Name: Apicius
Total time: 1 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 10 ml Chestnut liqueur; 10 ml Orange Curaçao; 5 ml Red bitter liqueur; 5 ml Fernet liqueur

Apicius
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Serve in a Nick & Nora glass

Ingredients:
1 oz	Hayman's London Dry Gin
¹⁄₃ oz	Giffard Creme de Chataigne
¹⁄₃ oz	Orange Curaçao liqueur
¹⁄₆ oz	Strucchi Red Bitter (Campari-style liqueur)
¹⁄₆ oz	Fernet Branca liqueur

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

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

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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."

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Alcohol content:

1.2 standard drinks
27.77% alc./vol. (27.77° proof)
16.7 grams of pure alcohol

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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.