Aperol originated in 1919 in Padova, Ital. It was a product of the Barbieri Brothers who launched the revolutionary idea of an aperitif with an alcohol content of only 11% alcohol. Today Aperol has become a classic apéritif and increasingly popular in cocktail recipes around the world. Bright orange in color it has a unique bitter-sweet taste deriving from a secret recipe that has remained unchanged since its creation. An infusion of bitter orange, gentian, rhubarb and cinchona combined with herbs and roots create a perfectly balanced elixir. Aperol is milder in flavor and half the alcohol content of its Campari cousin.
Together with 3 parts of Prosecco, 2 parts of Aperol and a dash of seltz, Aperol makes the perfect Spritz -the irresistible Italian Aperol Spritz.
Light smoke, vanilla, and bananas flambé on the nose indicate a Highland malt influence on this blended Scotch. A creamy texture and flavors of candied lemon peel and oaky spice give this fantastically priced whisky a pleasing character. Drink this neat with a couple drops of water, or replace the Rye in a Manhattan cocktail for a Rob Roy.
90pts - Wine Enthusiast
"This is a fascinating wine at all turns. The color is not darker than water, and the aromas are extremely juicy with orange blossom, poached pear, bubblegum and gardenia—one of the most aromatic bottlings around. The palate is bone dry with a chalky flavor and backbone, yet hints of bubblegum and plumeria give warmth."
We could tell you that Barrow’s Intense is made in Brooklyn with fresh ginger and no chemical flavorings. But really, all you have to do is taste it and you’ll know. Enjoy!
12 oz. pale lager
1.5 oz. Barrow’s Intense
2 dashes hot sauce
3 lime wedges squeezed
Salt the top
Created by Dot Katsias from Henrietta Hudson's
Finger Lakes, New York
70% Cabernet Franc & 30% Merlot
Kim Engle has been a known risk taker amongst a collective of cautious winemakers. His Bloomer Creek red blend is an excellent example of the fantastic results you yield when you leave common practice behind. A wine with no apparent faults is incredibly hard to come by at this price! Baked spices, dark fruit, a touch of earth and bright acidity all come together harmoniously in this Bordeaux blend. This silky sipper would pair well with a ragu sauce, broccoli in garlic sauce, or a pomegranate sorbet.
Broker’s Gin is made in a 200-year-old distillery in the heart of England using a traditional copper pot-still. The recipe is as old as the distillery. A quadruple-distilled pure grain spirit made from English wheat is redistilled with ten traditional botanicals, creating a gin of outstanding flavour and smoothness. This extremely dry and serious juniper heavy Gin calls for martini's and a kaftan.
A classy aperitif ,il Specialino, an alcoholic bitter with a base of aromatized wine, obtained from the infusion of bitter Alpine herbs characterized by an intense aroma and ruby red colour.
It is the perfect addition to cocktails and thanks to its all natural ingredients and harmonious aromas of orange and herbal notes, it provokes a bitter-sweet sensation, and has a lively, persistent taste that stimulates the senses.
It is made from a century old secret formula that skilfully blends white wine, herbs and selected spices which are left to steep in the alcohol. During this time of infusion, it is mixed by hand daily. After natural sedimentation the liquid is filtered, bottled and labelled. -Distiller's Notes
It is difficult to imagine a liqueur more elegant than Chambord. It became an instant success when it was introduced in the early 1980s and has been a top-shelf denizen since its arrival. Now, Chambord Black Raspberry Liqueur is featured in such a large repertoire of classic and contemporary cocktails alike that the brand is permanently enrolled in the "must have" class. In the hands of the inspired, the super-premium brand has no creative limits. Chambord is made on the premises of a traditional Loire Valley Chateau south of Paris in Cour-Cheverny France. The liqueur is crafted using all-natural ingredients. An infusion of fresh raspberries and blackberries is married with a proprietary blend of natural black raspberry fruit extract, cognac, Madagascar vanilla, Moroccan citrus peel, honey and delicate herbs and spices. Everything about Chambord is sensational. The intrigue begins with its opaque appearance and extremely deep, ruby/purple hue. The liqueur has a luxuriously textured, medium-weight body and a wafting herbal and fruit bouquet. The semisweet palate is a lavish affair of raspberries, spice, herbs and a taste of honey. The flavors persist on the palate for a remarkably long finish. Chambord was inspired by a unique, black raspberry liqueur produced in the Loire Valley of France in the late 17th Century. While visiting the Chateau de Chambord, King Louis XIV sampled the liqueur and became immediately enamored with it. The rest is history.
Côtes de Bourg, Bordeaux, France
65% Merlot, 30% Cabernet Sauvignon & 5% Malbec
This certified biodynamic Bordeaux is both easy drinking while young and supports short-term cellaring, offering a great value for a wine of its complexity and subtlety. This hearty blend reveals aromas of red fruits, leather and cocoa, making it a sophisticated pairing with savory lamb dishes, as well as a wide range of roasted meats.
Cahors, Southwest, France
This fresh and fruity Malbec is the result of mindful winemaking from Julien and Sophie Ilbert. Vibrant on the palate, ripening fruits of blackberry, plum, and licorice mingle with subtle spices, violet and woody notes. A smooth texture gives way to structured tannins on the finish. This wine continues to reveal new nuances of aroma and flavor throughout making an exciting pairing to braised leg of lamb, duck confit and braised short ribs.
Using the same recipes since 1821, Dolin Vermouth de Chambéry has long been the benchmark for fine French Vermouth. The exact recipes are a closely guarded secret, but there are up to 54 different plants used, most notably wormwood, but also hyssop, camomile, genepi, chincona bark and rose petals found in the Alpine meadows above Chambéry. Ugni Blanc grapes from the region combined with the Alpine botanicals impart a fresh and elegant nose, with a subtle and complex palate. Dolin Dry is classically herbal with hints of stone fruit, tarragon and lemon verbena. Ideal as an aperitif on ice with a twist of citrus or in a broad array of traditional cocktails. -Distiller's Notes
Using the same recipes since 1821, Dolin Vermouth de Chambéry has long been the benchmark for fine French Vermouth. The exact recipes are a closely guarded secret, but there are up to 54 different plants used, most notably wormwood, but also hyssop, camomile, genepi, chincona bark and rose petals found in the Alpine meadows above Chambéry. Ugni Blanc grapes from the region combined with the Alpine botanicals impart a fresh and elegant nose, with a subtle and complex palate. Dolin Rouge, red from the caramelization of its sugar, is less sweet than many of its counterparts with notes of dried fruit, clove, thyme and honey. Ideal as an aperitif on ice with a twist of citrus or in a broad array of traditional cocktails. -Distiller's Notes