At the end of a deliciously long, extravagant meal, my body practically cries out for a digestif. And while the former cook in me loves a classic shot of Fernet, a holiday calls for something a little more special. This is where the Brat-green bottle of Faccia Bruno Centerbre living on my kitchen counter comes in. This spirit is so herbaceous, it's almost like having an after-dinner salad.
Years ago, when my dad would visit me in college, we would go to dinner in Boston's North End of Boston, afterwards stopping somewhere for an espresso and amaro. It felt so special, adult, even a little European. These complex, bitter, herbaceous sippers offer such a wide range of experiences to end the meal.
I'm a great cook but a terrible bartender. My dinner parties feature wine, but end with a singular spirit that can be enjoyed neat or mixed with coffee. For that purpose, Brooklyn-based Forthave's Nocino is a spectacular finish. This Brooklyn-based distiller's walnut liqueur is made with locally foraged black walnuts and gently sweetened with wildflower honey from upstate New York.
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