Inspired by the original 1872 Martini Bitter recipe, Martini Bitter is made from three “rare” botanicals – saffron, angostura and columba – to deliver a “unique richness and complexity” to its taste profile through different dimensions of bitterness.

The bitter is rested in the same Tino cask that is used for the Riserva Speciale extracts and shares the vermouth’s common botanical, Italian artemisia.

The expression has been crafted to complement the Riserva Speciale vermouths in a Negroni, as well as other classic Italian aperitivo cocktails. It is also recommended served alone, or simply mixed with tonic.