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have to be respected.

Some traditions belong to us all – just like Molinari Extra.

Molinari is a much loved and appreciated liqueur in Italy, where it is enjoyed as a digestive after a meal, or as a “correction” for coffee, but in several other fashions, too, throughout the whole day.


Examples, you say?

Molinari is usually enjoyed at room temperature, but, if you want to appreciate its delicate flavour, the best way is to drink it ice-cold. Refreshing and thirst-quenching, Molinari is especially perfect in the hottest period of the year.

Molinari is so good that needs nothing else. Plenty of Italians like it straight, especially as an after-meal drink, AKA the “ammazzacaffè” (i.e. the coffee killer).
The healthy characteristics of star anise make it a perfect pleasant and refreshing after-meal drink.

Some say it was Angelo Molinari’s idea, others claim it happened by accident within the Via Veneto “in” crowd, when either Anita Ekberg, Marcello Mastroianni or Walter Chiari, after throwing a coffee bean in someone’s Sambuca, yelled: “There is a fly in your drink!” We will never know the truth, and maybe it is not even that important. What matters is the fact that Molinari “with the fly” is still relevant today as much as it was back in the heyday of the “Dolce Vita”, in Rome.

No doubt about it: when you order an espresso “corretto” (corrected) in any bar, everybody knows you mean a short, strong coffee with a drop of Molinari.
Coffee with Molinari is a little daily pleasure for thousands, a long-standing tradition able to unify and connect Italians, reaching even the smallest and most hidden little villages.

Many Italians know it: when summer comes, nothing is better than a Molinari on the rocks. Three or four ice cubes are enough to glorify its aroma and make it even more pleasant to the palate.

Some finish in style with a coffee after the meal, some prefer the “ammazzacaffè”. Others reckon the best finale is the so-called “resentin” (or “rexentin”). The term can be found in dialects from Veneto and Friuli, where the verb “resentar” means “to rinse”. “Resentin” is indeed about rinsing the coffee cup with a bit of Sambuca. A tradition originally born in the North East of Italy, is now slowly expanding throughout the whole country.