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 pre-chilled), ready whenever you want a nightcap or a cocktail mixer. This recipe relies on the peel from pomelos to create a wonderfully aromatic liqueur. And if you’re up for expanding your citrus digestif collection, try your hand at our lemon, Meyer lemon, orange, and blood orange digestifs.
What to buy: Grain alcohol is purer than vodka, so it picks up the flavoring elements faster. We use Everclear 151.