A guide to after-dinner drink
The after-dinner drink is believed to aid digestion and reduce alcohol absorption. A guide to four such spirits.
FORTIFIED WINE It is infused with herbs and spices that prevent microbial spoilage, helping retain the wine's character months after uncorking. The Portuguese Madeira was heated to survive long voyages; it is robust with spicy aromas and pairs well with wasabi or red chilly ice cream. The Italian Marsala is the strongest fortified wine with up to 20 per cent alcohol content and is a blend of three local red grapes and grape brandy. To even out the high sucrose levels, pair with shortbread or a plain vanilla cake.
GRAPPA It is distilled from pomace, discarded skin, seeds and stems of wine production. Fill up a tulip-shaped glass (traditional grappa glass) one-quarter and wait for about 15 minutes. Then, inhale the aroma briefly and allow it to take effect. Take a swig, swirl it around in the mouth for 15 seconds, and swallow. Or, you could take a cue from the Italians and mix the grappa in an espresso shot. The Nonino Optima, Sibona Grappa de Barolo and Jacopo Poli Torcolato are your safest bets.
ARMAGNAC Unlike cognac, this spends more time in the oak and is, consequently, more rounded and refined. Ditch the traditional cognac snifter glass and pour about 20 ml in a champagne flute. Hold at chest level and inhale aromas of toffee, nougat, rose and vanilla and they gently waft up. The XO and Napoleon labels hit the spot. Pair them with a chocolate-flavoured Vegas Robaina-Unicos cigar.
AMARI It is blended with flowers, citrus peel, roots and other botanical ingredients believed to aid digestion. The Amaro Nonino has a burnt orange and licorice flavour and is served over ice with club soda and an orange peel. The Zwack, with bright flavours of cherries and orange, can be mixed into an Irish whiskey cocktail.
GRAPPA It is distilled from pomace, discarded skin, seeds and stems of wine production. Fill up a tulip-shaped glass (traditional grappa glass) one-quarter and wait for about 15 minutes. Then, inhale the aroma briefly and allow it to take effect. Take a swig, swirl it around in the mouth for 15 seconds, and swallow. Or, you could take a cue from the Italians and mix the grappa in an espresso shot. The Nonino Optima, Sibona Grappa de Barolo and Jacopo Poli Torcolato are your safest bets.
ARMAGNAC Unlike cognac, this spends more time in the oak and is, consequently, more rounded and refined. Ditch the traditional cognac snifter glass and pour about 20 ml in a champagne flute. Hold at chest level and inhale aromas of toffee, nougat, rose and vanilla and they gently waft up. The XO and Napoleon labels hit the spot. Pair them with a chocolate-flavoured Vegas Robaina-Unicos cigar.
AMARI It is blended with flowers, citrus peel, roots and other botanical ingredients believed to aid digestion. The Amaro Nonino has a burnt orange and licorice flavour and is served over ice with club soda and an orange peel. The Zwack, with bright flavours of cherries and orange, can be mixed into an Irish whiskey cocktail.
