Digestifs

ARMAGNAC

The oldest brandy distilled in France, Armagnac takes its name from the region in Gascony where it has made since the 14th century. Unlike Cognac, which is distilled twice, Armagnac is distilled only once. Traditionally served after dinner, Armagnac can be paired with a variety of desserts. Torshavn, the piano lounge on board Viking Cruises ocean ships, offers the broadest collection of fine vintage Armagnacs at sea.

SAUTERNES

Sauternes is a French sweet wine made from grapes that have been affected by a fungus called botrytis cinerea, also known as noble rot. This causes the grapes to become partially raisined, resulting in distinct and concentrated flavors. Due to its climate, Sauternes is one of the few wine regions where noble rot is a frequent occurrence. The wines are typically served chilled at 52°F (11°C) with older wines served a few degrees warmer.

Best enjoyed while dining al fresco on a warm summer’s evening, limoncello is a refreshing Italian lemon liqueur traditionally served ice-cold in small, chilled glasses.

LIMONCELLO

7 large lemons 1 liter (1.1 litre) high proof neutral alcohol 1 liter (1.1 litre) water 1.5 lb (700g) sugar

1 Using a vegetable peeler, remove the zest from the lemons. Place the zest in a large jar and pour in the alcohol. Allow to infuse at room temperature for at least 48 hours.

2 After the infusion period, strain the contents of the jar through muslin, catching the yellow liquid in a bowl. Next, boil the water and add the sugar, stirring until dissolved, and allow to cool. Strain the syrup through muslin like before. Combine the yellow liquid with the syrup, stir well, pour into clean bottles and chill in the freezer before serving.