Imbibe Magazine

FEBRUARY 21, 2025

Complementary botanicals including rosemary, bay leaf, thyme, marshmallow, gentian, and horehound (a flowering plant in the mint family) bring some bitterness and herbal complexity, while New York state honey and maple syrup add a balancing sweetness. The Veda Mushroom Liqueur drinks like an umami-forward amaro.

Liqueur 134

Liqueur Digestif Bitters Whiskey 134

Imbibe Magazine

SEPTEMBER 10, 2024

17.77, masterofmalt.com Furore Meloncello An unique twist on limoncello, this Italian digestif combines the gentle sweetness of melon with the extra aromatic quality of organic lemons from the Amalfi Coast. Matty Clark, Dutch Kills, New York City The post 5 to Try: Melon Liqueur appeared first on Imbibe Magazine.

Liqueur 256

Liqueur Aperitif Digestif Infusions 256

Chilled Magazine

SEPTEMBER 15, 2024

The first takes us inside the gin; apart from the prerequisite, juniper, this spirit sings of sage and Sicilian lemon, a nod to Italy’s long history of aromatizing liquors, cordials, and any digestif with these quintessential flavors. The post Italians Love G&T—Here Are 4 Italian Gins to Try appeared first on Chilled Magazine.

Gin 189

Gin Highball Digestif Infusions 189

Chilled Magazine

MAY 8, 2024

It features a blend of alluring botanicals like bitter orange and gentian, complemented by a dose of something unexpected – Marsala wine, added during this aperitif’s aging process. The Mirror Ball features a unique ingredient – finocchietto, a staple Italian digestif made most in Napoli and on the Amalfi Coast.

Aperitif 277

Aperitif Digestif Simple Syrup Mixologist 277

Imbibe Magazine

NOVEMBER 11, 2024

Although the holiday brings together friends and family and boasts arguably the most dishes of any holiday, it doesn’t offer a specific drink to complement the feast, so we pulled together cocktails that feature digestifs as well as seasonal ingredients and cozy flavors perfect for pre-, mid-, and after-dinner enjoyment.

Digestif 246

Digestif Highball Brandy Infusions 246

Imbibe Magazine

DECEMBER 6, 2024

The earthy, chocolatey flavors of the coffee are a natural match with bright and bitter botanicals. Personally, I’d prepare it as a shakerato (simply shake with ice, then strain) for a delightful, one-ingredient digestif cocktail. And the resulting bittersweet amaro is reminiscent of a Terry’s Chocolate Orange.

Digestif 246

Digestif Liqueur Infusions Vodka 246

Imbibe Magazine

NOVEMBER 22, 2024

The bitter artichoke liqueur—by Gotha Spiriti Nobili , a small spirits producer in Bologna, Italy—just arrived in California in August. Made by infusing alcohol and seawater with the purple artichokes and bitter orange peels, the amber-colored amaro has a softer mouthfeel than the robust Cynar.

Liqueur 244

Liqueur Lead Bartender Bitters Infusions 244