Farretti Bis­cotti Famosi liqueur is made in the Trentino region of North­ern Italy where they still bake their bis­cotti cook­ies in rus­tic brick ovens. Sounds like a hid­den part of heaven I’ve yet to find.

Just like the tra­di­tional twice baked cookie, this liqueur’s recipe is based off of nuts, anise, cit­rus and caramel. The base is of vodka and it is sweet­ened with beet sugar. I’m not sure how this liqueur is crafted because there isn’t much on the web, but it gen­uinely tastes like liq­uid biscotti.

If you are a pas­try chef or a barista this bot­tle needs to be on your radar. How­ever, you don’t have to be a pro­fes­sional to enjoy Faretti. If you like bis­cotti with your cof­fee, but don’t always have a batch handy, try adding an ounce or two to your cof­fee for a fix with a kick.

Sells for under $30 a bot­tle and is a won­der­ful hol­i­day gift idea.

Mamma Faretti

This cock­tail is made using Faretti Bis­cotti Famosi.

• 1 1/2 oz espresso (doesn’t need to be chilled)
• 1 oz of Faretti Bis­cotti Famosi
• 3/4 oz lemon infused vodka

Add all ingre­di­ents in a shaker tin with ice. Shake and strain in to a chilled cock­tail glass. There are plenty of excel­lent gar­nish­ing oppor­tu­ni­ties with this. I pre­fer one of the following:

• shaved dark choco­late or espresso bean
• grated nut­meg
• brown or turbinado sugar rim