Giannola Cocktail Recipe

Beloved Ways to Bookend a Meal

Apéritif

Photos by Rich Smith

Although apéritifs and digestifs date back over 1,500 years, they didn’t skyrocket in popularity until the 1800s. Thought of by many as quintessentially European, these cocktails aren’t just tasty, they also serve a purpose. Apéritifs are generally drier in nature and are served before dinner in order to prepare the palate and the stomach for the big meal ahead. On the other hand, digestifs are consumed after a meal and are designed to aid in digestion. Read on for some trusted classics and new-age favorites from area establishments.

sarah tuttle

giannola

Giannola

Sarah Tuttle at Rosecomb
Course Apéritif, Drinks
Cuisine American

Ingredients
  

  • 1.5 oz. Amaro Nonino Quintessentia
  • 0.75 oz. El Yope Espadin Mezcal
  • 0.25 oz. Eda Rhyne Amaro Flora
  • 1 orange peel

Instructions
 

  • Combine all ingredients in a mixing glass, and stir with ice. Strain into a rocks glass, and add a large ice cube. Express an orange peel over the drink, and drop in the glass.
Keyword Apéritif, Cocktail, cocktail recipe, giannola, rosecomb
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