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Henri Bardouin Pastis is made with only the finest plants and spices. The plants are soaked in casks or vats of fine alcohol which are specially prepared for this task. The plants are left to soak in the alcohol until their essence is impregnated in the mixture. The duration of this operation can vary from three weeks to several months depending on the maturity of the plants and the temperature of the alcohol. Mixed with fresh mineral water, it is a fine aperitif or treat for any occasion.45% alcohol
The natural flavor of Williams pears from the Southern Alps combine with Cognac to make Douce, the most exquisite of pear liqueurs. Full-bodied, rich and velvety-smooth, Douce leaves a gentle taste of vanilla and spices in the mouth.- Enjoy Douce chilled, simply poured over a few ice-cubes.- Douce is delicious served with a chocolate dessert or red fruit or pear sorbets.- A small glass (1 to 2 cl) is the perfect addition to a caf? gourmand at the end of a meal.Our tip: Enjoy Douce poured over ice in a Cognac glass.Source - www.distilleries-provence.com
Jagermeister, meaning hunt master, is a German bitter liqueur. Tracing its roots back to the seventh century Jagermeister Herb Liqueur is made of a complex blend of 56 herbs, fruits and spices. Popular as a shot and in cocktails it should be served icy cold.source: anybooze.com
Jagermeister, meaning hunt master, is a German bitter liqueur. Tracing its roots back to the seventh century Jagermeister Herb Liqueur is made of a complex blend of 56 herbs, fruits and spices. Popular as a shot and in cocktails it should be served icy cold.source: anybooze.com
Campari is an Italian drink developed by Gaspare Campari in 1860. It is made by steeping a secret mixture of herbs in alcoholic spirits, creating a strongly flavoured alcoholic beverage. Used in a wide variety of cocktails or in the classic Campari and soda.
Fernet Branca is a bitter, aromatic spirit made from of over 40herbs and spices, including myrrh, rhubarb, chamomile, cardamom andsaffron, with a base of grape alcohol. The recipe is a secret, and wascreated by the young Maria Scala in 1845 in Milan. Scala's name becameMaria Branca through marriage, and the product's name was born. TheFernet Branca is still produced in Milan by the company FratelliBranca, overseen by the Branca family.Fernet Branca is usually served as a digestif after a meal, but mayalso be enjoyed with coffee and espresso, or mixed into coffee andespresso drinks. It may be enjoyed neat at room temperature or withice.Source: webtender.com
Brancamenta was created in the mid- ?60s, when the trendiest youngsters began asking for a glass of Fernet- Branca with a hint of mint syrup, thus unconsciously giving birth to a tonic and refreshing drink. Thanks to its distinguishing and special instinct, Branca looks at the new trend as the starting point of; the production of the liquor, perfect in all seasons. An overnight success. The freshness of mint is what strikes at first in Brancamenta. Its unique flavor, which makes every sip a new experience, derives from its secret formula, cherishing the best qualities of the true piedmontese peppermint leaves. It has light-brown color, balanced but intense flavor, a refined accent. The unique blend of mint scents; with over 30 herbs and spices gives the distinctive and pleasant aroma. Perfect in every season for its refreshing, thirst-quenching qualities. Perfect when served on the rocks.Source: branca.it
Spicy and more than a little bitter, this is a traditional Turkish drink flavoured with anise. It has aromas of dried tropical fruit, anise, custard and mint. It's not what we'd call smooth, rather it seems quite peppary on the palate. Enjoy it on its own, or with chilled water (which will make the drink go cloudy).
Distillate of aniseed and other aromatic herbs from the area of Ascoli Piceno. It is produced according to the original recipe made by Silvio Meletti in 1870. It is a sweet strong drink and a glass of it is a sign of good taste. It is served with coffee, ice and water too and it is very good to make cakes and cocktails.www.meletti.it
Remember Pimms? Of course, you do. Well, Sipsmith takes it up a notch. Sipsmith is the brainchild of a couple of likely lads, who saw the opportunity for delicious craft-distilled gin and vodka and decided to do it themselves.
Mix 1 part Summer Cup to 3 parts lemonade, add cucumber, strawberries and ice. Drain, and start again. Drink with: Cucumber sandwiches. Based on our award winning London Dry Gin, it is then blended with a host of carefully selected summery ingredients including infusions of Earl Grey tea, Lemon Verbena and Cucumber. Aromatic yet surprisingly dry, it's crying out for lemonade and fruit. The Sipsmith Summer Cup 1 part Summer Cup3 parts Lemonadecucumber and strawberriesIce Fill a big jug with ice, add cucumber and sliced strawberries. Add the lemonade and Sipsmith Summer Cup, and enjoy summer. Source - www.sipsmith.com
Source - Elemental Bitters
Made entirely by hand in batches of less than 200 bottles with no artificial sugar or colouring.
Source - Elemental Bitters