WINE AND DRINK
A SPIRIT COMPANY GROWS IN BROOKLYN
Happy Hour in America, or Apertivo in Italy, are both considered an afternoon ritual intended to celebrate a hard days work and gather with friends. In an American pub you might find pretzels or peanuts to wash down an IPA or an Old Fashioned. In Italy, olives, cheeses or small, fried meatballs help patrons enjoy some down time along side a glass of Rosato or Campari, a bitter liqueur from Milan that’s the highlight in a classic Negroni.
Italy is known for some of the finest wines in the world. It also has a thriving, modern day micro-brew scene- making amaros for ancient aperitifs that range from citrusy to deeply bitter. Over the course of history, amaros have been used for many things including health tonics and digestive treatments. As time went on, the amaros were enjoyed on their own after a heavy meal to settle the stomach. As bar culture modernized and became more of an experience to pair with foods, these amaros were used to create unique cocktails on menus across the world.
In the New York borough of Brooklyn, the company Faccia Brutto was started by Patrick Miller, a former chef, and his small team who are making some incredible amaros. The team has taken a page out of the culture of Italian drinking traditions and have created some incredible spirits that respect the traditional flavors but speak Brooklyn.