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.
An old bottle of Elixir China produced by Cora. Named after the Chinaroot, a source of quinine, which it contains, rather than the country. Pronouned 'kee-ner', we estimate this was bottled in the 1970s.
Cynar (pronounced chinar) is a much loved Italian bitter liqueur, named for the artichokes (Cynara Scolymus) that are the main flavouring ingredients. We estimate this litre bottle dates from the 1970s.
A very rare 1960s bottle of kummel made by the Branca brothers in Italy, who today are considerably more famous for their Fernet and Menta bitter tonics. Please note that the level in this bottle is rather low.
A 1950s bottling of Liquore Strega. Created in the 1860s, Strega is made using entirely natural ingredients. 70 herbs and spices are in the recipe, including Ceylon cinnamon and Samnite mint, which is then aged in ash barrels for the flavours to marry.
An old litre bottling of Iperchina, A Gentile of Padova's brand of Elixir di China. Named after the Chinaroot (China Calisaya), which contains quinine, we estimate this bottle was produced in the 1960s, complete with threaded-style neck.
An old litre bottle of Marie Brizzard Anisette liqueur. Presented in a dump bottle, as opposed to sleeker 'hourglass' shaped bottles that are currently used. We estimate that this was bottled sometime in the 1960s.