Campari

It is an infusion of bittere herbs, aromatic plants and fruit in alcohol and water. The blend is a secret family recipe, originally created by Gaspare Campari in 1860 in Novara, Italy. It is versatile and fits in well with classic cocktails, without losing its strong and unique taste. It is perfect for the Negroni.

Pere Kermann is an absinthe made with worm wood extract. It's a bright blue shooter. Sweet, spirituous and drying with notes of mint and anise.

A subtle combination of bitter orange skin from Haiti and sweet orange zest from the south of Spain. The addition of aromatic plants gives the characteristic touch specific to Marie Brizard Triple Sec.

Aperol is an Italian aperitif. Aperitifs are dry rather than sweet alcoholic beverages, typically served before eating to help to stimulate an appetite. Its made of gentian, rhubarb, and cinchona, among other ingredients. It has a vibrant orange hue. Its name comes from the French slang word for aperitif, which is apero.