Aperitif - Anisées, Champagne & Co.

St. George Absinthe Verte 0.7L 60% Absinthe - the evil green fairy? Absinthe was - and is - still considered by many people to be an inferior spirit that causes hallucinations and drives people crazy. That this is nonsense does not need to be explained here. But where the "fear" of absinthe comes from is already clear. The reason for this lies in Switzerland. Drinking absinthe was widespread there and heavy consumption sometimes had negative physical consequences. However, this was due to the relatively high methanol content that was found in many spirits at the time due to poor production methods. The thujone content - which is often blamed for the "absinthe madness" - was rarely higher back then than in today's bottlings, as studies have shown. When an alcoholic vineyard worker brutally murdered his pregnant wife and two daughters in 1905, absinthe was blamed. The man had consumed two glasses of it. The fact that he had previously drunk up to five liters of wine and other spirits was kept secret. This would have been bad for wine producers, who were actively involved in a debate about banning it. In the same year, the first countries in Europe banned absinthe, which the USA followed in 1912. In the years that followed, absinthe almost completely disappeared from the market and its sometimes excellent quality was forgotten. The only thing that stuck in people's minds was that absinthe makes you mad. Until the new century, the myth of absinthe was only kept alive by a few moonshiners who were finally able to convince governments that absinthe was not the "evil" drink they had in mind. The ban was gradually relaxed and was finally overturned in the USA in 2007. St. George Absinthe Verte The artisanal distillery St. George Spirits in California had been preparing for this day. While the sale of absinthe was still prohibited, it was not forbidden to distill it. This was done for the St. George Absinthe Verte. For a full 11 years before sales were permitted again. This time was necessary because producing an absinthe with a distinctive color and a harmonious combination of flavors is a highly complex issue. The experiment was a success and the St. George Absinthe Verte was the first legally produced absinthe to flow from an American still in 95 years. An enormously long period of time, but the wait was worth it! The St. George Absinthe Verte is produced in the traditional way without artificial additives or other gimmicks. Simply pure absinthe as it should be. The base alcohol is brandy, which is mixed with wormwood, fennel and star anise. This infusion is then distilled in 1,500 L copper pot stills and then mixed again with herbs and spices. Mint, tarragon, basil, lemon balm, hyssop, meadowsweet and nettle give the St. George Absinthe Verte its color and other flavors. The taste of the St. George Absinthe Verte Drunk neat, the Absinthe Verte from St. George Spirits is a strong, herbal hit on the taste buds. No wonder at 60% vol. We therefore recommend mixing the St. George Absinthe Verte with ice water in a ratio of 1:3. This is the only way it can open up and reveal its full flavor. This begins with notes of licorice and develops towards a citrus and herbal profile. Give absinthe - and especially the St. George Absinthe Verte - a chance. You won't be disappointed!

Aperol Bitter Aperitif 1.0L 11% A classic Italian aperitif After the famous Campari Bitter, Aperol is probably the best-known aperitif liqueur from Italy. This light bitter has a distinctive red-orange color and a fruity yet subtly bitter taste. The history of Aperol Aperol comes from the northern Italian city of Padua. The tradition of producing spirits there goes back to the century before last. One man who was part of this tradition was Giuseppe Barbieri. He founded his own liqueur company in Padua in 1880. Business was good and the company quickly developed into one of the most progressive companies of the time. It is therefore not surprising that his two sons Luigi and Silvio Barbieri also got into the business. When demand for aperitif liqueurs in Europe, particularly in France, rose sharply at the beginning of the 20th century, the brothers decided to develop their own bitter liqueur. They called their product Aperol and presented it for the first time in 1919 at an international trade fair. The Barbieri brothers' Aperol quickly caused a stir because, contrary to drinking habits at the time, it had a relatively low alcohol content of just 11% vol. In addition to the alcohol content, the unusual combination of ingredients was also something completely new at the time. In the production of Aperol, cinchona bark, rhubarb, gentian, bitter oranges and other aromatic herbs are macerated and the extract is carefully reduced to drinking strength with the purest water and then subtly sweetened. How do you drink Aperol? Aperol is the ideal aperitif, and not just because of its low alcohol content. Its stimulating taste also makes it the perfect drink before a meal. The international bar and restaurant crowd prefers to enjoy Aperol neat, on ice or with soda. Since the current Aperol Spritz wave, however, Aperol has also been used again for numerous mixed drinks. Its bitter-sweet taste components make it the ideal accompaniment to grapefruit, passion fruit and orange juice. The tart aromas of a tonic water also go perfectly with Aperol. A versatile and excellent liqueur! Finally, a small note: Since 2006, Aperol has been offered in Germany with 15% vol. due to the current deposit regulation (drinks with 15% vol. or more are considered deposit-free spirits). However, we are proud to be able to offer you the traditional version with 11% vol., which made Aperol world famous!

