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HAUS ALPENZ
Shake up Salers, lemon juice and honey, pour over ice and top with club soda. Salers also loves raspberries—muddle a few with a lemon slice, add Salers, shake, strain and add either soda or sparkling wine. For the Blond Negroni, stir together equal parts Hayman’s Old Tom Gin, Salers and Dolin Blanc, or swap in an agave spirit for thegin.
HAUS ALPENZ
Allspice is a critical element of tropical drinks and cuisine. The berry, called “pimento” in Jamaica, gets its modern name from its flavors of clove, cinnamon, nutmeg, and pepper.St. Elizabeth Allspice Dram is a traditional preparation made with smoky Jamaican pot-stillrum.
HAUS ALPENZ
It is made by an infusion of gentian, cinchona (quinine) and renowned herbs of the Grande Chartreuse mountains in a mistelle base. While tradition is to drink neat with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies. Excellent with hard, salty cheeses, salted nuts, or earthy, spicyfoods.
HAUS ALPENZ
Byrrh Grand Quinquina is made to the original late-19th century recipe that earned worldwide fame and inspired fifty years of evocative poster art. 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 withblue cheese
HAUS ALPENZ
About Boal Along with Sercial, Verdelho and Malvasia, Boal is one of the classic white grapes of Madeira.In its youth, it is the darkest of the classic varieties, ranging from tawny to tortoise shell in color. Sweeter than Verdelho, yet less so than Malvasia, Boal is meio doce: “medium-sweet”, thought to offer Madeira lovers the ideal combination of elegance and richness.HAUS ALPENZ
Falernum is idigenous to Barbados, where Velvet Falernum is a longtime staple item of its many resorts and bars.The sweetness, spice and almond character of this rum-based liqueur provides weight and texture to classic rum and wine punches.Today, Falernum is a staple for tropical drinks such as swizzles, Zombies, and other Tiki drinks.HAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponentHAUS ALPENZ
Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponent of the Banyuls appellation, established in 1936. DRINK RECIPE: ULTIMATE APRICOT MARGARITA Ultimate Apricot Margarita. Prepare a double rocks glass half-rimmed with salt and filled with ice. Combine in a shaker: 1.75 oz blanco tequila. 1.25 oz Rothman & Winter Orchard Apricot Liqueur. 0.75 oz lime juice. Shake with ice. Double-strain into the prepared glass. HAUS ALPENZHOMEWINESSPIRITSPRODUCERORIGINRECIPES Haus Alpenz. Vermouth Comoz: The Missing Link. Champagne Supernova. Swedish Punsch. in History and Mixology. Roussillon Rancio Sec: A Catalan Tradition. Storage andHAUS ALPENZ
Shake up Salers, lemon juice and honey, pour over ice and top with club soda. Salers also loves raspberries—muddle a few with a lemon slice, add Salers, shake, strain and add either soda or sparkling wine. For the Blond Negroni, stir together equal parts Hayman’s Old Tom Gin, Salers and Dolin Blanc, or swap in an agave spirit for thegin.
HAUS ALPENZ
Allspice is a critical element of tropical drinks and cuisine. The berry, called “pimento” in Jamaica, gets its modern name from its flavors of clove, cinnamon, nutmeg, and pepper.St. Elizabeth Allspice Dram is a traditional preparation made with smoky Jamaican pot-stillrum.
HAUS ALPENZ
It is made by an infusion of gentian, cinchona (quinine) and renowned herbs of the Grande Chartreuse mountains in a mistelle base. While tradition is to drink neat with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies. Excellent with hard, salty cheeses, salted nuts, or earthy, spicyfoods.
