Name: Apicius
Prep time: 1 min
Total time: 1 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Gin; 10 ml Chestnut Châtaigne liqueur; 10 ml Orange Curaçao liqueur; 5 ml Campari or other red bitter liqueur; 5 ml Fernet liqueur

Serve in a

Nick & Nora glass

Garnish:

None

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 fl oz	Gin
1/3 fl oz	Giffard Creme de Chataigne
1/3 fl oz	Orange Curaçao liqueur
1/6 fl oz	Strucchi Red Bitter Liqueur
1/6 fl oz	Fernet Branca liqueur
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Read about cocktail measures and measuring.

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Dry/sour

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Review:

This digestif cocktail is aromatic and bittersweet with herbal and botanical complexity rounded by rich chestnut liqueur.

History:

Adapted from a drink created in 2017 by Sam Robertson & Alexander Taylor at Pennyroyal, Cardiff, Wales. They told us, "Apicius is an ancient cookbook which dates back to the 5th century, it provides an insight into the origins of Italian cuisine. Chestnuts, known to aid digestion, were hugely prominent, combined with amaro this cocktail is the perfect after-dinner sipper."

More cocktails by Sam Robertson

Nutrition:

One serving of Apicius contains 151 calories.

Alcohol content:

1.2 standard drinks
28.48% alc./vol. (56.96° proof)
17.1 grams of pure alcohol

More After dinner/digestif cocktails

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Apicius

Serve in a

Garnish: