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sent me a link that led me to a NYTimes blog post about Underberg.
Yay! Underberg!
We first had Underberg at a restaurant in NYC called Lederhosen. A German place, it had a display of it, and while a friend of ours had a bottle with a German label, theirs was in English. They suggested we wait until after we eat to try it, and thus we did. It definitely helped with the digestion!
Later, as mentioned in my “normal”
blog, a friend of mine brought me a different bitter from Lithuania:
While some people compare Underberg – rightfully or not – to Jagermeister – though I’d say a spicier version thereof – the 999 is smoother and less of an attack on the senses. It does satiate the bloated feeling you can get after a big meal, though I think (perhaps psychosomatically) that the Underberg does a better job.
Of course, we also have a bottle of port I could break open and use a digestif. But that ain’t bitter.
Supposedly Campari is used in that regards, too, but I don’t own a bottle of that…yet.
Let’s see, what else can you use…
Campari is good stuff. It’s an italian bitter. I like Campari Orange. Although my European friends tease me about cutting it with soda water. So… I like it fizzy… and yes, Campari & orange is a “ladies” drink.
Okay Sean… found it. I’ll book mark this blog.
I just may have to get a box of the Underberg . . . maybe even a bandellero of them.
As far as Campari goes, it is good stuff. Extremely bitter, which makes it hard to drink for a lot of Americans. Lot’s of good cocktails can be made with it, the Negroni the first coming to mind.
Little known fact: The colorant used to give Campari its bright red hue is from dried cochineal insects typically found on prickly pear cactuses in Mexico.