Distilled in the Pfizer building in Brooklyn by Patrick Miller, former chef at Rucola, this amaro from Faccia Brutto is a bittersweet and refreshing alpine tonic. A blend of 14 alpine botanicals, including rhubarb root, eucalyptus, and a touch of wintergreen, Alpino is aged in used whiskey barrels for three months, before it’s blended with rich dark clover honey. Rich with woodsy pine and dusty spices, enjoy this amaro neat with a lemon peel or in a Saw Tooth cocktail.