Gran Classico Bitter Liqueur is made using an original 1860s recipe made in Turin, Italy. Today, the Tempus Fugit brand makes it in Switzerland macerating 25 herbs and roots including wormwood, gentian, rhubarb, hyssop, and bitter orange peel among others. The maceration imparts an all-natural color to the bitter liqueur with no additional coloring needed.
Showing the most detailed of 5 parsed reviews.
It's a shame this is so pricey, because it's become of of my favourite aperitifs with one big block of ice, as well as a fascinating mixer for an unusual negroni. That rhubarb tartness really cuts through the orange sweetness just right, and the bitterness is well spread throughout.
Lighter. Bitter-er. Rhubarb-i-er. More complex, with something I can't quite put my finger on yet. So far just straight over ice or with soda water, but think it'll make a helluva mixer, prolly with just one other strong ingredient so it can really strut its stuff.
Slightly sweeter at the start and then a much more bitter finish than Campari. Supposedly this is what Campari tasted like before they changed the formula, and it’s not too hard to see that. However, I do love that deep red which is missing here.
Very interesting with a big Rhubarb punch at the start. It actually kind of reminds me more of Aperol with its gentle bitterness and Orange and Caramel notes. I like it but I still like Campari more.
A lighter amaro for those who don’t like ultra-bitter.
Same style and price bracket, best rated first.
