Created by following an "Italian Bitter of Turin" recipe dating from the 1860s. The recipe was purchased in 1925 by the small Swiss distillery E. Luginbühl, and a version has been produced for mostly local consumption ever since. Tempus Fugit's Gran Classico reverts back to the original recipe and employs a maceration of 25 aromatic herbs and roots including wormwood, gentian, bitter orange peel, rhubarb, and hyssop. A must have in the cocktail armoury for Negronis or as a non-red alternative bitter ingredient.
