Zirbenz Stone Pine Liqueur of the Alps draws its remarkable pine floral aroma, flavours and reddish hue from a rare pine fruit, hand-picked by mountaineers at the top of the treeline.
Raisin spirit distilled with anise.
VeeV, a liquer that mixes and drinks like vodka is made from 100% all-natural ingredients, including the Acai extract that is created shortly after the berries are picked in the Brazillian Rainforest.
Light-tasting with orange essence & hints of vanilla & cocoa. Try with tonic!
THE King’s Ginger – a liqueur specifically formulated by Berry Bros. in 1903 for King Edward VII.
Rich and zesty, the liqueur was created to stimulate and revivify His Majesty during morning rides in his new horseless carriage – a Daimler.
It has been appreciated by bon viveurs, sporting gentlemen and high-spirited ladies ever since.
Suze Gentiane Liqueur is a bitter aperitif that’s been produced in France since 1889. Although, I did hear this latest recipe has been toned down a bit for the modern consumer. It’s creator, Fernand Moureaux, centered this liqueur around the flavor from yellow gentian root. The wild gentian is harvested from the mountains of the Jura and Auvergne regians. Gentian root is the main ingredient in bitters and is the main culprit for the bitter properties. Other notable flavors are vanilla and candied orange.
It was Fernand that gave birth to this wonderful liqueur, but in 1912 it was the one and only Pablo Picasso that shot its praise around the world with his piece “Verre et bouteille de Suze.” How about that for a promotion! And it was Henri Porte, in 1896, that designed the iconically slender bottle for Suze.
Suze is bright yellow in color so that could be beneficial to your cocktails color palette. It’s very similar to Campari in its bitterness. Hence, the White Negroni. Below are a few cocktail recipes featuring Suze.
Notes of pear, grapefruit and tropical fruits, a perfect balance of sweetness and dryness.
St. George Absinthe Verte is the result of years of patient experimentation in herbal distillation. Its complexity comes from teh use of fine brandy, star anise, mint, wormwood, lemon balm, hyssop, meadowsweet, basil, fennel, tarragon and stinging nettles.