Fruit liqueurs have been with us for centuries, but harnessing fruit at its peak to bottle it makes for the perfect libation as the days get shorter
By Megan Krigbaum | Photographs by Aubrie Pick for The Wall Street Journal | Food Styling by Amanda Anselmino | Prop Styling by Anna RabenFruit liqueurs have been with us for centuries.
But harnessing fruit at its peak to bottle it as an even better version of itself has reached a new tenor as makers translate everything from apples to kumquats into intriguing new apéritifs and spirits.adapted from Mommenpop owner Samantha Sheehan, C. Cassis owner Rachael Petach and Matt Chavez, bar manager at Ci Siamo in New York City
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