The original recipe from the 1800’s called the liqueur – Anisette. Today, Lazzaroni Sambuca is produced according to this old formulation. This liqueur is sweet, and velvety, thick and oily with intense and delicate flavors, with an alcohol content of not less than 38% Alc. by Vol. Lazzaroni Sambuca is transparent and colorless. Upon contact
This all natural Lazzaroni Limoncello is still made today according to a century old recipe – through the infusion of lemon peels into alcohol. This Italian liqueur is produced from fresh peels of the finest lemons in Italy with no added colorants. These lemons are selected for their well-balanced flavor. (Alc. 26% by Vol.) Available
According to the Lazzroni recipe book, Lazzaroni Amaro was first prepared in the late 1800’s. Today it is still being prepared according to this old family recipe. This is a delicious natural liqueur made with the infusion of traditional herbs, roots and berries from the Alps. This liqueur can be enjoyed straight, on the rocks
This is a strong bitter liqueur made by the prolonged infusion of many different herbs and spices. This liqueur is traditionally served at the end of a meal. It aids in digestion and cleanses the palate. In recent years, many have served Fernet on the rocks, with cola, fruit juices, grenadine, or with mineral water.
The production of “maraschino liqueur” began in Zara during the Middle Ages. The oldest recipe dates back to the sizteenth century. Lazzaroni Maraschino is made from the Marasca Cherries, including the pits that are crushed to give the liqueur a subtle bitter almond flavor. The Marasca cherry is a small cherry that is dark with
