Six flavourful op­tions wor­thy of a place in your liquor cab­i­net

Sharp - - GUIDE -


Skip the sea­sonal on­slaught of fun-sized Oh Henry! bars and opt in­stead for this more re­fined mix of caramel and nutty notes.


Made from a recipe dat­ing back to 1868, it’s the sweet­est of this bunch, leav­ing a lus­cious af­ter­taste of cho­co­late and cola. In other words, it’s a sec­ond help­ing of dessert.

Nonino Quintessen­tia

A silky, light am­ber liq­uid. Com­bin­ing herbs from the Fruili moun­tains, it’s aged in oak bar­rels for five years to ac­quire a dis­tinc­tively smoky taste.


The tra­di­tional choice but also the most no­ble — it’s named af­ter Princess Elena of Mon­tene­gro. A gen­tle, or­angey flavour makes it a great in­tro­duc­tory amaro.


A fer­net is a sub­set of amaro that’s less sweet, more bit­ter, and ex­tra strong. This one’s a spicy, syrupy blend of car­damom and saf­fron.


Par­tic­u­larly beloved by bar­tenders, this dark brown op­tion gets its earthy flavour from an un­con­ven­tional source: ar­ti­chokes. (Well, those and 13 other botan­i­cals.)

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