CORDIALS

Absinthe was the trademark drink during the heady days of 19th century Paris artists. Famous artists, writers and poets like Picasso, Baudelaire, Hemingway, Degas, Manet, Toulouse-Lautrec and Oscar Wilde all heavily indulged in it. Maybe it was the allure of The Green Fairy, or maybe it helped inspire their creativy.Absinthe has been banned in the United States since 1915 because of reports of strong hallucinations, however, has recently made its way back into the market. This Absente, or Absinthe Refined, is a modern version of the original Absinthe recipe. It still exhibits the same aromatic, dazzling emerald green liquer made from a combination of exotic botanicals. The difference comes in the Wormwood, the botanical that caused the initial ban, instead being replaced with a cousin called Southern Wormwood. The Absente is now a blend of Angelica, Anise, Peppermint, Southern Wormwood, and Star Anise, creating a wonderfully aromatic, flavourful liquer.

After Shock is an 80 proof cinnamon liquer with a mass of sugar crystals at the bottom of the bottle.

Agavero is an ultra-premium spirit that is created from a blend of 100% blue agave anejo and reposado tequilas hand blended with the essence of Damiana flower for unparalleled smoothness and taste. At 64 proof, Agavero can be enjoyed straight, on the rocks, or in a number of cocktails.

Agavero is now available. An organge liqueur for the ultimate margarita. Now also available in Agavero Orange, made from 100% blue agave tequila and blended with natural orange flavor and agave nectar.

Vallet Amargo Angostura is a 90 Proof bitter liqueur made from Angostura bark and a maceration of cherry fruits, cloves and other roots and spices. Herbal notes of bittersweet dark chocolate and citrus rind balance an earthly richness to create this delightful elixir.

A delicious Italian liqueur, produced using the same recipe of 1868, this full-bodied and smooth taste is of a bittersweet digestivo.

Amaro Nonino is a digestif made by the Nonino company in Fruili, Italy. It is made from grappa infused with herbs, plus grain alcohol, and ingredients that include caramelized sugar, bitter orange, cinchona, galenga, gentian, liquorice, quassia wood, rhubarb, saffron, sweet orange and tamarind.Amaro Nonino is a reddish-amber colour and has a herby fragrance, with a mildly bitter spicy taste, with a touch of liquorice and sweet, burnt orange. The taste lasts in the mouth. It is aged in oak barrels for 5 years. Amaro Nonino is 35% alcohol. Amaro Nonino is a bit less syrupy than some other Italian bitters. It is best served straight up, slightly chilled, around 53 to 59 F (12 to 15 C.)

The Marula fruit is harvested from Marula trees found only in Africa. The Marula fruits are carefully distilled, and sit for two years in small oak barrels, then blended with the finest, fresh cream. Amarula has exotic tastes of butterscotch, passion fruit, cinammon, orange, berries and cream. Rich, sweet and creamy like the milk left from a bowl of Trix. If you like Bailey's and are in the mood for something different, try out this beautiful liqueur. Great in coffee and on the rocks!

Spicy spirits are genuinely difficult to pull off as not everyone's idea of enjoyable spice is the same. It can also be quite difficult to capture the essence of a spicy chili pepper without it coming off artificial. Several brands have attempted to tackle the spicy spirit challenge, including Southern Comfort Fiery Pepper Stoli Hot & Sticki, and even Absolut Peppar, but none have quite managed to capture a pure and natural pepper flavor that's still enjoyable to consume.

The nose of Ancho Reyes smells wonderfully like roasted ancho chiles. The nose captures both the roasted chile essence as well as a slightly green and vegetal spicy pepper. Underneath the pepper is cinnamon and sweet honey. The balance in the nose leans more towards sweet than spicy. The entry of Ancho Reyes is also fairly sweet with strong honey notes leading the pack. The honey sustains but it's joined by roasted ancho chile, solid cinnamon, and dark chocolate. It isn't until the end of the midpalate that Ancho Reyes gets really spicy. It's a nice sharp spice that balances out the otherwise sweet character. Hot pepper spice sustains for quite a while on the palate. It's spicy but not uncomfortably so.

Aperol is an Italian aperitif originally created in 1919, but it took a while to get to the US-- it was well worth the wait. Some of the ingredients that shine through are bitter orange, gentian, rhubarb, and cinchona (quinine); the flavor and color is articulated by a subtle blend of the ?known? ingredients and a secret array of herbs and roots, using a recipe that has been unaltered since its creation. Delectable aromas of citrus, roots and herbs invite you to drink. The palate focus is oxidized grapefruit with a touchof creamy vanilla. The finish is fresh and supple with a lively citrus pith aftertaste-- gorgeous!

Araceli Marigold Liqueur is the world’s very first marigold liqueur of its kind and pays tribute to the centuries old Mexican holiday tradition Día de los Muertos (Day of the Dead), a celebration of love, joy and remembrance. Araceli (Spanish for “Altar Of Heaven”) was inspired and created to honor the sacred Cempasúchitl Marigold, known as Flor de Muerto. The bright orange marigold blooms on the hillsides of Mexico in October and November and plays a significant role in the Día de los Muertos festivities. Stunning displays of marigolds are used in abundance to decorate elaborate religious statues, altars, crosses, garlands, clothing, gardens, pathways and walkways throughout the celebration. The scent of the sacred marigold flower is said to guide deceased spirits in finding their way back, to join loving family gatherings honoring them.

Seductively smooth and exquisitely balanced, Araceli Marigold Liqueur offers a unique bouquet of delicate complex flavors that are rich, floral and fragrant. Araceli Liqueur delivers a wonderful blending of marigold, organic agave nectar, and a special blend of natural ingredients that create Araceli’s one-of-a-kind distinctive flavor. Araceli can be enjoyed straight, on the rocks, or in a variety of easy to prepare cocktails.

Equally stunning and eye catching is the custom label artwork that adorns the beautiful Araceli bottle . Designed and painted by world renowned artist SV, Araceli’s signature artwork depicts a beautiful woman by the name of Araceli Vannita. Adorned in traditional Día de los Muertos sugar skull face paint, rosary beads, traditional Mexican clothing and beautiful orange marigold flowers highlighting her hair, Araceli Vannita embodies the heart and soul of Araceli Marigold Liqueur.

Arak Gantous & AbouRaad While the anis aroma is clearly evident, it shares the stage with grape spirits base which offer its own mild fruity flavor. Smooth and refreshing, it is soft on the palate and goes well with mezza and Lebanese meals, or could be drunk by itself with vegetables and nuts.

Anise, alcohol and specially treated water are the basic ingredients. They boil in the still to a vapor that is collected externally by condensation into high degree of liquid Arak. The bulk is then brought down to bottling strength which is around 100 proof. After a period of aging, the Arak is filtered and bottled, to be consumed in a unique matter of adding water until the Arak in the glass is whitened and ice is added to it to make the best tasting drink. Served as an appetizer or with almost all kinds of food. The difference between one Arak to another is the quality of the ingredients and the method and time of distillation. Made in Jordan

Atholl Brose (or Athol Brose, Athole Brose) is a Scottish drink obtained by mixing oatmeal brose, honey, whisky, and sometimes cream (particularly on festive occasions). When made with cream the drink is rather like an Irish Cream. Atholl Brose has also become an alternative name for the dessert Cranachan, which uses similar ingredients. According to legend, the drink is named after the 1st Earl of Atholl, who quashed a Highland rebellion in 1475 by filling the rebel leader's well with the mixture, making him easily captured.