Products tagged with Aperitif

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

Marco Moccia found this recipe, which dates back to the 1500s, among his grandmother’s old recipes. Aglianico wine, from vines well over 100 years old, is infused with cherry leaves and fortified. Bright, dark, cherry (surprisingly, since it’s just the le

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

The real deal alternative to Aperol. Made in small batches with only natural & organic items (gentian, lemon, rhubarb cane sugar, elderflower, etc.), the purity of flavor shines through. Silky, fresh floral notes with a delicate kiss on each cheek: one of

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.

Floral and slightly spicy with notes of white roses and rich berries. It can be enjoyed with a touch of soda and a citrus wedge, in cocktails or chilled to sip on it’s own.

Think of this as a Virginia version of an Italian Chinato. The grapes ferment with their stems, cinchona bark, gentian, rose petals, Virginia juniper, chamomile, myrrh, ginger root (& more). A touch of brandy stops the fermentation leaving just a kiss of

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.

Forthave strikes again! This is a collaboration with Upstate NY favorites Liten Buffel, who supplied a natural wine made from Cayuga, which is then fortified with 3 different extractions of Génépi flowers from a single grower in the Savoie. Enjoy over ice

Long a staple in Piedmont, served on ice with a splash of soda and a slice of orange, think of it as a zestier version of Lillet. Bright fruit, a touch of spice and bitter undertones create vibrant refreshment.

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.