If you’ve spent any time in a craft cocktail bar lately, you’ve likely seen a bottle sporting a minimalist label and a liquid inside so green it looks radioactive. That’s Faccia Brutto Centerbe.
While the name translates to "ugly face" in Italian, a nod to the grimace often associated with drinking potent, bitter spirits, the flavor profile is anything but. Produced by Patrick Miller in Brooklyn, this herbal powerhouse is a domestic tribute to the "hundred herbs" tradition of Italy and the legendary monks of France.
What Exactly is Centerbe?
Traditionally, Centerbe is a high-proof herbal liqueur from the Abruzzo region of Italy. Faccia Brutto’s rendition is a masterclass in balance, macerating 20 different botanicals, including peppermint, tarragon, sage, and lemon balm, to create a spirit that is fresh, floral, and fiercely botanical.
At 45% ABV, it packs a punch, but the sweetness is dialed back compared to its neon-green cousins. It’s less "syrup" and more "mountain garden in a glass."
How to Drink It: From Neat to Negroni
The beauty of Centerbe lies in its versatility. Because it isn't cloyingly sweet, it plays well with a variety of base spirits.
- The Sips: Drink it neat as a digestivo after a heavy meal. The peppermint and sage work wonders for digestion.
- The Spritz: Add 1 oz of Centerbe to a glass of Prosecco and top with a splash of soda water. It’s the ultimate "cool down" drink for summer.
- The Swap: Use it in place of Green Chartreuse in a Last Word.
- Recipe: Equal parts Gin, Faccia Brutto Centerbe, Maraschino Liqueur, and Lime Juice. Shaken, never stirred.
Why It’s Topping the Lists
Faccia Brutto has captured the "New Americana" spirit movement perfectly. By focusing on organic ingredients and traditional methods without the gatekeeping of centuries-old European brands, they’ve created a staple that feels both ancient and modern. It’s a bottle that looks as good on your bar cart as it tastes in your coupe glass.