Amaro, Fennel and Lemon Nightcap (with Mocktail Option)
A strong cold infusion of peppermint, fennel, ginger and chamomile shaken with amaro, honey syrup and fresh lemon — plus an alcohol-free version topped with soda water.
The digestion blend's mint, fennel, ginger, and chamomile make it a natural base for the small herbal drink Italians pour after dinner. Brewed strong and chilled, it brings a fresh mint-and-anise character that complements the bittersweet herbs of a classic amaro.
Make a concentrated cold infusion of the blend, then shake it with a measure of amaro, a little honey syrup, and fresh lemon. The fennel in the tea echoes the anise notes common in Italian after-dinner liqueurs, deepening the herbal complexity without piling on more bitterness.
Keep the amaro pour small — this is a small drink to sip, not a big cocktail. A twist of lemon peel and a fennel frond make a fitting, fragrant garnish.
For an alcohol-free mocktail, skip the amaro and build the drink with the strong chilled blend, a splash of soda water, lemon, and a touch of honey. You keep all the after-dinner character of the herbs — a zero-proof close to the meal, and a caffeine-free one.
Ingredients
- 90 ml strong cold digestion blend infusion, chilled
- 30 ml amaro (omit for mocktail)
- 15 ml honey syrup
- 15 ml fresh lemon juice
- Soda or tonic water, to top (for mocktail)
- Lemon peel and a fennel frond, to garnish
- Ice cubes
How to make it
- 1Make a strong cold infusion of the digestion blend and chill it well.
- 2Add the chilled blend, amaro (skip for the mocktail), honey syrup, and lemon juice to a shaker with ice.
- 3Shake until well chilled, about 15 seconds.
- 4Strain into a small chilled glass over fresh ice (for the mocktail, top with a splash of soda or tonic).
- 5Garnish with a twist of lemon peel and a fennel frond; sip slowly after dinner.
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