Digestifs are boozy after-dinner drinks said to tame the effects of a rich, heavy meal. They’re ridiculously easy to make: Just add citrus peels or herbs to grain alcohol and steep, then strain and mix with simple syrup. Digestifs keep forever (we store ours in the freezer so they’re already chilled), ready whenever you want a nightcap or a cocktail mixer. This recipe relies on the peel from blood oranges to create a wonderfully aromatic digestif that just happens to be perfect for margaritas.
What to buy: Grain alcohol is purer than, say, vodka, so it picks up the flavoring elements faster. We use Everclear 151.
Extra credit: For additional recipes, check out our Make Your Own Digestifs project.
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