Mari Mayans Hierbas Ibicencas 1.0L 26% The traditional herbal liqueur Hierbas Ibicencas has been produced on the Pityusic Islands (the Balearic Islands, consisting of Ibiza, Formentera and numerous smaller and uninhabited rocky islands) for over 200 years. It is based on various herbs, spices and the main ingredient anise. The first professional production of the popular liqueur was not possible until around 1880. At that time, a trader and fisherman based on Formentera sailed to Barcelona to procure important goods for the island. On the mainland, he learned the art of distilling and then founded his own small factory on the island. The easier availability of alcohol also increased the production and consumption of Hierbas Ibicencas and it quickly became the popular drink of the archipelago. In 1997, "Hierbas Ibicencas" was protected as a designation of origin. In addition to the clearly defined geographical origin, this protection is also important to guarantee the quality of the product. To produce it, the herbs are placed in a solution of water and alcohol. The number of herbs and spices used is varied and includes star and green anise, as well as fennel, rosemary, lavender, chamomile and juniper. This Hierbas Ibicencas is based on an old family recipe and is traditionally made in Ibiza. It has an amber-golden color and develops aromas of aniseed, rosemary, thyme, orange and lemon peel on the palate. Ideal as an aperitif and digestif!

Campari Bitter 1.0L 28.5% The history of Campari The history of the famous aperitif liqueur Campari began over 150 years ago in Milan. There, Gaspare Campari founded his own bar in the famous Galleria. Before opening his own bar, he had already worked for 15 years as a waiter and distiller and acquired the title of "Maître licoriste". Based on his experience and the strong demand for bitter spirits at the time, he created his own recipe for a bitter. He created his "Bitter all'uso d'Hollandia" from a total of 86 ingredients, which quickly became known only as Campari Bitter. This semi-bitter liqueur quickly became very popular and his son Davide was able to concentrate mainly on marketing Campari. With clever marketing campaigns, Davide quickly brought Campari to the top of the world's spirits. The Gruppo Campari (Campari Group) now has an annual turnover of over 1 billion euros, making it one of the most successful spirits companies in the world. The production of Campari As already mentioned, Campari is made from 86 different ingredients. These include spices, herbs, fruits and roots from various regions of the world. These ingredients are mixed with pure alcohol and distilled water and macerated for a few days. After this process, the mixture is carefully filtered and a high-proof, aromatic and slightly bitter extract remains. This extract is reduced to drinking strength with a sugar solution and drinking water. In Germany this is normally 25% vol. However, we are proud to be able to offer you the more intense version with 28.5% vol. All that is missing is the red color. Contrary to popular belief, this comes from the juice of cacti and not from lice blood. Once the Campari has acquired its distinctive color, it is ready for bottling. The correct way to enjoy Campari Actually, there is no right or wrong way to enjoy Campari. However, it is mainly drunk as an aperitif. If you like it classic and tart, you should simply enjoy Campari on ice cubes "on the rocks". Long drinks with Campari are also very popular. In addition to classics such as Campari Soda and Campari Orange, these also include variants such as Campari Passion Fruit or Campari Lemon. However, Campari shows its best side in cocktails. Americano and Negroni are world famous and variants such as Campari Fizz and Camparinha also have many fans. However you enjoy your Campari - enjoy it!

