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 »
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.
A low-alcohol chocolate bitters from long-established American producer Fee Brothers. Chocolate bitters go well with most brown spirits, especially rum, as well as sweet vermouth, and of course, these are excellent in creamy cocktails too (think White Russians).
A peach bitters from cocktail ingredient masters Fee Brothers. This is a long lost variety of bitters that has disappeared along with some of the classic cocktails it appeared in - try it (after a bit of research) in a Coronation or a Xeres.
A half litre bottle of Advocaat from Warnincks. 'Scharreleieren' is Dutch for 'free-range eggs', from which this is made. These are blended with vanilla, sugar and brandy to produce this ever-popular liqueur, a staple for many at Christmas.
Dead Rabbit Orinoco Bitters were created by Adam Elmegirab for the eponymous bar in New York City. They are a great replacement for other aromatic bitters, with an ingredient list including cardamom, cassia bark, chamomile, raisins, orange peel and molasses.
The relaunch of one of the most famous bitters brands of the classic cocktail era. Boker's was originally invented in 1828, but has been out of commission since being scuppered by prohibition in the 1920s. Now recreated by Adam Elmegirab of the Evo-Lution consultancy, the re-emergence of these legendary bitters is a major event in the cocktail world.
The bitters revival continues apace, with Scottish cocktail supremo Adam Elmegirab adding various exciting flavours to his range following the success of his revival of Boker's. These Dandelion & Burdock bitters are a sure-fire hit with the cognoscenti.
Adam Elmegirab has done it again, reviving another style of long-lost cocktail bitters from the early days of the scene. These Spanish Bitters are said to have flavours of coriander, violet, raspberry, honey, citrus, pomegranate, toasted orange and predominant chamomile.