Aperitif

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!

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

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!

Named for the extensive thicket of plants that dominate California’s coastline, this herbaceous amaro was lovingly crafted by Sierra and James Clark in San Francisco. Yerba santa, renowned for its medicinal properties, forms its backbone along with spearm

Iconic French aperitif formulated from fresh gentian root. Herbaceous with some spice and citrus. Substitute for Campari in a negroni, or enjoy the French way (over ice with a lemon wedge.)

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.

Artonic Melon Aperitif

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 bittersweet aperitivo is infused with 13 botanicals like rose, orange, and chamomile. It makes the most lovely negroni in the world.

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.