HAUS ALPENZ
Byrrh Grand Quinquina is made to the original late-19th century recipe that earned worldwide fame and inspired fifty years of evocative poster art. 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 withblue cheese
HAUS ALPENZ
About Boal Along with Sercial, Verdelho and Malvasia, Boal is one of the classic white grapes of Madeira.In its youth, it is the darkest of the classic varieties, ranging from tawny to tortoise shell in color. Sweeter than Verdelho, yet less so than Malvasia, Boal is meio doce: “medium-sweet”, thought to offer Madeira lovers the ideal combination of elegance and richness.HAUS ALPENZ
Falernum is idigenous to Barbados, where Velvet Falernum is a longtime staple item of its many resorts and bars.The sweetness, spice and almond character of this rum-based liqueur provides weight and texture to classic rum and wine punches.Today, Falernum is a staple for tropical drinks such as swizzles, Zombies, and other Tiki drinks.HAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponentHAUS ALPENZ
Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponent of the Banyuls appellation, established in 1936. DRINK RECIPE: ULTIMATE APRICOT MARGARITA Ultimate Apricot Margarita. Prepare a double rocks glass half-rimmed with salt and filled with ice. Combine in a shaker: 1.75 oz blanco tequila. 1.25 oz Rothman & Winter Orchard Apricot Liqueur. 0.75 oz lime juice. Shake with ice. Double-strain into the prepared glass.HAUS ALPENZ
In the history of vermouth there are four principal production regions, each with its own distinctive style and varieties. Two of these regions are protected designations of origin: Vermouth di Torino and Vermouth de Chambéry, with a third, Vermut de Reus, awaiting formal recognition.Vermouth di Torino is the original “Italian sweet red,” generally rich and sweet.HAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponentHAUS ALPENZ
Zirbenz Stone Pine Liqueur of the Alps. Made from freshly picked fruit of the Arolla Stone Pine. A limited production with seasonal variation. Handcrafted in Austria by Josef Hofer, a family distillery since 1797. Traditionally enjoyed in an eau-de-vie glass or snifter. Adds aromatic richness toHAUS ALPENZ
Perhaps the most earnest of digestivi, Elisir Novasalus is revered in Alto Adige and regions beyond. Made by an Erboristeria (master of botanicals) and trader in wines, it combines in a six-month process the plants from the surrounding high alps (Alto Adige) with a dry Marsala and a unique tree sap of Sicily.The resulting amaro is bold, bitter and exceptionally complex, with layers upon layersHAUS ALPENZ
One of three single-vineyard Collioure “crus” produced by Domaine du Mas Blanc, ‘Les Junquets’ comes from a steeply-terraced, west-facing parcel of the region’s celebrated schist soils. Vinification is traditional: Old-vine Syrah and a small section of Marsanne and Roussanne (which together comprise 10% of the blend) are hand-harvested from miniscule yields, trodden by foot andHAUS ALPENZ
Cardamaro Vino Amaro. Cardamaro is a longstanding product of what is today a 4th-generation winemaker in Canelli d’Asti. The primary flavors of Cardamaro are cardoon and blessed thistle, with a short repose in oak for spice and and texture. Drink as aperitif or digestif, outstanding with cider, or use in place of vermouth in manycocktails.
HAUS ALPENZ
Aperitivo Cappelletti. Traditional Italian red bitter for the Spritz. Pleasant dry finish from a traditional wine base. Yields a less sweet, more balanced Negroni or Americano. Color is natural, from the traditional carmine red. Venerable producer of aperitivi and amari in Alto Adige. Legal for all wine/beer licenses; works well in beercocktails.
HAUS ALPENZ
Rothman & Winter Crème de Violette captures their fragrance and taste on a robust brandy base. This is a true expression, without any added vanilla or fruit, working as the magical bridging ingredient in so many classic cocktails. Enjoy this liqueur in classics such as theAviation or
HAUS ALPENZ
The main ingredient is a special Rabarbaro (rhubarb) variety that grows in Trentino Alto Adige and Veneto. Enjoy with tonic, grapefruit soda, or whiskey. The production of a Rabarbaro liqueur by the amari and aperitivi producer Cappelletti dates back almost a century. keeps 0-3 years. (50-65ºF) keeps 2-3 years. (room temp)HAUS ALPENZ
About Domaine de Saü/Château de Saü Base map data ©2017 Google, Inst. Geogr. Nacional. Established in 1846 in the heart of the Têt Valley, just outside Thuir, Chateau de Saü has always owned vineyards but didn’t begin bottling its wine until fourth-generation owner Hervé Passama and his wife Béatrice returned to the estate in 1986. HAUS ALPENZHOMEWINESSPIRITSPRODUCERORIGINRECIPES Haus Alpenz. Vermouth Comoz: The Missing Link. Champagne Supernova. Swedish Punsch. in History and Mixology. Roussillon Rancio Sec: A Catalan Tradition. Storage andHAUS ALPENZ
Shake up Salers, lemon juice and honey, pour over ice and top with club soda. Salers also loves raspberries—muddle a few with a lemon slice, add Salers, shake, strain and add either soda or sparkling wine. For the Blond Negroni, stir together equal parts Hayman’s Old Tom Gin, Salers and Dolin Blanc, or swap in an agave spirit for thegin.
HAUS ALPENZ
Allspice is a critical element of tropical drinks and cuisine. The berry, called “pimento” in Jamaica, gets its modern name from its flavors of clove, cinnamon, nutmeg, and pepper.St. Elizabeth Allspice Dram is a traditional preparation made with smoky Jamaican pot-stillrum.
HAUS ALPENZ
It is made by an infusion of gentian, cinchona (quinine) and renowned herbs of the Grande Chartreuse mountains in a mistelle base. While tradition is to drink neat with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies. Excellent with hard, salty cheeses, salted nuts, or earthy, spicyfoods.
