A brilliantly diverse category, encompassing the monastic liqueurs like Chartreuse alongside Italian classics such as Amaretto and Sambuca, cult drinks like Jagermeister and old stagers like Kummel. Many herb liqueurs contain dozens of different ingredients, the exact constitution and combination of which is invariably a jealously-guarded secret.
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.
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".
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.
Chartreuse Elixir Vegetal is a strange but beautiful liqueur made to an original 'elixir of life' recipe revived by the Carthusian monks in the 18th century. Recommended on a sugar cube or slightly diluted with sugary water.
A half bottle of the cult German herb liqueur, blessed with a bittersweet flavour. This is best either ice-cold in a frozen glass or with an energy drink of your choice as part of a 'Jager Bomb' cocktail.
The craze for more varieties of bitters shows no sign of abating (hurrah!). These Creole bitters from the fanatics at The Bitter Truth look set to continue the revival of a bartending tradition that looked dead and buried a few years ago.