Francesco Amodeo has returned to his Amalfi Coast home — in spirit. Namely, Don Ciccio & Figli liqueur.
Inspired by family traditions and his grandpa’s recipes, the longtime Bibiana GM is devoting himself to the art of rosoli, or Italian fruit extract liqueurs.
Amodeo crafts digestivos in an industrial building in the northwest near the Maryland line. Surrounded by crates of lemons imported from Italy, he steeps peels for Limoncello, weighs barley and espresso for Concerto, presses hibiscus flowers for Ibisco, and toasts spices such as anise and fennel for pleasantly sharp Finocchietto. He even sticks on each label.
Fine restaurants are starting to take notice. (That’s Fico d’India in Zengo’s prickly pear margarita.) Right now, there are seven varieties, but the one-man brand has set his sights on twenty.
On the rocks please, Amodeo.
Available at Ace Beverage, 3301 New Mexico Avenue, at Macomb Street (202-966-4444 or acebevdc.com); Schneider’s of Capitol Hill, 300 Massachusetts Avenue Northeast, between 3rd and 4th Streets (202-543-9300 or cellar.com). For recipes and more information, go to donciccioefigli.com.
Photo: Rey Lopez / Courtesy of Don Ciccio & Figli