Vermouth / Aperitif

A vivid red bitter aperitif from Martini, encroaching on the market that is traditionally dominated by Campari. This is a bit less bitter than the market leader, with extra rich sweetness under the quinine heavy bitterness.

Martini Gold is an exciting blend of botanicals sourced from around the world to create a unique flavour, in packaging designed by fashion house Dolce & Gabbana. The taste of Martini Gold is described by the producers as naturally distinctive, with fragant lemon, deep, zesty orange and rich exotic spices such as saffron, ginger and myrrh.

An orangey tonic liqueur invented over 180 years ago in Italy and still made to the same recipe today. The recipe itself contains 33 herbs including gentian and cinnamon.

An Amer from French producers Picon. Amer is French aperitif which is usually flavoured with Bitter Orange and Gentian Root. Usually drunk at the beginning of a meal to help stimulate the appetite.

Martini's take on the China style of aperitif liqueur, flavoured with cinchona bark and the regular mix of herbs and spices to create a rich and bitter entry in their range.

A litre bottle of everyone's favourite Italian bitter tonic - essential for Negronis.

Invented in Milan in 1845, these quality bitters are made by fermenting over 40 herbal ingredients in alcohol, before a year of ageing in oak casks.

From Fratelli Branca, the famous Italian producers behind the legendary Fernet, comes this peppermint variety of herb liqueur bitters. Supposedly soothing to the constitution in small doses.

A bitter amer liqueur made in the USA to fill the gap in the market due to a distinct lack of French versions making it over the Atlantic. A fantastic bitter orange and gentian aperitif, perfect for cocktail making and as a replacement for Picon.

A provencal pastis with stacks of botanicals, combining local herbs with the more exotic ingredients that flowed through Marseille in the early years of the 20th century.

An aromatised barolo-based wine from Cocchi. It's flavoured with quinine bark, rhubarb, cardamon and other spices, and should be rather amazing.

The 2006 vintage of Lillet's top of the range red vermouth, only produced in years where they find a base wine good enough. A marriage of Bordeaux, fruit and herbs aged in oak and ready to be enjoyed young or left to age and gain further complexity.

An English Vermouth made at Sacred's microdistillery in Highgate, London. Produced using English wine and organic Wormwood, spiced with thyme, cinnamon, licorice, cloves and cubeb. Great for any cocktail requiring a "rosso" style vermouth.

From Carpano, home of the first ever vermouth, this highly sought-after red vermouth is made to an original recipe dating from 1786. Your Manhattans will never be the same again.

Noilly Prat's excellent red vermouth, in its old presentation.

Rapa's Elixir China, a bitter liqueur with cinchona bark that's great as a digestif. We think this was bottled in the 1990s.

A bottling of Lillet's red wine based aperitif that we think was released in the 1980s.

A litre bottle of Carpano's lesser known bianco vermouth (here listed as Bianco Vermuth) from some time in the 1980s.

A litre bottle of Campari bottled for the duty-free market in the 1980s - check out the beautiful label.

A bottling of Ricard's famed pastis that we think was produced in the 1970s.