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A family of bittersweet Italian herbal liqueurs drunk after dinner to help digestion. Each region has its own.
Neat or on ice after a meal.
For readers of legal drinking age. Please drink responsibly.
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A spirit distilled from what is left after pressing grapes for wine. Clear and fiery when young; smoother when aged.
Sweet Italian anise liqueur.
A bright red bitter aperitivo, made to a secret recipe since 1860.
A lighter, sweeter, orange-coloured cousin of Campari.
Red, sweet, herbal fortified wine created in Turin. Keep it in the fridge once opened.
Sweet almond-flavoured liqueur.
A bright red bitter aperitivo, made to a secret recipe since 1860.
A lighter, sweeter, orange-coloured cousin of Campari.
Red, sweet, herbal fortified wine created in Turin. Keep it in the fridge once opened.
Pale, dry and herbal; the French style.
Clear orange liqueur. Cointreau is the best-known triple sec; Grand Marnier blends orange with Cognac; Curaçao comes from the Dutch Caribbean.
Sweet almond-flavoured liqueur.