Made with fresh passion fruit juice (100% non-GMO passion fruit grown in the town of Majagual in the Dominican Republic), cane sugar and neutral cane sugar spirit, the cordial is neon yellow, subtly sweet, lip-smackingly sour and incredibly versatile. Chinola can be sipped straight or over ice, and tastes wonderful when mixed. You can use it in a Highball with straight seltzer or sparkling wine, or add it to an Aperol Spritz. It also works wonderfully in tropical or tiki cocktails that call for a passion fruit syrup like a Hurricane. Its drier, boozier, livelier and fresher tasting than any other passion fruit syrups or liqueurs on the market.

Cointreau is an iconic orange liqueur with crystal clear color, exceptional citrus aroma, and an instantly fresh taste that lingers. Crafted from a precise blend of sweet and bitter orange peels and meticulous distillation processes, this full-strength curacao is perfect to balance out citrus cockails or enjoyed after a meal.

The ideal gift! Buy the best liqueur online. Price and reviews available for Fabrizia Limoncello - Liqueur - 750ml Bottle. Fabrizia Limoncello is entirely homemade, produced in small batches, by hand in New Hampshire. Exact proportions are the secret to the success of Fabrizia, but by following the steps listed below you can create your own all-natural homemade limoncello just like we do!

The name Etter is synonymous with Swiss Kirsch, made by the same family since 1870. In this bottle is distilled more than 10 pounds of fresh mountain cherries exclusively of the region surrounding Zug. The brandies gently evolve for years in glass demijohns before bottling. Kirsch is famously enjoyed sipped neat after dinner, or as aperitif mixed with club soda. In cocktails it pairs magically with Génépy. In the kitchen, it's an essential ingredient in a traditional fondue.

Massenez Crème de Cassis de Dijon is an ultra-premium, 100% natural French blackcurrant liqueur. Renowned for its deep ruby color, rich velvety texture, and perfect balance of tartness and sweetness, it is the gold standard for crafting authentic cocktails like the Kir and Kir Royale.

Grand Marnier is a French liqueur that blends cognac with essence of bitter orange, creating a rich, complex flavor profile with notes of vanilla, toffee, and citrus. With 40% ABV (80 proof), it's stronger than many orange liqueurs and can be enjoyed neat, on the rocks, in cocktails like the Sidecar or Margarita, or used in desserts like Crêpes Suzette. Its cognac base gives it a deeper, warmer character than neutral-spirit-based triple secs.

Baileys Original Irish Cream is a popular liqueur blending Irish dairy cream, spirits, Irish whiskey, and cocoa/vanilla flavors. Launched in 1974, it is the world’s leading cream liqueur with a 17% ABV. It is commonly served on ice, in coffee, or in cocktails.

Derives its almond flavor from the essential oils found in the pits of cherries, peaches, and apricots. With a well-rounded taste, it features a fragrant aroma and concludes with a subtle hint of vanilla.

Semi-sweet, thick, and syrupy. It features a pronounced nutty almond flavor (derived from the crushed cherry pits), perfectly balanced with bitter-sweet cherry, dark chocolate, and orange marmalade notes. Great in classic cocktails like The Last Word. Also great over fruits and ice creams. 375ML

First created in 1605 by Carthusian monks, Chartreuse 1605 Liqueur d’Elixir is a rare and historic expression that pays tribute to the original recipe of the legendary liqueur. Crafted with over 130 herbs, plants, and botanicals, this elixir showcases centuries of monastic tradition and mastery. With its vibrant green hue and complex herbal depth, it remains a symbol of authenticity, heritage, and exceptional craftsmanship.

Liqueur created by the best craftsmen of France “Sommeliers”. This special Chartreuse Jaune cuvée was first created in 2008 by the Chartreux Fathers in close collaboration with the Meilleur Ouvriers de France Sommeliers (M.O.F). The cuvée des Meilleur Ouvriers de France is a blend liqueur. To create this liqueur, the Carthusians brought all their know-how and knowledge to select traditional Yellow Chartreuse liqueurs and seek a different aromatic balance, highlighting freshness and liveliness. Ideally as a digestif, to be served chilled between 12 and 13 ° to discover all the flavor and aromatic complexity. Can also be enjoyed on ice. The 2023 edition brings a special blend of herbal notes, offering a rich and refined drinking experience.

