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5 to Try: Melon Liqueur

Imbibe Magazine

From colorful liqueurs to delicate aperitifs, here are five bottles that translate the authentic flavor of melon to the glass. 28.19, saratogawine.com Aelred Melon Aperitif Made in Provence using ripe Cavaillon melons, this aperitif style melon liqueur is both lighter on sweetness and lower in alcohol at 12-percent ABV.

Liqueur 260
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A Unique Take on the Classic Vesper Cocktail from Bar Continental

Chilled Magazine

In addition to the classic Vesper citrus tasting notes, Bar Continental’s Vesper cocktail features a new savory component – the infusion of Mirepoix Seasoning, a spice mix traditionally used in French cooking, alongside Cocchi Americano aperitif wine. Check out the recipe by award-winning Chef Sean Brock below!

Aperitif 262
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Review: Lo-Fi Aperitifs Vermouth and Amaro, Complete Lineup

Drinkhacker

The story of Lo-Fi Aperitifs begins in California, where regionally appropriate botanicals are sourced to create various vermouths and an amaro. Lo-Fi Aperitifs Dry Vermouth – White wine and grape spirits infused with fennel, coriander, cardamom, elderflower, cherry, anise, and chamomile. Read on for our thoughts.

Aperitif 115
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A Negroni Week Globetrot

Imbibe Magazine

This special drink merges the Negroni with the Jeju cocktail, which features a Korean spirit infused with dried tangerine peel, complementing the citrus notes of Campari. The Bitter Bird by by bartender Amber MacMullin is a blend of Campari, pineapple rum, chile-infused vodka, and falernum. Seoul: Bar Cham Bar Cham , Asia’s No.

Infusions 279
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In the Limelight: Apple

Chilled Magazine

Here is a tempting list of four must-try apple-infused cocktails to spice up your wintertime drinking! Going with the restaurant’s theme of celestial elements, this cocktail represents fire, where allspice adds depth and pepper notes while the infused butter offers true apple flavors. The Big Apple.’ Allspice Liqueur.25

Highball 246
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Day Trip: Rachael Petach, C. Cassis

Imbibe Magazine

It’s less syrupy than most liqueurs, with a more drinkable, aperitif quality. We add a botanical infusion to complement the blackcurrants, which have big, bright acidity and depth, and this herbaceous, almost savory quality. It macerates on the skins for another five to seven days, then we press it and sweeten with raw, wild honey.

Liqueur 264
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Three Ways: Penicillin

Imbibe Magazine

Eric Syed, Parche, Oakland, California Golden Tooth With a feisty cocktail program to match the vibe of the bar, Superfrico in Las Vegas adds a hint of the tropical to their Penicillin by making a honey syrup infused with toasted coconut, then emphasizes the nutty flavors with a pour of oloroso sherry. bourbon 3/4 oz. oloroso sherry 1/4 oz.

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