LA OKINAWA is a unique liqueur that holds a prominent place in the Japanese mixology scene. The juice from the Shikuwasa ( a citrus fruit from Okinawa) is blended with syrup and neutral alcohol to create a smooth and delicate, aromatic product. The genius of this product lies both in the simplicity of the nature of its raw materials , and the care given to the blending process of its ingredients. LA OKINAWA is ideal for mixing in cocktails, giving them an entirely different, more innovative angle.
LA YUZU is an authentic Japanese liqueur, made from yuzu juice, sugar syrup and neutral alcohol. By mixing these ingredients in the right proportions, a unique product is created. Adding a small amount of LA YUZU to cocktails can elevate the flavor profile of any drink!
Fee Foam is used in drinks that require a shaker, in order to give an attractive and exuberant foam effect to the drink, without the addition of white foam. Simply add 2 drops to your cocktail and shake well until the desired foam effect is formed. Used extensively in citrus based acidic drinks and in drinks that need stirring such as daiquiris, fizzes and sours.
Amaro del Siclista is a liqueur with an intense and distinctive character, a full-bodied and rounded amaro, derived from a blend of 15 botanicals and a complex production process, capable of creating a product that evokes emotions. Notes of rhubarb, cinnamon, liquorice, gentian. These are just a few of the memorable flavour characteristics that make up this wine.
Peychaud's aromatic bitters were created by Antoine Amdee Peychaud in 1795 in New Orleans. A pharmacist by trade, he kept his own shop at No. 123 Royal Street. There he created the 'American aromatic bitter cordial', which he sold as a medicinal tonic. Antoine also served his bitters with brandy and other spirits. Many bars in New Orleans began using it, including the Sazerac Coffee House, which is rumored to have created the Sazerac cocktail by adding Peychaud's aromatic bitter.
An alcoholic concoction containing roots, peels, spices, seeds and other herbal ingredients that was produced exclusively for medicinal purposes in the 18th century continues to exist unchanged in the bottle of bitter 1814.A bittersweet masterpiece with a sweet aftertaste, ideal for the perfect negroni and the sophisticated americano.
It is an aperitivo characterized by bittersweet notes resulting from local herbs, Mediterranean fruits and well-blended grains. Bitter and sweet oranges, rhubarb and quinine contribute to an excellent aperitivo, ideal for making delicious cocktails.
