Introduction to Rosolio  

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 services. 

 

Fruits and Seeds Rosolio: 

 

Anisette 

Limoncello 

Coffee 

Almond 

 

Herbs and Extracts: 

Mint 

My Mother’s Rosolio 

 

Nuts and Spices: 

Cinnamon 

Bitter- Amaro 

 

 

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 afternoon drink.
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.