A distinctive Italian liqueur made from soaking fruit rind, herbs and other ingredients in its base spirit before adding caramel for sweetness. Amaro Averna has a distinctive orange flavour and includes over 33 different herbs including cinnamon and gentian. It can be enjoyed on its own or with a range of soft drink/mixer/mixers including cola and tonic water. The recipe and method of production hasn’t changed in 1868 so each measure of Amaro Averna has a piece of history within.
Bottled at 35%, amaro di angostura is a deep amber colour, offering aromas of cinnamon, dark chocolate and unmistakeable angostura aromatic bitters. the warm cinnamon and licorice notes are central. the finish is perfectly balanced, exotic, lush and reminiscent of trinidad and tobago’s
A century old recipe guards the secrets of Amaro Montenegro and produces a tonic liqueur that has been enjoyed regularly throughout this time. Ingredients are individually selected for their quality and only the highest quality herbs made it into the final recipe. Distinctive and immediately recognisable, Amaro Montenegro beings with syrupy sweetness and then notes of mild bitters and botanical essences begin to take over, leading to a citrusy end note.
Amer picon is a sweet orange-based liqueur which is usually served as an aperitif or mixed with wine, which may sound a little strange but you’ve got to try it to find out. amer picon has bittersweet notes and includes quinine, genetian and cinchona in addition to the citrus flavours. amer picon is most regularly found in cocktails, including wheat beer cocktails and simply blended with soft drink/mixer/mixers. the sweetness of the orange has a bitter edge provided by the botanicals.
Not out of place in a james bond movie, cocchi americano is an aperitif with style, substance and more than a little spice. the boldness of its orange flavour is matched note for note by the quinine bitterness that makes it a popular and distinctive aperitif. cloves and cinnamon can be tasted through the orange and a strong woody end note leaves an enjoyable aftertaste, leaving a satisfying bitterness in the mouth.
Cocchi americano rosa is a blend of two aromatic grape varieties, brachetto and malvasia, herbs, fruits and spices. these include gentian, cinchona, ginger and rose petals. enjoy with tonic or soda and grapefruit zest, or in sparkling wine.
Cocchi vermouth di torino is a classic italian vermouth which is made to a 100 year old family recipe and delivers on every count from flavour to aroma to mixing quality. warm notes of red fruit and orange come through and deliver a versatility which ensures this is a vermouth you can both enjoy and share. the palate is cherry rich with menthol coolness and is has a full-bodied character coming to a rounded finish which is refreshing and beautifully blended.
A historic vermouth brand, Dolin has been made to the same recipe in the alpine hills around Chambéry since 1821, and was awarded the only appellation d'origine for vermouth in 1932. The chambéry style flourished in the 19th and early 20th century, but Dolin is now the last remaining producer of vermouth de chambéry.
Rich and inviting from first opening dolin chambery rouge teams fresh grassy notes with deeper spices. offering a complex palate of both fresh citrus flavours and the tempering influence of cinnamon and szechuan pepper. sweetness is the overriding flavour of this drink but there is a subtle spiciness which adds more to the overall flavour. whether mixed into a traditional cocktail or enjoyed on ice, dolin chambery rouge exudes class and refinery.
Kamm & sons offers the best of british in a highly aromatic and distinctive aperitif. created by cocktail maestro and dedicated drinks greek alex kammerling, kamm & sons ginseng is brewed using the same methods as gin and includes a wide range of natural botanicals, 45 in fact, including four different types of ginseng root. distinctly sharp and sweet, a relatively low abv means you can enjoy kamm & sons neat over ice or in one of kammerling’s signature cocktails.
Martini riserva speciale ambrato is a vermouth di torino that uses wines from moscato d'asti and three types of wormwood– absinthium, pontica and vulgaris. it is named after the colour – ambrato is italian for amber.
The daddy of dry vermouths. fino sherry style dryness with cloves and cardamom followed by squishy white supermarket grapes. the finish retains the spiciness with a dry floral notes of bitter pear and apple.
Can you imagine lazing on a summer’s afternoon without your pimm’s in hand? we think not so let’s raise a toast to pimm’s no 1 the classic english summer drink. traditionally served 3:1 with freshly made lemonade, cucumber, mint and strawberries, pimm’s has a rich and fruity taste which simply screams summer. english through and through pimm’s no 1 was invented in the city of london and spicy undertones lift the naturally fruitiness even further.
Point and a half to the italians! stewed summer fruits with vanilla pods and manuka honey and burnt lemons. fat plum and bitter raspberry finish with a slightly tannic feel. crying out for gin and sweet vermouth!
Rinquinquin à la pêche is made using three different types of peach - cardinale, coronet and junegold. as if this wasn't enough peach for you, they also used the leaves from peach trees, harvests just before autumn. the leaves and peaches are all macerated separately in alcohol and white wine. afterwards, the liquid is added to the white wine, while the solids left over are distilled and added to the mix. perfect for a summer aperitif, rinquinquin à la pêche goes well with tonic water or served long and over ice. the term rinquinquin was originally a generic word. in the provencal language it means invigorating drink (from the verb requinquilhar : to cheer up).
The holy island of Lindisfarne brings us more than religious piety, Lindisfarne Mead is a classic, traditional drink which is enjoyed in households around the country. Using honey which is sourced from around the world Lindisfarne Mead is a velvety smooth fortified wine which uses the natural water from an artesian well to develop its flavour. Herbs and fermented grape juice bring out the flavour and aLtrogether a sweet, light flavour is created.