Chartreuse Jaune 0.7L 43% The history of Chartreuse Jaune Chartreuse Jaune is the youngest of the three famous liqueurs of the Carthusian monks: Chartreuse Elixir Vegetal, Chartreuse Verte and Chartreuse Jaune. However, all three liqueurs are based on the same recipe from 1605. The nobleman Francois Hannibal d' Estrées probably bought this recipe for an "elixir of long life" from an alchemist who was an expert in herbs in the 16th century and then bequeathed it to the Carthusian monks in Vauvert near Paris. However, they did not manage to fully understand the recipe and sent it to their mother monastery near Grenoble. There, the monks there deciphered the recipe and finally produced an early version of Chartreuse Elixir Vegetal for the first time in 1737. This was sold in small bottles with an alcohol content of around 70% vol. on the local markets as a healing tonic and quickly became very popular. However, people wanted a version of Chartreuse that was more drinkable than the very strong Chartreuse Elixir Vegetal. Therefore, in 1764 the lighter Chartreuse Verte was introduced and finally in 1838 the mildest liqueur - Chartreuse Jaune. The production of Chartreuse Jaune Like Elixir Vegetal and Verte, Chartreuse Jaune is based on a herb and spice mixture made up of 130 different ingredients. The exact recipe is only ever known to two Carthusian monks at a time. Similar to the Coca-Cola recipe, they are closely guarded, which is why the two monks are never allowed to travel together on an airplane, for example. The secret ingredients are mixed by the two monks in the monastery and then brought to the order's distillery, where they macerate in high-proof wine alcohol. This is then distilled again and the Chartreuse Jaune is bottled at 40% vol. The taste of the Chartreuse Jaune On the nose, the Chartreuse Jaune shows the typical herbal complexity that is also known from the Chartreuse Verte. On the palate, however, the Chartreuse Jaune tastes significantly sweeter and milder than its "bigger brother". The aftertaste is also characterized by a variety of herbal notes and a pleasant sweetness. The Chartreuse Jaune is without question a great liqueur. However, everyone has to decide for themselves whether they prefer the green or yellow bottling.

Punt e Mes Vermouth 0.75L 16% Punt e Mes is an Italian bitter aperitif from Turin. Its name comes from the Piedmontese language and means "a point and a half". This describes the taste profile well. The Punt e Mes is characterized by one part sweetness and half bitterness. Produced since 1870, the Punt e Mes has long since become a classic of Italian aperitif culture.On the palate it presents itself like a mixture of red vermouth with a dash of Campari and clear notes of toffee and cloves. But it remains surprisingly smooth and fully fulfills its purpose as an appetite stimulant.In Italy it is served chilled or on ice and garnished with an orange peel. The Punt e Mes is also the basis of many cocktails such as the classics Manhattan, Negroni or Rob Roy.

Noilly Prat Rouge French Vermouth 0.75L 16% Noilly Prat Rouge is produced under the same strict guidelines as Noilly Prat Dry Vermouth near Marseille, France. Noilly Prat Rouge French Vermouth differs in that a different spice composition is used in its production.These include quinine, cloves and cinnamon. Noilly Prat Rouge is ideal for numerous classic cocktails such as the Manhattan or the Negroni.

Jägermeister Herbal Liqueur, 1 L, 35% Jägermeister, or "Jaeger" for short, is Germany's top export in terms of spirits and is one of the best-selling brands worldwide.There seems to be almost no bar in the world where Jägermeister cannot be found. Originally a brand that was sold more regionally, clever marketing and the help of Sidney Frank (responsible for the global success of Grey Goose Vodka) achieved the stroke of genius and established the rather conservative drink among a young, keen-drinking target group.Jägermeister herbal liqueur is distilled from around 56 different herbs, fruits and roots and is sweetly spicy, with delicate bitter notes and fruit aromas dominating.

