Liqueur

There's many stories about where the almond flavored liqueur and amaretto originated but it's a fact the Walcher family has been crafting it with all organic ingredients for ten generations! Using bitter almonds, (many use artificial flavoring but we won'

CH - Dogma is based in Chicago and devises unique, bartender - focused spirits for obsessives. The Fernet bitter is similar to the Letherbee recipe but contains dark matter slow-roasted coffee (not too much) and light chamomile. Fernet is the bitterest bi

Made in the cognac region by macerating fresh (not frozen) fruit in neutral spirits. This is lightly sweet with a pure black currant flavor. Called for in classic cocktails, or add a drop to your Prosecco.

From the well- regarded cognac producer, one of a line of fruit liqueurs for mixing. Only fresh (not frozen) fruit is macerated in neutral spirit, for a bright woodsy raspberry flavor that has the ideal sweetness and isn't cloying.

It's difficult to capture the heady scent of elderflowers; they only bloom for 2 or 3 weeks each year and they are picked by hand into sacks. They can't be frozen or dried, they must be macerated immediately for the freshest flavor. Add the Art-Noveau bot

It is made from anise plus other herbs using cold infusion, where fruit from the elder bush is macerated in alcohol at a cold temperature. Rich and full- flavored, this is a perfect way to end a meal. Serve with coffee or straight- up with three coffee be

Switzerland Tempus Fugit Gran Classico Bitter

A lifetime's supply of Triple Sec (of decent quality) for less than ten bucks. Who can argue with that?!

Made from the zest and juice of local lemons on the Sorrento Peninsula, overlooking Capri and not far from Naples. Sweet but not cloying. Served cold as a digestive, or try it with gin and soda. The taste of summer all year long!

Like most bitters, this is both biter and sweet. It begins slightly floral, with more than 40 botanicals making up its earthy spice, then ends with bitter wormwood. Try it in a Manhattan in place of vermouth.