Aperitif - Anisées, Champagne & Co.

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 Bitter Cynar is a delicate Italian semi-bitter made from artichokes and a variety of spices and herbs.On the palate, Cynar is slightly bitter with a pleasant sweetness and is ideal as an aperitif or digestif.

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!

Suze 1.0L 15% Suze was once a staple in every bar, at least in France. Today, the aperitif, which shines with strong gentian notes, is waiting to be rediscovered and has already found many new fans in this country. The root of the yellow gentian is the secret of the taste of Suze, which has been produced since the end of the 19th century. The color is a light golden yellow. Serve chilled on ice!

Pimms Cup No.1, 1 L, 25% Pimm's was invented in 1840 by the restaurateur James Pimm in London and the exact recipe is still closely guarded to this day. Pimm's is preferably drunk with lemonade, to which some seasonal fruit and a piece of cucumber are added.This may seem bizarre at first glance, but in terms of taste, the cucumber is absolutely indispensable. No cucumber, no pleasure. Pimm's No.1 is based on gin.

Picon Beers, 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 Beers is made from distilled orange peel, gentian extracts, quinquina, sugar, caramel and alcohol. Picon Beers harmonizes wonderfully with beer and wine and is an indispensable part of classic and modern cocktail creations.