NJ - Spirits Portfolio

BAILONI AUSTRIA Heralded as the first apricot distillery in the Wachau Valley, Bailoni is an independently owned family company. In the 1930’s, within its original 350-year-old building, Bailoni focused on the production of premium apricot specialties and has become the preeminent producer of apricot liqueur in Austria. The family company owns 1500 of their own trees and supports fellow family-owned farms in sourcing additional apricot needs. Bailoni Wachauer Gold Apricot Liqueur 80PF / 750ML Apricots from the Wachau Valley are selected and sorted by hand, then stoned and pressed, the juice meticulously fermented with yeast, and gently distilled three times. The distillate matures for at least 2 years and comprises 60% of the final product, nearly double the requirement. The result is a refined liqueur exceptionally rich in apricot flavor, color, and aroma. 89pts Ultimate Spirits Challenge 2018 BONAL FRANCE Since 1865, this spicy, earthy aperitif has been known as “ouvre l’appétit” - the key to the appetite. Serious in its role as an aperitif, and then popular with sportsmen, Bonal became an early sponsor of the Tour de France. It is made by an infusion of gentian, cinchona (quinine) and renowned herbs of the Grande Chartreuse mountains in a mistelle base. Bonal Gentiane Quina 32PF / 750ML Bonal is an excellent choice for adding a bitter edge and robust texture. Simply add tonic water and a squeeze of lemon for an afternoon delight. Substitute Bonal for most or all of the gin in a Collins, and serve salted nuts on the side. The vinous texture and balanced aromatics of Bonal make it an excellent substitute for more strident amari, either as aperitif/digestif or in a stirred cocktail with Scotch, rye, brandy or agave spirits. BOOMSMA NETHERLANDS Boomsma is a fifth generation, family-owned distillery, producing award-winning artisanal Dutch Genevers (gin’s forerunner) as well-as Bitters since its foundation in 1883. They craft a wide range of spirits keeping family tradition and centuries’ old recipes alive through their flagship Friesland spirits. Boomsma Beerenburger Bitter Aperitif 60PF / 750ML The Beerenburger, a tincture of 11 herbs (some of them still part of the family secret), has been prepared using the same distilling method for 130 years. This full-bodied beverage displays notes of licorice, gentian, juniper berry, laurel and a smooth, yet bitter authentic traditional finish. Boomsma Claerkampster Cloosterbitter 80PF / 750ML The Cloosterbitter—a liqueur melding 17 carefully selected botanicals—is made according to a 16th Century recipe created by a monk gathering herbs for medicinal use. This traditional Herb Bitter is also a soothing digestive with a distinctive green color.

BYRRH FRANCE In 1866, brothers and traveling merchants Simon and Pallade Violet opened a shop in Thuir with a few small barrels of wine. Simon created a unique recipe from a blend of fine Roussillon wines flavoured with plant extracts and enhanced with cinchona bark (quinine). At first called simply “Hygienic Tonic Wine with Cinchona,” the beverage was named Byrrh in 1876. Byrrh Grand Quinquina 36PF / 750ML Byrrh combines a generous, port-like wine and mistelle base with a firm backbone of natural quinine to produce a fruity, refreshing aperitif by itself, with tonic and a twist, or paired with blue cheese. In cocktails, Byrrh mixes wel l

with vodka, gin, cognac, tequila, Irish whiskey, and grapefruit. Byrrh is produced in Thuir, in the heart of French Catalan territory, near the coast and border with Spain.

HI-FALUTIN’ INGREDIENTS 1.75 oz bourbon

1 oz KRONAN Swedish Punsch 1/2 tsp Byrrh Grand Quinquina 2 pieces lemon peel DIRECTIONS

Combine liquid ingredients in a mixing glass. Express the lemon peels and drop them into the liquid. Stir with ice. Strain into a cocktail glass — DEL PEDRO, TOOKER ALLEY, BROOKLYN

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