An aperitivo is served before a meal to stimulate the appetite without overwhelming the senses. The word is derived from the Latin aperire, which means “to open,” as in the palate.
A low-strength bitter aperitif including both rhubarb and orange along with a wide assortment of herbs and roots.
A long standing traditional French aperitif, made by infusing wine with gentian and cinchona, amongst other ingredients, to produce a sweet, sour and bitter drink that’s excellent as a pre-prandial tipple.
This classic is obtained from the infusion of bitter herbs, aromatic plants and fruit in alcohol and water. Vibrant red in color, with an intense aroma and inspiring flavour.
A big and orangey fortified wine aperitif, in a similar style to Lillet Blanc, with a big quinine bitterness that makes it an essential cocktail ingredient.
Cocchi Americano Rosa
A fortified blend of two aromatic grape varieties, Brachetto and Malvasia, herbs, fruits and spices, including gentian, cinchona, ginger and rose petals. Enjoy with tonic or soda and grapefruit zest, or in sparkling wine.
Génépi de Alpes
Alpine herbal liqueur, similar to Chartreuse or absinthe, with a warming minty, candy cane, and lavender finish.
A top-drawer, white wine-based aperitif from Bordeaux, made with local wines blended with fruit brandies, and matured in oak for between 6-12 months.
A French blend of red and white Bordeaux wines mixed with herb and fruit liqueurs, before aging in oak. An exceptional aperitif.
One of the oldest, most traditional French aperitifs, derived from hand-harvested gentiane exclusively from the Auvergne region. Commonly enjoyed on ice with lemon, or in a variety of cocktails.
A spicy, fruity French liqueur, made using wild yellow gentian. A trendy beverage that is ideal for summer sipping.
Italian for “bitter,” an amaro is traditionally made by infusing grape brandy with a mix of proprietary herbs, flowers, aromatic bark, citrus peel and spices. Amari are typically enjoyed as a digestivo
An orangey tonic liqueur containing 33 herbs, including gentian and cinnamon.
Amaro di Angostura
This amaro liqueur from Trinidad and Tobago offers aromas of cinnamon, dark chocolate and Angostura aromatic bitters.
An Italian herbal liqueur, titter and sweet in varying degrees, commonly sipped as an after dinner digestif.
An Italian herbal liqueur with a delicate taste and a special aroma that comes from the delicious aniseed.
A traditional amaro distilled in Bologna, Italy. Sweet and bitter, it is made using over 40 herbs, including vanilla and orange peels.
A bitter Amaro, primarily flavoured with orange peel, peppermint and gentian. An intensely flavoured, bitter sweet digestivo.
A grappa based amaro, infused with a blend of herbs, spices and roots, including gentian, saffron, licorice, rhubarb, sweet and bitter orange, tamarind, quassia bark, chinchona bark, and galenga. Less sweet, less bitter, and light in texture.
A medium bitter amaro, made of a secret blend of 33 herbs and roots. Served as a digestif or as a cocktail ingredient.
A Sicilian liqueur made with more than 20 medicine herbs and local essences, suitable as an aperitif or digestivo.
A mint-flavor liqueur, made to a secret recipe with herbs from five continents and mint essential oil. This can be enjoyed neat or as a long drink with tonic water.
This much loved Italian bitter liqueur, pronounced “chinar,” is named for the artichokes that are the main flavoring ingredients. Great over ice or in cocktails.
Invented in Milan in 1845, these quality bitters are made by fermenting over 40 herbal ingredients in alcohol, before a year of ageing in oak casks.
Luxardo Amaro Abano
An excellent digestif, this medium-bitter Italian amaro combines herbs including cardamom, cinnamon and cinchona.
Santa Maria al Monte
A fernet-style liqueur with a beautifully balance of bitterness, herbaceousness, and sweetness. Distinguishes itself with pronounced mint on the finish. Try neat, add to coffee or mineral water, or prepare as a grog with sugar and hot water.
Porta Via serves a variety of other popular liqueurs to satisfy the palate of the most discerning customers. Like amari, these liqueurs can be enjoyed as either an aperitivo or a digestivo.
A cult Czech herbal liqueur, with at least some anise and cinnamon in the mix. Great served as a frozen shot, or with tonic water.
A classic, medium-bodied French herbal liqueur that is a standard.
A milder, sweeter, more approachable Chartreuse than the green variety, better suited for the uninitiated.
A remarkable and delicious French herbal liqueur made by Carthusian Monks, composed of distilled alcohol aged with 130 herbs, plants and flowers.
A traditional amaretto, made with amaretti biscuits. Works particularly well in a classic Amaretto Sour.
This classic, crystal-clear triple sec liqueur is based on a blend of sweet and bitter orange peels.
An orange-flavored liqueur made from a blend of Cognac brandy, distilled essence of bitter orange, and sugar.
La Muse Absinthe
Made by macerating aniseed & elderberries in neutral spirit before maturation in oak vats. Served “all mosca” – flamed with three floating coffee beans in the glass.
A smooth but sharp, sweet cherry liqueur that takes four years to produce, and is aged in Finnish ash wood before bottling.
A luscious coffee liqueur created with beans produced in Brazil, Columbia, and Morocco, and roasted in Italy according to the Luxardo specifications.
Produced using Sfusato lemons from the Amalfi coast, this fresh and zesty sipper is refreshing straight from the fridge, with or without ice.
Pierre Ferrand Orange Curaçao
A marvelous golden triple sec made with aged cognac and curaçao oranges, giving it a fantastic depth of flavor.
Pimm’s Blackberry & Elderflower
A limited edition, fantastic summery drink. Commonly served over ice, and topped up with two parts lemonade.
St. George Nola Coffee
Rich liqueur inspired by New Orleans-style coffee, made with organic cane sugar, Yirgacheffe coffee beans, chicory root and vanilla beans. A great addition to hot drinks or ice cream.
An award-winning elderflower liqueur, served chilled on ice as an aperitif, added as a splash to a gin and tonic, or in a wide range of cocktails.
A classic liqueur that achieves its bright yellow color through the addition of saffron, which is but one of around 70 herbs in the secret recipe.
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