BATÒ Sicilian Bitter
It was 1895 when Oscar Despagne, a French liquor maker, arrived in Sicily by ship, or by “batò” as he liked to put it, to collaborate with Pellegrino to produce the amaro
It comes from the slow and long maceration in alcohol of more than twenty offi cinal herbs and essences.
Color: deep brown.
Scent: balsamic and aromatic scents typical of the
Mediterranean scrubland. Clear notes of bitter oranges,
mint, cocoa, licorice and coffee is roasted.
Taste: balanced, mostly bitter, smooth
and round, with sweet but not cloying notes.
It can be enjoyed cold, on the rocks or at room temperature, and excels with ricotta cheese desserts, vanilla or fior di latte ice cream. Perfect after a meal or as a digestif, it accompanies moments of
relaxation of the day.
Also ideal for preparing cocktails.
Pleasant and fresh example is the cocktail consisting of 1/3 Batò, 2/3 tonic water and ice cubes.
Serve cold in a bitters glass wide enough to accommodate one or more ice cubes.