rosolio

• rosoglio

Borrowed from Italian rosolio.

rosolio (countable and uncountable, plural rosolios)

1. Any of several sweet liqueurs containing fruit extract.
   • 1862, International Exhibition, 1862: Kingdom of Italy: Official Descriptive Catalogue, Royal Italian Commission, page 147:

     On the other hand, much activity exists, in all parts, in the manufacture of aromatic liqueurs, ratafias, and rosolios, both in imitating foreign productions, such as whiskey, rum, brandy, kirsch-water, extract of wormwood of Neufchâtel, Dutch curaçao, chartreuse, &c., and in the manufacture of liqueurs peculiar to the country, as aniseed brandies and rosolios (Fumetto, Rinfresco di Modena) of the Bolognese and of Emilia, the rosolio, with flavour of bitter almonds (Amaraschino di Zara), the alchermes of Florence, &c.

   • 2004, Irene Palescandolo, Frank Palescandolo, Remembering Recipes, iUniverse, page xxiii:

     Rosolio is a simple liquor that Neapolitan families brewed and served with a cup of coffee.

   • 2010, Matthew Gavin Frank, Barolo, University of Nebraska Press, page 88:

     Soon I am drying off at a mother-of-pearl table, a snifter of rosolio reflecting its oval pinkness in the white-tiled ceiling as if assuring itself of its own existence before I pour it down my throat. This liqueur, which I've found only in Italy, wears its rose-petal roots proudly in both smell and taste.
     No one recipe exists for rosolio.

• Solorio

From Latin ros solis (“dew of the sun”).

rosolio m (plural rosoli)

1. any of several sweet liqueurs containing fruit extract

• Made from equal proportions of alcohol, sugar and water, with the addition of an essence that "gives it its name" (e.g., rose essence → rosolio alla rosa).

• rosolio alla menta
• rosolio alla rosa

• rosoliera

• Greek: ροσόλι n (rosóli, “rose-flavoured/flavored liqueur”)