Ramazzotti is best known for its delightful amaro, and recently the brand extended into a “rosato aperitivo,” which is made with “natural aromas of hibiscus and orange blossom.” Designed to be consumed Spritz style — with a 1:2 ratio of Rosato to Prosecco — plus basil leaves and ice, the Piedmont-distilled product isn’t exactly a substitute for Aperol, but it’s at least in the neighborhood.
Served neat, the nose is equally floral and citrusy, offering a strong tangerine through-line and a hint of cotton candy. The palate is immediately quite sugary — dialed too far in that direction, frankly — presenting a picture of well-candied oranges, albeit with an indistinctly floral finish.
I liked this much better in a Spritz (which I made sans basil), where it showed itself as a perfectly delightful cocktail, very light and turned on its head. Here the spirit was much more clearly floral, with a finish of tangerines, though without the sharp orange peel edge that Aperol can provide. Depending on your point of view, that may be just what the doctor ordered — or not quite enough to get the evening going in the right direction. Give it a whirl and decide for yourself.