Liqueurs and Cordials

Made with fresh passion fruit juice (100 percent 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.

The premium liqueur imported from France, is a crystal clear liqueur that blends sweet and bitter orange peels distilled to perfection. Cointreau has been a worldwide legend since its creation in 1849.

Many will recognize the square dimpled bottle on the back bar right away. The amber liquid inside the bottle is distinctive too, with its sweet amaretto-cookie aroma and thin, almond extract flavor, touched with vanilla and orange. Its a classic for amaretto sours or lacing coffee

" Full-flavored with notes of anise and licorice that carry through a richly elegant texture, it is delicious alone, with espresso, or of course, with the traditional three toasted coffee beans in an after dinner snifter. " ~ Distillery notes

The taste of Drambuie is the result of infusing a unique blend of aged Scotch whisky with a secret combination of spices, heather honey & herbs. Its origins can be traced to a secret recipe created for Bonnie Prince Charlie by his Royal Apothecary in the 18th Century. The elixir was infused with spices such as cloves for their medicinal purposes, and saffron to give the liquid its rich golden colour. It became the Prince’s personal draft, and he drank a few drops each day for strength and vitality.

Intensely herbal and intensely bitter. Created by a self-taught herbalist in Milan in 1845, Fernet-Branca is made from a secret recipe of more than 40 herbs and spices, including rhubarb, chamomile, cardamom, saffron and myrrh. Fernet is a type of bitter amaro which is designed to help settle the stomach, aid in digestion, and support the liver. It may seem slightly counter intuitive to imbibe on something that is good for your liver, but it’s important to remember that spirits all have their origins in medicine and alchemy. A spoonful of sugar helps the medicine go down, but alcohol helped make it potable and preserved the herbs far beyond their regular shelf life.

Golden-bright and richly fragrant, this hazelnut liqueur has a sweet, pleasingly nutty flavor, finishing long. The moderate weight coats the palate without becoming cloying.

A 97 proof, premium cinnamon schnapps with floating flakes of 24k gold leaf. Perfect as a shooter with an ice cold beer.

Brilliant topaz tones with amber hues. Pleasant orange notes on the nose with hints of candied peel, light aroma of vanilla fragrance from the cognac. Fragrant orange flavors enhanced by the cognac with nuances of orange essence and hazelnuts. Lingering and harmonious finish.

85-89 Points -The Wine Enthusiast

"Tropical fruit, citrusy and mango-like aromas. Light, acidic and very tart at palate entry; the midpalate is refreshing, intensely juicy and almost sour. Aftertaste leans heavily on the tartness."

Hwayo 17 is comprised of mixing undiluted Hwayo 41 with two-year old oak aged Hwayo. The result, preserves the integral taste and flavor of Hwayo, yet adds a younger and exclusive hint of freshness.

Hwayo 25, a perfect balance of innocence and exclusivity Hwayo vacuum distillation allows liquor to capture rich aroma of rice. When Hwayo 25 is diluted with hot water with ratio 6:4 or taken when it's warm, you can feel great balance and finish.

Delicated fragrance and the intense aroma can be noticed after Hwayo 41 is aged in breathing ongi for 6 months. The best way to feel rich flavor and taste is with shots. Drink with ice just like whiskey to enjoy its exquisite tenderness and structure.

Herbal liqueur made with 56 different herbs, fruits, roots, and spices. Sweet with dense licorice flavors. Considered to be a digestif spirit throughout the world, as it is high in bitter compounds.

TASTING NOTES
Its deep brown color is attractive and deep. Kahlúa Original offers enticing scents of bittersweet coffee bean and roasted chest-nut and multilayered flavors of black coffee and sweet butter.

Mexico- An intensely flavored espresso liqueur that is made from the purest Arabica coffee beans and boasts a dark, rich coffee taste. Delicious served on the rocks or in a martini.

Licor 43, or Cuarenta Y (i) Tres (Spanish and Papiamentu for "43"), is a bright yellow Spanish liqueur. It is made from citrus and fruit juices, flavored with vanilla and other aromatic herbs and spices, in total 43 different ingredients (hence the name).

Italy- Amaro Lucano was created in 1894 from a secret recipe that has been handed down through the generations in the Vena family. Thanks to the skillful blend of more than 30 herbs, it has a balanced, consistent flavor with citrus and floral notes that is perfect for all occasions.

n developing their Riserva Bitter, Martini & Rossi used 100% natural ingredients and their original 1872 recipe as their inspiration. Master Herbalist, Ivano Tonutti, carefully selected three rare botanicals (Saffron, Angostura and Columba), to deliver a unique richness and complexity through different dimensions of bitterness. The Bitter is also rested in the same Tino cask that is used for M&R Vermouth extracts, and shares the vermouth?€?s common botanical, Italian Artemisia.

Rich in classic quinine bitterness, backed up by plenty of sweetness and well-rounded orange notes.

Ouzo by Metaxa is made from a recipe dating back to one of the great crossroads of ancient civilization and contains fifteen Mediterranean spices including aniseed (a natural digestive), mastic, fennel, badiane and coriander blended together

Nuvo is a perfect nectar of French white wine, ultra-premium French vodka, French sparkling wine, exotic fruit flavors and a touch of carbonation.

Greece - Premium Ouzo made from the finest blend of seeds and herbs, double distilled to reflect the traditional and modern Greek culture. Delightful aromas of fresh herbs and liquorice. Silky texture with sweet anethol and a touch of cinammon and nutmeg. Enjoy on the rock with water.