Aperitif

A delicious lightly-fermented botanical black currant liqueur made locally in the Hudson Valley. Perfect topped with Champagne, or in a cocktail with mezcal or rum, or mixed with seltzer and a lemon squeeze.

375 mL

Created in 1891 by Giulio Cocchi, this aperitif is produced with a base of red wines from Piedmont with an addition of herbs and spices like gentian, cinchona, citrus zests, and rose petals. Delightful on the rocks with a splash of soda and some grapefrui

Pastis is said to be a descendant of absinthe, exploding in popularity when the latter was banned in 1915 during Prohibition in Marseille. This bitter aperitif derives its classic flavor  from licorice and the seeds of the star anise plant. Drink on the r

Try a Venetian Spritz, which this aperitif has been the heart of since 1910:

 

3 parts Prosecco

2 parts Select

1 splash of soda water




Pour into a large wine glass over ice and garnish with a large green olive. Cin cin!

Used as a replacement for Lillet in James Bond's vesper cocktail, this gentian-flavored aperitif is delicious in a spritz or gin-based cocktail.

A delicious lightly-fermented botanical black currant liqueur made locally in the Hudson Valley. Perfect topped with Champagne, or in a cocktail with mezcal or rum, or mixed with seltzer and a lemon squeeze.

Legendary Alpine herbal liqueur with a recipe that's spanned centuries! Fresh and herbal like mountain air. Drink on the rocks or with tonic. 

Called "Specialino" in its homeland, this delightful aperitivo is naturally colored and drier than most. It makes the absolute best spritzers.

This French aperitif has been in production since 1865, and the bittersweet infusion of gentiane root, quinine, and Grand Chartreuse herbs will totally whet your appetite.

The original recipe for this bitter liqueur dates back to 1933 and it includes 24 different herbs, spices, roots, and seeds, cold macerated with Italian Brandy. Negroni time!