Riga Black Balsam Bitter, 0.5 L, 45% Velvety balsam liqueur from Latvia The Riga Black Balsam, which is also known as Riga Black Balsam in German-speaking countries, is a traditional Latvian liqueur with 45% vol. The liqueur is black in color and is made using various herbs, flowers, berries and oils. The history of Riga Black Balsam Bitter Riga Black Balsam is one of the oldest alcoholic products in Europe. It was first mentioned in 1752. At that time, it was produced by the Riga pharmacist Abraham Kunze, who used even older and very traditional recipes from Riga pharmacies. The liqueur quickly found favor with the citizens and is said to have even cured the Russian Tsarina Catherine the Great when she visited the city and fell ill. The legend of the cured Tsarina spread quickly and the liqueur became very famous first in Russia and later in the rest of the world. The recipe from back then was largely retained and the distinctive stoneware bottle became the symbol of Riga Black Balsam or as it is called in Latvia - Rīgas Melnais balzams. The liqueur is produced by the company AS Latvijas balzams, which is considered one of the leading manufacturers of spirits in the Baltic states. The history of AS Latvijas balzams goes back to 1900. The company now has two production sites in Riga and employs over 600 people. While one factory mainly produces high-proof spirits, the second site focuses on sparkling wines and drinks with a lower alcohol content. The company's portfolio includes over 100 spirits and liqueurs, with Riga Black Balsam definitely holding a special position. Production and enjoyment of Riga Black Balsam Bitter The liqueur gets its bitter-sweet taste from the maceration of various herbs, berries and spices in alcohol. The exact recipe is top secret, but die-hard "balsamists" suspect 24 ingredients, of which honey, valerian, peppermint, wormwood, blueberries and raspberries, orange peel, nutmeg, ginger, oak bark, black pepper, birch buds, arnica, calamus roots and linden blossom are known. After maceration, the Latvian liqueur is stored in oak barrels, where its aromas harmonize. Black Balsam is traditionally added to hot coffee or tea. In winter, it is also popular to warm the liqueur with sugar water or blackcurrant juice. It can also be used in cocktails. Its aromas harmonize wonderfully with aquavit, vodka or fruit brandies. Most often, however, it is enjoyed neat or on ice after a meal. A wonderful liqueur that is worth trying!

Zwack Unicum, 0.7 L, 40% Zwack Unicum is a true classic among herbal liqueurs and probably Hungary's most important alcoholic export hit.Made according to the original recipe from 1790, more than 40 different herbs and spices are used in this extremely complex mixture with a dominant cardamom note.Colored in a very dark brown tone, the palate is offered a wealth of aromas of various herbs, caramel and citrus. Zwack Unicum is an excellent digestif after a sumptuous meal or enjoyed on ice with a dash of soda water.

Killepitsch Bitter 0.7L 42% Good things from Düsseldorf While the quality of Düsseldorf beer is a matter of debate, at least in the Rhineland region, there is one beer that is even enjoyed in Cologne: the famous Düsseldorf herbal liqueur Killepitsch. This has been made for over 40 years from the essences of 98 different berries, herbs and fruits. These mature for a whole year in ancient clay vessels and are finally bottled in the distinctive Killepitsch bottle. The exact recipe is still a family secret and is passed down from generation to generation. To ensure a consistently high level of quality, only natural raw materials are used. In addition to the herbs and spices, this is a double-finely filtered alcohol. From the bomb shelter to the bars of the world Killepitsch has its origins in an air raid shelter. Old friends Hans Müller-Schlösser, the creator of the "Schneider Wibbel", and Düsseldorf veteran Willi Busch were there again. While the "bombs" were falling outside, Willi said to Hans, "If it happens again, they'll kill us too." Hans replied, "But not Willi, before we two have a tasty one." The two of them weren't able to "pitch" any more that evening, but as they survived the "bombs" attack unscathed, they still had enough time. The innkeeper Hans Müller-Schlösser tried out numerous recipes and finally served his friend a homemade bitter at the opening of his tasting room "Et Kabüffke". The two friends called it "Killepitsch" in memory of the nights they spent together in the bunker. The "strong, not so sloppy, not so better" liqueur quickly spread throughout the Rhineland and eventually to the rest of Germany. Kill the Bitch It's nothing new that German herbal liqueurs are very popular in the USA. Jägermeister now makes 40% of its sales in the USA - more than in Germany or any other country! Killepitsch is also becoming increasingly popular with Americans. However, since they have always had problems with the German language, Killepitsch is called "Kill the Bitch" there. "Kill the Bitch" is enjoyed in America neat or as Pink Pussy Juice. This is 2 cl Killepitsch with 4 cl pink grapefruit juice on ice cubes. Dirty, but Nice!

