Rosolio

On the other hand, much activity exists, in all parts, in the manufacture of aromatic liqueurs, ratafias, and rosolios, both in imitating foreign productions, such as whiskey, rum, brandy, kirsch-water, extract of wormwood of Neufchâtel, Dutch curaçao, chartreuse, &c., and in the manufacture of liqueurs peculiar to the country, as aniseed brandies and rosolios (Fumetto, Rinfresco di Modena) of the Bolognese and of Emilia, the rosolio, with flavour of bitter almonds (Amaraschino di Zara), the alchermes of Florence, &c.

Rosolio is a simple liquor that Neapolitan families brewed and served with a cup of coffee.

Soon I am drying off at a mother-of-pearl table, a snifter of rosolio reflecting its oval pinkness in the white-tiled ceiling as if assuring itself of its own existence before I pour it down my throat. This liqueur, which I've found only in Italy, wears its rose-petal roots proudly in both smell and taste. No one recipe exists for rosolio.