Looking to finish off your meal at 1905 with a little something special? Chef Joel has been experimenting in his kitchen with aperitifs. Current concoctions include a Chamomile Grappa, Cherry-Pistachio or Orange-Cardamom Cellos, Averna, and - if you really want to go wild - a Banana-Peanut Butter-Bacon Overholt.
To make the cellos, he zested an orange using a regular microplane and mixed in ground cardamom, then steeped the mixture in grain alcohol (Everclear to be exact) for a week or so before blending with simple syrup, to taste. The cherries and ground pistachios steeped an extra week because the oils in the nuts takes longer to infuse (ie, oil & vinegar).
Similarly, the Averna starts with grain alcohol and a mixture of fresh mint, sage, rosemary, anise, clove and allspice steeped for about a month. Once the spices are fully infused into the alcohol, dilute the mixture with simple syrup - start with equal parts then adjust for taste.
Watch the dessert menu for more house-infused aperitifs this fall, including spiced chocolate, chai tea pumpkin, apple rosemary and cranberry ginger cellos (subject to change, of course).