Alpestre 0.7L 44% Alpestre is a finely bitter, sugar-free herbal distillate that has been stored for at least 4 years and is based on 34 herbs such as thyme, lavender, angelica, fennel, dill, sage, mint, lemon balm, hyssop, chamomile and lemon balm. An extra long maceration releases the fine spicy aromas from the herbs. This is followed by a careful distillation process in which no added sugar is allowed. Alpestre's tradition dates back to 1857. Alpestre has a yellow-gold color and offers balanced herbal notes, tones of spices combined with a dry mouthfeel.

Ricard Pastis Anissée, 1 L, 45% Anisées - spirits with a long tradition In the world of spirits, aniseeds (aniseed drinks) have an old tradition. Already 3500 years ago, some peoples valued the effect of aniseed spirit on stomach and intestinal complaints. Based on this long tradition, aniseeds can now be found in all parts of the world. While the Turks call it Raki, in Italy it is known as Sambucca and in Greece as Ouzo. Absinthe: Famous and infamous The most famous and at the same time most infamous spirit made from anise is absinthe. Absinthe, which appeared as a healing elixir towards the end of the 18th century, reached its peak in the second half of the 19th and early 20th centuries as an important source of inspiration for artists and writers. After absinthe was banned in 1915 because of its alleged hallucinogenic effects, people looked for alternatives. Paul Ricard reinterprets absinthe The Frenchman Paul Ricard finally brought pastis onto the market in 1932. The production of this spirit is based on triple-distilled neutral alcohol, which is mixed with anise, star anise, liquorice and other herbs. It does not contain the active ingredient thujone, which is responsible for the effect of absinthe. Pastis Ricard quickly developed into one of the most popular aniseed drinks in the world and is traditionally drunk diluted with water. When diluted in this way, the pastis is colored milky by the so-called "Louche Effect". Pastis Ricard offers intense aniseed aromas with clear notes of liquorice and herbs. The self-respecting Parisian doesn't drink Pernod, he drinks Ricard!

Pernod, 1 L, 45% Pernod began producing absinthe as early as 1800, making it one of the oldest producers in this field. When absinthe was banned at the beginning of the 20th century, a lighter, tujon-free version of an aniseed spirit was produced, which made the Pernod company world famous.Pernod is a spirit characterized by delicate aniseed aromas and notes of selected herbs and spices, which is traditionally drunk mixed with ice-cold water and has a clear green color that turns emerald green when water is added. On the palate with strong aniseed aromas, fennel and spicy, slightly bitter herbal notes.

Cynar Herbal Bitter 1L 16.5% – Italian Artichoke-Based Bitter Cynar Herbal Bitter 1L 16.5% is a distinctive Italian bitter made with artichokes along with a carefully selected variety of herbs and spices. Its characteristic flavour combines pleasant bitterness with subtle sweetness, creating a versatile Italian speciality that can be enjoyed both as an aperitif and as a digestif. Italian Bitter with Artichoke Artichoke forms the distinctive character of Cynar, complemented by a variety of herbs and spices. This combination creates a recognisable aromatic profile with herbal, spicy and pleasantly bitter nuances. The result is an expressive yet approachable Italian bitter with a well-balanced character. A Balanced Combination of Bitterness and Sweetness On the palate, Cynar reveals a pleasantly light bitterness accompanied by a harmonious touch of sweetness. Herbal and spicy notes add depth and complexity, giving the spirit its characteristic flavour. The interplay between bitter and sweet elements is a defining feature of Cynar and makes it particularly versatile. Ideal as an Aperitif or Digestif Cynar can be enjoyed in a variety of ways. Traditionally, the Italian bitter is an excellent aperitif and can be served well chilled or over ice. Its balanced flavour profile also makes it a natural choice as a digestif after a meal. Cynar can also be used in long drinks and cocktails, where its herbal and bitter notes add distinctive character. Cynar Herbal Bitter – Italian Flavour in Every Glass With its characteristic artichoke profile, delicate herbal and spicy notes and harmonious balance of bitterness and sweetness, Cynar Herbal Bitter 1L 16.5% is a versatile Italian speciality. Whether enjoyed as an aperitif, digestif, over ice or as an ingredient in creative drinks, Cynar offers an aromatic experience with a distinctly Italian character.