HAUS ALPENZ
Byrrh Grand Quinquina is made to the original late-19th century recipe that earned worldwide fame and inspired fifty years of evocative poster art. 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 withblue cheese
HAUS ALPENZ
About Boal Along with Sercial, Verdelho and Malvasia, Boal is one of the classic white grapes of Madeira.In its youth, it is the darkest of the classic varieties, ranging from tawny to tortoise shell in color. Sweeter than Verdelho, yet less so than Malvasia, Boal is meio doce: “medium-sweet”, thought to offer Madeira lovers the ideal combination of elegance and richness.HAUS ALPENZ
Falernum is idigenous to Barbados, where Velvet Falernum is a longtime staple item of its many resorts and bars.The sweetness, spice and almond character of this rum-based liqueur provides weight and texture to classic rum and wine punches.Today, Falernum is a staple for tropical drinks such as swizzles, Zombies, and other Tiki drinks.HAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponentHAUS ALPENZ
Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponent of the Banyuls appellation, established in 1936. DRINK RECIPE: ULTIMATE APRICOT MARGARITA Ultimate Apricot Margarita. Prepare a double rocks glass half-rimmed with salt and filled with ice. Combine in a shaker: 1.75 oz blanco tequila. 1.25 oz Rothman & Winter Orchard Apricot Liqueur. 0.75 oz lime juice. Shake with ice. Double-strain into the prepared glass. HAUS ALPENZHOMEWINESSPIRITSPRODUCERORIGINRECIPES Haus Alpenz. Vermouth Comoz: The Missing Link. Champagne Supernova. Swedish Punsch. in History and Mixology. Roussillon Rancio Sec: A Catalan Tradition. Storage andHAUS ALPENZ
Shake up Salers, lemon juice and honey, pour over ice and top with club soda. Salers also loves raspberries—muddle a few with a lemon slice, add Salers, shake, strain and add either soda or sparkling wine. For the Blond Negroni, stir together equal parts Hayman’s Old Tom Gin, Salers and Dolin Blanc, or swap in an agave spirit for thegin.
HAUS ALPENZ
Allspice is a critical element of tropical drinks and cuisine. The berry, called “pimento” in Jamaica, gets its modern name from its flavors of clove, cinnamon, nutmeg, and pepper.St. Elizabeth Allspice Dram is a traditional preparation made with smoky Jamaican pot-stillrum.
HAUS ALPENZ
It is made by an infusion of gentian, cinchona (quinine) and renowned herbs of the Grande Chartreuse mountains in a mistelle base. While tradition is to drink neat with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies. Excellent with hard, salty cheeses, salted nuts, or earthy, spicyfoods.
HAUS ALPENZ
Byrrh Grand Quinquina is made to the original late-19th century recipe that earned worldwide fame and inspired fifty years of evocative poster art. 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 withblue cheese
HAUS ALPENZ
About Boal Along with Sercial, Verdelho and Malvasia, Boal is one of the classic white grapes of Madeira.In its youth, it is the darkest of the classic varieties, ranging from tawny to tortoise shell in color. Sweeter than Verdelho, yet less so than Malvasia, Boal is meio doce: “medium-sweet”, thought to offer Madeira lovers the ideal combination of elegance and richness.HAUS ALPENZ
Falernum is idigenous to Barbados, where Velvet Falernum is a longtime staple item of its many resorts and bars.The sweetness, spice and almond character of this rum-based liqueur provides weight and texture to classic rum and wine punches.Today, Falernum is a staple for tropical drinks such as swizzles, Zombies, and other Tiki drinks.HAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponentHAUS ALPENZ
Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponent of the Banyuls appellation, established in 1936. DRINK RECIPE: ULTIMATE APRICOT MARGARITA Ultimate Apricot Margarita. Prepare a double rocks glass half-rimmed with salt and filled with ice. Combine in a shaker: 1.75 oz blanco tequila. 1.25 oz Rothman & Winter Orchard Apricot Liqueur. 0.75 oz lime juice. Shake with ice. Double-strain into the prepared glass.HAUS ALPENZ
In the history of vermouth there are four principal production regions, each with its own distinctive style and varieties. Two of these regions are protected designations of origin: Vermouth di Torino and Vermouth de Chambéry, with a third, Vermut de Reus, awaiting formal recognition.Vermouth di Torino is the original “Italian sweet red,” generally rich and sweet.HAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponentHAUS ALPENZ
Zirbenz Stone Pine Liqueur of the Alps. Made from freshly picked fruit of the Arolla Stone Pine. A limited production with seasonal variation. Handcrafted in Austria by Josef Hofer, a family distillery since 1797. Traditionally enjoyed in an eau-de-vie glass or snifter. Adds aromatic richness toHAUS ALPENZ
Perhaps the most earnest of digestivi, Elisir Novasalus is revered in Alto Adige and regions beyond. Made by an Erboristeria (master of botanicals) and trader in wines, it combines in a six-month process the plants from the surrounding high alps (Alto Adige) with a dry Marsala and a unique tree sap of Sicily.The resulting amaro is bold, bitter and exceptionally complex, with layers upon layersHAUS ALPENZ
One of three single-vineyard Collioure “crus” produced by Domaine du Mas Blanc, ‘Les Junquets’ comes from a steeply-terraced, west-facing parcel of the region’s celebrated schist soils. Vinification is traditional: Old-vine Syrah and a small section of Marsanne and Roussanne (which together comprise 10% of the blend) are hand-harvested from miniscule yields, trodden by foot andHAUS ALPENZ
Cardamaro Vino Amaro. Cardamaro is a longstanding product of what is today a 4th-generation winemaker in Canelli d’Asti. The primary flavors of Cardamaro are cardoon and blessed thistle, with a short repose in oak for spice and and texture. Drink as aperitif or digestif, outstanding with cider, or use in place of vermouth in manycocktails.
