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Punch Abruzzese

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Tasting Notes

It was 1888 when Francesco Jannamico first developed the secret recipe for the Punch Abruzzese: made with a mix of Rum, an infusion of herbs as well as the peel of organic oranges, lemons and tangerines from Sicily and Calabria.

Punch Abruzzese can be enjoyed in several ways: at room temperature as an aperitif or as a digestive after a meal, pleasantly refreshing with ice and seltzer, warmed up, in your coffee or tea or poured over milk or ice cream. It can also be used in desserts and cakes.



Jannamico Liquori