Abadia da Cova is located in the craggy region of Ribeira Sacra in Galicia, northwestern Spain, just above Portugal. Among mountains, monasteries, forests, and canyons, there are high-altitude vineyards where Abadia da Cova produces... Read More
Chile liqueur might seem a bit gimmicky at first glance, but it comes from a long tradition of menjurjes or concoctions and home brews made of ingredients from the garden. In this case, the main ingredients are poblano peppers... Read More
Sfumato Rabarbaro might be a tongue-twister, but if you say smoky rhubarb, we'll know what you mean. Sfumato's recipe departs from other Amari that rely on neutral alcohol infused with gentian or quinine for the main bittering... Read More
Compared to other aperitivi, Campari is among the bitterest, most intense, deepest in color, and highest in alcohol at 24% ABV/48-proof. The recipe is a secret, but loads of citrus, herbs, and spice can amp up a Spritz, or vermouth... Read More
Compared to other aperitivi, Campari is among the bitterest, most intense, deepest in color, and highest in alcohol at 24% ABV/48-proof. The recipe is a secret, but loads of citrus, herbs, and spice can amp up a Spritz, or vermouth... Read More
Cappelletti Americano Aperitivo is an orange-infused blend of Pinot Bianco, Garganega, and Trebbiano flavored with local herbs, flowers, and roots from Trento in the Alto-Adige region. Compared to Campari and Aperol, Cappelletti... Read More
Although it might sound like it, Cardamaro does not taste like cardamom. This Piemontese recipe is based on cardoons (artichoke thistle), Saint Mary's thistle, herbs, and spices, all steeped in Moscato wine and aged in oak... Read More
This digestivo from Trento's Cappelletti family is for people who welcome the bite of French Roast coffee, authentic tonic water, and the bitterest Double IPA beer. Requiring the skills and attention of an Erboristeria (master... Read More
Once you taste Pamplemousse, you will want to add it to everything! It's a grapefruit liqueur from the Loire Valley made with beet sugar spirit, cane sugar, and fresh pink peels steamed to extract essential oils for an intensely... Read More
Granier Menthe Liqueur is nothing like the sweet, green cough syrup we've long accepted as Creme de Menthe. That stuff is made with extracts, oils, and food coloring, but two youthful brothers, Stephane & Vincent Granier,... Read More
Falnernum is an old-school Barbadian specialty. John D. Taylor's recipe is a sweet liqueur based on rum from R. L. Seale & Co. (Bardados), sweet spices, lime, and almonds. Think of Falernum as an amped-up simple syrup or an... Read More
Mr. Black is much more than a coffee-flavored liqueur. It is the essence of coffee made with cold brew from carefully sourced coffee beans worthy of the finest cafe. In case you didn't know, Australians take their coffee as... Read More
Once you try Nux Alpina, you will want to add this walnut liqueur to everything: cocktails, coffee, desserts, or on its own as a winter digestif. Made in Steyr, Austria, by the Purkhart family, Nux (also known as Nocino, Noix,... Read More
Pimm's No. 1 is a sweet-spiced gin liqueur that is somewhat overlooked in the States, but it shouldn't be! Invented in 1823 by James Pimm, this fruit cup has a myriad of applications. Think of it as an aperitif or vermouth... Read More
You might not think you need Creme de Violette in your life, but you do. Using alpine Queen Charlotte and March violets, the Purkhart family of Upper Austria crafts this unique liqueur free of any additives, fruit, or vanilla.... Read More
