Results For Aperitif

23% alc/vol
“Amaro Montenegro is a traditional amaro distilled in Bologna, Italy. It is made using over 40 herbs, bottled at 23%vol. The amaro was first produced by Stanislao Cobianchi in the late 19th century and is named after Princess Elena of Montenegro. Popular as an after-coffee drink (‘ammazzacaffè’ in Italian) it is one of the few brands of Italian bitters to have carved an image for itself through a series of successful commercials (aired on Italian tv networks) which have linked the brand to images of adventurous, outdoor, manly living and situations.”

Amaro Nonino is a digestif made by the Nonino company in Fruili, Italy. It is made from grappa infused with herbs, plus grain alcohol, and ingredients that include caramelized sugar, bitter orange, cinchona, galenga, gentian, liquorice, quassia wood, rhubarb, saffron, sweet orange and tamarind.Amaro Nonino is a reddish-amber colour and has a herby fragrance, with a mildly bitter spicy taste, with a touch of liquorice and sweet, burnt orange. The taste lasts in the mouth. It is aged in oak barrels for 5 years. Amaro Nonino is 35% alcohol. Amaro Nonino is a bit less syrupy than some other Italian bitters. It is best served straight up, slightly chilled, around 53 to 59 F (12 to 15 C.)


11% alc/vol

APEROL, introduced in Padua, Italy in 1919, was setting trends long ahead of its time. That year, at the famed Padua Exhibition, brothers Luigi and Silvio Barbieri pioneered the revolutionary idea of a spirit with a lower alcohol content of just 11% . Their stylish and versatile creation, APEROL, inspired an aperitif which has become the signature drink of Italy: the Aperol Spritz. Today, thanks to its vibrant color and refreshing, palate-pleasing character, the Aperol Spritz is all the rage among sophisticated drinkers worldwide.


29% alc/vol

”Averna Amaro Siciliano was first crafted as a secret herbal elixir at the Santo Spirito Abbey in Caltanisetta, believed to have tonic and therapeutic qualities. In 1868, Salvatore Averna began creating this infusion of all natural ingredients which include dried fruits, fresh herbs, spices and plant roots for his friends and family having been given the recipe by the monks as a sign of gratitude. With each generation of the Averna family the company has grown as has the demand for their Amaro. Today, under the management of the fourth generation, Averna is the market leader in Italy and a force in the international marketplace.”

Bonal Gentiane Quina is an aperitif that has things in common with both amari and sweet vermouth. It is an infusion of herbs like gentian and chinchona bark (also called quina, the source of quinine) in a fortified wine base that was first made in 1865.

Bonal is 32 proof, reddish brown in color, and moderately sweet. It smells and tastes strongly of red fruits like plums and cherries, but also herbs and licorice. The palate has a medium bodied texture, and has both the herbal bitterness of gentian and the chalky bitterness of chinchona intermixed with honey, plums and herbal flavors.

Bonal is imported into the United States by Haus Alpenz.



24% alc/vol

This classic Italian bitter liqueur is made using a blend of herbs, spices and fruit peels lead by bitter orange. While great on the rocks, Campari is a crucial ingredient for Negroni and Americano cocktails.


Cardamaro is digestif amaro from Piedmonte, Italy. It is wine based, and flavored with the cardoon, a relative of the artichoke, and blessed thistle among other herbs and spices. It is light brown, and 34 proof, which is low for typical amari.

Because it is wine based, Cardamaro has the oxidative tones in common with sweet vermouth and Madeira.



16.5% alc/vol

Giulio Cocchi’s original recipe Americano is more that just a simple aperitif in the town of Asti – in fact, it is the aperitif by definition, a piece of this century’s local cultural and gastronomic history. This is the original Americano, produced without a break since 1891 according to an entirely natural recipe: white wine aromatized with many herbs and spices, no artificial colouring, flavouring or additive of any kind. It is produced in limited quantities and matured for a year before being put on sale. The new bottle in that form of the classic clear glass Bordeaux shape is designed to be show the aperitif’s natural origins as a wine, quite different to other inventive aperitifs based on alcohol. Serve chilled in a tumbler or in an appropriate glass with a twist of orange peel and if desired, ice cubes. A splash or soda is indispensable to make the full aroma and perfume come out at their best. This is the classic way to serve it, as preferred by the “purists” who have known this drink for ever. The Americano’s natural refreshing qualities remain even when diluted as a long drink; it’s an excellent thirst quencher. The addition of soda (or sparkling mineral ware) even brings it into the “low alcohol drink” category. A natural House Aperitif in bars because of the easy-to-like taste, the low alcohol level, and a natural facility as a mixer with other good ingredients.


16.5% alc/vol

A unique liqueur considered by many to be the worlds best aphrodisiac!

El Massaya Arak is an exceptional Lebanese spirit, produced with the finest ingredients using traditional, labor-intensive methods. Indigenous Obeidi grapes are fermented for about two weeks, then double distilled in traditional Moorish lid copper stills over vinewood embers. On the third distillation, the spirit is macerated with organic green aniseed from the Syrian slopes of Mount Hermon, which imparts a distinctive aroma and flavor. Finally, the spirit is aged in traditional clay amphorae for two years, lending a subtle color and a notable maturity. Serve El Massaya Arak with two parts cold water.

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