Absinthe / American Whiskey / Apéritif / Bitters / Cognac & Brandy /

Gin / Liqueurs / Rum / Scotch / Tequila / Vodka /

Maurin Quina

A diabolically delicious aperitif made from macerated cherries, bitter almond and Cinchona bark (used to make quinine). The flavor is predominantly cherry but with added complexity . Not overly sweet. The bottle recommends serving Quina chilled, as an aperitif, but I'm sure there are mixologists concocting beguiling potions even as you read this. Stay tuned.

$36.25

Creme de Violette

The first true Creme de Violette available in the U.S. in over a decade, Ideal for classic cocktails such as the Aviation and Blue Moon and champagne cocktails. Produced in Austria from the Queen Charlotte and March Violets found in the Alps. Check out this site for recipes.

$29

St. Germain

An enticing low alcohol liqueur made from distilled elder flowers. The delicate floral notes make this an excellent chilled after dinner drink or an exciting ingredient for cocktails.

$35

Linie Aquavit

Aquavit is a Scandinavian distilled spirit flavored with herbs and spices, usually caraway dominates the blend. That's dictionary. In truth, this is to Norway, what tequila is to Mexico. Put it in the freezer and do shots, chased with beer. It's fantastic, but do not operate heavy machinery after coming in contact with this liquid!

$32.75

Herbsaint

Basically, an American version of Pastis, or an anis flavored liqueur. It can be drunk with water and ice, but it is most famously used as an ingredient
in the famous Sazerac Cocktail. (See the newsletter page of our web site for a recipe.)

$21

Armand Guy Pontalier-Anis

Pastis is the generic term for an anise flavored liqueur, particularly if it is from France, where it is also called Anis. Pernod, for example, would be
classified as Pastis. Pernod was originally an absinthe and changed its formula after Absinthe was made illegal. Armand Guy was also originally a producer of absinthe and developed this wormwood free recipe in 1922 . Distilled in the 100 year old alembics formerly used to make absinthe. It is drier than most anise liqueurs, and has a unique flavor as a result of using green anise instead of star anise. Our French friend Gregoire tried this and said it was "the real thing."

$36.75