Introduction

Made to Rossi’s original recipe developed in the 1860s, this recipe has been passed down through each of the company’s Master Herbalists. Several aromatic herbs are used, with a large proportion of Italian herbs providing the core flavours. Wormwood quassia, summer savory and dittany are a few of the main botanicals used for Rosso. Martini Rosso is deep red in colour due to the addition of caramel, and contains 140-150g of sugar per litre.