IN THE GLASS (CONTINUED)
Digestifs actually have quite a unique history in Europe, having initially started hundreds of years ago with an eye toward wellness. For example, chartreuse was developed by monks at a French monastery as an “elixir of life.” Drambuie, on the other hand, was developed by a royal physician as a secret elixir. “There’s incredible storytelling that can go along with the products,” says Caporale.
“I think of digestifs more as a service style, or more specifically a service time. You can essentially serve any spirit as a digestif; the defining factor is that it's being served after a meal.” —Anthony Caporale
(Left) Candied walnuts with chocolate accompany various digestifs at The Club Room at Campiello in Naples, Florida. Photo courtesy D’Amico Catering/The Club Room at Campiello; (Top) Pink Cosmopolitan from Windows Catering featuring cranberry syrup, vodka, lime juice, and Cointreau. Photo courtesy Steve Legato; (Right) Lambrusco served alongside Salted Caramel Chocolate Cups from D’Amico Catering. Photo courtesy a.m. Photography
recipe
PAPER PLANE Recipe courtesy Ross Kupitz, D’Amico Catering Photo courtesy D’Amico & Partners
ingredients
method 1.In a shaker tin full of ice, pour all liquid ingredients and shake well. 2.Double strain into either a coupe or Nick & Nora glass and serve with a lemon peel garnish expressed over the top of the cocktail.
¾ oz bourbon (such as Pinhook Bourbon) ¾ oz Aperol ¾ oz Amaro Nonino ¾ oz lemon juice 1 ea. lemon peel for garnish
WINTER 2024 ■ CATERSOURCE
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