After Dinner Cordial Drinks Food
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THE NIGHTCAP COCKTAILS TO SERVE AT YOUR NEXT …
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From winemag.com
Published Oct 21, 2021
- Grappa. Tomas Bohm, chef and owner of The Pantry Eateries in Little Rock, Arkansas, lists grappa with a shot of espresso as his favorite digestif. Grappa is a centuries-old Italian spirit made from grapes—including their skins and stems—leftover from winemaking.
- Amaro. Amaro is a type of Italian bitter liqueur traditionally consumed as a digestif. Ashley Mac, bar manager at NiHao in Baltimore, says Amaro Montenegro and Fernet-Branca are some of her favorite amaro brands.
- Sambuca. Caporale credits his Italian-American heritage for his love of drinking sambuca, an Italian anise-flavored liqueur, after a meal, either neat or with espresso.
- Pacharán. Pacharán is a Spanish liqueur from the Basque region that’s made from the fruits, or sloes, of the blackthorn tree. The sloes are fermented and infused into brandy with anise, coriander and other spices.
- Drambuie. Caporale also recommends Drambuie, a Scotch whisky-based liqueur, as a digestif. It features spices, herbs and honey. According to Caporale, Drambuie’s sweetness goes with coffee, chocolate and cream.
- Baijiu. While it may not be as traditional as others, the Chinese distilled spirit baijiu fits the bill, according to Mac. Made from sorghum or rice, baijiu features ancient Chinese medicinal herbs and is believed to have healing properties, she says.
- Becherovka. Becherovka is a Czech herbal liqueur. Its recipe dates back to the early 1800s and includes about 20 herbs and spices as well as orange oil and sugar.
- Balsamic Vinegar. For a non-alcoholic after-dinner option, sip traditional balsamic vinegar that’s made in Reggio Emilia or Modena, Italy, says Michele Casadei Massari, chef and co-owner of Lucciola in New York City.
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