Amaro
Amaro (Italian for "bitter"), is an Italian herbal liqueur that is commonly consumed as an after-dinner digestif. It usually has a bitter-sweet flavor, sometimes syrupy, and has an alcohol content between 16% and 40%.
Rossbacher – Austria
64 Proof
Amargo de Chile – Chicago
64 Proof
Dogma Rubin Bitter Grapefruit – Chicago
68 Proof
Aveze Racines Ameres Sauvages – France
40 Proof
Bonal Apertif des Montagnes – France
32 Proof
Byrrh Grand Quinquina – France
36 Proof
Dolin Genepy des Alps – France
90 Proof
Salers Apertif Labounoux – France
32 Proof
Bitter Truth Pimento Dram – Germany
44 Proof
Amaro Del Ciclista – Italy
52 Proof
Amaro Montenegro 1885 – Italy
46 Proof
Amaro Nonino – Italy
70 Proof
Cardamaro Amaro – Italy
34 Proof
Cocchi Barolo Chinato – Italy
33 Proof
Finale Emilia Amaro – Italy
52 Proof
Lorenzo Inga Amaro – Italy
60 Proof
Meletti 1870 Bitter – Italy
50 Proof
Meletti Amaro – Italy
64 Proof
Pasubio Vino Amaro – Italy
34 Proof
Quintessentia Amaro Nonino – Italy
70 Proof
Vecchio Amaro del Capo – Italy
70 Proof
Zucca Rabarbaro Amaro – Italy
32 Proof
Amargo-Vallet – Mexico
90 Proof
Amaro Amorino Riserva – Seattle
80 Proof
Fernet
Fernet is an Italian type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of grape distilled spirits.
Fernet is usually served as a digestif after a meal but may also be served with coffee and espresso or mixed into coffee and espresso drinks. It typically contains 45% alcohol by volume. It may be served at room temperature or with ice.
Contrato Liqueur Fernet – Italy
60 Proof
Fernet Branca – Italy
78 Proof
Foro Originale Amaro Speciale – Italy
30 Proof
Meletti Fernet – Italy
80 Proof
Fernet-Vallet – Mexico
70 Proof
Vermouth
Vermouth is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid- to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock In the late 19th century it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative white wine in cooking.
Historically, there have been two main types of vermouth: sweet and dry. Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red, amber (ambre or rosso), and rosé.
La Quintinye Vermouth Royal – France
33 Proof
Lillet Blanc – France
34 Proof
Lillet Rose – France
34 Proof
Alessio Vino Chinato – Italy
32 Proof
Carpano Antico Vermouth – Italy
33 Proof
Cocchi Americano Apertivo – Italy
32 Proof
Cocchi Dopo Teatro Vermouth – Italy
32 Proof
Cocchi Vermouth di Torino – Italy
32 Proof
Alvear Veermouth – Spain
30 Proof
NewPriorat Natur Vermut – Spain
32 Proof