Issue link: https://digital.copcomm.com/i/869846
Amari, aperitivi and digestivi infused with flowers, plants, roots and bark can deftly add bitter, herbal and multi-layered tones of flavor when used as a modifier in drinks. Think about it: Would the Negroni be a Negroni without a splash of that brightly-colored Italian liqueur Campari? Would the Hanky Panky taste quite the same without the bitter, bracingly menthol taste of Fernet-Branca? This category of spirits is definitely trending, as bartenders seek out flavors to complement and contrast their shaker creations, both classic and contemporary. But admittedly for some cocktail fans, bitter isn't always better, and people may shy away from a drink because their palate is just not quite up to the challenge. An exciting new product from Stella Rosa, the number- one imported Italian wine in the county, is poised to change that, though. Launching in September, Rosa 22 (dubbed a "spirit-tif," as it combines the characteristics of a spirit and an apéritif) is designed to appeal to imbibers who generally eschew bitter aperitivi. Rosa 22 is artisanally produced in Italy's Piedmont region, at a winery dating back 100 years, specializing in vermouth and aperitivi. It contains 22 botanicals, including Mandarin orange, peach, coriander, cardamom, gentian, milk thistle and bay leaves, which are steeped in grain alcohol in stainless steel tanks for at least one month before being cold-stabilized for proper mouthfeel and clarity. It then undergoes two types of filtration methods to remove solids before being mixed with water, sugar beets and other natural flavors. "It's like making tea," said Anthony Riboli, Winemaker for Riboli Family Wines (whose grand- Rosa 22 Amie Ward, Beverage Director for R. Bar in Baltimore. 52 / the tasting panel / september 2017 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD 3RD PLACE PLACE PLACE PLACE PLACE PLACE PLACE PLACE PLACE PLACE PLACE PLACE "A new way to rosé."