Spirits

Brilliant rich, chocolatey Cocoa Bitters from Angostura! The cocoa is sourced from Trinidad and Tobago evoking oodles of bitter, nutty notes.

A classic rhubarb and orange flavoured aperitif from Italy. The original recipe for Aperol dates back to 1919.

A British Amaro from the Asterley Bros., based on recipes from the 17th century.

Camazotz Oaxacan Pot Still Rum is a hand-made, raw sugar cane rum produced in the eastern highlands of Oaxaca, Mexico.

A delicious gin liqueur made by steeping fresh sloeberries in the ever-popular Gordon`s gin. Best served long over ice on a hot summer`s day.

A Bajan liqueur, very tasty and a back bar essential for making some great cocktails. Taylor`s Velvet Falernum was first created by John D Taylor of Bridgetown in 1890.

A refreshing gin with notes of green apple laces, a little liquorice, juniper and eldeerflower on the nose. The palate is formed of crisp apples, with orange peels and a juniper hit.