Chartreuse Genepi des Peres Chartreux 0.7L 40% Genepi is a generic name used to describe various aromatic plants that grow at higher altitudes in the Alps and belong to the genus of mugwort. Traditionally harvested by hand and then steeped in alcohol, the result is an Alpine liqueur that is known as Genepi for short. Chartreuse Genepi des Peres Chartreux is an excellent aperitif.

Chartreuse Elixir Vegetal 0.1L 69% The history of the Chartreuse Elixir Vegetal The Chartreuse Elixir Vegetal is the most original of the famous Chartreuse liqueurs. Like the Chartreuse Verte and the Chartreuse Jaune, it is based on a recipe from 1605. This recipe, which is called the "Elixir of Long Life", was given to the monks of the Carthusian Order in Vauvert near Paris in 1605 by the nobleman Francois Hannibal d'Estrées. d'Estrées probably bought the recipe in the 16th century from an alchemist who must have had an enormous knowledge of botany. The monks in Vauert were unable to fully decipher the recipe for a long time, which is why they sent it to their mother monastery near Grenoble. There, in 1737, the brothers finally managed to determine the complete recipe and produce the now world-famous Chartreuse liqueur for the first time. The Chartreuse Elixir Vegetal is based on this first version of Chartreuse and is still sold today in the original small bottles that the Carthusian monks once offered at local markets. The production of the Chartreuse Elixir Vegetal Similar to the recipe for Coca-Cola, the recipe for the Chartreuse Elixir Vegetal is one of the best-kept secrets in the world of drinks. Supposedly only two monks know the recipe and pass it on to another brother shortly before their death. To prevent the recipe from being lost, the two monks are never allowed to travel together, as an accident could happen. All that is known is that the recipe consists of a total of 130 different herbs, spices and plants that are macerated in wine alcohol. After the maceration is complete, the mixture is burned again and the Chartreuse Elixir Vegetal is finally bottled in the characteristic small bottles at 69% vol. The taste of the Chartreuse Elixir Vegetal Describing the taste of the Chartreuse Elixir Vegetal is not easy. In addition to the very high alcohol content, the large number of ingredients ensures that you perceive a real potpourri of aromas on the nose and palate, which, however, cannot be defined more precisely. We recommend never enjoying the Chartreuse Elixir Vegetal neat, as its intense characteristics quickly cover all the taste buds. It is better to put a few drops of the Chartreuse Elixir Vegetal on a sugar cube or in a tea bag. This way it can develop its full taste and effect!

Dolin Vermouth Rouge 0.75L 16% The Dolin house was founded in 1821 by Joseph Chavasse in Echeles en Savoie and as a liquor distiller he was involved in extracting aromas from fruits and plants. A few years later he moved to Chambery where his company began to marry local wines from Savoie/Chambery with the countless herbs of the nearby mountain region.The Dolin brand goes back to Ferdinand Dolin, who married a descendant of the founder. Dolin vermouth is drier and more characterful than the Italian style developed in Turin and has a natural freshness paired with the purity of natural mountain herbs.Dolin Vermouth Rouge has the best price/performance ratio away from the big players in the global vermouth business. Top recommendation!

