Bitters/Amari

This Alpine liqueur is in the green chartreuse family, but a bit more delicate and refined, with a focus on green herbs and mint. The Bordiga estate was founded in 1888 in the city of Turin.

Bright and vibrant, with a balance of fruit-centered sweetness and a bitter, botanical finish. Acobia is a new small batch spirits project from the famed Barbaresco winemaker Dave Fletcher. Elevate your favorite wine spritzer, or simply enjoy on ice.

Fred is a rarity in the spirits world in that he farms most his own herbs and ingredients and does so organically. Some are even wild foraged. Think of him as an herbalist. Much drier than your average amaro, featuring bark and forest floor notes. Deep an

This is the aperitivo used in St. Agrestis’s canned spritz. Indeed, it was literally designed for spritzes; mellow, refreshing, and citrusy, with bright summery tones and a hint of bitterness on the finish. Another win from our friend Louie.

All of the botanicals are macerated separately to insure clean, fresh flavors before being blended and transferred to ex-bourbon barrels for a minimum of eight months. Intense baking spices give way to fresh mint and other green herbs and a touch of sarsa

A delicious aperitivo with incredible lift and balance. Fresh lemon peel on the nose evolves into complex spices and fruit on the palate, with a bitter undercurrent balanced by a pleasant sweetness. Many of the botanicals are wild-foraged!

This beautiful bitter almost drinks more like an amaro; indeed, enjoy it neat, on the rocks, add soda, use it in cocktails…truly versatile and delicious. A balance of herbal bitterness is complimented by citrus, round sweetness, and deep baking spices.

Peychaud’s stems from a 1838 recipe from a Creole apothecary in New Oeleans named Antoine Amédée Peychaud. Today made at the Buffalo Trace distillery, but using the same recipe. The backbone in a Sazerac cocktail & great in so many tradtional cocktails (M

Created by the former bartender & writer, Gaz Regan. He based his recipe on an old orange bitters recipe he found in a book. After attempt number 4, he (wisely) sought the help of the Sazerac Company &, with their help, found what he was looking for on th

Move over, Campari. Local favorites St. Agrestis have concocted the perfect bitter aperitif to use in all of your spritzes, cocktails, or even just over ice with freshly squeezed orange juice. Originally used in the St. Agrestis negroni, the Inferno is no

Traditionally served chilled with a twist of orange as an aperitif, Bonal also mixes well with cider, sparkling wine or as a component in whiskey or rum drinks. Bright red fuit, with a pleasant bitter note and remarkably silky texture.

From a recipe over 100 years old. Most of the ingredients are grown there, on the volcanic slopes of Mount Etna including, and this is what really sets this Amaro apart, the blood oranges. Juice from the oranges is actually part of the distilled base and