Alpe Lys AmaroAn amaro made mostly from a variety of locally grown herbs, including gentian and gentianella, blended with bitter botanicals such as rhubarb root. The alpine herbs are picked in August, then dried, then infused in pure alcohol together with the other botanicals for about a month. Part of the liquid is re distilled after infusion, to give the liqueur a more persistent flavor and to clarify color. Its bottled at 30%, after the addition of spring water

Garnishing

creating a luxurious liqueur that works equally well in cocktails or sipped neat as a digestif

It's kind of a holdover from the times when high proof bourbon was seldom sought out and simply gathered dust on the shelf or went home with drinkers who just wanted to get loaded

but it sure is hard not to like

Solerno is created from bittersweet

flavor is a deep and rich licorice character

The result

black pepper

and chai tea

Scrappy's invoked the Old World flavors of a nineteenth century bar

moves your Mai Tai

Glen Moray