Italian liqueurs

Limoncello () is a traditional lemon liqueur produced mainly in Southern Italy, especially around the Gulf of Naples, the Gulf of Salerno, as well as in Sicily. It is the second-most popular liqueur in Italy and is traditionally served chilled as an after-dinner digestif. It is also a popular homemade liqueur, with various recipes available online and in print.

thumb|250px|Bottle of sambuca Sambuca () is an Italian anise-flavoured liqueur. Its most common variety is often referred to as "white sambuca" to differentiate it from other varieties that are deep blue ("black sambuca") or bright red ("red sambuca"). Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined with water.

Campari () is an Italian alcoholic liqueur, considered an apéritif of the bitter variety (and not an amaro) by Italians while considered an apéritif of the amaro variety by Americans, obtained from the infusion of herbs and fruit (including chinotto and cascarilla) in alcohol and water. It is a type of bitters, characterised by its dark red colour. It is produced by the Davide Campari Group, a multinational company based in Italy.

thumb|Bottles of amaretto liqueur Amaretto (Italian for 'a little bitter') is a sweet Italian liqueur originating from the comune (municipality) of Saronno. Depending on the brand, it may be made from apricot kernels, bitter almonds, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the almond-like flavour of the liqueur. It generally contains 21 to 28 percent alcohol by volume.

Maraschino ( , ) is a liqueur obtained from the distillation of Marasca cherries. The small, slightly sour fruit of the Marasca cherry tree (Prunus cerasus var. marasca), which grows wild along parts of the Dalmatian coast in Croatia, lends the liqueur its unique aroma.

thumb|220px|Aperol Aperol ( , ) is an Italian bitter apéritif made with gentian, rhubarb, and cinchona, among other ingredients. It has a clear orange hue. Its name comes from apero, a French slang word for 'apéritif'.

Italian sweet herbal liqueur produced since 1896

Frangelico () is a brand of hazelnut and herb–flavored liqueur coloured with caramel coloring, which is produced in Canale, Italy. It is 20% alcohol by volume (ABV) or 40 proof. Formerly, it was 24% ABV or 48 proof. When produced by the Barbaro family it was bottled at 28% ABV or 56 proof. The brand was created in 1978.

thumb|Several brands of fernet sold in Argentina. From left to right: Cinzano, Luxardo, Ramazzotti, 1882, [[Fernet-Branca, and Martini.]] Fernet () is an Italian type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of distilled grape spirits.

250px|right|thumb|Marie Brizard et Roger International|Marie Brizard brand anisette Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries. It is colorless and, because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). The most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced by simple maceration by the inclusion of the word distilled on the label.

typical liqueur of Sardinia and Corsica

Fernet-Branca () is an Italian brand of fernet, a style of amaro or bitters. It was formulated in Milan in 1845, and is manufactured there by Fratelli Branca Distillerie.

thumb|upright|Nocino Nocino is a dark brown liqueur from the Emilia-Romagna region of Italy. It is made from unripe green walnuts. The walnuts and the liquor are handled using ceramic or wooden tools (to avoid oxidation) and placed in an alcoholic base. After steeping in spirit, the walnuts are removed and the alcohol is mixed with simple syrup. Nocino has an aromatic but bittersweet flavor. It may be homemade; villages and even individual families often have their own (oftentimes secret) recipes, including different additions like cinnamon, juniper berries, lemon or orange zest, vanilla pods,

Cynar () is an Italian bitter apéritif of the amaro variety. It is made from 13 herbs and plants, predominant among which is the artichoke (Cynara scolymus), from which the drink derives its name. Cynar is dark brown and has a bittersweet flavor, and its strength is 16.5% alc/vol. It was launched in Italy in 1952. A version with 35% ABV, called Cynar 70 Proof, became available in the 2010s.

Italian digestif

Italian herbal liqueur

Italian bitter

thumb|Ancient alchermes bottle Alchermes (, ; from the , from ) is a type of Italian liqueur (especially in Tuscany, Emilia-Romagna, and Sicily) prepared by infusing neutral spirits with sugar, cinnamon, cloves, nutmeg, and vanilla, and other herbs and flavoring agents. Its most striking characteristic is its scarlet color, obtained by the addition of Kermes, a small scale insect from which the drink derives its name. Several proprietary variants are commercially available, where the coloring agent is a coal tar-derived dye such as E124 or E126, with alcoholic contents ranging from 21 to 32%.

distilled alcoholic beverage made with the gentian flower

Italian digestive liqueur

Amaro Montenegro is a traditional amaro distilled in Bologna, Italy

Bosnian herbal liqueur

liqueur made from lemons, liquor, and sugar

thumb|right|A bottle of rosolio Rosolio is a type of Italian liqueur made from a base of alcohol, sugar, and water in the same proportion, which is flavored by adding an essence of any of various types.

thumb|200px|Typical shape of Apiaceae|Umbrelliferae family of plants, some of which are used in the preparation of Vespetrò. thumb Vespetrò is a Lombard liqueur from Canzo. Its main ingredients are spices and medicinal plants. It is marketed with the brand Vespetrò Scannagatta and produced – as a homemade product – also by some families in Canzo, who hand down the recipe from generation to generation.

thumb | right | Sassolino, the typical digestive from Modena and Sassuolo Sassolino, sometimes called Sassolino di Modena, is an anise-flavored liqueur from Sassuolo, Italy. Its flavor is derived from star anise.

liqueur from Italy

Centerbe () or Centerba (Italian for 'Hundred Herbs') is a liqueur made by aromatic herbs commonly found on Mount Majella. It is a typical Abruzzese liquor in central Italy and is made on a base of 70% alcohol. The liqueur comes in two strengths: strong and mild. The strong centerba is widely used as digestif after-meals and has antiseptic properties. It was originally manufactured by Beniamino Toro in Tocco da Casauria in 1817.

thumb|right|172px|A 375 Millilitre|ml bottle of peak Tuaca.

Italian herbal liqueur

Italian amaro and aperitif whose base ingredient is Rhubarb