If we had to imagine what the Alps taste like, it would probably be something like Amaro Braulio. Braulio is made in the town of Valtellina near the border with Switzerland, as it has been since 1875, with more than twenty mountain herbs and spices. It’s one of Italy’s many, many herbal liqueurs collectively known as amari — which include more familiar bottles like Aperol and Campari, as well as more esoteric bottles like our new friend Braulio.
It’s rich and weighty, pleasantly sweet, but with a bracing, almost refreshing bitter backbone, and complex layered flavor. It just tastes like a mountain forest — a little floral, a little earthy, crazy-herbaceous, with a strong mint-menthol aspect too.
Amari like Braulio show you why such liqueurs are known as digestivi; take a sip after dinner and you really can feel your stomach being soothed. But there’s no reason to confine Braulio to a neat sipper. These three cocktails play up its cool, herbaceous character.