Perhaps the most earnest of digestivi, Elisir Novasalus is revered in Alto Adige and regions beyond. Made by an Erboristeria (master of botanicals) and trader in wines, it combines in a six-month process the plants from the surrounding high alps (Alto Adige) with a dry Marsala and a unique tree sap of Sicily. The resulting amaro is bold, bitter and exceptionally complex, with layers upon layers of flavor. Famously comforting after a large meal. While not traditionally mixed, it is nicely followed by a small glass of sparkling wine. Unrivalled in its palate effect, it makes for a perfect finish to a meal. Full details

Produced from Moscato bianco harvested in the Colline Astigiane foothills for generations, Cocchi Asti DOCG undergoes a slow fermentation in stainless steel vats to ensure the fresh, delicate aromas and flavors that have always been the hallmark of classic Asti. Notes of white lychee, honeysuckle, ripe peach and jasmine give away to signature lemon curd, its gently sparkling character making this wine ideal as a bright aperitif; with fresh berries; or with almond and hazelnut pastries. Full details

Rothman & Winter Orchard Apricot Liqueur combines juice from the seasonal harvest of Austria’s famed Klosterneuberger apricots with an eau-de-vie produced from this same fruit. Destillerie Purkhart selects its apricots each season from family orchards in the Danube Valley and surrounding regions. Use wherever “apricot brandy” or “apricot-flavored brandy” appears in a recipe, drink with sparkling wine or wheat beer, or substitute for triple sec for a Margarita variation. Full details