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.

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

The earthy garnet color is achieved naturally using botanical extracts including hibiscus and black carrots as well as carmine. In the glass, it's aromatic and slightly dry with a perfectly balanced level of bitterness. Perfect for a Negroni or a spritz.

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.

Fred’s take on a classic fernet has a bit more personality: richer and deeper in tone, with a prominent bitter note from Rhubarb, and a relatively low sugar content. Spicy yet delicate.

This is the last holdout of the traditional red bitter, which still uses the natural red dye of the carmine beetle for coloring. It’s wine base gives it a softer texture that compliment it’s bitter flavors. Less bitter than Campari, not as sweet as Aperol

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

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

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