Bergamot Liqueur

According to an ancient recipe from the province of Reggio Calabria — 25% vol.

Serve cold, or even better chilled: the digestive that smells of green gold

Patea's Bergamot Liqueur

Bergamot liqueur is made according to an ancient recipe passed down through generations and is a classic of Southern Italy, particularly in the province of Reggio Calabria, where bergamot grows and where almost every family had their own version. It is made by macerating the fruit's peel in alcohol, the part where all its aromatic richness is concentrated. The result is a liqueur with an intense and instantly recognizable aroma, citrusy and floral, with a measured sweetness and that slightly bitter aftertaste typical of bergamot, which makes it refreshing rather than cloying. Excellent as a digestif, but also for flavoring desserts, sorbets, and other beverages.
 
 
 

The roots of this liqueur are deep in the tradition of home-made rosolios

In Southern Italy, homemade liqueur was never a hobby for connoisseurs but a widespread household practice: all you needed was alcohol, sugar, and whatever the garden offered. From this custom, the large family of rosolios was born—the name, according to the most accepted etymology, derives from the Latin red sun, "sunny dew"—sweet, aromatic liqueurs that for centuries have accompanied festive occasions, served to guests in tiny glasses alongside desserts. Each area had its own specialty, tied to the local produce: limoncello on the Amalfi Coast, myrtle in Sardinia, nocino in the walnut lands. For Reggio Calabria, the fruit could only be bergamot, and the peel—what perfumery has always considered the noble part—is precisely what is added to the alcohol. Because the essential oil, the soul of bergamot, is much more soluble in alcohol than in water: maceration is simply the most effective way to extract it.
 
 
 

Technical Data

• Typology: bergamot liqueur
• Alcoholic content: 25% ​​vol.
• Ingredients: water, sugar, alcohol, natural bergamot flavouring
• Production: produced and bottled by Patea, Brancaleone (RC)
• Service temperature: cold or frozen, from the freezer

How to serve it

It should be served very cold, ideally by keeping the bottle in the freezer: at 25% ABV it doesn't freeze, it just becomes thicker and silkier, and the cold tones down the sweetness, enhancing the citrus aroma. Use small glasses, also chilled. Outside of its role as a digestif, it's an excellent bar ingredient: a few drops transform a spritz, a gin and tonic, or a citrus-based non-alcoholic cocktail.
 
 
 

How to Best Use: Bergamot Liqueur

• AS A DIGESTIVE AT THE END OF A MEAL: chilled, in small glasses, perhaps accompanied by a cup of Terrae Organic 100% Arabica Coffee and from a small painting of 71% Organic Dark Chocolate 100g.
• ON DESSERTS AND ICE CREAM: a few spoonfuls on a lemon sorbet or on a cup of cream ice cream, or used to soak sponge cake and to flavour creams and icings; also excellent poured on a slice of Panettone with Organic Extra Virgin Olive Oil.
• IN COCKTAILS, IN PLACE OF COMMERCIAL CITRUS LIQUEURS: it replaces triple sec in many classic drinks and goes very well with tonic water and ice; for a more complex non-alcoholic drink, mix it with 100% organic Bergamot juice from the same manufacturer in minimal proportions.

The Producer: Patea Farm

The Patea Farm is located in Brancaleone, on the hundred kilometers of Ionian coast where the Reggio Calabria bergamot grows. It has been processing this fruit for three generations: from selecting the fresh fruit to extracting the essential oils, from juices to derivatives. A short and controlled supply chain, rooted in the local area and its farming community.
 
 
 

Information and Warnings

Liqueur — 25% vol.
Ingredients: water, sugar, alcohol, natural bergamot flavor.
 
 
 

Food container

Store in a cool, dry place, away from light, with the bottle tightly closed. Once opened, it can be stored in the freezer, where it will keep perfectly and remain ready to serve. Thanks to its high alcohol content, the product keeps well even after opening, but to best preserve its aroma, it is best to consume it within a few months. Avoid leaving the bottle exposed to direct light, which degrades the citrus aromas.
 
 
 

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