Dolin Vermouth Dry, 0.75 L, 17.5% The Dolin house was founded in 1821 by Joseph Chavasse in Echeles en Savoie and as a liquor distiller he was involved in extracting aromas from fruits and plants. A few years later he moved to Chambery where his company began to marry local wines from Savoie/Chambery with the countless herbs of the nearby mountain region.The Dolin brand goes back to Ferdinand Dolin, who married a descendant of the founder. Dolin vermouth is drier and more characterful than the Italian style developed in Turin and has a natural freshness paired with the purity of natural mountain herbs.Dolin Vermouth Dry has the best price/performance ratio away from the big players in the global vermouth business. Top recommendation!

Dolin Vermouth Blanc, 0.75 L, 16% The Dolin house was founded in 1821 by Joseph Chavasse in Echeles en Savoie and as a liquor distiller he was involved in extracting aromas from fruits and plants. A few years later he moved to Chambery where his company began to marry local wines from Savoie/Chambery with the countless herbs of the nearby mountain region.The Dolin brand goes back to Ferdinand Dolin, who married a descendant of the founder. Dolin vermouth is drier and more characterful than the Italian style developed in Turin and has a natural freshness paired with the purity of natural mountain herbs.Dolin Vermouth Blanc has the best price/performance ratio away from the big players in the global vermouth business. Top recommendation!

Picon Amer, 1 L, 21% The story of Picon began around 150 years ago in the heat of Africa. Picon only later made its way to France and is now hardly known in its place of origin. Picon goes back to Gaetan Picon, who came to Algeria as a soldier in 1837 and created his drink in a Philippeville distillery after his return. He initially called it Amer African and it was very popular with both soldiers and the civilian population and Picon opened numerous other distilleries.Picon Amer is made from distilled orange peel, gentian extracts, quinquina, sugar, caramel and alcohol. Picon Amer has a more pronounced bitter note than other Picon bottlings and is probably the most original form of Picon. Picon Amer harmonizes wonderfully with beer and wine, and is indispensable as part of classic and modern cocktail creations.

Picon A L'Orange, 1 L, 18% The story of Picon began around 150 years ago in the heat of Africa. Picon only later made its way to France and is now hardly known in its place of origin. Picon goes back to Gaetan Picon, who came to Algeria as a soldier in 1837 and created his drink in a Philippeville distillery after his return. He initially called it Amer African and it was very popular with both soldiers and the civilian population and Picon opened numerous other distilleries.Picon A L'Orange is made from distilled orange peel, gentian extracts, quinquina, sugar, caramel and alcohol. Picon A L'Orange harmonizes wonderfully with beer and wine and is indispensable as part of classic and modern cocktails.

Lillet Rouge Aperitif, 0.75 L, 17% This wonderfully light wine aperitif, with its rich citrus aromas in its taste, is excellent to drink neat or use in mixed drinks. Named after its founders, the Lillet brothers, it has been produced in Bordeaux, France since 1872.The basis for Lillet Rouge Aperitif is wines from the Bordeaux region, which are mixed with extracts of citrus fruits such as sweet, bitter and green oranges from Spain, Morocco, Tunisia, Mexico and Haiti, as well as quinquina bark from Peru.It is then stored for 4-6 months in oak barrels. The color of Lillet Rouge Aperitif is a rich ruby red, the taste has fresh orange notes, a little vanilla, paired with red fruits and a fine spice. Lillet, originally called Kina Lillet, should always be drunk well chilled. Recommended!!!

Dubonnet Rouge Aperitif 0.75L 14.8% This wine aperitif from France, sold since 1846, is based on wines that are mixed with herbs and various spices and stimulates gastric juices. The cinchona bark also gives Dubonnet Rouge Aperitif an elegant bitter note. Dubonnet Rouge is stored for 2 years before it is bottled. Dubonnet Rouge Aperitif is excellent to drink neat, especially before a meal, or to incorporate into various pre-dinner cocktails. Color: reddish brown. Taste: spicy, citrus aromas and subtle sweetness. A classic!