Historically, the credit for the development of liqueurs goes to the monks of the late Middle Ages and the Renaissance, who created various tonics and beverages to promote health by experimenting with combinations of roots and herbs mixed with a spirit base. Many of those products, including Chartreuse & Benedictine, have survived to this day. Read More »
Iconic German bitters, Underberg are made by macerating herbs & roots in alcohol before oak-ageing. Packaged in miniature bottles - the recommended dose after a meal as a digestif. Pack contains 4 x 3 x 2cl.
An old fashioned cordial from Phillips. Originally formulated as a medicine it's a secret blend of herbs and spices that was especially popular as a mixer for rum. Thanks to the classic cocktail revival it's on its way back into the limelight.
A pink alcoholic cordial from Phillip's, made using cloves and great for spicing up gin drinks. JR Phillips can trace their heritage back to a wine merchants in Bristol in 1739. James Rouquet Phillips bought the firm in 1825 and began to make the cordials that they are now famous for.
Not surprisingly given their Peruvian origins, these Chuncho bitters, based on a variety of Amazonian barks and herbs, are proclaimed to be the correct - and indeed only - bitters to use in the preparation of an authentic Pisco Sour.
Acclaimed orange bitters from US cocktail guru Gary Regan, who is sporting some very impressive whiskers on the label. The recipe is based on one from Charles Baker's 1930s book: "The Gentleman's Companion".
Mozart's latest foray in to the world of chocolate spirits - a chocolate flavoured bitters, made by macerating cocoa in sugar cane distillate, then adding natural spice flavour extracts to make an intense flavouring for your cocktails.
A very off-the-wall alternative to port, Rubis is a chocolate-flavoured Spanish fortified wine made from the Tempranillo grape (more usually seen in Rioja) and infused with a luxurious chocolate essence. Chocolate AND red wine?! The ladies are going to love this.