“After dinner, we drink Fernet, pretend not to eat more, but continue to anyhow,” Bissonnette says, adding that they watch “random movies,” play charades, dance, and often go to bars after enjoying some drinks. “Someone usually brings punch. We always have a case of the following: white, red, and rose wine, and Cava, beer, and Basque sidra [cider].” To pair with the charcuterie, everything from cocktails to sherry to sake is served.