Imbibe Magazine

SEPTEMBER 10, 2024

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 199

Liqueur Aperitif Digestif Infusions 199

Chilled Magazine

JUNE 5, 2024

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!

Bar 217

Bar Aperitif Vodka Gin 217

Chilled Magazine

JULY 2, 2024

With her contagious energy, Francesca takes the lead on grappa, amaro, and aperitif education with her dominating social media presence and robust knowledge of Italian spirits, carrying on her family distillery’s impressive legacy. So, what is the magic behind Silvia’s original infusion?

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Bottling Aperitif Infusions Liqueur 226

Imbibe Magazine

SEPTEMBER 16, 2024

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 194

Infusions Gin Bitters Bar 194

Imbibe Magazine

AUGUST 13, 2024

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. Cassis appeared first on Imbibe Magazine. Cassis blackcurrant liqueur 1 oz. Top with seltzer.

Liqueur 208

Liqueur Aperitif Alcohol Infusions 208

Chilled Magazine

JUNE 23, 2024

Chris commented further: “The interior of our speakeasy space has a lot of character already, so we focused on infusing it with Havana. I had the bones for a Rum Martinez on the menu and came across this great French Melon Aperitif from Aelred. We wanted to show all sides of Cuba in one room, from grit to colors and celebration.

Bar 213

Bar Rum Aperitif Head Bartender 213

Chilled Magazine

DECEMBER 16, 2023

Then, various herbs, plants, and species are infused into the base. Fashionable cafes served it as an aperitif. Still, it continued to be popular in Europe, especially Italy, France, and Spain, where it was a popular aperitif. Photos by Justin Harrison What are Vermouth and Sherry?

Aperitif 130

Aperitif Bartender Bartending Wine 130