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Italian bitters have become a standard in the world’s leading bars. Some of the largest brands in this category have their origin in the region around Milan. It was there that Ausano Ramazzotti introduced in 1815 a gentle blend of roots, herbs and alcohol: the Amaro Ramazzotti. In 1848 Ausano started serving his creation in his own coffee bar near Milan’s La Scala and Ramazzotti established itself within a few years as one of the most popular bitters brands in Italy.
The soft taste of Ramazzotti is based on a mixture of a total of 33 secret ingredients. Six of these are traceable even by the less experienced drinkers: orange peel , gentian, cinnamon, oregano, rhubarb and cinchona bark. One of the most successful export markets for the amaro with its distinctive red label is Germany. Reason for Ramazzotti to showcase the trends of a German metropolis to restaurateurs and bar-owners throughout the world.
One Day Trend Vision: Berlin
The workshop “One Day Trend Vision” took place in November in five different cities. The participants of the workshops were introduced to typical club, bar and restaurant concepts from Berlin. David Wiedemann, owner of the Berlin bar Reingold and brand ambassador for Ramazzotti, explained to bartenders and restaurateurs, how the pulse of Berlin’s bar and nightlife scene is currently ticking. In video interviews leading entrepreneurs of Berlin’s nightlife shared their thoughts on the trade and why they chose to live in Berlin.
“One Day Trend Vision” was held in Russia, South Africa, Serbia, Croatia and Switzerland. "The concept was received very well," Wiedemann describes his impressions of the workshops. "It was something new, to feature a city in all her gastronomic diversity, rather than to focus on only a small fraction of the business." Another element of the workshops, that were attended by over 250 bartenders and restaurant owners, was Ramazzotti as an ingredient for simple but innovative long drinks.
Next to the “Ramazzottti regulars” such as ginger ale or tonic water, David Wiedemann demonstrated how by adding fresh ingredients you can turn a digestive classic into something new and refreshing. The Milano Mule for instance consists of Ramazzotti and fresh lime juice, filled up with ginger beer and finished with orange zests and lime quarters. Another variant combined Ramazzotti with cranberry juice, almond syrup and ginger beer.
"One Day Trend Vision", the new training program with Ramazzotti, will be on tour again in 2010, this time focusing on another vibrant city.
www.ramazzotti.it
Helmut Adam
Helmut Adam ist Herausgeber von Mixology, Magazin für Barkultur, trinkt gerne Negronis, Tequila und den einen oder anderen Gin & Tonic. Bevor er sich zum Bar Manager an der Mixology Bar aufschwang, arbeitete er als Bartender in Zürich, Wien, Berlin und London.
