Liqueur

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

Like the legendary Amer Picon, this French bitter is focused on citrus fruit rather than the herbs of its Italian counterparts. Dating back to 1875, this recipe boasts sweet and bitter orange peels macerated in beet neutral alcohol, an infusion of cinchon

Hailing from this Austrian alps, this handcrafted liqueur from Josef Hofer has around since 1797. Made from the fruit of the Arolla Stone Pine, yielding berry, pine and floral flavors. Add a splash into a Martini or step up your hot toddy game this winter

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

Tropical ingredients native to the Caribbean, like Queen Victoria pineapple and Jamaican Quassia Bark, comprise this rich and bitter amaro. Try it neat as a digestif, or make a Mezcal Manhattan (a current fave!) by replacing whiskey with mezcal and this a