Wine & Spirits

Biscotti Liqueur: Cookies in a Bottle

Some years back when I was a college dean in New York City, some colleagues and I walked into one of our usual haunts, the since-closed Salute Italian restaurant on 39th and Madison in Midtown Manhattan.

After a long night of good food and plenty of drinking, I sat with one of my good friends at the bar for a nightcap. “I want something sweet, you pick,” he told the bartender, who returned with an apertif glass of Faretti biscotti liqueur.

This delicious concoction since became the go-to choice – to put the finishing touches on savory food and potent cocktails.

At only 56 proof, it’s got just enough of a punch to let you know it’s spiked, but hardly enough to twist you into a bender – you’d probably get a sugar high before that happened.

And now, for the first time anywhere, I’ll share my own Faretti-based cocktail: The Dino


2 parts vodka (my favorite, Smirnoff 100 proof)
1 part Faretti Biscotti Liqueur

Chill the vodka in a martini shaker filled with ice

Pour into a martini glass

Add the Faretti and slowly stir

Garnish with an italian (almond) biscotto – resting on top of the glass, not inside the drink (dipping optional)


As a sommelier, Evan Turner knows Greek wine and he wants everyone else to know about it too, and he's using his key position at Krasi (Greek word for wine) Meze and Wine in Boston to make sure.

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