HAUS ALPENZ
Aperitivo Cappelletti. Traditional Italian red bitter for the Spritz. Pleasant dry finish from a traditional wine base. Yields a less sweet, more balanced Negroni or Americano. Color is natural, from the traditional carmine red. Venerable producer of aperitivi and amari in Alto Adige. Legal for all wine/beer licenses; works well in beercocktails.
HAUS ALPENZ
Rothman & Winter Crème de Violette captures their fragrance and taste on a robust brandy base. This is a true expression, without any added vanilla or fruit, working as the magical bridging ingredient in so many classic cocktails. Enjoy this liqueur in classics such as theAviation or
HAUS ALPENZ
The main ingredient is a special Rabarbaro (rhubarb) variety that grows in Trentino Alto Adige and Veneto. Enjoy with tonic, grapefruit soda, or whiskey. The production of a Rabarbaro liqueur by the amari and aperitivi producer Cappelletti dates back almost a century. keeps 0-3 years. (50-65ºF) keeps 2-3 years. (room temp)HAUS ALPENZ
About Domaine de Saü/Château de Saü Base map data ©2017 Google, Inst. Geogr. Nacional. Established in 1846 in the heart of the Têt Valley, just outside Thuir, Chateau de Saü has always owned vineyards but didn’t begin bottling its wine until fourth-generation owner Hervé Passama and his wife Béatrice returned to the estate in 1986. HAUS ALPENZHOMEWINESSPIRITSPRODUCERORIGINRECIPES Haus Alpenz. Vermouth Comoz: The Missing Link. Champagne Supernova. Swedish Punsch. in History and Mixology. Roussillon Rancio Sec: A Catalan Tradition. Storage andHAUS ALPENZ
Shake up Salers, lemon juice and honey, pour over ice and top with club soda. Salers also loves raspberries—muddle a few with a lemon slice, add Salers, shake, strain and add either soda or sparkling wine. For the Blond Negroni, stir together equal parts Hayman’s Old Tom Gin, Salers and Dolin Blanc, or swap in an agave spirit for thegin.
HAUS ALPENZ
Byrrh Grand Quinquina is made to the original late-19th century recipe that earned worldwide fame and inspired fifty years of evocative poster art. 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 withblue cheese
HAUS ALPENZ
Allspice is a critical element of tropical drinks and cuisine. The berry, called “pimento” in Jamaica, gets its modern name from its flavors of clove, cinnamon, nutmeg, and pepper.St. Elizabeth Allspice Dram is a traditional preparation made with smoky Jamaican pot-stillrum.
HAUS ALPENZ
It is made by an infusion of gentian, cinchona (quinine) and renowned herbs of the Grande Chartreuse mountains in a mistelle base. While tradition is to drink neat with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies. Excellent with hard, salty cheeses, salted nuts, or earthy, spicyfoods.
HAUS ALPENZ
Falernum is idigenous to Barbados, where Velvet Falernum is a longtime staple item of its many resorts and bars.The sweetness, spice and almond character of this rum-based liqueur provides weight and texture to classic rum and wine punches.Today, Falernum is a staple for tropical drinks such as swizzles, Zombies, and other Tiki drinks.HAUS ALPENZ
About Boal Along with Sercial, Verdelho and Malvasia, Boal is one of the classic white grapes of Madeira.In its youth, it is the darkest of the classic varieties, ranging from tawny to tortoise shell in color. Sweeter than Verdelho, yet less so than Malvasia, Boal is meio doce: “medium-sweet”, thought to offer Madeira lovers the ideal combination of elegance and richness.HAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponentHAUS ALPENZ
Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponent of the Banyuls appellation, established in 1936. DRINK RECIPE: ULTIMATE APRICOT MARGARITA Ultimate Apricot Margarita. Prepare a double rocks glass half-rimmed with salt and filled with ice. Combine in a shaker: 1.75 oz blanco tequila. 1.25 oz Rothman & Winter Orchard Apricot Liqueur. 0.75 oz lime juice. Shake with ice. Double-strain into the prepared glass. HAUS ALPENZHOMEWINESSPIRITSPRODUCERORIGINRECIPES Haus Alpenz. Vermouth Comoz: The Missing Link. Champagne Supernova. Swedish Punsch. in History and Mixology. Roussillon Rancio Sec: A Catalan Tradition. Storage andHAUS ALPENZ
Shake up Salers, lemon juice and honey, pour over ice and top with club soda. Salers also loves raspberries—muddle a few with a lemon slice, add Salers, shake, strain and add either soda or sparkling wine. For the Blond Negroni, stir together equal parts Hayman’s Old Tom Gin, Salers and Dolin Blanc, or swap in an agave spirit for thegin.
HAUS ALPENZ
Byrrh Grand Quinquina is made to the original late-19th century recipe that earned worldwide fame and inspired fifty years of evocative poster art. 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 withblue cheese
HAUS ALPENZ
Allspice is a critical element of tropical drinks and cuisine. The berry, called “pimento” in Jamaica, gets its modern name from its flavors of clove, cinnamon, nutmeg, and pepper.St. Elizabeth Allspice Dram is a traditional preparation made with smoky Jamaican pot-stillrum.
