liqueur (US /lɪˈkɜːr/ or UK /lɪˈkjʊər/) is an alcoholic beverage made from a distilled spirit that has been flavored with fruit, cream, herbs, spices, flowers or nuts and bottled with added sugar or other sweetener (such as high-fructose corn syrup). Liqueurs are typically quite sweet; they are usually not aged for long after the ingredients are mixed, but may have resting periods during their production to allow flavors to marry.

Campari Negroni Liqueur

Campari Negroni

Campari Negroni A premixed Negroni from Campari. This classic cocktail is comprised of equal parts Campari, gin and sweet red vermouth. Best served chilled, on the rocks, garnished with orange peel.

Campari Bitter Liqueur

Campari Bitter

An old litre bottle of Campari Bitter. This looks to have been bottled sometime in the 1950s.

Country Italy
Type Digestive Bitters

Amaro Lucano Liqueur

Amaro Lucano

Amaro Lucano was first created in 1894 using an old family recipe. Made using more than 30 herbs, this is best served neat and chilled as a postprandial treat.

Amaro Averna

An orangey tonic liqueur invented over 180 years ago in Italy and still made to the same recipe today. The recipe itself contains 33 herbs including gentian and cinnamon

APEROL Liqueur


A litre bottle of Aperol, a low-strength aperitif made since 1919 to a secret recipe including both rhubarb and orange along with a wide assortment of herbs and roots. Immensely popular in Italy, its home country.


Strega Liqueur

A bottle of Liquore Strega, the iconic Italian herbal digestif, from the 1950s. Tinged yellow by saffron and with mint and fennel up front.


Lillet Rouge

A splendid red aperitif hailing from the Bordeaux region of France, Lillet Rouge is less famous than its Blanc sister (so beloved of James Bond) and will add welcome pep to your Manhattans and Negronis.

Lillet Blanc

Lille Blanc

A top-drawer white wine-based aperitif from Bordeaux, made with local wines blended with fruit brandies and matured in oak for between six to twelve months.


Aperitivo Cocchi Americano

A big and orangey aperitif, in a similar style to Lillet Blanc, it also has a big quinine bitterness that makes it an essential cocktail ingredient.


Drambuie 15 Year Old Whisky

Drambuie’s longer-aged whisky liqueur, made with whiskies aged for at least 15 years and with all the extra depth of flavour and general tastiness you’d hope that implies.

Mt. Defiance Absinthe Superieure

Mt. Defiance Absinthe

Great ingredients are the key to a great absinthe, and we get our ingredients from the best absinthe herb grower in the United States. He just happens to be located in Virginia! Made in the traditional French Pontarlier style, we use Grand Wormwood, Hyssop, and Lemon Balm from Virginia, Aniseed from Andalusia, Spain, and Fennel Doux from Provence, France. We make our absinthe using a traditional copper alembic still in very small batches.

Gölles Plum Brandy

Gölles Plum Brandy

The peculiarity of this fruit is an interesting interaction between sweetness and tart acidity and in the fact that the pulp adheres almost inextricably to the stones. A noble distillate, where the fruit so attractive in the interplay between the various flavors beautifully expressed.


Sacred Rosehip Cup

Sacred Rosehip Cup Liqueur is an aperitivo cordial made with a total of 27 botanicals, two of which are rosehip and rhubarb. Made with natural ingredients too, of which most are organic. This makes a fantastic negroni, but can also be drunk with lemonade in a Pimm’s-style.


Jean Danflou S.A.

The three brandies are produced in their own growing regions. Most of the soft fruits are grown and distilled in the Vosges, the hills on France’s northeastern border, with the exception of the William pears. Danflou prefers those of the southern Rhone, near Avignon, and has the ripe pears shipped to the Vosges distillery.


Tuaca Liqueur

A premium amber-gold liqueur made with brandy, vanilla essence and citrus fruits and said to originate from a 16th century recipe by Lorenzo di Medici.

Sorel Liqueur


Sorel is a brand of sorrel liqueur made by Jack from Brooklyn. A tea is made from water and hibiscus, clove, ginger, cassia and nutmeg. This is mixed with sugar and wheat grain spirit, filtered, and bottled. The resulting liqueur is sweet/tart, with the brightness of the hibiscus on the background of dark pie spices.

St. George Spiced Pear and Raspberry Liqueur

St. George Spiced Pear and Raspberry

St. George Spiced Pear Liqueur

Both elegant and earthy, this liqueur has all the complexity of a perfectly ripe Bartlett pear. Cinnamon and clove add a warm touch of spice.

St. George Raspberry Liqueur
A show-stopper. This is what all raspberry liqueurs aspire to, with a luxurious mouthfeel and just the right balance between sweet and tart.