History, territory, tradition, technological innovation and internationalization.

La Storia

History, territory, tradition, technological innovation and internationalization. These are the Paolucci Liquori’s key words. This factory, whose origins date back to early Nineteenth century, still represents a source of pride for the entire province. It has been awarded many prestigious acknowledgements, from the Gold Medal at the Global Exposition of Rome in 1922 to “Brevetto della Real Casa” in 1934 (an honour conferred in the past by the Italian king to products of very high quality). Following very ancient recipes, natural and attentive- ly selected ingredients are used to produce Italian liqueurs and distillates, in particular those typical of Central Italy. Tradition and state-of-the-art technologies are fused in the produc- tion methods of this fourth generation company, whose target market is the whole world.

Amaro Ciociaro

Fruit of an ancient recipe dated 1873, Amaro Ciociaro is a perfect synthesis of tradition and territory. Obtained by infusion in hydrated alcohol of a complex variety of aromatic herbs, it offers an intense brown colour and a nose pivoted on a mixture of officinal herbs accom- panied by notes of ink and balm.

Full, balanced taste characterized by a char- ming citrus note and by a pleasant sugar resi- due which makes this amaro slightly sweet.

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Our products
Bagne pastry
  • Mistrà

  • Maraschino

  • Giallo Imperiale

  • Alchermes

  • Misto Dolci

  • Mandorla Amara

  • Punch al Rhum

  • Punch al Rhum scuro

  • Anice Forte

  • Cannella

Cocktail
The Separatist Original Link
  • 3/4 oz. Succo di limone
  • 3/4 oz. sciroppo semplice
  • 1 oz. Amaro Ciociaro
  • 1 oz. Punzoné Vodka
  • 2 Fette di arancia rossa

Combine lemon juice, simple syrup, and fruit in a shaker. Gently muddle–bruise, but do not abuse!. Add Amaro and Punzone. Shake with ice, and strain into a chilled double rocks glass over crushed ice. Top with crushed ice, and garnish with an orange wedge.

Southern Cola Original Link
  • 1/2 oz. Amaro Ciociaro
  • frozen cube lime juice
  • 4 oz. Coca-Cola Classic

Put the ice cube in a glass, pour in the Amaro, pour in the Coke, and gently stir.

The bottom line Original Link
  • 1.5 oz Highland Park Single Malt Scotch Whisky
  • 1 oz Manzanilla sherry
  • 0.75 oz Bärenjäger Honey Liqueur
  • 0.25 oz Amaro Ciociaro
  • 1 ml Orange bitters
  • 1 ml Angostura Bitters

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into an Old Fashioned glass filled with fresh ice or a chilled cocktail glass.

Sir hayden's smash Original Link
  • 2 parts Basil Hayden’s Bourbon
  • ½ part Cio Ciaro Amaro
  • ¾ part Fresh Lemon Juice
  • ¾ part Simple Syrup
  • Blackberries
  • Mint Leaves

In a mixing glass, muddle 3 blackberries and 8-10 mint leaves in ¾ part Simple Syrup. Add Basil Hayden’s Bourbon, Cio Ciaro Amaro, and Lemon Juice. Shake and fine strain into a wine glass over crushed ice. Garnish with a mint sprig and a blackberry.

The Brooklyn Original Link
  • 2 shots Canadian Club Whisky
  • 10ml dry vermouth
  • 10ml Maraschino Liqueur
  • 2 oz Basil Hayden’s Bourbon
  • 15ml Amaro Ciociaro

Place a martini glass in the freezer to chill for 10 to 15 minutes. In a cocktail shaker filled with ice, combine the rye, dry vermouth, Amer Picon, and maraschino liqueur. Shake until well-chilled. Strain into the chilled martini glass and garnish with a lemon twist.

Oaxacan Daisy Original Link
  • 1/2 oz. Sombra Mezcal
  • 1/2 oz. Amaro Ciociaro
  • 3/4 oz. Raspberry syrup
  • 1/2 oz. Blood orange juice
  • 1/2 oz. Lemon juice

Shake and strain into a cocktail glass, add pellet ice, and swizzle to combine.

Bushwick Original Link
  • 2 oz Rye
  • 3/4 oz vermouth
  • 1/4 Amaro ciociaro
  • 1/4 oz Maraschino

Stir and stir and stir the mixture with plenty of ice until the glass becomes frosty cold or you are too tired (and the glass is frosty cold). Strain the mixture into the serving glass and serve up. Sit back and enjoy!

Romolo's Bourbon Original Link
  • ½ Old Granddad Bonded Bourbon
  • ½ Amaro CioCiaro
  • ½ Ounces Spiced pumpkin compote
  • ½ Ounces Fresh lemon juice
  • 3 Dashes Angostura Bitters
  • 1 Dash homemade coffee tincture

Add ice, seal, shake until the shaker gets nice and frosty. Strain into a chilled Old Fashioned glass and fill with ice.

Blue jay Original Link
  • 1 oz Amaro Ciociaro
  • 1 oz Lemon juice
  • 1 oz Simple syrup (Fernet Branca, see note)
  • 2 ds Bitters, Angostura
  • 3 oz Pale Ale

Shake all ingredients except beer Pale Ale , previously poured into a glass with ice cubes.

Wilde Heart Original Link
  • 1/2 ounces Bushmill Black Bush Irish Whiskey
  • 3/4 ounce Amaro Ciociaro
  • 1/4 ounce Cherry Heering

The Wilde Heart comes from Brandon Josie of 15 Romolo in San Francisco and is a wonderful mix of grain, bitterness, and sweetness. Despite its name, the drink is a gentle one.

The Shandy CioCiaro Originl Link
  • 6 oz Pilsner or Lager Beer
  • 1 oz Amaro Ciociaro
  • 1 oz Ginger Syrup
  • 1 oz lemon juice
  • top with soda

A cold beer is as much a totem of summer as fireworks or sunscreen: Refreshing but low in alcohol, it's a simple, commitment-free pleasure.

Blackberry Summer Smash Originl Link
  • 2 oz Bourbon
  • 1/4 oz Amaro Ciociaro
  • 3/4 oz lemon juice
  • 3/4 oz Simple Surup
  • 3 Blackberry
  • 8/10 mint leaves

In a mixing glass, muddle blackberries and mint leaves in simple syrup. Add the remaining ingredients and fill with ice. Shake and fine strain into a wine glass filled with crushed ice. Garnish with mint sprig and a blackberry.

Paolucci Liquori S.r.l

Via Colle D'arte, Sora, FR 03039, Italy

Ph:

+39 0776. 868551

Fax:

+39 0776. 868276

Email:

info@paolucciliquori.it

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