Apicius

Apicius image

Serve in

a Nick & Nora glass...
1 fl oz Rutte Dry Gin
fl oz Edmond Briottet Crème de Châtaigne
fl oz Pierre Ferrand Curacao
fl oz Campari Bitter
fl oz Fernet Branca
  • Display recipe in:

How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

None

Comment:

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

About:

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.”

Buy ingredients

Buy direct from The Whisky Exchange

£37.55
Makes this drink 23.33 times
£17.25
Makes this drink 140.00 times
£21.95
Makes this drink 140.00 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

×
  • Welcome to
  • Receive updates packed with drinks, bars and cocktails content
  • Please confirm you are over 21 years old and enter your email
  • No thanks, continue to diffordsguide.com
CSS revision a2b0c12