Nardini Bitter

Product of: Italy

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One of two bittersweet scarlet aperitivos made by Nardini this was introduced as an alternative to Campari in 1779. It owes its hue to ponceau R4, a derivative of coal tar which makes Nardini Bitter suitable for vegetarians, unlike products coloured with cochineal.

Other ingredients include bitter orange, sweet orange, Chinese rhubarb root, gentian, vanilla and Roman absinthe. A recommended serve is in equal proportions with Nardini Rabarbaro, whose principal botanical is Chinese rhubarb root, to make the Mezzo-Mezzo Inglese cocktail.

Review and Tasting

Sampled on 02/02/2014

Appearance:

Clear, bright crimson red.

Aroma:

Intensely orangey, like opening a box of fresh oranges; distinct pepper, candyfloss and vanilla, fresh citrus zest spray.

Taste:

Bitter orange marmalade. Not as bitter, noticeably sweeter and more green and herbaceous than Campari with a syrupy mouthfeel. An explosion of alcohol notes in the mid-palate.

Aftertaste:

Bitter finish with faint soapy note and lingering pepper.