Here we have a very amaro-esque bitter with a Teutonic twist. The botanical recipe skews toward rich and soothing, and to create the complex, spicy flavor gentian root, juniper, coriander, vanilla, angelica root, star anise, clove, violet root, lemon balm, cinnamon bark and orange peel are macerated for four weeks in a sugar and beet alcohol solution. Forest is the perfect stand-in for an amaro or brandy at the end of a meal. The complexity and slight sweetness also make it a fantastic ingredient in cocktails calling for red vermouth. John Rankin
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