ITALIAN LIQUEURS

he Italian love affair with liqueurs goes back many centuries. Indeed, one of the very best known, Amaretto, originated in 1525. It used to be made using apricot kernels, rather than almonds, though nowadays an almond essence is added to give it its distinctive smell and flavour. It was later on, however, and especially during the mid-1800s, that Italian drinks makers began to experiment with differing selections of botanicals