This lime-green, anise-scented liqueur is sweet at first sip, then herbaceous in the middle, showing fennel, pine, tarragon and mild floral notes. The finish is spicy and warming, with anise, white pepper and ginger heat. IYKYK

Based on recipes dating back to the 1800's, Pierre Ferrand Dry Curacao Ancienne Methode is a recreation of the dry, complex orange liqueur used by bartending pioneers of the 19th century. Developed by Pierre Ferrand proprietor Alexandre Gabriel and cocktail historian David Wondrich, this liqueur is created by macerating bitter Curacao orange peels, vanilla, prunes, lemon peels and sweet oranges, along with over a dozen other ingredients, in unaged brandy. This is then re-distilled and blended with aged brandy and Pierre Ferrand Cognac, before finally being matured in oak casks. The result is a complex, bittersweet liqueur brimming with natural orange flavor, perfectly balanced by hints of vanilla, spice, herbs and a subtle floral note.

Pimm's No. 1 is a gin-based liquor made in England from dry gin, liqueur, fruit juices and spices. It was created in 1859 by the English oyster bar owner James Pimm. The recipe is still a secret, and only six persons know exactly how it is made. Pimm's No. 1 have a dark, golden-brown color, a medium body and a taste of citrus fruits and spice. It is either served on the rocks or used in cocktails. Pimms and Lemonade makes for a great patio crusher!

St. Germain is an artisanal French liqueur made from hand-picked elderflower blossoms. The starry white flowers are gathered by 40-50 men pedaling the Alpen French countryside picking the flowers that will be distilled into this intoxicating nectar. Blended with a small amount of citrus and natural cane sugar to accentuate the subtle flavor of the elderflowers, the resulting liqueur is delicate and balanced with fresh floral aromas and flavors and hints of pear, apricot and grapefruit zest.

Yirgacheffe coffee beans from Ethiopia and have them roasted locally to our specifications. We rely mostly on medium to dark roasts for our process, but also incorporate some lighter roasts to fully capture what we love most about Yirgacheffe coffee. We then bring the roasted beans to the distillery, grinding and cold-infusing them. Our cold-infusion method preserves the elegant flavors and aromas that we love from the beans, while minimizing extraction of astringent components. We then blend the resulting coffee infusion with French-roast chicory and Madagascar vanilla beans and lightly sweeten it with cane sugar. Rich coffee flavor with notes of hazelnut, black pepper, bittersweet chocolate, red wine, tobacco, dates, and plums.

Yellow Chartreuse (Chartreuse Jaune) is a milder, sweeter French herbal liqueur. Introduced in 1840, it contains 130 botanicals and gets its natural hue from saffron. Bottled at 43% ABV, it features vibrant notes of honey, citrus, and anise. It is typically enjoyed neat, over ice, or in cocktails.

Originally created in 1919 in Padova, Italy, Aperol features a unique bittersweet taste and bright orange color, both of which derive from the secret, original recipe that has remained unchanged for over a century. An infusion of zesty orange, herbs and roots with a touch of vanilla make for a perfectly balanced combination and offers a texture that's velvety and rounded with long-lasting orange flavor. An ideal addition to your home bar, Aperol is the quintessential aperitivo. Aperol is an irreplaceable component in the original Aperol Spritz, a deliciously simple cocktail made with Aperol, prosecco, soda water and an orange slice. The bright flavors and easy preparation make it a perfect pre-dinner cocktail or complement to a casual brunch.

