Faccia Brutto Aperitivo Liqueur
Faccia Brutto is a line of liqueurs crafted by Patrick Miller, formerly of Rucola Restaurant in Brooklyn, New York. Prior to opening Rucola, he worked for 14 years at restaurants around the world. He grew up in an Italian family in Los Angeles and was strongly influenced as a child by his Italian mother and grandparents for whom the Fernet (Pianta) and Amoro (Gorini) are named.
The Apertivo liqueur is made using a 2-week maceration of organic gentian, quassia, star anise, allspice, kola nut, rhubarb root, orange peel, and salt, in neutral grain spirit. Has the lightness and breezy quality of Aperol, with a bitterness level of Campari, but all with a much greater herbal depth and more luscious spice component. 24% abv.