China Massagli (pronounced KEE-nah Mah-SAH-lee) was created in 1855 by a doctor Massagli, owner of a pharmacy Piazza San Michele 38 in Lucca. It was first sold as a medicinal beverage, during the epidemy of Malaria that hit Lucca in the 19th century. One of it's main ingredients is China Chinchona Officinalis, aka Jesuit's bark, a plant that contains quinine, which is indeed used to fight fever and malaria. It is still officially considered an elixir, and as such can be bought in pharmacies.

The pharmacy still exists, it has just moved next door to #36, and it is a beautiful store.

The company that manufactures it still has its headquarters accross the street from our place, via Santa Croce, 115, and you can see bottles of China Massagli displayed prominently in lots of bars and restaurants in Lucca.

To this day the recipe for China Massagli is a secret, currently known only by one person in the World, Dr Sartini, current owner of the Farmacia Massagli. We just know that it is made by macerating for a various herbs and roots, amongst which cinnamon, gentian and clover in water and alcohol. More water and alcohol is then added, along with sugar, filtered and bottled. The whole process takes over 4 month.

Finally, the most important information: what does іt taste? To me it tastes like a cough syrup. OK, maybe more like a light herbal liquor, a less alcoholic version of Chartreuse maybe. In short, I really do not like China Massagli. Gina enjoys though, and it is certainly a nice drink to experience (maybe just once!) here in Lucca, knowing its history.

posted by michel, 2005-10-14