🥃 Rabarbaro (Italian rhubarb amaro)

Rabarbaro is an Italian bittersweet drink made from rhubarb root, with added citrus peel, cardamom and spices. In Italian, rabarbaro means “rhubarb”. There is no legal definition of the style, and the strength depends on the producer: according to Difford’s Guide, from about 16% to 30% ABV depending on the version.

Ingredients. The base is Chinese rhubarb root, which gives bitterness and a smoky note, along with citrus peel, cardamom and other herbs. Tasting notes describe a bittersweet taste with caramel toffee, cola and orange. The drink belongs to the amaro family, but the rhubarb sets it apart from typical herbal bitters.

Origin. The best-known brand, Zucca Rabarbaro, links its recipe to Milan in 1845. Most sources repeat this date, but the details of the legend about a doctor and the wife of Ettore Zucca differ, so the date should be treated as the brand’s claim rather than a confirmed fact. Other Italian producers also make rhubarb liqueurs, and the taste varies: some are sweeter, others drier and smokier.

How it is served. Rabarbaro is drunk chilled, with ice, or as an ingredient in cocktails. Difford’s Guide mentions Lavorato Secco from the Camparino Bar in Milan, where it is mixed with Campari and Centerbe. Traditionally it is linked to a digestif after a meal.

Why it matters to you. Rhubarb root does not make the drink a medicine: in the EU, health claims on drinks above 1.2% ABV are banned. Check the strength of the version on the label. The WHO reminds: there is no safe amount of alcohol.