Herb Liqueurs

Gather around and behold – Campari with a most exciting twist! This has been finished in bourbon barrels, imparting a rich wood influence into the traditional herbal profile. Great news for bartenders and home cocktail enthusiasts alike, we're thinking Negronis all 'round?

Galliano L'Autentico is an Italian liqueur created in 1896 by Arturo Vaccari of Tuscany. It was named for Giuseppe Galliano, who was an Italian war hero. The liqueur is made with vanilla, citrus, ginger and anise.

Strega is a popular Italian digestif. It is made with a variety of herbs and spices (around 70) including mint, fennel and saffron (from which it gets its yellow colour). Spicy and minty, it is a great liqueur. The word "Strega" means "Witch" in Latin.

A sweet and spicy liqueur, Chartreuse Yellow is somewhat milder than the Green variant. There's many unique things about this tipple, not least that it's made by Carthusian Monks, who were given the recipe all the way back in 1605. What's more, the flavour and colour are completely natural, derived

Benedictine was originally created as an elixir to sustain monks as they worked. D.O.M. stands for "Deo Optimo Maximo" meaning, "To God most good, most great". The recipe for Benedictine is a closely guarded secret, but it is known to contain 27 different herbs and spices. Benedictine is a sw

The strongest vodka we have ever come across, Balkan 176 comes in a bottle with 13 different health warnings (including one in Braille), mainly because it's at 88% abv. It is produced in Serbia, and is triple distilled and essentially shouldn't be drunk neat, sniffed, held or even owned. You should

This aperitif combines an array of British ingredients such as gooseberry, rhubarb, and chuckleberry, many of which are wild harvested or organically grown. A selection of sustainably sourced botanicals include sandalwood, gentian, and wormwood bring a bitter balance to the sweet tang of fresh ingre

Fernet Branca is a Fernet liqueur made with herbs and spices. Fernet Branca was created in 1845 by Bernardino Fernet, who started the company which still produces it today. Fernet Branca is made with 27 different herbs and spices from around the world, including saffron, myrrh, rhubarb, chamomile, c

An Italian amaro bitter liqueur from Sicily, made using 'arancia rossa di Sicilia' (blood oranges that have their own protected geographical indication in the EU) from their own orange groves. They also use wild herbs from the volcanic slopes of Mount Etna and local spring water. There's little doub

The quintessentially English summertime drink. We love Pimm's, and nothing better than a Number 1 cup on a hot summer's day, made with cucumber, lemon, strawberries, mint - top with lemonade, and you're winning! For a twist, try topping with ginger ale. if you're feeling extra fancy, try a Pimm'

Amaro Averna is a tonic liqueur created in 19th century Italy and made with 33 herbs including cinnamon and gentian. Very citrussy, this is a lovely quaff!

A three litre bottle of Campari Bitters. Our Ben says that Campari would be his desert island drink - so if you want to get your hands on this big ol' bottle of the classic Italian aperitif, you'll have to make peace with the fact that you'll probably be making Ben sad that it's leaving MoM Towers.

Skinos Mastiha is a Greek liqueur made using the resin from the mastiha tree on the Greek island of Chios. The resin is harvested by making small cuts in the tree, bringing out drops of the resin that are said to look like tears. The resulting liqueur created from the resin is highly fragrant, with

"Born in Venice in 1920" Aperitivo Select is made with a selection of 30 botanicals, and it's the star ingredient in the a Venetian Spritz - carefully mix three parts Prosecco with two parts Select and one part soda over ice, and then garnish with a green olive.

A bitter aperitif for use in cocktails such as a Negroni, Boulevardier, Old Pal or Americano that will also work well in a spritz with wine and soda. Contratto use wormwood, orange peel, clove, cardamom, gentian, hibiscus, juniper, mint, rhubarb, sage, nettle, ginger and other botanicals for their t

An Aperitivo liqueur from the Berto range produced by Quaglia in Italy. Featuring hints of bright orange and enjoyably bitter herbs, this'll be good enjoyed with cold water and plenty of ice, or splashed in a glass of sparkling wine.

Bolivian Coca Leaf liqueurs are said to date back to the De Medici family with Rudyard Kipling going as far as to state that they were made "from the clippings and shavings of angels' wings". Agwa, distilled in the Netherlands, adds Chinese Green Tea, African Mint, Amazonian and Argentinean Guara

Licor 43 is a world-famous Spanish liqueur made from a secret recipe of 43 different herbs, spices, citrus and vanilla. Licor 43 has been produced in the city of Cartagena, Spain since the early 1900s. Licor 43 is one of the most popular liqueurs in Spain. The history of Licor 43 dates back to Ro

Suze is an absolutely wonderful French aperitif, a classic for bartenders looking to bring light, bright and flavoursome helpings of herbaceousness to their cocktails and long drinks. A superb and simple serving suggestion for this stuff is to fill a glass with ice, add tonic water, a good splash of

A classic Italian liqueur made with a wide (though secret) selection of herbs and spices, Amaro Montenegro is bittersweet and makes for a fantastic after-dinner tipple. Originally created in 1885, it was named after the second Queen of Italy, Elena of Montenegro.

An amaro derived from Angostura's world famous aromatic bitters! Enjoy over ice or to add depth to cocktails.

An Italian liqueur, Amaro Santoni is made with 34(!) different botanicals, named after and inspired by one of founder Gabriello Santoni's recipes created in 1961. The most notable ingredients are sweet and bitter orange, olive leaf, iris flower, and Chinese rhubarb, making for a bittersweet, zesty,

Gammel Dansk is a Danish bitters, and the name literally means "Old Danish". It was first created in 1961 and it is flavoured with herbs and spices including star anise, nutmeg, ginger, laurel, gentian, Seville orange, cinnamon and others. The recipe remains a secret.

The main ingredient of Bigallet's light a floral liqueur, Le Grand Tetras Genepi, is Genepi Artemisia Mutellina, which grows very high up in the Alps. To create the drink, they infuse and distil parts of the plant, creating an intense, refreshing liqueur, well suited to being enjoyed as an aperitif.

A tasty bitter liqueur produced by Quaglia, perfect for using in cocktails and the like. This is made to a classic recipe (first produced all the way back in the early 1900s) with a few modern tweaks...