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.
A bottle of Elixir di China (pronounced 'kee-ner') from Bologna based Buton. Famed for its anti-malaria qualities, one of the ingredients being Chinaroot, which gives the liqueur its name, a natural source of quinine.
An old 2 litre bottling of Iperchina, an Elixir di China from A. Gentile of Padova. Named after the China Calisaya plant, which gives the liqueur quinine, we estimate this bottle, complete with delightfully coloured label, was produced in the 1960s.
A 1960s bottling of Cinzano's Amaro Savoia bitter liqueur. It's got a Swiss flag on the label so we suspect this is after the tradition of the herbal liqueurs of the Alps, with a bit of Cinzano's Italian know-how in the mix.