It’s December. There’s a chill in the air, and if you’re located in the U.S. like I am, we are smack dab in the middle of a busy holiday season. This time of year is known for calorie laden holiday meals surrounded by family and friends, so it seemed like the perfect time to explore the vast combinations that can be found by discovering and making cocktails from ingredients known for their digestive properties.
Digestif’s are pretty popular in my world – they usually include a touch of sweetness and/or a higher alcohol percentage. They help settle a meal and bring the night to a close.
Options to use classic digestive products are endless here, from smooth whiskey and bourbon to brandy, port, sherry, and many liqueurs. Many products (like Fernet, aromatized wine, and other amaros) have been created for this sole purpose.
Let your imagination run wild, and make a beverage highlighting at least one product known for its digestif qualities. You can create a cocktail of your own, or you can post about digestif recipes you find in literature. Want to stick with Cognac, go for it. Does the idea of crafting a cocktail with Barolo Chinato, or another Italian Amaro come to mind? The possibilities are truly endless.
Make your digestif cocktail and share it one of three ways with us!
Here’s how to participate:
- Make a cocktail highlighting at least one digestif ingredient.
- Post the recipe on your blog, or if you don’t have one, you can post it on the egullet spirit and cocktail forum thread here with a photo, recipe, and thoughts of your drink.
- Add the MxMo logo to your post with a link to both the Mixology Monday website, and back here at Stacy Markow.
- Submit a link to your post here in the comments of this announcement post, or you can tweet @stacymarkow, with a link to your post and tag MxMo on Twitter by Monday, December 19th.
Posts must be submitted by midnight on Monday, December 19, 2016.