How to drink ’em today
Though they’ve fallen out of custom a bit, digestifs are a good fit for life in 2016. Looking to cut sugar? Caporale says grab a digestif instead of dessert. There’s gonna be sugar in it for sure, but nowhere near as much as you’re going to find in a slice of cake. And you don’t have to worry about gluten,” he notes, “because gluten doesn’t survive the distillation process!”
Twomey makes a clever switch to incorporate digestifs at his bar. “A Manhattan is a classic cocktail: whiskey, vermouth, and a touch of bitters -- Angostura bitters. Well, bitters and amari are basically the same thing,” he says. Whenever he wants to use bitters, he can reach for an amaro instead.
If you’re hosting, Caporale says, working digestifs into post-dinner drinks, like hot toddies, tea, or coffee cocktails, is an easy way to impress. “It’s no more complicated than adding one ounce -- and this is whether it’s bitter, sweet, herbal, it doesn’t matter -- in an espresso, an Americano, or your favorite tea. It adds a whole different level.”
Set up a little buffet with three different bottles and a nice pot of tea, he suggests, and let your guests make their own toddies after the meal. “It sweetens it, it flavors it, and you’re the coolest kid on the block.”