Name: Fantasticus
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Rosolio Bergamotto; 25 ml Light gold rum 1-3yo; 2.5 ml Sugar syrup (2:1)

Fantasticus
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Glass:

Photographed in a Speakeasy Nick & Nora 4.75oz

Ingredients:
1 oz	Italicus liqueur
⁵⁄₆ oz	Light gold rum (1-3 year old molasses column)
¹⁄₁₂ oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a NICK & NORA GLASS.
Prepare garnish of one tiny mint leaf from the tip of a sprig.

How to make:

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

Garnish with a mint leaf floated on the cocktail's surface.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Delicious bergamot zesty freshness with subtle underlying rum. Great as an after-dinner freshening digestivo.

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History:

Adapted from a recipe created in 2019 by Patrick Pistolesi from Drink Kong in Rome, Italy, originally with 30ml Italicus, 25ml Veritas rum and 5ml sugar syrup.

More cocktails by Patrick Pistolesi

Nutrition:

One serving of Fantasticus contains 121 calories

Alcohol content:

0.8 standard drinks
20.46% alc./vol. (40.93° proof)
11.8 grams of pure alcohol

More After dinner/digestif cocktails
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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 8 comments for Fantasticus.
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Morten Carlsbaek

24th July 2025 at 16:28

I just retried this cocktail but with 5 drops of Bob's orange & mandarin bitter added. It really elevated the the cocktail, much more fresh. Do try it.

Matteo Cipolla

29th June 2025 at 14:55

I used Espolon Tequila Blanco, it comes out softer

Morten Carlsbaek

9th September 2024 at 17:44

Very nice sweet cocktail, where you actually can taste the complexity of Italicus. The light rum gives a lift to the liqueur making it more rounded/balanced.

Peter McCarthy

17th August 2024 at 03:43

This was very nice with Italicus and SelvaRey.

Jasper Van Gheluwe

1st August 2024 at 21:30

Made it twice, one time with Veritas, which was pretty sweet and Italicus forward. Second time I used Clairin Communal, already more complex. After that I added some drops of lavender bitters and Lime zest to give it some extra kick 🫣

John CARR

17th July 2024 at 14:38

I’m not a huge rum fan but this nicely preserves the herbal qualities of the italicus, and in fact opens them up. Sweet sour balance spot on for me.

Matthew Spritzsimmons

24th December 2022 at 20:46

Shook this with Jamaican rum to add a little more complexity. I think it's very appealing as an aperitif.

Nick Lavrov

1st September 2022 at 01:44

Very sweet - I bet it could go without the sugar syrup entirely. The Italicus and rum flavor combination is good though. I used Flor de Cana and plan on testing this out again with no syrup and different rums.