Country: Italy 

ABV:  40 proof/20% 

Brand: Apertivo Brand 

Spirits Type: Amaro/Aperitif & Vermouth 

Taste:  Balanced, Candied Citrus Peel, Spicy, Floral, Herbal Bittersweet 

Price Category: $$ 

Bergamont and Sicilian citron peel essential oils are released via a cold press method called "sfumatura".  They are then macerated with a number of other essential oils, floral herbs and spices and blended with a neutral Italian spirit.  It is filtered and then fortified with unrefined sugar and water.  This process results is a delicious blend of complex flavors that makes this spirit almost a wild card of flavors when mixing with other spirits.  Floral, herbal, sweet and bitter, and this spirit has a pleasant and citrusy lingering flavor due to the use of essential oils.

Country: France 

ABV: 30 proof/ 15%  

Brand: Chateau D'Arton 

Spirits Type: Liqueurs/Cordials/Schnapps 

Taste: Dried peach, almost apricot with a sweet, warm finish 

Price Category: $$ 

Made from heirloom peaches in France harvested during the grape harvest.   The flavor is of warm peaches and sweet, but not syrupy like commercially produced peach schnapps.   

Country: Austria 

ABV:  70 proof/35% 

Brand: Zirbenz 

Spirits Type: Liqueur/Cordials/Schnapps 

Taste: Resinous, Woodsy Pine Notes, Subtle floral notes with a dry, minty finish 

Price Category: $$ 

Red pine cones from Arolla Stone Pines from the Austrian Alps are steeped in a grain brandy then filtered and sweeteners and water are added to balance the bitterness and alcohol content.  Tasting lightly sweet and very piney and naturally and amber-red color, like a happy Christmas Tree.

Country: Italy 

ABV:  48 proof/24% 

Brand: Campari 

Spirits Type: Amaro, Aperitif & Vermouth 

Taste: Cinnamon, Clove, and Bittersweet Citrus 

Price Category: $ 

Campari is made with a secret blend of bitter herbs, spices, fruit and citrus peels steeped with water and a neutral grain alcohol.  After infusion it is blended with sugar, artificial food dye and additional spices to achieve its signature flavor of a grapefruit bitterness with hints of warming spices. 

Rosemary is fresh, savory, and herbal because of this, rosemary works really well with spirits that have a  high-spirited spice and citrus, clean flavor.  Putting it in a syrup further balances and fresh, savory flavor with an equal parts spirit. 

To Make Rosemary Simple Syrup: 

6 oz (180mL) Water 

.25 cup (15 g) Fresh Rosemary 

.5 cup (100 g) White Cane Sugar 

Combine Water, Sugar and Rosemary in a jar.  Shake to combine.  Leave at room temperature in a dark place for 48 hours.  Shaking occasionally to stir.

5-6% acidity 

Less acidic than lime juice, lemon juice will add enough acidity to brighten flavors without overpowering when balanced with sweetness.   Usually our preference when needing acid to emulsify with egg white,  aquafaba or cream. 

An Egg White Substitute for cocktails.  Aquafaba offers a silky texture that is slightly savory and can be aerated or shaken to create a cocktail foam.   

To Make It: 

1- 15 oz can Garbanzo Beans/Chickpeas 1  

 barspoon Cream of Tartar   

Strain out the chickpeas using a fine mesh strainer. Pour chickpea brine in a clean and dry condiment bottle, add 1 tsp cream of tartar and stir gently to combine. Seal and store in the refrigerator for 2-3 weeks. * A note on using aquafaba for cocktails: Gently swirl prepared aquafaba before use to redistribute the settled cream of tartar; acid such as citrus juice will be necessary for frothing emulsion.  

Salt/Saline is a great flavor booster.  It can balance sweetness and bitterness, smoothing out a cocktail.  It can also enhance citrus flavor and acidity without the need for more acid. 

A pinch of salt can be added to the cocktail, but for consistency, saline is easy to make and allows more control.  

To Make It:  

2 oz (60mL) Distilled or Purified Water 

1 Tbsp (15g) Fine Sea Salt 

Combine in a jar and shake vigorously.  Once salt is dissolved, pour into a dropper bottle. 

A lemon peel spritz and twist can add a quick bit of brightness and bold citrus to a cocktail.  When roasted or charred, it can add a toasted and nutty aroma and flavor.