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.
Essential kit for bartenders and amateur mixing enthusiasts alike, and a vital ingredient in a string of classic cocktails including Mai Tai, Singapore Sling, Old Fashioned etc
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.
Following the massive success of the Bitter Truth's Celery bitters, here comes a rival in the form of US company Fee Brothers. Should be an interesting contrast.
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.
An unexpected and interesting combination of sweet cream and bitter sweet Averna Amaro. Serve over ice, ice cream, in coffee or just as a digestif short - complex, herbal, sweet and creamy.
A superb white mint liqueur (creme de menthe) from top-end producer Lejay-Lagoute. Creme de menthe is often overlooked now, but this is a terrific and versatile ingredient - especially with anything mocha or chocolate-based.
A special family recipe from Zuidam, mixing together a bunch of herbs and spices to create a warming winter liqueur, specially formulated to try and keep the cold away during the long winter months.
Essential kit for bartenders and amateur mixing enthusiasts alike, and a vital ingredient in a string of classic cocktails including Mai Tai, Singapore Sling, Old Fashioned etc
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.
Aperol is a low-strength aperitif made since 1919 to a secret recipe including both rhubarb and orange along with a wide assortment of herbs and roots. Immensely popular in Italy, its home country.
Cynar (pronounced chinar) is a much loved italian bitter liqueur, named for the artichokes (Cynara Scolymus) that are the main flavouring ingredients. Great over ice or in cocktails - try switching it in for Campari in a Negroni for an interesting take on a classic drink.