A unique and unmistakable recipe has characterized Campari, the aperitif par excellence, for over 150 years. The inimitable Campari recipe, used as the basis of many cocktails served worldwide, has been kept the same since its inception and remained a closely guarded secret, passed down over the years. Campari was the result of Gaspare Camparis experiments in concocting new beverages. It is still produced today with the same ingredients and following the confidential recipe which remains a secret known only to the very few people in charge of the production process. Campari is the result of the infusion of herbs, aromatic plants and fruit in alcohol and water; these last two being the recipes only known ingredients.

Born in Friuli, borderland, crossroads of several populations and manifold influences, Roman, Arabian, Celtic, Venetian and Slavic; Amaro Nonino Quintessentia® is the result of the Nonino alchemic art, enriched by important cultural contaminations and great knowledge of botanical varieties also coming from far and exotic lands. The name Quintessentia® was chosen to celebrate the alchemic achievement of the purest essence in the generation passage of the family recipe. The cup that stands at the top and center of the label is the Bowl of Hygeia, a way to honor the origin of Amaro, historically born as a medicinal remedy.

The brisk, invigorating scent of this amaro hovers between herbal and medicinal. On the palate, it skews sweeter, with rich caramel and hazelnut flavors and just enough bitterness and baking spice to keep things interesting.

Amaro Montenegro is an Italian amaro distilled in Bologna, Italy. It is made from a proprietary blend of 40 botanicals including vanilla, orange peels and eucalyptus. The amaro was first produced by Stanislao Cobianchi in 1885 and was originally called Elisir Lungavita. Soft and silky mouthfeel with a satisfying balance between sweet and bitter notes. Its well- balanced sweetness merges with the other ingredients, fading in a pleasantly bitter finish. Citrus entry with a high level of complexity. Sweet and bitter.

Underberg is a classic German herbal digestif or bitter created in 1846. It is crafted from aromatic herbs sourced from 43 countries and aged in Slovenian oak barrels. Packaged in distinct paper-wrapped 20ml bottles, it contains 44% ABV and is used worldwide to aid digestion after a heavy meal.

Ramazzotti Amaro is a beloved Italian herbal liqueur with a rich history dating back to 1815, when Ausano Ramazzotti created it as a digestive aid in his small bar in Milan. What sets this amaro apart is its unique blend of 33 herbs and roots, including gentian, rhubarb, and cinnamon, resulting in a complex flavor profile that balances sweet and bitter notes. Interestingly, Ramazzotti Amaro played a significant role in Italian cinema history. In the 1960s, the company sponsored the production of several popular Italian films, including Federico Fellini's "8½," helping to finance and promote Italian cinema during its golden age.

Averna is an authentic Sicilian amaro with a full body and smooth taste. Its a multisensorial drinking experience made from the ancient recipe with essential oils of lemons and bitter oranges from Sicily.

Cappelletti Pasubio Amaro 750ml.

Santa Maria al Monte was originally developed by Franciscan monks in Genoa. In 1892, Nicola Vignale commercialized the production, and its popularity has continued in Italy to this day. This amaro is aged in oak for a year prior to bottling. The initial flavor is decidedly mint. There is a significant heat on entry that serves as a healthy reminder of its strength. More vegetal and herbaceous than citrusy, the Santa Maria al Monte still finishes with a kick of bitter orange zest followed by ginseng, menthol and gentian. Nothing better after a meal!

The worlds leading Amaro brand, this gold-medal, award winning spirit contains 27 herbs and spices from 4 continents and still uses the same 175-year-old secret recipe first created by the Branca family in 1845. With almost no sugar, its complex, bitter yet balanced flavor profile reveals notes of mint, ginger, rhubarb and chamomile. A bartenders favorite, Fernet-Branca is the perfect herbal modifier for a variety of classic cocktails such as the Manhattan, Negroni and Collins. A first sip to taste the bitter notes of Colombo, Aloe, and the unmistakable tang of Gentian. A second small sip will reveal the spicy notes of Zedoary and the full-bodied flavor of Chamomile. With the final sip, the liqueur unveils its full repertoire of flavors: the overall effect is bitter, but a delicately spicy aftertaste lingers.