Amaro 18 Isolabella is an Italian tonic drink, so called beacuase the recipe includes 18 herbs. This makes a refreshing long drink with soda and lemon zest, as well as making a great cocktail ingredient.
Rich, opaque coffee brown colour with intense aromas and flavours of herbs and spices, citrus and orange rind; sweet, rich with a gently bitter edge
The latest innovation from the House of Angostura. Amaro di Angostura is derived from the bespoke process used in creating the House of Angostura’s iconic aromatic bitters. It is a deep amber colour, offering aromas of cinnamon, dark chocolate and unmistakable Angostura aromatic bitters. The finish is perfectly balanced, exotic, lush and reminiscent of the essence of Trinidad and Tobago’s pulsating rhythms, tropical climate and beauty. This beautiful liqueur can be enjoyed over ice, is splendid on its own and offers delicious harmony in a cocktail.
Based upon the recipe developed by Doct. Baliva in 1894, Pallini offers the infusion based on cinchona bark endowed with the properties of iron, which has been awarded 8 gold medals. A unique, strong and bitter flavour for those who want something more than a digestive liquor.
Becherovka is a distilled liquor from 32 herbs and roots with a slightly bitter taste. It’s manufactured in the northern city of Bohemia known as Karlovy Vary, in the Check Republic. It’s recommended to serve it as an appetizer or a digestive drink. It tastes better if drunk alone, very cold, nerly frozen or in some cases mixed with a tonic water.
This aromatic extract is smoky, earthy, rich and complex. This extract works best as a bridge between ingredients. *This extract is loaded with natural anti-inflammatory and digestive aids, and developed in part using the properties of Ayurvedic study.
This extract is most notable in a classic sour, or as an addition to dark spirits! Other classics like a Manhattan, Old Fashioned, or Boulevardier love Moondog, too.
l Vecchio Amaro del Capo is a Calabrian liqueur from the Caffo Distillery of Limbadi, exported all over the world and openly recognized as a local product and symbol. It is produced in the province of Vibo Valentia, near Capo Vaticano, a place from which the bitterness takes its name and which is depicted on the label. It is composed of water, neutral alcohol, sugar, infusions of herbs and natural aromas. About twenty natural ingredients are macerated for a few days in 90 ° alcohol, all produced from plants that grow in Calabria, including: mandarin, anise, oranges, chamomile, juniper, licorice, mentae hyssop. The liqueur takes on a particularly dark color, and is characterized by its sweet taste and strongly aromatic aftertaste. It has an alcohol content of 35%.
Campari Cask Tales, finished in bourbon barrels, was created by Herbalist & Master Blender Bruno Malavasi to celebrate 150 years since the birth of Davide Campari. The expression adds a twist to the legacy that was passed down by founder Gaspare Campari to his son, Davide Campari.
The liqueur is finished in selected second-fill bourbon casks to smooth Campari’s bitter notes with fruity, sweet and creamy tones, providing oaky smokiness to the Campari liquid.
The one and only amaro based on wine and Nizza Monferrato Cardoon. Recreate from the ancient recipe of Bosca’s herbalist wineblender this bitter tonic liquer has countless health-giving properties taken from the cardoon. With its pleasantly bitter taste it’s perfect to side any occasion particularly after a good meal.
Cynar (pronounced chinar) is a much loved italian bitter liqueur, named for the artichokes (Cynara Scolymus) that are the main flavouring ingredients. Great over ice or in cocktails – try switching it in for Campari in a Negroni for an interesting take on a classic drink.
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