Aperitif/Vermouth

Campari

A herb / spice based liqueur named after Gaspare Campari, who was born in 1828 in Lombardy. Ever popular in the trendiest bars around town.
Tasting Notes : A grapefruity, bitter-sweet, spicy concoction.

Food Choice: Serve over ice with orange juice.
Percentage Alcohol: 25%

Martini Bianco

Accessible and aromatic, MARTINI Bianco is smooth and sweet. A party favourite since 1910, Bianco has been seducing drinkers with its intense flavours ever since.

Bianco uses a fine blend of Italian dry white wine as its base, a little sweetness from refined sugar and is blended with aromatic herbs and vanilla – in a way that only we know how - to give it the distinctive and unmistakable flavour that could only be MARTINI.

Martini Extra Dry

A mixer with Gin or Vodka to make classic 'Martinis', this is a good aperitif with tonic over ice or some people like it with lemonade.
Tasting Notes : Almost dry with a bitter taste of wormwood and other herbs.

Method of Production : Made from Italian wine that has been fortified with grape spirit. The vermouth is then flavoured with botanical concentrates to give a consistent flavour. After sweetening with Mistelle and fortification the vermouth is chilled for tartrate stabilization, filtered and pasteurised.

Food Choice: 6 parts gin, 1 part Vermouth and an olive = dry Martini
Percentage Alcohol: 15%
Martini Rosso

Tasting Notes : A sweet style of vermouth with herbal notes.

Method of Production : Herbs and spices are macerated in wine which is then sweetened and fortified.

Food Choice: Drink as an aperitif.
Percentage Alcohol: 15%
Pernod

A spirit created in 1928, Pernod anise spirit soon built itself a reputation. Now established in over 110 countries, from the United States to Japan, this authentic aperitif is renowned for its subtle flavour with essences of star anise. Extremely refreshing, it is drunk in the most prestigious restaurants and hotels all over the world.
Ricard

An authentic, and delicious Southern French evening can be spent drinking this with iced water outside a little cafe watching the stars.
Tasting Notes : Smelling of bitter liquorice and tasting of aniseed balls, the flavour lingers in the mouth.

Method of Production : Produced in Provence this is made with pure, neutral, double distilled beet-alcohol that is diluted to 45% abv with pure softened water. Star anise, fennel, liquorice root and other aromatic Provencal plants are macerated in the spirit. Ricard is made at 45% abv rather than 40% as this is the strength that better dissolves the anise oil. Once flavoured the pastis is sweetened with sugar and caramel.