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PYRAT RUM
What: British West Indies golden rum, aged in sweet oak barrels. Better for sipping than mixing.
Pastry Chef Will Goldfarb: "Pyrat rum pairs extraordinarily well with most unrefined sugar-based desserts."
Buy: from these retailers.
AMARO MONTENEGRO
What: An amaro with the sweetness of tangerine peel that ends moderately bittersweet and citrusy.
Chef Scott Conant: "For a digestif, I love bitter. Amaro Montenegro is assertive and literally helps you to digest."
Buy: from these retailers.
ZIRBENZ
What: A liqueur made from fresh, young, (not dried) Arolla Stone Pine cones.
Pastry Chef Michael Laiskonis: "Herbal and complex, I love the odd pine flavor of Zirbenz from Austria."
Buy: from these retailers.
MAURIN QUINA
What: Available again in the USA, it's a French cherry-based liquor with a background of quinine.
Chef Amanda Freitag: "It is worth a try if you haven't had it."
Buy: from these retailers.
CAPPELLANO CHINATO
What: It's what the Italian royals drank after dinner, now it's the wine geeks who love it. Created by a pharmacist, and made with Barolo wine, quinine bark, herbs and spices, including clove, wormwood, and cinnamon.
Sommelier Michael Madrigale: "One of my favorite after-dinner drinks."
Buy: from these retailers.
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