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Simon, is it possible to replace Italicus with Joseph Cartron Bergamot Liqueur?Thank you!

Suggest link here to:

https://www.diffordsguide.com/encyclopedia/2570/cocktails/20-best-italicus-cocktails

What makes Italicus sweet? I don't see sugar listed on their ingredient list.

Italicus is rather nice! Goes well as an addition to champagne (as indeed does St. Germaine) and can be used as Aperol for a more monochromatic experience. With Gin & Mediterranean tonic it is excellent. Going half and half with Suze seems to work as well. Currently I'm enjoying (appx measurements) 40 mls London Dry Gin, 20 mls Italicus, 5 mls of agave syrup, 100 mls soda water and 20 mls guava juice. Needs refining but maybe, in the absence of Mezcal, it could be called Cinco de Mayo Falso!

Delightful for a blonde negroni with Lillet Blanc and a gin of your choice

Please tell me if I'm a heathen but this subs Maraschino liqueur delightfully. Made an Italicus Aviation it was delicious, going to try the Last Word this evening, stay tuned.

Made a Bergamot Bamboo cocktail (recipe found here on Diiford’s). Absolutely delightful sipper for a late spring/early summer afternoon. Lovely accompaniment to my last smidge of duck pâté and crackers. I’m looking forward to experimenting with Italicus in the next few months.

Italicus Rosolio di Bergamotto is outstanding. Alone, it is so beautiful, and subtly floral and citrus-balanced that it just has this sipping dewy feel and taste like nothing else. With all due respect to Kester Ratcliff's review, I think the difference between Italicus and St. Germaine (which I think is also excellent) is pronounced enough that they would each add very different individual characters to a mixed drink. I'd favor drinking Italicus as a stand-alone for certain.