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.
The Damson Plum (Prunus Damascena) originated in ancient Persia and spread throughout Europe in the middle ages, making its way to North America with early settlers. The Damson is the tartest and spiciest of all plums. Historically famous in jams, brandy and gin, these small, crimson plums have become rare, losing popularity to larger and sweeter cultivated varieties. Our Damson Gin Liqueur is made just after New York State's autumn harvest. The plums are barrel pressed to extract the juice along with the rich color of the skins, then blended with a small batch American gin. The result is an exceptionally bold and bright liqueur, delicious in classic fizzes. -Distiller's Notes
Created by R. & A. Bailey Company of Dublin, Ireland, the liqueur is made from a base of dairy cream not more than 2 hours old. The quality and fresh flavor of the cream is the most important ingredient in a liqueur of its type. Baileys is made with the highest grade of dairy fresh cream possible. The cream is infused with aged, triple-distilled Irish whiskey and natural vanilla and chocolate flavorings. The liqueur is homogenized to ensure that the flavors become fully integrated and the ingredients don’t separate. It’s pasteurized and bottled at 34-proof.
Baileys Irish Cream is an elegant taste sensation that deserves its international preeminence. The liqueur has a beige hue and a luscious, medium-weight body. The bouquet is decidedly creamy with engaging aromas of whiskey and chocolate. It spreads a wealth of flavors over the palate; alternating notes of vanilla, chocolate and whiskey. The dairy-wrapped flavors persist long into the luxurious finish. Enjoy this creamy treat by itself, over ice, or as part of a cocktail. It is also commonly used as an addition to coffee in lieu of sugar and cream.
An aromatic and fragrant citrus liqueur that comes from oranges that originate from the island of Curaçao. Bols Triple Sec gives a bittersweet and tasty addition to margaritas and cosmopolitans.
Braulio is an authentic Italian liqueur for after dinner. It is one of Italy’s most illustrious Amari with a unique and delicate profile. Created in 1875 by Franceso Peloni, a pharmacist from Bormio, Braulio captures the distinctive aromas and flavors of the alpine flora. Braulio has a very robust and intense taste of herbs and essential oils, followed by classic notes of wood and roots, finished with pleasant bitterness. The flavor is characterized by yarrow, juniper berries, wormwood and gentian root. It is rested in Slavonian oak barrels to create a balance of flavors and an unmatched bouquet of aromas.
The apéritif is still produced according to the original 1860 recipe created by Gaspare Campari in Novara, Italy. According to the company, only one person has access to the formula in its entirety. What is known is that CAMPARI is an infusion of 60 different herbs, spices, gentian and orris root, angostura and cascarilla bark, aromatic botanicals and fruit—primarily lemons and bitter oranges—and alcohol. Its trademark deep red hue was originally obtained using carmine dye, which is derived from cochineal insects. In 2006, the extract was replaced with an alternative coloring.
The 48-proof apéritif has crystalline clarity, a striking crimson hue and a silky, light to medium-weight body. As one would expect, CAMPARI is highly aromatic with a balanced array of bitter earthy aromas and spicy semisweet fragrance. Its complex bouquet is both intriguing and amazingly satisfying. The apéritif quickly fills the mouth with a wondrous blast of warmth that bathes the palate with waves of dry, spicy, slightly bitter herbaceous flavors. As they slowly fade the presence of the bitter citrus makes its way to the forefront. The combined effect is glorious.
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.
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
Fernet-Branca was created in 1845 by Italian Bernando Branca, who shortly thereafter founded the Fratelli Branca Distillery in Milan. While the exact recipe is a closely guarded secret, the firm says the all-natural liqueur is made with over 40 herbs, spices, plants and roots obtained from 4 continents. Its partial list of ingredients includes aloe ferox, gentian, chamomile, angelica, chincona, Colombo root, Chinese rhubarb, myrrh, peppermint, saffron and eucalyptus. The liqueur contains no artificial flavors, colorants or additives and only a trace of sugar. Fernet-Branca is the quintessential bitter aperitif.
The dark reddish/brown liqueur has a satiny, aloe-enhanced body and a generous bouquet laced with spicy, floral and herbaceous aromas. Its brilliant array of aromatics is captivating and distinguishes Fernet-Branca from other amaros. The liqueur's smooth, cool entry quickly expands filling the mouth with a montage of flavor, a dry, expansive offering featuring eucalyptus, anise, dried herbs, currents, coffee, menthol and mint. The longer it is allowed to breathe, the more flavors come to the forefront. It's a distinct pleasure from start to lingering finish. Fernet-Branca is particularly refreshing if mixed with cola or Chinotto.
Introduced in the United States in the early 1980s, Frangelico Hazelnut Liqueur immediately developed a loyal following with mixologists and consumers alike. Nothing quite like it had ever appeared on American backbars. Its brilliant hazelnut flavor and generous bouquet quickly became featured attractions in scores of contemporary classics. Legend has it that at turn of the 17th century an Italian cleric named Friar (Fra.) Angelico created a sweetened elixir out of brandy and wild hazelnuts. Its recipe was handed down for generations until it eventually became the foundation of the now indispensable liqueur. Today Frangelico is made in the Piedmont region of Italy. Its complex and one of a kind character is produced by infusing brandy with a combination of natural flavor extracts that include hazelnuts, cocoa, coffee, vanilla. The liqueur is repeatedly filtered for purity, sweetened and bottled at 48 proof.
The reasons for Frangelico's tremendous success are perfectly evident. The liqueur has an appealing amber hue and a supple, lightweight body. Its generous bouquet is perhaps the most seductive in the business, a wafting affair of vanilla, honey and roasted nuts. The bakery fresh aromas expertly prepare the palate for the waves of chocolate, spicy herbs and toasted hazelnuts. The flavorful finish is warm and relaxed.
Kahlúa was first imported into the United States after the repeal of prohibition and quickly became a favorite with our country's mixologists. The exact origin of its recipe is a matter of debate. Those that contend it originated in Morocco, point to the Moorish archway depicted on the label as one piece of evidence. What is known, however, is that Kahlúa Coffee Liqueur has been made in Mexico for nearly a century and that it steadfastly remains one of the bestselling liqueurs in the world. Kahlúa is made from a base of continuous-distilled sugar cane and is steeped with vanilla and mountain-grown Mexican coffee. The famous liqueur has a deep brown color, a velvety smooth texture and a freshly ground coffee aroma. Its well-rounded body delivers the rich flavors of coffee, cocoa and vanilla. While moderately sweet, Kahlúa isn't cloying or overbearing and has a long, flavorful finish.
Among the native wildflowers found in the Alps are the Queen Charlotte and March Violets. Elegant in its simplicity, this authentic Crème de Violette captures their fragrance, vibrant colors, and taste. Enjoy this liqueur in classic cocktails such as the Blue Moon or Aviation, or as an ingredient in continental cuisine. -Distiller's Notes