If you're looking for a drink that's low in both alcohol and sugar... I've got a little treat for you!
(Those of you who love a good spritz on vacay will love this one, too. 👀 )
But first, let's talk about those bitter, red liqueurs we've been pouring over Prosecco for years...
Amaros vs Aperitivos
Unless you hail from southern Europe, you probably have only a wobbly idea of what these words really mean so let's break it down:
Amaros are bitter, herbal liqueurs. They typically have less alcohol than other spirits and are drank after a meal as a digestif. They hail from Italy, and the word amaro literally means "bitter" in Italian. Fernet is probably the most well-known, but Averna and Cynar are popular for cocktails, too.
Aperitivos are a category of amaros that are usually drank before a meal because they are supposed to stimulate your appetite. They tend to be less bitter, even lower in alcohol, and are often mixed with sparkling wine, soda, or tonic. Think Aperol, Campari, or anything you mixed with Prosecco on your last beach vacay.
Both categories are quintessentially Mediterranean and yet Mexico is making waves with its own versions.
I recently visited the Xila distillery in CDMX for an upcoming episode of the podcast
My favorite Mexican aperitivo
There are a few Mexican amaros floating around but the industry leader in my not-so-humble opinion is Xila, an aperitvo with quintessentially Mexican flavors.
Ingredients: Cloves, black pepper, cinnamon, carmelized pineapple, ancho chile, lavender, and hibiscus
The team hand-picks every ingredient, macerates them in the mezcal for seven days, filters it seven times, and then adds water before bottling.
The result is a really unique aperitivo. It's a little sweet, a little spicy, a little bitter, and totally delicious.
Some cool facts about Xila
- Xila means woman in Zapotec, a local indigenous language.
- It's one of the few woman-founded/owned/distilled brands in Mexico and it's made at a micro-distillery right right here in CDMX. (Or, technically, right over the border in Estado de Mexico.)
- The founder & master distiller is 28-year old Hillhamn Salome, who founded the brand when she was just 18. 🤯
- All the ingredients are hand-picked for quality control. Meaning there is a woman in CDMX hand-selecting each and every lavender bud that goes into every single bottle.
- At 20% ABV, it's relatively low in alcohol. (Most tequilas or whiskeys, for example, clock in over 40%.)
- Because of the way it's made, it also contains half the sugar of other aperitivos!
How to drink Xila
Xila is most commonly drank over ice or in their signature spritz, but I love to pour a little on top of my favorite Paloma for an extra kick.
It's widely available in Mexico, the US, and Europe. And it's absolutely worth a try!
Especially if you're looking for a fun, new drink that's low in alcohol and sugar.
More about Mexican aperitivos in an upcoming episode of the podcast!
In the meantime, maybe forward this email to your spritz-drinking friend who needs to give Xila a try?
xo,
Caro
