In 1815, Ausano Ramazzotti, a herbal doctor, created in his shop in Milan, a tonic liqueur made from herbs and spices including gentian root, rhubarb, cinnamon and the peel from Sicilian oranges. Today, Ramazzotti is still produced with the same ingredients and the same technique used by its inventor over 180 years ago. Made with 33 medicinal herbs and plant roots which give it a characteristic bouquet, Ramazzotti is a sweet and strong liqueur, with an unmistakable orange flavor. It is not only a digestive but also a tonic and refreshing drink. In fact Ramazzotti today is no longer just an after-dinner drink but it is also drunk as an aperitif with friends or before dinner at a restaurant. It can be drunk in many different ways on almost every occasion – neat, on the rocks, as a digestive or as an aperitif adding mineral water, tonic water or ginger ale. It is so versatile that it can be combined with many other types of drinks to make delicious cocktails. From the day it was invented, Ramazzotti began to spread all over the world, and it is now part of the top 100 premium distilled spirits brands worldwide, selling over 1 million cases each year.