Anna Famosa: An Award-Winning German Aperitif

Anna Famosa aperitivo launched in the summer of 2021. A 2022 New York International Spirits Competition Silver award-winning beverage, and the Germany Aperitif of the Year, it was created by Petra Spamer-Riether, founder of Heidelberg Spirits. Robin Lühert, an acclaimed mixologist from Café Esprit in Göttingen and winner of the 2002 German Cocktail Championships, praises Anna Famosa liqueur for its inviting flavor and the unique way it blends peach with rose. The liqueur includes precious Damask roses, juicy peaches, and nuanced Italian bitter flavors. Whether enjoyed on its own over a few ice cubes, combined with soda or tonic for a refreshing Spritz, or used as an ingredient in a more intricate cocktail, Anna Famosa liqueur is designed to capture the “Joie de Vivre,” freedom and culture of pleasure, embodying the ritual of relaxation and socialization that defines the European aperitif tradition.

Heidelberg Spirits

Heidelberg Spirits, a German family-owned business founded in 2012 by Spamer-Riether quickly gained recognition with the introduction of Pussanga in 2013. This bitter liqueur, a distinctive blend of fruits, herbs, and spices—including pomegranate, vanilla, cardamom, ginger, and chili—has earned numerous accolades. It was named one of the world’s 100 most innovative spirits at a competition in Paris in 2015.

Expanding its portfolio, Heidelberg Spirits also introduced Schrödingers Katzen London Dry Gin, which features 14 botanicals, including catnip, noted for its euphoric effect on cats. This innovative gin highlights the company’s creative approach to spirit production.

In 2020, amidst the COVID-19 pandemic, Spamer-Riether, with her daughter Janina Anna’s encouragement, embarked on a new venture. Janina Anna urged, “Mom, you have time now. Remember how we always wanted to create a new aperitif? Let’s make it happen!” Inspired by these words, Spamer-Riether spent some time experimenting with various recipes, ultimately crafting five distinct aperitivo blends, each featuring a unique combination of fruits and botanicals. But one prevailed. Spamer-Riether shares, “I started using peaches and mixing them with a distillate of precious Damask roses, adding Italian bitter notes like vermouth. I knew I was really close to the perfect mixture! To fine-tune, I created 55 variations. Finally, I achieved the perfect balance, and Anna Famosa aperitivo was born.”

Who is Anna Famosa?

Petra Spamer-Riether and daughter Janina Anna

When asked about the name "Anna Famosa," Spamer-Riether explains that it honors her family's legacy. “Anna is a name deeply rooted in our family: my daughter is named Janina Anna, after her grandmother Anna and my godmother Anna. We initially considered 'Anna Familia,' but my daughter suggested 'Anna Famosa' to better reflect the fearless, independent, and strong character of Anna Spamer.”

Although the name “Anna” reflects the three generations of women in the family, it specifically honors Petra’s godmother, Anna Spamer, born in 1900. Renowned for her courageous efforts in reforestation near Frankfurt, Germany, Anna Spamer spent days alone in the forest and later cultivated a stunning rose garden in her village. Her fearless spirit and profound bond with nature deeply influenced Spamer-Riether, who fondly recalls childhood visits to the woods where she learned to embrace and respect nature with confidence.

Spamer-Riether’s journey mirrors her godmother’s adventurous spirit. After earning a Master’s in natural chemistry in the late 1980s, she embarked on a six-month expedition to the Amazon rainforest. There, living with indigenous tribes, she discovered the aphrodisiac Pussanga Root, which later became the cornerstone of her first acclaimed liqueur, the bitter Pussanga.

Tasting Notes

One sip of Anna Famosa aperitivo reveals an exquisite blend of lush stone fruits and delicate floral notes perfectly balanced by Italian bitters, both complex and refined. A business economist by trade, Janina Riether says “There’s nothing like it on the market.”

Cocktail Recipes

Cocktail experts in Germany, Switzerland, and Austria are increasingly using Anna Famosa in their creations, gaining attention with these cocktails on Instagram under the #AnnaFamosa hashtag.

Love Affair Cocktail

Courtesy of Benjamin Pannek, Hotel de Rome, Berlin

The Love Affair Cocktail, crafted by Bar Manager Benjamin Panek of Hotel de Rome in Berlin, is a must-try that exudes springtime charm. Panek describes the cocktail as “a spontaneous and quick idea for a summer spritz,” and adds that “Anna Famosa, with its fine bitter notes and peach flavor, brings summer into the glass.” This drink serves as a perfect example of how Anna Famosa is being featured in beverages, showcasing the liqueur’s unique appeal.

1 oz Anna Famosa

2 oz sauvignon blanc*

2 oz wild berry lemonade

Grapefruit slices

ice cubes

Combine in a mixing glass, stir with ice until well-chilled, and pour into a cocktail glass of choice. Garnish with grapefruit slices.

*If you favor sauvignon blanc from New Zealand, consider Kim Crawford or Brancott Estate, both 2024 NYIWC double gold winners.

The Ice Age Cocktail

Courtesy of Robin Lühert, Bar + Café Esprit, Göttingen

The Ice Age Cocktail transcends the limits of ordinary experience, blending the chill of icy fantasies with the warmth of a roaring campfire. It serves as a tribute to those who, even at the world’s edge, truly appreciate life’s deeper pleasures. Lühert notes, “I thought vodka as a base would fit perfectly and wouldn’t distort Anna Famosa’s unique flavor” and “the blue curacao not only balances the drink’s taste but also adds a vibrant color.”

1/2 oz Anna Famosa

1/2 oz Italicus

1 oz vodka*

1/2 oz Supersawa (sour cocktail mixer)

Dash blue curaçao

Combine Anna Famosa, Italicus, vodka, Supersawa and blue curaçao in a mixing glass, add ice, and shake vigorously. Strain into a pre-chilled tumbler filled with ice.

*Award winning vodkas to consider include Barr Hill Vodka or 10th Mountain Potato Vodka.

LiqueurTheresa GrecoDecember 13, 2024aperitif, GermanyComment