forty days before being filtered and mixed with water and sugar.
Rucolino recalls notes of citrus fruit, cedar, and subtle caramel. The palate is lively and pleasingly bitter. Best served cold from the freezer or over ice without garnish.
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