HAUS ALPENZ
It is made by an infusion of gentian, cinchona (quinine) and renowned herbs of the Grande Chartreuse mountains in a mistelle base. While tradition is to drink neat with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies. Excellent with hard, salty cheeses, salted nuts, or earthy, spicyfoods.
HAUS ALPENZ
Falernum is idigenous to Barbados, where Velvet Falernum is a longtime staple item of its many resorts and bars.The sweetness, spice and almond character of this rum-based liqueur provides weight and texture to classic rum and wine punches.Today, Falernum is a staple for tropical drinks such as swizzles, Zombies, and other Tiki drinks.HAUS ALPENZ
About Boal Along with Sercial, Verdelho and Malvasia, Boal is one of the classic white grapes of Madeira.In its youth, it is the darkest of the classic varieties, ranging from tawny to tortoise shell in color. Sweeter than Verdelho, yet less so than Malvasia, Boal is meio doce: “medium-sweet”, thought to offer Madeira lovers the ideal combination of elegance and richness.HAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponentHAUS ALPENZ
Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponent of the Banyuls appellation, established in 1936. DRINK RECIPE: ULTIMATE APRICOT MARGARITA Ultimate Apricot Margarita. Prepare a double rocks glass half-rimmed with salt and filled with ice. Combine in a shaker: 1.75 oz blanco tequila. 1.25 oz Rothman & Winter Orchard Apricot Liqueur. 0.75 oz lime juice. Shake with ice. Double-strain into the prepared glass.HAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponentHAUS ALPENZ
One of three single-vineyard Collioure “crus” produced by Domaine du Mas Blanc, ‘Les Junquets’ comes from a steeply-terraced, west-facing parcel of the region’s celebrated schist soils. Vinification is traditional: Old-vine Syrah and a small section of Marsanne and Roussanne (which together comprise 10% of the blend) are hand-harvested from miniscule yields, trodden by foot andHAUS ALPENZ
In the history of vermouth there are four principal production regions, each with its own distinctive style and varieties. Two of these regions are protected designations of origin: Vermouth di Torino and Vermouth de Chambéry, with a third, Vermut de Reus, awaiting formal recognition.Vermouth di Torino is the original “Italian sweet red,” generally rich and sweet.HAUS ALPENZ
Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponent of the Banyuls appellation, established in 1936.HAUS ALPENZ
Perhaps the most earnest of digestivi, Elisir Novasalus is revered in Alto Adige and regions beyond. Made by an Erboristeria (master of botanicals) and trader in wines, it combines in a six-month process the plants from the surrounding high alps (Alto Adige) with a dry Marsala and a unique tree sap of Sicily.The resulting amaro is bold, bitter and exceptionally complex, with layers upon layersHAUS ALPENZ
Cardamaro Vino Amaro. Cardamaro is a longstanding product of what is today a 4th-generation winemaker in Canelli d’Asti. The primary flavors of Cardamaro are cardoon and blessed thistle, with a short repose in oak for spice and and texture. Drink as aperitif or digestif, outstanding with cider, or use in place of vermouth in manycocktails.
HAUS ALPENZ
Since its creation in 1872 by Louis-Napoléon Mattei, Cap Corse Mattei is the oldest and best known aperitif of Corsica. Still today family owned, and all macerations, aging and bottling are done in house. As a quinquina, Cap Corse Mattei BLANC is flavored with cinchona bark (quinine), which adds spice and depth in the mid and back palate.HAUS ALPENZ
Rothman & Winter Crème de Violette captures their fragrance and taste on a robust brandy base. This is a true expression, without any added vanilla or fruit, working as the magical bridging ingredient in so many classic cocktails. Enjoy this liqueur in classics such as theAviation or
HAUS ALPENZ
The main ingredient is a special Rabarbaro (rhubarb) variety that grows in Trentino Alto Adige and Veneto. Enjoy with tonic, grapefruit soda, or whiskey. The production of a Rabarbaro liqueur by the amari and aperitivi producer Cappelletti dates back almost a century. keeps 0-3 years. (50-65ºF) keeps 2-3 years. (room temp)HAUS ALPENZ
About Domaine de Saü/Château de Saü Base map data ©2017 Google, Inst. Geogr. Nacional. Established in 1846 in the heart of the Têt Valley, just outside Thuir, Chateau de Saü has always owned vineyards but didn’t begin bottling its wine until fourth-generation owner Hervé Passama and his wife Béatrice returned to the estate in 1986. HAUS ALPENZHOMEWINESSPIRITSPRODUCERORIGINRECIPES Haus Alpenz. Vermouth Comoz: The Missing Link. Champagne Supernova. Swedish Punsch. in History and Mixology. Roussillon Rancio Sec: A Catalan Tradition. Storage andHAUS ALPENZ
Shake up Salers, lemon juice and honey, pour over ice and top with club soda. Salers also loves raspberries—muddle a few with a lemon slice, add Salers, shake, strain and add either soda or sparkling wine. For the Blond Negroni, stir together equal parts Hayman’s Old Tom Gin, Salers and Dolin Blanc, or swap in an agave spirit for thegin.
