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A spirit distilled from what is left after pressing grapes for wine. Clear and fiery when young; smoother when aged.
Small glass after a meal, or in espresso (caffè corretto).
For readers of legal drinking age. Please drink responsibly.
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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.
An intensely bitter Italian amaro. In Argentina, Fernet con Coca is practically the national drink.
Grape brandy from the Cognac region, double distilled in copper pot stills and aged in French oak. Grades: VS (2+ years), VSOP (4+), XO (10+).
France's older brandy, usually distilled once in a column still, giving a more rustic, full-flavoured spirit than Cognac.
Apple brandy from Normandy, distilled from cider and aged in oak.
Unaged grape brandy. Peru and Chile both claim it; Peruvian pisco is distilled once to proof with no water added.
The fruit brandy of the Balkans, often homemade. Šljivovica (plum rakia) is the best known.
Hungarian fruit brandy, protected by law: it must be made only from fruit grown in Hungary.