Serve in a
Nick & Nora glassGarnish:
None
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 fl oz | Rutte Dry Gin |
| 1⁄3 fl oz | Giffard Creme de Chataigne |
| 1⁄3 fl oz | Pierre Ferrand Curacao |
| 1⁄6 fl oz | Italian red bitter liqueur |
| 1⁄6 fl oz | Fernet Branca |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
This digestif 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."
