Digestif Infusions Magazine 
Imbibe Magazine
SEPTEMBER 10, 2024
Made with an infusion of Spanish watermelons, the liqueur gives a clean and balanced flavor, with a hint of candy sweetness that avoids being cloying. 37, dolceterra.com Joseph Cartron Melon Liqueur Historic Burgundian liqueur makers Joseph Cartron utilize fresh, seasonal fruit for their rainbow of infused spirits. vodka 3/8 oz.
Chilled Magazine
SEPTEMBER 15, 2024
It undergoes a deeper infusion of botanicals, transforming it into a spicy and seductive elixir. 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.
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Chilled Magazine
MARCH 4, 2024
Absinthe is formally a Digestif, defined by Wikipedia as an alcoholic beverage served after a meal, traditionally believed to aid digestion even though there is not strong evidence to support this. I love using the new Absinthia Absinthe Bleue, an Absinthe infused with butterfly pea flower, as the combination creates a gorgeous purple blush.
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.
Imbibe Magazine
DECEMBER 6, 2024
Using Bluebird Distilling Vodka as the base, the coffee liqueur is infused with Char & Stave’s Arabica beans. Personally, I’d prepare it as a shakerato (simply shake with ice, then strain) for a delightful, one-ingredient digestif cocktail.
Imbibe Magazine
NOVEMBER 13, 2024
Beginning with cold-infused Yirgacheffe coffee beans from Ethiopia, the distillery then adds roasted chicory and vanilla beans to round out the complex liqueur. Made in Austria for three generations by the Purkhart family, Nux Alpina steeps fresh green walnuts in brandy and then infuses the spirit with spices and alpine botanicals.
Imbibe Magazine
NOVEMBER 22, 2024
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. 44.99, londonmarketsf.com The post Drink of the Week: Settemmezzo Artichoke Liqueur appeared first on Imbibe Magazine.
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