PAMA is made with all-natural pomegranate juice, premium vodka and a touch of imported tequila. Bottled at 34 proof, PAMA is highly mixable in a range of cocktails such as PAMA and Champagne, PAMA Cosmo and the PAMA Mojito.
A soft and traditional sweet ouzo, comes from the distillation of coppery pots. The time distillation methods used, the anise seeds from Lisvori and other aromatic seeds from the Aeolian land, it’s the precious heritage of yesterday. Enjoy the tradition.
Mathilde Framboise Liqueur is made from hand selected Landes raspberry creating a rich, heavy liqueur. Heavy notes of raspberry and stewed dark fruit bring about a smooth, decadent palate that has perfect balance between tart and sweet. Use in a variety of cordials or sinfully top your favorite desert.
Made from French Anjou pears – 100% pure and natural.
This is the traditional drink of Brazil. Enjoy it on the rocks or mixed with a variety of fruit juices.
A hot cinnamon schnapps infused with pure 23k gold flakes, guaranteed to shake things up.
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.
Jeppson’s Malört is Chicago’s local beskbrännvin — a style of bitter, wormwood-based, Swedish schnapps. First developed during medieval times for its supposed medicinal benefits, it’s traditionally associated with the farms of Skåne, in Sweden, where wormwood grows wild. In the early 1900s, it was the most ubiquitous drink in Sweden and accompanied the nearly 1 million Swedes who immigrated to the U.S. during that period. One of those immigrants was a man from Ystad, Skåne named Carl Jeppson.
During Prohibition, Mr. Jeppson was into the business of producing legal “medicinal alcohol,” and sold his brand of besk bar-to-bar. After repeal, Malört was a staple of every Swedish bar on Clark St and by that time he had sold his recipe to Bielzoff Products Co., a Chicago distillery. George Brode, Bielzoff owner, helped push Jeppson’s Malört beyond its Swedish origins by introducing it to Chicago’s Polish population, who in turn introduced it to the rest of Chicago.
Through the decades, Jeppson’s Malört has been thought of as a rite of passage and even a purported hangover cure. But we think it is more than that — Jeppson’s Malört is a drink that has helped define the Chicago bar experience. So, join us for a shot, or a cocktail! As George Brode used to say- “You may not like the first, but after the second shot, you’ll be ours forever!” Skål!