Basilic is a basil-flavoured liqueur from Briottet which is made by macerating basil flowers and leaves in an alcohol-water solution. This is a very pure expression of basil which makes a great addition to summery cocktails.

For generations, Suze has been renowned for its original recipe and traditional production. Its aromatic complexity is the result of a subtle balance between fresh gentian and many different aromatic plants.
Low in alcohol (15% abv.), Suze is ideal for enjoying as an aperitif, whether neat or in cocktails.

Unmistakably Cocchi in character, Vermouth di Torino is one of only two geographically protected AOC vermouths (the other being Chambery). This Storico Vermouth di Torino follows the regional tradition of using fine Moscato wine as its base, which is then infused with a secret recipe of local and exotic botanicals. This is a remarkably complex aperitif wine. On the nose, you immediately find aromas of singed orange peel, vanilla, and caramel. Over time, faint menthol notes develop into aromas reminiscent of dandelion and burdock. This vermouth is very full flavored, the palate immediately detecting a bitter, earthy character which is very well balanced against the sweeter notes of licorice, orange zest and sugar. A very bold, long finish, with the bitter/sweet balance staying with you to the end. Traditionally drunk on its own or over ice, this vermouth will also add another dimension when used as an ingredient in your classic cocktails.75cl, ABV 16%  Source: www.cocchi.it

Product Description: Angostura® orange bitters is made from the peels of sun-ripened Caribbean oranges grown in lush, green orchards located in Trinidad. These oranges are hand-picked by select citrus growers and harvested only within the rainy season to ensure ultimate freshness and taste. Clear and with an unparalleled depth of flavour, Angostura® orange bitters is an exotic and versatile bitters that works incredibly well with vodka, gin and whisky, and adds real depth of flavour to rum cocktails. Its complexity and layers of flavours also makes it a culinary must-have ingredient. World renowned chefs have found that it works particularly well in savoury sauces, it complements seafood dishes, and marries well with chocolate. Key Features: Similar iconic packaging as mother brand, Angostura® aromatic bitters Superior quality and flavour when compared with any other orange bitters Angostura® orange bitters is made from its own special secret recipe and does not contain any of the ingredients in Angostura® aromatic bitters A direct and convenient substitute for orange zest in all food and drink recipes The original 1930's classic Gin martini calls for orange bitters Best when used with clear spirits such as Gin, Vodka and White Rum but not limited to this Essential in savoury sauces such as barbeque and remoulades Excellent in savoury dishes, seafood in particular (shrimp and shellfish) Use in soups and gravies Natural accompaniment to chocolate Best matched with desserts such as fudge, jams/jellies and ice cream Tasting Notes: Angostura® orange bitters is not bitter when added to food and drink. Its rich and bold flavours derived from an array of unique and local herbs and spices give its dry and intense orange zest flavour.Source - www.angosturabitters.com

The incredible story of Benedictine began in 1510 in the Abbey of Fécamp, in Normandy, France, when the Benedictine monk, Dom Bernardo Vincelli, created a secret elixir that was to become famous for years to come; Benedictine is a subtle blend of twenty-seven plants and spices. Enjoy on ice with a twist of lemon zest or in countless cocktails.source: benedictinedom.com

Made from the delicious Marula fruit of sub-Equatorial Africa, the Marula spirit is distilled and aged in French oak for two years. It is then blended with our velvety cream to create the smooth taste of Amarula - best savoured over ice, preferably with a view. On the wide-open plains of Africa grows a tree uncultivated by man. The marula tree, or ‘Sclerocarya Birrea’, only grows in one area on the entire planet – the warm, frost-free regions of subequatorial Africa. It holds a position of importance both in the animal kingdom and in human legend and ritual, and it is from the fruit of this mystical tree that Amarula cream is borne.

Frangelico is a traditional hazelnut liqueur - enjoyed neat, over ice, with coffee or in a wide variety of stylish cocktails.

During his time in Scotland, Charles Edward Stuart would carry with him a mysterious draught, from which he would drink a few drops every day. Nobody knew for certain what this formula was; only that it had been created by the Royal Apothecary. The apothecary would have imbued the drink with protective properties. He must have chosen Cloves - a dried flower bud of an Indonesian tree. This aromatic spice is still used for its powerful analgesic properties. Only the most prized spices would have been used. Many are convinced that saffron was the main ingredient. Not only was it renowned for its medical and sedative properties, but it would also have given the drink its rich golden colour. The secret selection of herbs, spices and Scottish heather honey is then infused by hand into the Scotch whisky base. Malts from the Speyside andHighland regions, renowned for their softness and smoothness, are used to complement the herbs and spices of the elixir. A unique highland spirit royal in appearance, exquisite in taste and deliciously potent. Source: drambuie.com 

Disaronno Originale unbeknownst to most is not actually amaretto which is why it has been removed from it’s label. It is amaretto flavored, with a characteristic bittersweet almond taste. Disaronno claims its “originale” amaretto’s “secret formula” is unchanged from the year 1525, and claims the Luini tale as its own particular history. Its production remains in Saronno, but the product is sold worldwide. The company describes its amaretto as an infusion of “apricot kernel oil” with “absolute alcohol, burnt sugar, and the pure essence of seventeen selected herbs and fruits”; the product does not contain any almonds or other nuts. The amber liqueur is

Made to the same base of recipes since 1821, Dolin Vermouth de Chamb?ry has long been the benchmark for fine Vermouth. Inventors of the Blanc, Dolin is equally famous for it's very light, pale Dry. In the late 19th century, Dolin won medals in Paris, London, St. Louis and Philadelphia and in 1932 earned Chamb?ry France's only Appellation d' Origine for Vermouth. Dolin Vermouth de Chamb?ry is made of fine wines and botanicals found in the Alpine meadows above Chamb?ry. Together they impart a fresh and elegant nose, with a subtle and complex palate. Ideal as an aperitif or in cocktails. Tasting notes: Dolin Vermouths are notably lighter, drier and less pungent than their larger commercial counterparts. The particular mixture of plants found near Chamb?ry give a fresh, restrained and elegant nose, with a subtle, complex bittersweet palate. Even the Blanc and Rouge retain great balance, with the sugar never cloying, and just enough bitterness to whet the appetite. Each can be enjoyed as aperitif on ice, with a twist of citrus, or in a broad array of traditional cocktails. Source: alpenz.com

In 1860;Liquore Strega;is born, its origin is based upon an ancient legend that describes Benevento the meeting place of all the witches in the world.;It is an absolutely 100 percent natural product distilled from almost 70 herbs and spices coming from every corner of the world.;Liquore Strega;is appreciated for its versatility, it is ideally suited for every occasion, and it can be savored neat, on the rocks, on fruit and other desserts, ice-cream, hot chocolate, and is also the main ingredient of many famous and refined cocktails.

First introduced at the turn of the 20th century after years of experimentation, this iconic vermouth captivates with crisp, citrus-scented notes, and a bright, clean finish. Pale gold in colour, its delicate perfume unfolds with hints of raspberry and lemon distillates, layered over a background of orris and subtle wood, culminating in a well-balanced freshness. It offers a light, dry and complex drinking experience, a perfect choice for those who appreciate nuance and sophistication.

On the nose there?s toffee and crushed petals, buttercups in the sunshine and the hum of beehives. 

Once you taste it, warm honey runs across your tongue, the distinctive ether of elderflowers anaesthetises your palate and engages your olfactory machinery leaving you reminiscing of grazes on sunburnt knees.