Faccia Brutto, the road of natural aperitivos and digestivos impressed by Italy and made in Brooklyn by Patrick Miller, a former govt chef of Rucola, has simply added Centerbe. It’s made with natural herbs, different botanicals and spices. The identify is that of a spirit from Abruzzo, which means “100 herbs.” Mr. Miller stopped at 20. The pale inexperienced coloration suggests a comparability with Chartreuse, nevertheless it’s extra bittersweet and fewer syrupy. It’s a delightful digestif by itself over ice; a splash of it tones down the sweetness in a Final Phrase cocktail and sneaks some natural punch right into a gimlet.
facciabruttospirits.com; $42 at Leon & Son, 995 Fulton Avenue (Cambridge Place), Clinton Hill, Brooklyn, 347-689-9253, leonandsonwine.com.
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