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Wandering Barman MISS CASANOVA Daiquiri (100ml)

Pommeau is one of those nectars of the gods. Unfermented juice from pears (unusually) and apples is blended at a 2 to 1 ratio with a basic Calvados spirit, creating a lighter, delicious beverage perfect for before or after dinner. Pair it with blue cheese

Triple Sec is an orange liqueur used to make your margaritas, cosmopolitans, sangrias, long island ice teas and more. Bancroft Cordials are made by the Sazerac Company, an institution in the spirits and liqueurs world.

The distillers at Caffo slowly gathered a wealth of ancient recipes from around Italy for many different types of liqueur and spirit, this classic made from Marasca cherries being one. Dark, juicy and riper than other options. Use it in an aviation or get

The local, North Brooklyn crew at St. Agrestis make a number of wonderful, Italian-style bitters & now they have this pre-made, Venetian-style spritz. Lean & zesty with slightly more bitter edge than Aperol, which makes it even more refreshing, & just a k

This orange liqueur is a drink traditionally made by distillers in Martinique around the holidays, but after it’s importation to the US, bartenders have found it to be hugely versatile in many cocktail applications. Beautifully deep and complex.

Mirto is a Sardinian liqueur made from Myrtle berries. Excellent as a digestif after dinner. Delightful fruitiness is balanced by peppery spice. Honey is used as as a sweetener, but there’s incredible balance here; not too sweet, not too bitter.

Yanagita developed this style of 100% barley Schochu. It's now the most popular style in Japan (with many copy-cats), but Yanagita is still the one. Incredibly clean & refreshing with a buttery texture & light grassy notes. Try on the rocks, w/soda water

The fruit liqueurs from Rothman & Winter are bottled at higher proof than some, which dials back sweetness, and focuses on the purity of fruit. Gorgeous pear aromatics shine through here; add a splash to some sparkling wine, over soda water and ice, or cr

The distinguished cognac producer, Prunier, starting making this about thirty years ago by adding orange extracts to their fine cognac. Pour it over ice cream or pancakes, have it neat with bitter chocolate, or make an amazing margarita. Think Grand Marni

A New York spin on classic sloe-gins: sloe berries do not grow here, but beach plums do! The gentle, lengthy maceration imparts a rich, nutty flavor with a small added amount of turbinado sugar to slightly sweeten and enhance the lovely, tart plum flavors