Created in 1919, Aperol is a bitter liqueur infused with orange, gentian, chinchona, rhubarb, and an array of other herbs and spices. The result is a surprisingly subtle, complex, and delightful aperitif that’s much more approachable than more intense (and polarizing) amaro liqueurs thanks to the easygoing citrus notes.
Created in 1932 by Paul Ricard in response to the 1915 ban of the sale of absinthe, this classic pastis tastes of coriander, star anise and mint. Best served long with water and plenty of ice.
This maraschino (marasca cherry liqueur) has an earthy quality, both in smell and taste. It is relatively sweet, with a not overpowering, mild cherry taste. There is a little bit of heat in the finish, with an overall flavor that can only be described both as funky – sort of nutty and very complex – and satisfying.
Apple liqueur has been well established in Germany for decades. This lovely wheat based example is very fruity with just a hint of sweetness. The high proportion of fruit juice leaves the alcohol content quite low, making this a pleasant, easy-going sipper.
Pimm’s is based on London dry gin and is excellent in mixed drinks; its gleaming, reddish-brown color adds a distinctive character to any recipe. It owes its refreshing, fruity taste to a well-balanced mixture of liqueurs, fruit nectars, and herbs.
“The seductive bouquet offers wonderfully floral, fruity, guava- and melon-like fragrances of elderflower, becoming richly pear- and quince-like following aeration time. The palate entry is soft and firm; the midpalate is integrated, harmonious and exquisitely balanced between alcohol level, sweetness, acidity & floral impact. A perfect liqueur.” ~Wine Enthusiast Highest Recommendation
Kübler uses a grain neutral base spirit distilled from Swiss wheat, which besides the star anise and Roman wormwood also includes hyssop, lemon balm, coriander, fennel and mint. Kübler Absinthe is distilled using the same traditional method that has been used for over one hundred years. Following the initial maceration is a slow distillation process. Neither sugar nor artificial coloring is added to the finished distillate. The end product is an all-natural, genuine Swiss clear or ‘La Bleue’ absinthe, and is bottled at 106 proof (53% ABV).