Amaretto

A sweet Italian liqueur that originated in Saronno, Italy. It may be made from apricot kernels, bitter almonds, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the almond-like flavour of the liqueur.

Bonal

An spicy, earthy aperitif made in France since 1865. The recipe was created by a monk, Hyppolite Bonal, from the Grande Chartreuse Monastery. It is made with an infusion of gentian, cinchona (quinine) and herbs of the Grande Chartreuse mountains in a mistelle base (fortified wine).

Cardamaro

A wine-based amaro fron Piemonte, Italy. Created in the 1950's with cardoon and blessed thistle as primary ingredients. Light, with a slight herbal bitterness at 17% ABV.

Cocchi Americano

An aromatized wine created in 1891. It has a base of Moscato fortified with alcohol and infused with botanicals, including gentian, cinchona, bitter orange peel, rhubarb, juniper, coriander, rose and mace. Common substitute for Lillet Blanc. Sweet, honey flavor with bitter finish.

Frangelico

Distilled from hazelnut infusion and mixed with vanilla, chocolate and coffee. Made origiannly by Monks from Piedmont.

Lillet

A French wine–based aperitif from Podensac. It is a blend of 85% Bordeaux region wines (Semillon for the blanc and for the rosé, Merlot for the rouge) and 15% macerated liqueurs, mostly citrus liqueurs (peels of sweet oranges from Spain and Morocco and peels of bitter green oranges from Haiti). The mix is then stirred in oak vats until blended. During the aging process, Lillet is handled as a Bordeaux wine (undergoing fining, racking, filtering, etc.).

Kina Lillet

A liqueur made with white wine mixed with fruit liqueurs and flavored with quinine. The "Kina" in its name is derived from quinine's main ingredient, the bark of the kina-kina (or cinchona) tree.

Pastis

Sweet French liqueur made with star anise as well as sage, verbena, licorce, pepper et al.