HAUS ALPENZ
Byrrh Grand Quinquina is made to the original late-19th century recipe that earned worldwide fame and inspired fifty years of evocative poster art. 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 withblue cheese
HAUS ALPENZ
Allspice is a critical element of tropical drinks and cuisine. The berry, called “pimento” in Jamaica, gets its modern name from its flavors of clove, cinnamon, nutmeg, and pepper.St. Elizabeth Allspice Dram is a traditional preparation made with smoky Jamaican pot-stillrum.
HAUS ALPENZ
It is made by an infusion of gentian, cinchona (quinine) and renowned herbs of the Grande Chartreuse mountains in a mistelle base. While tradition is to drink neat with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies. Excellent with hard, salty cheeses, salted nuts, or earthy, spicyfoods.
HAUS ALPENZ
Falernum is idigenous to Barbados, where Velvet Falernum is a longtime staple item of its many resorts and bars.The sweetness, spice and almond character of this rum-based liqueur provides weight and texture to classic rum and wine punches.Today, Falernum is a staple for tropical drinks such as swizzles, Zombies, and other Tiki drinks.HAUS ALPENZ
About Boal Along with Sercial, Verdelho and Malvasia, Boal is one of the classic white grapes of Madeira.In its youth, it is the darkest of the classic varieties, ranging from tawny to tortoise shell in color. Sweeter than Verdelho, yet less so than Malvasia, Boal is meio doce: “medium-sweet”, thought to offer Madeira lovers the ideal combination of elegance and richness.HAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponentHAUS ALPENZ
Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponent of the Banyuls appellation, established in 1936. DRINK RECIPE: ULTIMATE APRICOT MARGARITA Ultimate Apricot Margarita. Prepare a double rocks glass half-rimmed with salt and filled with ice. Combine in a shaker: 1.75 oz blanco tequila. 1.25 oz Rothman & Winter Orchard Apricot Liqueur. 0.75 oz lime juice. Shake with ice. Double-strain into the prepared glass. HAUS ALPENZHOMEWINESSPIRITSPRODUCERORIGINRECIPES Haus Alpenz. Vermouth Comoz: The Missing Link. Champagne Supernova. Swedish Punsch. in History and Mixology. Roussillon Rancio Sec: A Catalan Tradition. Storage andHAUS ALPENZ
Shake up Salers, lemon juice and honey, pour over ice and top with club soda. Salers also loves raspberries—muddle a few with a lemon slice, add Salers, shake, strain and add either soda or sparkling wine. For the Blond Negroni, stir together equal parts Hayman’s Old Tom Gin, Salers and Dolin Blanc, or swap in an agave spirit for thegin.
HAUS ALPENZ
Byrrh Grand Quinquina is made to the original late-19th century recipe that earned worldwide fame and inspired fifty years of evocative poster art. 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 withblue cheese
HAUS ALPENZ
Allspice is a critical element of tropical drinks and cuisine. The berry, called “pimento” in Jamaica, gets its modern name from its flavors of clove, cinnamon, nutmeg, and pepper.St. Elizabeth Allspice Dram is a traditional preparation made with smoky Jamaican pot-stillrum.
HAUS ALPENZ
It is made by an infusion of gentian, cinchona (quinine) and renowned herbs of the Grande Chartreuse mountains in a mistelle base. While tradition is to drink neat with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies. Excellent with hard, salty cheeses, salted nuts, or earthy, spicyfoods.
HAUS ALPENZ
Falernum is idigenous to Barbados, where Velvet Falernum is a longtime staple item of its many resorts and bars.The sweetness, spice and almond character of this rum-based liqueur provides weight and texture to classic rum and wine punches.Today, Falernum is a staple for tropical drinks such as swizzles, Zombies, and other Tiki drinks.HAUS ALPENZ
About Boal Along with Sercial, Verdelho and Malvasia, Boal is one of the classic white grapes of Madeira.In its youth, it is the darkest of the classic varieties, ranging from tawny to tortoise shell in color. Sweeter than Verdelho, yet less so than Malvasia, Boal is meio doce: “medium-sweet”, thought to offer Madeira lovers the ideal combination of elegance and richness.HAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponentHAUS ALPENZ
Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponent of the Banyuls appellation, established in 1936. DRINK RECIPE: ULTIMATE APRICOT MARGARITA Ultimate Apricot Margarita. Prepare a double rocks glass half-rimmed with salt and filled with ice. Combine in a shaker: 1.75 oz blanco tequila. 1.25 oz Rothman & Winter Orchard Apricot Liqueur. 0.75 oz lime juice. Shake with ice. Double-strain into the prepared glass.HAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponentHAUS ALPENZ
One of three single-vineyard Collioure “crus” produced by Domaine du Mas Blanc, ‘Les Junquets’ comes from a steeply-terraced, west-facing parcel of the region’s celebrated schist soils. Vinification is traditional: Old-vine Syrah and a small section of Marsanne and Roussanne (which together comprise 10% of the blend) are hand-harvested from miniscule yields, trodden by foot andHAUS ALPENZ
In the history of vermouth there are four principal production regions, each with its own distinctive style and varieties. Two of these regions are protected designations of origin: Vermouth di Torino and Vermouth de Chambéry, with a third, Vermut de Reus, awaiting formal recognition.Vermouth di Torino is the original “Italian sweet red,” generally rich and sweet.HAUS ALPENZ
Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponent of the Banyuls appellation, established in 1936.HAUS ALPENZ
Perhaps the most earnest of digestivi, Elisir Novasalus is revered in Alto Adige and regions beyond. Made by an Erboristeria (master of botanicals) and trader in wines, it combines in a six-month process the plants from the surrounding high alps (Alto Adige) with a dry Marsala and a unique tree sap of Sicily.The resulting amaro is bold, bitter and exceptionally complex, with layers upon layersHAUS ALPENZ
Cardamaro Vino Amaro. Cardamaro is a longstanding product of what is today a 4th-generation winemaker in Canelli d’Asti. The primary flavors of Cardamaro are cardoon and blessed thistle, with a short repose in oak for spice and and texture. Drink as aperitif or digestif, outstanding with cider, or use in place of vermouth in manycocktails.
