Bitter Fusetti Cacao, originally released as a limited edition, has already captivated many enthusiasts. Due to popular demand, it is now a permanent part of the range. Its botanical mix is crafted using a thoughtful selection of bittering spices, from the classic gentian, rhubarb, and cinchona to the unusual quassio. To add a perfect hint of acidity, bitter orange and chinotto provide their distinctive notes. As Flavio Angiolillo states, “Fusetti Cacao is perfect to drink at the end of a meal, but also to be used in a Negroni, Americano, Boulevardier, in combination with whiskey, or in a tiki cocktail, such as the Mai Tai. Its recipe is very simple: an infusion of cocoa beans is added to the ingredients of the classic one.”

This harmonious blend of botanicals makes Bitter Fusetti Cacao ideal for classic cocktails like the Americano and Negroni or reinterpretations such as the Negroni del Marinaio, featuring amber vermouth, coffee liqueur, and mezcal. It also shines simply shaken neat for a pure expression of its flavour.