This is another “in Al’s brain” subcategory. Similarly to the the spiced amari from Chapter 5, the ones in this group bring a very common amaro ingredient–in this case, bitter orange–into the spotlight. They harken back to classic after dinner flavors, too, like mint and chocolate; it brings to mind the “dessert” sections on nineteenth-century restaurant menus, full of oranges and other fruits (fresh and dried) and nuts. I almost called this group “after-dinner digestivo” but that felt a bit too redundant!

Nothing could ever top the Fort Defiance Irish Coffee; built like a boozy Americano and sweetened with a basic simple syrup, it’s the pinnacle of the form. However, I was intrigued by the idea of adding some tropical flair to this classic, and I like what the lime and banana achieve here. I named this version after the county where the Shannon Airport is located, an important place in the history of Irish Coffee.

This Stinger riff more closely resembles the Prince and Brant cocktails, both of which call for bitters to be added to the Stinger’s simple combination of Cognac and crème de menthe. Ours switches out the French brandy in favor of bourbon and adds gentian liqueur and a little salinity, all served over crushed ice, a popular presentation during the postwar period.

Combining the traditions of espresso con panna ("with cream") and caffé corretto, this after-dinner drink offers both a digestif effect from the French brandy while also acting as a dessert.