I’m having a recent obsession with herbal digestif cocktails - there’s something about the complexity of herbal liqueurs that balance so well when mixed with a little sweet and a little sour.  At this year’s Manhattan Cocktail Classic I was introduced to the Zwack, the Hungarian spirit made from a secret recipe of more than 40 herbs and spices.  The process also remains a bit of mystery, some of said herbs are part of the distillation process, some are macerated into the spirit before the blend is aged in oak casks for six months.  I was intrigued. 

 

Intrigued to try it out in a cocktail, and behold, The Tempest.  Zwack Liqueur, Barrows Ginger Liqueur, Fresh Lime juice, Basement Bitters, topped with Ginger Ale.  Delicious.  

 

Get the recipe on Gastronomista