NY - Spirits Portfolio

LIQUEURS

ENRICO TORO ITALY, ABRUZZO In the early 1800’s, Beniamino Toro Sr. moved to Tocco da Casauria, a commune in Abruzzo. Beniamino discovered a local herbal elixir dating back to the Benedictine Friars who built the San Clemente at Casuria Abbey in 1100. Enrico Toro Amaro 72 54PF / 750ML Amaro 72 is a liqueur with perfect balance: neither too bitter nor too sweet. With the addition of Centerba 72 herbs, Centerbo Toro is present throughout giving Amaro 72 an intense and In the Abruzzo region, there is the tradition to mix Sambuca (anise based liqueur) and Centerba Toro. As such, it was natural for the Enrico Toro Casauria Distillery to create a liqueur. The result is a perfect balance between the unmistakable taste of “Centerba Toro” with a touch of the classic, Italian Sambuca. Double Gold .WSWA ‘19 Enrico Toro Centerba 72 Italian Digestive 144PF / 700ML Centerba is earthy and wonderfully herbal with a bite. The herbs for this liqueur are well known for their restorative and healing properties, and Centerba was originally made by herbalists as a digestive. The aromatic herbs are handpicked from the Maiella and Morrone mountains, and only the best leaves are used. Their long steep in premium alcohol and natural infusion in special containers, together with meticulous observance of the ancient recipe, protect the quality of this unique and potent spirit. Enrico Toro Torella 72 76PF / 750ML Handed down from father to son, the age-old recipe calls for an infusion of high mountain herbs. In the 1800’s, Torella was referred to as “potable Centerba” to distinguish from Centerba 72. Torella 72 maintains the same characteristic of Centerba 72 with a lower alcohol strength and slight sweetness created from the addition of the fine acacia honey. 95-100pts Gold Tastings.com ‘19 unmistakable bitter quality. Enrico Toro Centuca 72 76PF / 750ML

Gabriel Boudier Green Melon Liqueur 40PF / 700ML

GABRIEL BOUDIER FRANCE Gabriel Boudier is a century old distiller of creams of fruits and liqueurs. This house, named over its founder back in 1874, is celebrated worldwide for its exceptional products and savoir-faire. Gabriel Boudier Crème de Cassis 40PF / 700ML THE ORIGINAL SINCE 1874 Crème de Cassis de Dijon and a symbol of tradition and expertise for over 100 years. Made from the extract of macerating blackcurrant berries in alcohol (no preservatives or coloring, with limited sugar dissolved directly into the alcoholic juice. Gabriel Boudier Crème de Framboise 40PF / 700ML Obtained by macerating selected raspberry varieties from Scotland and Burgundy. Add to champagne and sparkling wines to produce a delicious aperitif. Gabriel Boudier Crème de Peche 36PF / 700ML Obtained by macerating selected white peach varieties, including the vine peach. Add to champagne and sparkling wines to produce a delicious aperitif. Gabriel Boudier Crème de Violette 36PF / 700ML Part of the Bartender range, this is a Crème de Violette from Gabriel Boudier. Rich and natural, this makes a mean Aviation, as well as being great for a range of floral cocktails. Gabriel Boudier Curacao Triple Sec 80PF / 700ML This is a finely crafted triple sec which is made from tiny Curacao oranges. This is distilled in tiny and ancient alembic stills before being aged in lofts in glass demi-johns. Only once it is deemed

The Crème de Melon Vert is made with ripe melons sourced from China and Honduras which are macerated in a neutral alcohol before blending with sugar to create a perfectly thick and velvety creme consistency. Overflowing with honeyed, aromatic melon flavour to match its stunning verdant hue, this Gabriel Boudier expression is certain to liven up your favourite mixes. Gabriel Boudier Lime Leaf Liqueur 36PF / 700ML Gabriel Boudier Kaffir Lime Leaf Liqueur was created after a UK competition for bartenders to design a new flavour. Samuel Boulton won with his recipe – infusing makrut-lime leaves in alcohol for five weeks. Gabriel Boudier Mango Liqueur 40PF / 700ML Exotic mangoes make a perfect liqueur ingredient and in this Gabriel Boudier Mango liqueur you can enjoy the full strength of the fruit. Sharp with undertones of citrus, this mango liqueur is rich with flavours which grow in depth and intensity as you sip. Rather that freshly cut, this liqueur has a richer more jam-like taste and is a truly warming and enjoyable on the palate. A light pepperiness runs throughout the liqueur but it’s the indulgent jam flavours which come through strongest. Gabriel Boudier Maraschino Liqueur 60PF / 700ML This liqueur of maraschino cherries emphasizes the taste of the flesh of the fruit. On the nose, one finds hints of almond, chocolate and very soon one thinks of a gâteau: Black Forest gâteau. In the mouth, the flavour of gourmet cherries returns and remains long on the palate. Gabriel Boudier Nori Seaweed Liqueur 44PF / 700ML A citrussy, savory Nori Seaweed liqueur from Gabriel Boudier, created by bartender Matthew Cusworth, from Hoot the Redeemer in Edinburgh, that is made with a combination of Nori

Saffron

Spritz

Saffron Spritz 1oz Gabriel Boudier Saffron Gin .5oz Gabriel Boudier Crème de Pêche 3oz Zardetto Prosecco Sparkling wine

ready do they add sugar and bottle it for sale. Gabriel Boudier Elderflower Liqueur 36PF / 700ML

A delightfully floral entry in Gabriel Boudier’s Bartender range, this elderflower liqueur also has notes of grape, tea and honey. Superb when added to Champagne, or in a range of cocktails.

and Dulse seaweed, lime peel and grapefruit peel. Enjoy this liqueur on the rocks or use it to add a vibrant, coastal flair to your favourite cocktails. Gabriel Boudier Pink Grapefruit Liqueur 30PF / 700ML France- Gabriel Boudier Pink Grapefruit is a well-balanced combination of grapefruit acidity and the richness of a creme de fruits from Gabriel Boudier. This 100% natural creme has the intense zesty and floral aromas of grapefruit.

TRY

EL DIABLO TEQUIE INGREDIENTS 50ml Tequila 20ml Gabriel Boudier Crème De Cassis 25ml Lime Juice Ginger Beer INGREDIENTS Garnish with Lime Wheel, in a high ball. Top Up With Ginger Beer —BOUDIER.COM

THIS GREAT

RECIPE USING

ZARDETTO PROSECCO

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