DIRECTLY FROM THE VENETIAN LAGOON, THE KING OF AFTER DINNER DRINKS

Cipriani Amaro 7 Parti

A digestif that embodies seven perfectly balanced ingredients with one to rule them all, the purple artichoke from the island of Torcello.

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From meditative after-dinner companion to Mixology star

The Cipriani Amaro 7 Parti is an aromatic bitter liqueur. An artichoke infused Italian digestive whose bold personality is backed by its intense aromatic bouquet. A digestif amaro and ideal companion for bringing a hearty dinner with friends to a close, but also for profound moments of peace as the Amaro 7 Parti is perfect for reinventing the great classics of Mixology. Try your hand at digestif drinks, putting a new spin on traditional cocktails from the Manhattan and Americano to the Negroni and beyond.

MAIN INGREDIENT: Cipriani purple artichoke, originating on the island of Saint Anthony of Torcello (Venice)

ALCOHOL CONTENT: 35% vol.

SERVING TEMPERATURE: 7-8 °C

COST: 47,00 €

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COLOR

Deep amber

AROMA

Balanced and intense bouquet

TASTE

Complete and delicate

The Amaro 7 Parti recipe

The leaves of the Cipriani artichoke are patently left to steep according to secret method. Only then are they combined with the other six ingredients, which include aromatic plants and herbs, to create a decisive and intense digestif liqueur. The one and only, Amaro 7 Parti.

AN ARTICHOKE AMARO TO HONOR A TRADITIONAL HARRY’S BAR INGREDIENT

The unique origins of the Amaro 7 Parti

This digestif bitter has an exceptionally unique ingredient that distinguishes it from other, more old-fashioned bitters. The purple artichoke not only lends its notably intense flavor, but also its prestige as it is the only artichoke in the world that originates from a lagoon island.

This variety of artichoke is called “carciofo violetto” in Italian and is cultivated on the island of Saint Anthony, which is owned by the Cipriani. This island is found near Torcello, one of the most natural and lush islands of the Venetian Lagoon.

These precious artichokes are cultivated in a strip of land where the monastery of Sant’Antonio once stood, in an area unfavorable to human activity, submerged by the tides. First a Benedictine monastery and then in the hands of the nuns of Mestre and Murano, the abbey was renovated several times and made habitable, but did not survive the Napoleonic invasions.

The fruits of that land, however, are alive, strong and thriving, and important to Cipriani: Giuseppe sr. fell so much in love with Torcello that he founded the Locanda Cipriani there, and artichokes have always graced the table at Harry’s Bar. Now even his leaves have a mission: to bring a taste of Torcello directly into the homes of all Cipriani drinkers and Bar lovers.

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