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  • Amaro dell’ Etna is well balanced with orange peel essence and a bitter sweet rhubarb finish. Enjoy on its own or in your favorite hand-crafted cocktail.

    Amaro Dell’Etna Originale Description

    Amaro dell’ Etna is a 100% Amaro made from more than 26 herbs and aromatic plants. The receipe originated in 1901 and has its roots on the side of Mount Etna in Sicily. The unique volcanic soil influences the stunning characteristics of our distillate. Our distillery is located among our orange grooves within a few kilometers of Mt. Etna.

  • Since 1894, Lucano Amaro has been using the same secret recipe that has impressed the world over. Great over ice, straight up, or as a base for cocktails. Highly Recommended

    “A sophisticated exploration of over 30 herbs, the scent of sultana, dried lavender, fennel, and cola funnel through the nose while sweet herbs and black tea unwind on the palate.  Enjoy this neat, chilled, or with some citrus zest.” – Drink Me Magazine Review 94/100

  • A product inspired by Don Carlos Siegert, the bon vivant son of Angostura’s Founder J.G.B. Siegert. Don Carlos placed Angostura Aromatic Bitters on the world stage in the 1880’s.

    As expected from a winning rum-maker with more than 60 global awards, the House of Angostura is always innovating. The recipe for Angostura® aromatic bitters remains a secret. As will the recipe for Amaro di Angostura. Deep amber color, offering aromas of cinnamon, dark chocolate and unmistakable Angostura aromatic bitters. The flavors explode on the tongue with warm cinnamon and licorice notes. The finish is perfectly balanced, exotic, lush and reminiscent of the essence of Trinidad and Tobago’s pulsating rhythms, tropical climate and beauty. Enjoy over ice, or in a cocktail.

  • The name says it all: Aperol is the perfect aperitif. Bright orange in color, it has a unique taste, thanks to the secret recipe, which has never been changed, with infusions of selected ingredients including bitter and sweet oranges and many other herbs and roots in perfect proportions. Aperol’s strength is in its low-alcohol content of only 11 percent.

  • In 1875, Felix and Louis Bigallet created the recipe for China-China, combining sweet and bitter orange peels with a variety of herbs and spices, including cinchona, gentian, anise, and clove. Fantastic after dinner to help with digestion.

  • Bonal Gentiane Quina is an aperitif that has things in common with both Amaro and Sweet Vermouth. It is an infusion of herbs like gentian and chinchona bark (also called quina, the source of quinine) in a fortified wine base that was first made in 1865.

    Bonal is 32 proof, reddish brown in color, and moderately sweet. It smells and tastes strongly of red fruits like plums and cherries, but also herbs and licorice. The palate has a medium bodied texture, and has both the herbal bitterness of gentian and the chalky bitterness of chinchona intermixed with honey, plums and herbal flavors.

  • Bonanto is produced using a truly unique formula and the signature recipe was created by three master craftsmen; a sommelier and two mixologists. The process starts with a neutral wine base (80%) with moderate acidity. A neutral grain spirit (8%) is added, as well as a unique coupage of aromatic botanicals and flavored distillates. The carefully selected botanicals undergo slow botanical maceration in a  hydroalcoholic base to extract the most pure and delicate aromas.

    The botanicals include Mediterranean herbs (basil, thyme, bay leaf) and selected citrus fruits (orange and lemon). The other flavors include a cherry distillate and apple tincture.

    On the nose it is intense and fresh, with aromas of Mediterranean plants like basil, thyme and bay leaf, which are paired with spicy sensations like ginger. On the palate it’s smooth with a touch of sweetness. The low sugar content and the texture of the cherry give it subtlety and persistent velvety feel. It proceeds with an intense citrus freshness with slight spicy and fruity notes coming forward. Just the right level of bitterness gives it greater depth and a lingering aftertaste.

  • A unique and unmistakable recipe has characterized Campari, the aperitif par excellence, for over 150 years.

    The inimitable Campari recipe, used as the basis of many cocktails served worldwide, has been kept the same since its inception and remained a closely guarded secret, passed down over the years.

    Campari was the result of Gaspare Campari’s experiments in concocting new beverages. It is still produced today with the same ingredients and following the confidential recipe which remains a secret known only to the very few people in charge of the production process.

    Campari is the result of the infusion of herbs, aromatic plants and fruit in alcohol and water; these last two being the recipe‟s only known ingredients. Many have guessed simply at the number of ingredients: some say there are 20 or 60, but others list the ingredients at 80.

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