Ròss the first bitter made from fermented rice

inspired by the traditional bitter with the use of Hollanda, a recipe for the most famous Italian cocktails, it stands out for its exclusive aromatic depth.​ Intensely bitter, it is fresh due to the fermented rice and persistent thanks to the mix of bitter herbs. It is blended with reserve brandy and infused with smoked oak, gaining unique barrique and tertiary notes. Always attentive to nature, the splendid red is obtained from the infusion of hibiscus flowers.​ Ròss was born to be a major player in the world of mixology.​ Perfect in the famous spritz, excellent in the Negroni cocktail, it gives uniqueness and character even to the most creative cocktails but be careful, the sensations of wood and tannin also make it an exceptional end to a meal.​ Ròss what was historically called bitter in the style of Hollanda, today known as the bitter Milano used in the famous Mi-To cocktail.​ The intense and complex bitter notes of quassio, cinchona, rhubarb, well balanced by the freshness of the fermented rice, make it extremely versatile for all the most famous aperitifs of Italian mixology, from the Americano to the Negroni, passing through the inevitable Spritz.​ It is best when diluted with sparkling wine and fizzy drinks, in a ratio of 1 to 2, in tall, narrow glasses, well filled with ice. •Ròss&Moscato Ross in Spritz version finds its soul mate in Moscato d'Asti, whose aromatic sweetness balances and enhances the bitter notes of Ròss. garnish with a slice of lemon and a sprig of mint. •Ròss & pink grapefruit when Ròss meets the sparkling grapefruit drink, it expresses its bitter notes to the fullest, which fit into the aroma of the grapefruit soda.    Garnish with a slice of pink grapefruit • Ròss and orange juice also called Garibaldi drink is perfect as a light and thirst-quenching aperitif. The spiciness of Ròss marries perfectly with the freshness of the orange juice.​ Although Ròss is an aperitif bitter belonging to a specific product category, it is the product that can be enhanced most by the ability of the most expert bartenders.​ The mix of botanicals outlines the easily recognizable identity of this type of liqueur, and then enhances its uniqueness. The fermented rice gives freshness, the reserve brandy, used as a substitute for neutral cereal alcohol, is enhanced together with the notes of smoked oak, thus allowing you to add unique characteristics to your cocktails. •Red Dogo 5 cl Ròss bitter, drops of fernet, 10 cl yerba mate cordial Pour all the ingredients into a collins type glass, filled with ice, garnish with dehydrated lime and mint sprig • Làlas 5 cl Ròss bitter, 1 cl Jamaican pepper, 1 cl bergamot cordial, 3 drops orange bitter, 1 cl maple nectar. Mix all the ingredients except the Ròss at the bottom of the Old Fashioned glass. add ice and Ròss. mix gently and garnish with a lemon peel • Ròss 75 5 cl ross bitter, 2 cl chamomile syrup, 2 cl lemon juice, champagne, absinthe aroma mix all the ingredients except the champagne in the shaker filled with ice. filter into a champagne glass and flavour with absinthe.​ The splendid bottle that reveals, sip after sip, the rice cob, is produced with recycled glass. The cap and label are plastic-free.​ WE USE ONLY NATURAL COLORANTS and the residues of the fermented product and herbs and spices are used as fertilizer. Attention to the environment is at the heart of Infermento Spirits' philosophy