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!
Made from coffee beans, cacao beans and vanilla. Very deep blackish mahogany hue. Intense coconut, coffee and chocolate aromas. A viscous, spirity attack leads to a full-bodied palate with marked sweetness.
Honey and chrysanthemum flowers come together in this rich yet delicate liqueur. Mixes well with rum and whiskey, or with tea.
Organic and Kosher
Kovals liqueurs are particularly aromatic and flavorful because they use their own handcrafted white spirits as base. The flowers, herbs, and fruit are fresh and organic; any sediment that forms is natural for these organic products. They are delicious as an apertif or mixed into a crafty cocktail.
Ginger used to be one of the most popular spices in the world, prized for its medicinal and culinary value. Each batch of the ginger liqueur requires 60 pounds of organic ginger, creating a satiny and spicy flavor. – versatile with gin, vodka, and tequila. Mix it with rum or lemonade, cook with it, or enjoy it as an apertif.
Organic and Kosher
Rose hips are the fruit of certain varieties of rose, commonly used in European teas, soups, and jams. Unlike rose petals, the hips express heavier citrus notes. Mixes well with gin and champagne.
Eric Seed at Haus Alpenz (Dolin Vermouth, Batavia Arrack, Smith & Cross, etc) has finally finished this wonderfully bizarre concoction. Rum based, but with a smattering of cocoa, leather, and fruit. Very unique and maybe something to be enjoyed on the rocks? All we know is that we can’t drink enough of it.
In liqueur terms Licor 43 is Spain’s bestselling export – so it’s a shame that its distinctive vanilla character and eminent mixability are so little known outside bars over here.
Citrusy and spicy, with a honeyed texture and the golden color of a summer sunset, Lillet Blanc is the perfect pre-dinner patio drink for a lazy June day.
Produced in Bordeaux since 1872, this classic French wine-based aperitif is deliciously refreshing all on its own – either served chilled with a twist of orange, or poured over ice with a splash of club soda. It also pairs nicely with vodka and gin, giving a dash of zesty, bittersweet citrus flavor to summer cocktails.
Available in red as well as white formulations (“rouge” and “blanc”), and weighing in at 17% alcohol, Lillet is in many ways comparable to vermouth. So it will come as no surprise that one of the white version’s most famous cocktailian uses is in a Martini. A James Bond Martini, no less.
Prohibition is finally over! Introducing Lucid, Absinthe Superieure. Lucid is distilled by world renowned Absinthe distiller T.A. Breaux at the historic Combier distillery in Saumur, France, in the heart of the Loire Valley, using apparatus designed by Gustav Eiffel in the mid-1800’s. Pour 1.25 – 1.5 oz of lucid into an appropriate glass. Place a sugar cube atop a flat, perforated spoon that rests on the rim of the glass (using the sugar and spoon are optional). Slowly drip 4-5 oz of ice cold water on top of the sugar cube (or directly into the glass), which slowly dissolves into the Absinthe. The cold water causes Lucid to louche (“loosh”) into an opalescent cloud as the herbal essences emerge from the Absinthe and perfume the room.
Luxardo still produces this wonderful liqueur according to the original formula used by Girolamo Luxardo in 1821. Distilled from Marasca Cherries specially selected from the Luxardo Plantations, Luxardo Maraschino is carefully aged in special vats of Finnish ash wood. Luxardo Maraschino is a specialty known and appreciated around the world.
Dry and peppery, with hints of pistachio in the aromas, this liqueur has a big buttery body and a palate that bursts with flavor-nuts, candied violets, sweet butter, and rock candy are all there, and nicely balanced with a paraffin note. The finish is long and warm. This is a very sophisticated bottling, and an essential ingredient in many cocktails such as the Crusta, a drink made like a sour that calls for maraschino liqueur instead of sugar or simple syrup.