AS SEEN IN THE NEW YORK TIMES!
Ciao, cherry! The most iconic American fruit gets the Italian treatment in this classically inspired aperitivo. Don Ciccio & Figli’s Cerasum (which means “cherry” in Latin) blends and balances cherry sweetness with rooty bitterness, and fresh juice with aromatic herbs.
The maker combines cherries from Michigan, sakura cherry blossoms from Virginia, and 10 roots and herbs (including piney juniper, crisp earthy chamomile, and tart hibiscus), then follows the Don's traditional Italian cherry aperitivo recipe, which dates back to 1906. The result is a slightly bitter and very cherry liqueur (did we mention how much it really tastes like real fresh cherries? ‘Cause it really does).
And because Don Ciccio & Figli makes this in liqueur in the lighter-bodied style of Italian aperitivos, it’s not syrupy or overly sweet – this isn't anything close to Robitussin. Instead, Cerasum has a clean, refreshingly tart flavor that moves from ripe red fruit to a lingering sharpness with smoothness and grace, for a cherry spirit unlike any we’ve ever come across.
Tip of the Tongue
Obviously we like Cerasum in a cocktail – we drink this cherry bomb in everything from a purpley sparkling wine spritzer to a twist on a Negroni (with Cerasum in place of Campari) or a Manhattan (using half sweet vermouth and half Cerasum). But we also like it in a cherry pie to amp up the fruit flavor, dashed over a spoonful of vanilla ice cream, or simply for sipping after un pasto abbondante.
FLORENCE FABRICANT OF THE NEW YORK TIMES SAYS...
100% grain spirits infused with 30 botanicals; 29% alcohol by volume.