In American cocktail culture, fortified wines and liqueurs are commonly regarded as ingredients that add oomph to beverages. The spirit is usually still the star, while amari or chartreuse is a supportive actor at best. How times have changed. Apéritifs, digestifs, and sherries of French, Italian, and Spanish origins are now taking the center stage at bars and restaurants across Austin. For palates that crave the bitter, vegetal, and botanical complexities, these bars showcase these dubious sippers as is, or mixed into cocktails without masking its distinctness.
— Melody FuryRead More