DC-Based Spirits Company Expands Line of Artisanal Liqueurs Nationally.

Washington D.C.-based distillery DON CICCIO & FIGLI will take its artisanal offerings national with the launch of C3 CARCIOFO Artichoke Liqueur. The new liqueur is available just in time for the spring months when Artichoke festivals mark the advent of spring in Italy, celebrating warmer weather and seasonal bounty.

C3 is based on a traditional Italian recipe from 1911, a nod to the original DON CICCIO & FIGLI distillery, which produced liqueurs on Italy’s picturesque Amalfi Coast for nearly a century. Today, this recipe is being resurrected stateside by fourth generation family owner Francesco Amodeo who opened the Washington, D.C. distillery in 2012.

C3 is a bitter aperitivo based on an infusion of three types of California-grown artichokes, cardoons, grapefruit, and 18 selected botanicals. It is aged in barrel for 12 months, and is 23% ABV. While the amaro category has grown significantly in recent years, there is presently just one other artichoke-based liqueur available in the U.S., making this an exciting addition to an intriguing category. The medium-to-high bitterness level was designed with cocktail aficionados and fans of bitter aperitivi like the Negroni and Americano in mind. SRP is $35.99.

Founded in 1883, the Amodeo family’s DON CICCIO & FIGLI distillery enjoyed nearly a century of liqueur production on the Amalfi Coast. It was started in 1883 by Vincenzo Amodeo in his small house in Atrani, and enjoyed over 45 years of success before shuttered during World War II. In 1951 Francesco “Don Ciccio” Amodeo built a new distillery further up the coast in the town of Furore, which thrived until November 23, 1980 when a massive earthquake hit the region, destroying the distillery and the surrounding lemon trees.

The Amodeo family tradition lives on in Washington, D.C., where founder and distiller Franceso Amodeo produces his family’s liqueurs in small batches using traditional methods. Currently DON CICCIO & FIGLI offers 13 products including amari, aperitivi and cordials.

“Our liqueurs offer a refreshing glimpse of the past with a nod to the future which we’re excited to share.”
– Francesco Amodeo, President & Master Distiller of Don Ciccio & Figli

Don Ciccio & Figli’s products are distributed in NY and NJ via Classic & Vintage (a subsidiary of DSWS), CA and AZ via YMCO, TX via Favorite Brands, IL via Lagniappe, DC, MD, DE via Bacchus, GA via Savannah Dist., PA via CBL, CO via Local Merchants of CO (a subsidiary of DSWS), TN via Athens Dist., MI via RNDC, CT via Brescome & Barton and OH via Cavalier. As of March 1st, 2017, Don Ciccio will enter Oregon, Maine, Florida, New Hampshire, Vermont, Rhode Island, Massachusetts.

For more information, visit DonciccioeFigli.com.

Suggested recipes:

A Loss for Words

Created by Lee Zaremba, Billy Sunday, Chicago


  • 1 1/2 Malted Rye Whiskey
  • 3/4 Don Ciccio Carciofo
  • 1/2 Genever
  • 1/4 Fenugreek Gomme
  • 1 dash Angelica Root Bitters

Preparation: Stirred, and served over a handcut ice sphere.


Created by Armando Matarazzo, Lupo Verde, Washington, D.C.


  • 1 oz. Rye,
  • 1 1/2 oz. C3 Carciofo Aperitivo
  • 3/4 oz. DCF Cinque Aperitivo
  • Sage Leaf

Preparation: Stir, serve up, garnish with sage.

Black Manhattan

Created by Alyssa Sartor, August Laura, New York


  • 2 oz. Templeton Rye
  • 1 oz. C3
  • 1/4 oz. Luxardo Cherry Syrup
  • 1/4 oz. Housemade Cinammon Syrup
  • dash Black Walnut Bitters
  • dash Orange Bitters
  • Brandied Cherry Garnish

Preparation: Stir, serve up, cherry garnish.