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.
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.
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.
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.
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.