Alcoholic beverages are prepared all over
word; they have been made and consumed since ancient times.
In many religions wine and other alcoholic
beverages are used in their ceremonials and offered to their members in the ritual functions.
Alcoholic beverages were born, when people
become aware that macerated or fermented fruits, grains or herbs produced a beverage with unique characteristics
which affected the body and the mind. It was believed that this drink was an aphrodisiac, and realized that
would mitigate suffering and pains; that it would give a sense of euphoria and relaxation, and as a final point
it was assumed that it was a gift from the gods so administered by the priests in religious
In some parts of the world, this fermented
infusion of fruits, nuts or herbs was sweetened with honey and made into a drink to enjoy for its taste and to
use for leisure or as an herbal mixture to help with illnesses.
In the XII century, alchemists and scholars
of the Medical School of Salerno identified the Sundew flower, Drosera Rotundifolia in Italian and Ros Solis in
Latin, beneficial in the cure of whooping cough and also effective as an aphrodisiac.
The medical components of the sundew, the carotenoids which enhance and help the function of the immune and
reproductive systems, the flavonoids which is a beneficial antioxidant and contains many vitamins, are in fact
valid cures for coughs, lung infections, asthma and other conditions.
When the infusion of Ros Solis was prepared in Salerno, because of the
therapeutic attribute it was believed to possess and because of the pleasant taste, it became the drink much
sought-after, preferred in all European courts, in all the noble’s sitting rooms and the most favorite
Also to address other health problems, some ingredients were substituted and the original formula evolved into many
varieties called rosolio jointly with the name of the infusion’s basic component. For instance when the sundew
flowers were replaced by bay leaves as a remedy for stomach troubles it became laurel rosolio, the basil rosolio
was a tonic to alleviate spasms, the absinthe rosolio made with a liquorish tasting herb called assenzio, was a
selected preparation to stimulate the appetite, to combat high fever and as a diuretic.
The name Rosolio became a symbol of a fine
drink and the name Rosolio or Rosolii as the plural, was added to the drinks on hand.