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Best of the Best 2007: Liqueurs, Cordials & Aperitifs: Faretti Biscotti Famosi

Anthony Dias Blue

Faretti Biscotti Famosi

Liqueurs are as old as civilization itself. In the first millennium B.C., inhabitants of the eastern Mediterranean region produced flavored beverages of this type from grapes, dates, rice, and beer. Babylonians imbibed a rose-petal-water-and-fennel drink, and the ancient Greeks made a liqueur from honey and herbs, which eventually evolved into ouzo. In what would become Italy, the Romans expanded on Greek recipes, seeking new combinations of herbs and sweeteners that could be added to wine. After Arab alchemists introduced distillation in the Middle Ages, the possibilities multiplied.

 

As the quest for new flavors continued, it was only a matter of time before someone came up with the notion of putting the flavor of biscotti into a liqueur. Faretti has executed that idea and done so masterfully.

This 56-proof liqueur comes from the Italian town of Volano, near Rovereto in the Trentino region, where biscotti still are baked in rustic ovens. The luscious, layered flavors include hazelnut, wild herbs, orange peel, rich vanilla, chocolate, and fennel, giving this liqueur exquisite length and balance. Faretti Biscotti Famosi is remarkably versatile. You can use it in cocktails, such as a Biscotti Frizzante (one part Faretti to two parts sparkling water, with a twist of lemon) or Liquid Cannoli (equal parts Faretti and cream or half-and-half over ice), or sip it alone or with coffee.

Faretti
212.473.1100 ext. 480 ($27)   

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