HAUS ALPENZ
Since its creation in 1872 by Louis-Napoléon Mattei, Cap Corse Mattei is the oldest and best known aperitif of Corsica. Still today family owned, and all macerations, aging and bottling are done in house. As a quinquina, Cap Corse Mattei BLANC is flavored with cinchona bark (quinine), which adds spice and depth in the mid and back palate.HAUS ALPENZ
Rothman & Winter Crème de Violette captures their fragrance and taste on a robust brandy base. This is a true expression, without any added vanilla or fruit, working as the magical bridging ingredient in so many classic cocktails. Enjoy this liqueur in classics such as theAviation or
HAUS ALPENZ
The main ingredient is a special Rabarbaro (rhubarb) variety that grows in Trentino Alto Adige and Veneto. Enjoy with tonic, grapefruit soda, or whiskey. The production of a Rabarbaro liqueur by the amari and aperitivi producer Cappelletti dates back almost a century. keeps 0-3 years. (50-65ºF) keeps 2-3 years. (room temp)HAUS ALPENZ
About Domaine de Saü/Château de Saü Base map data ©2017 Google, Inst. Geogr. Nacional. Established in 1846 in the heart of the Têt Valley, just outside Thuir, Chateau de Saü has always owned vineyards but didn’t begin bottling its wine until fourth-generation owner Hervé Passama and his wife Béatrice returned to the estate in 1986. HAUS ALPENZHOMEWINESSPIRITSPRODUCERORIGINRECIPES Haus Alpenz. Vermouth Comoz: The Missing Link. Champagne Supernova. Swedish Punsch. in History and Mixology. Roussillon Rancio Sec: A Catalan Tradition. Storage andHAUS ALPENZ
Shake up Salers, lemon juice and honey, pour over ice and top with club soda. Salers also loves raspberries—muddle a few with a lemon slice, add Salers, shake, strain and add either soda or sparkling wine. For the Blond Negroni, stir together equal parts Hayman’s Old Tom Gin, Salers and Dolin Blanc, or swap in an agave spirit for thegin.
HAUS ALPENZ
Byrrh Grand Quinquina is made to the original late-19th century recipe that earned worldwide fame and inspired fifty years of evocative poster art. 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 withblue cheese
HAUS ALPENZ
Allspice is a critical element of tropical drinks and cuisine. The berry, called “pimento” in Jamaica, gets its modern name from its flavors of clove, cinnamon, nutmeg, and pepper.St. Elizabeth Allspice Dram is a traditional preparation made with smoky Jamaican pot-stillrum.
HAUS ALPENZ
It is made by an infusion of gentian, cinchona (quinine) and renowned herbs of the Grande Chartreuse mountains in a mistelle base. While tradition is to drink neat with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies. Excellent with hard, salty cheeses, salted nuts, or earthy, spicyfoods.
HAUS ALPENZ
Falernum is idigenous to Barbados, where Velvet Falernum is a longtime staple item of its many resorts and bars.The sweetness, spice and almond character of this rum-based liqueur provides weight and texture to classic rum and wine punches.Today, Falernum is a staple for tropical drinks such as swizzles, Zombies, and other Tiki drinks.HAUS ALPENZ
About Boal Along with Sercial, Verdelho and Malvasia, Boal is one of the classic white grapes of Madeira.In its youth, it is the darkest of the classic varieties, ranging from tawny to tortoise shell in color. Sweeter than Verdelho, yet less so than Malvasia, Boal is meio doce: “medium-sweet”, thought to offer Madeira lovers the ideal combination of elegance and richness.HAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponentHAUS ALPENZ
Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponent of the Banyuls appellation, established in 1936. DRINK RECIPE: ULTIMATE APRICOT MARGARITA Ultimate Apricot Margarita. Prepare a double rocks glass half-rimmed with salt and filled with ice. Combine in a shaker: 1.75 oz blanco tequila. 1.25 oz Rothman & Winter Orchard Apricot Liqueur. 0.75 oz lime juice. Shake with ice. Double-strain into the prepared glass. HAUS ALPENZHOMEWINESSPIRITSPRODUCERORIGINRECIPES Haus Alpenz. Vermouth Comoz: The Missing Link. Champagne Supernova. Swedish Punsch. in History and Mixology. Roussillon Rancio Sec: A Catalan Tradition. Storage andHAUS ALPENZ
Shake up Salers, lemon juice and honey, pour over ice and top with club soda. Salers also loves raspberries—muddle a few with a lemon slice, add Salers, shake, strain and add either soda or sparkling wine. For the Blond Negroni, stir together equal parts Hayman’s Old Tom Gin, Salers and Dolin Blanc, or swap in an agave spirit for thegin.
