Break gelatin sheets into small pieces and place in a small bowl. Pour elderflower liqueur over the gelatin to cover. Set aside. Heat milk in a medium saucepan over medium heat until just steaming.
For co-owners Angie Rito and Scott Tacinelli, making digestifs like nocino, a centuries-old Italian walnut liqueur, is part mise en place for their cocktail program and part ritual. “I was drawn ...