To create an original aperitivo cocktail inspired by art using at least 1 oz Italicus Rosolio di Bergamotto.
The winner of the Country Final will receive a trophy and the title Italicus Bar Artist of “Country” 2019 together with an all-expense-paid ticket to participate in the Global Final.
The winner of the Global Final will receive a beautiful trophy together with an internship at one of the World's 50 Best Bars, as well as the title of Italicus Bar Artist of the Year 2019.
Phase 1) Online Application
All complete applications submitted to artofitalicus.com within the entry time frame will be judged against the criteria given below, based on the perceived qualities of the written recipes and essay entry.
Judges will not take into consideration current employer, time spent bartending or any other personal information in the selection of finalists.
Phase 2) Country Final
Phase 3) Guest Bartending
The winner from each Country Final will be required to promote their cocktail recipe through a guest bartending appearance at a selected Italicus account (organized by the country distributor).
Phase 4) Global Final
The Global Final will take place in a European city (to be announced) in November.
Here, the 13 Country Finalists will compete against each other to win the title of Italicus Bar Artist of the Year 2019 and the following prizes:
SCORING (COUNTRY & Global FinalS)
GUIDELINES & REQUIREMENTS
In the following text, “Sponsor” or “Sponsors” refers to Italicus Ltd., their media partners, ItalSpirits Ltd., Difford’s Guide, Liquor.com and any nominated country partners/distributors or importers.
expenses & reimbursements
REQUISITES OF APPLICATION
By submitting an entry, you warrant that:
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L’APERITIVO ITALIANO REBORN
ITALICUS ROSOLIO DI BERGAMOTTO REINTRODUCES THE ALMOST FORGOTTEN ROSOLIO SPIRIT CATEGORY, ADDING IGP BERGAMOT FROM CALABRIA, CEDRO FROM SICILY AND OTHER SELECT BOTANICALS TO A TRADITIONAL RECIPE FOR THE ROSOLIO OF TURIN (LUIGI SALA, IL LIQUORISTA PRATICO 1897) TO CREATE A LOW-ABV PREMIUM APERITIVO MADE FROM 100 PERCENT NATURALLY SOURCED ITALIAN INGREDIENTS, ENCAPSULATED IN A MULTIPLE-AWARD-WINNING BOTTLE INSPIRED BY GREAT ITALIAN ARCHITECTURE AND ART.
THE WORD ROSOLIO COMES FROM THE LATIN “ROS OLLIS” TRANSLATED IN ENGLISH AS "MORNING DEW" BECAUSE IT WAS EASIER FOR THE FARMERS TO HARVEST EARLY IN THE MORNING WHEN THE CONDENSATION OF THE DEW WOULD WEIGH DOWN THE SPICES USED IN THE PRODUCTION OF ROSOLIO.
BEFORE THE APPEARANCE OF VERMOUTH, BITTERS OR AMARO IN TURIN AND MILAN, ROSOLIO WAS THE MAIN APERITIVO ENJOYED BY THE KING OF SAVOIA AND OFTEN SERVED AS APERITIVO “DI CORTE” TO THE GUESTS DURING THE ROYAL PARTIES.
BERGAMOTTO, ALSO COMMONLY CALLED BERGAMOT ORANGE, FROM THE LATIN CITRUS BERGAMIA, IS REGARDED AS THE FINEST OF THE CITRUS FAMILY, USED IN PERFUMERY SINCE THE 16TH CENTURY.
IT’S SIMILAR TO AN ORANGE IN SIZE BUT WITH A GREEN-YELLOW COLOR, DEPENDING ON THE MATURITY, HARVESTED BETWEEN NOVEMBER AND FEBRUARY. THE FINE AND SMOOTH PEEL IS RICH IN ESSENTIAL OILS.
THE TERM APERITIVO ORIGINATES FOR THE LATIN VERB "APERIRE" MEANING “TO OPEN.”
TRACING ITS HISTORY, THE ROMANS BELIEVED THE CHOICE OF BEVERAGE SHOULD SPARK THE APPETITE, WITHOUT OVERWHELMING THE SENSES.
THE APERITIVO OCCASION IS ROOTED IN THE ITALIAN DOLCE VITA WAY OF LIFE AND THE IMPORTANCE OF CONNECTING FRIENDS AND FAMILY THAT HAS GAINED POPULARITY ALL OVER THE WORLD.
APERITIVO DRINKS ARE GENERALLY LOW IN ALCOHOL CONTENT AND EITHER BITTER OR DRY, USUALLY SERVED WITH CHICCHETTI, OR SMALL NIBBLES.