by Rich Cook | Sep 13, 2022 | Liqueur
Amaro can be a bit of an acquired taste, particularly in the domestic marketplace. Italian examples can tend toward the medicinal side of the flavor spectrum, raising childhood memories of cough syrup to the uninitiated. Pendray’s uses blood orange as the... 
by Rich Cook | Aug 29, 2022 | Liqueur
With the preponderance of Gins that are expanding the parameters of what’s possible in the category, it makes sense to look for cocktail ingredients that accentuate particular characteristics in some of the new world types. Giffard Pampelmousse has been... 
by Rich Cook | Aug 22, 2022 | Liqueur
Sometimes scarcity is the mother of discovery. Recently on the hunt for a few bottles of Aperol for a party, I stumbled on this bottle sitting next to the last two bottles of Aperol, gave the label a quick read and decided to give it a spin. I’m... 
by Michael Cervin | Aug 1, 2022 | Liqueur
Blended with Cognac (brandy), mandarin oranges, herbs and “plants” as the website says rather vaguely, this orange liqueur has been around a long time. The claim is that it was created for Napoleon Bonaparte, which is entirely possible as the liqueur dates to the late... 
by Rich Cook | Jul 25, 2022 | Liqueur
Mirto is a myrtle berry liqueur that is popular in Sardinia. Used on its own as a digestivo, it presents like a mild amaro, though considerably less medicinal or herb driven, focusing instead on a pleasant dried berry character that tips slightly toward raisined... 
by Michael Cervin | May 27, 2022 | Liqueur
At first glance this creamsicle-colored beverage does little to impress. But one sip and you know this has any number of possibilities. On its own it’s not an overwhelming sweet mango flavor, but the creaminess and rum addition make this a delicious, if simple,...
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