HAUS ALPENZ
Byrrh Grand Quinquina is made to the original late-19th century recipe that earned worldwide fame and inspired fifty years of evocative poster art. 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 withblue cheese
HAUS ALPENZ
Allspice is a critical element of tropical drinks and cuisine. The berry, called “pimento” in Jamaica, gets its modern name from its flavors of clove, cinnamon, nutmeg, and pepper.St. Elizabeth Allspice Dram is a traditional preparation made with smoky Jamaican pot-stillrum.
HAUS ALPENZ
It is made by an infusion of gentian, cinchona (quinine) and renowned herbs of the Grande Chartreuse mountains in a mistelle base. While tradition is to drink neat with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies. Excellent with hard, salty cheeses, salted nuts, or earthy, spicyfoods.
HAUS ALPENZ
Falernum is idigenous to Barbados, where Velvet Falernum is a longtime staple item of its many resorts and bars.The sweetness, spice and almond character of this rum-based liqueur provides weight and texture to classic rum and wine punches.Today, Falernum is a staple for tropical drinks such as swizzles, Zombies, and other Tiki drinks.HAUS ALPENZ
About Boal Along with Sercial, Verdelho and Malvasia, Boal is one of the classic white grapes of Madeira.In its youth, it is the darkest of the classic varieties, ranging from tawny to tortoise shell in color. Sweeter than Verdelho, yet less so than Malvasia, Boal is meio doce: “medium-sweet”, thought to offer Madeira lovers the ideal combination of elegance and richness.HAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponentHAUS ALPENZ
Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponent of the Banyuls appellation, established in 1936. DRINK RECIPE: ULTIMATE APRICOT MARGARITA Ultimate Apricot Margarita. Prepare a double rocks glass half-rimmed with salt and filled with ice. Combine in a shaker: 1.75 oz blanco tequila. 1.25 oz Rothman & Winter Orchard Apricot Liqueur. 0.75 oz lime juice. Shake with ice. Double-strain into the prepared glass.HAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponentHAUS ALPENZ
One of three single-vineyard Collioure “crus” produced by Domaine du Mas Blanc, ‘Les Junquets’ comes from a steeply-terraced, west-facing parcel of the region’s celebrated schist soils. Vinification is traditional: Old-vine Syrah and a small section of Marsanne and Roussanne (which together comprise 10% of the blend) are hand-harvested from miniscule yields, trodden by foot andHAUS ALPENZ
In the history of vermouth there are four principal production regions, each with its own distinctive style and varieties. Two of these regions are protected designations of origin: Vermouth di Torino and Vermouth de Chambéry, with a third, Vermut de Reus, awaiting formal recognition.Vermouth di Torino is the original “Italian sweet red,” generally rich and sweet.HAUS ALPENZ
Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponent of the Banyuls appellation, established in 1936.HAUS ALPENZ
Perhaps the most earnest of digestivi, Elisir Novasalus is revered in Alto Adige and regions beyond. Made by an Erboristeria (master of botanicals) and trader in wines, it combines in a six-month process the plants from the surrounding high alps (Alto Adige) with a dry Marsala and a unique tree sap of Sicily.The resulting amaro is bold, bitter and exceptionally complex, with layers upon layersHAUS ALPENZ
Cardamaro Vino Amaro. Cardamaro is a longstanding product of what is today a 4th-generation winemaker in Canelli d’Asti. The primary flavors of Cardamaro are cardoon and blessed thistle, with a short repose in oak for spice and and texture. Drink as aperitif or digestif, outstanding with cider, or use in place of vermouth in manycocktails.
HAUS ALPENZ
Since its creation in 1872 by Louis-Napoléon Mattei, Cap Corse Mattei is the oldest and best known aperitif of Corsica. Still today family owned, and all macerations, aging and bottling are done in house. As a quinquina, Cap Corse Mattei BLANC is flavored with cinchona bark (quinine), which adds spice and depth in the mid and back palate.HAUS ALPENZ
Rothman & Winter Crème de Violette captures their fragrance and taste on a robust brandy base. This is a true expression, without any added vanilla or fruit, working as the magical bridging ingredient in so many classic cocktails. Enjoy this liqueur in classics such as theAviation or
HAUS ALPENZ
The main ingredient is a special Rabarbaro (rhubarb) variety that grows in Trentino Alto Adige and Veneto. Enjoy with tonic, grapefruit soda, or whiskey. The production of a Rabarbaro liqueur by the amari and aperitivi producer Cappelletti dates back almost a century. keeps 0-3 years. (50-65ºF) keeps 2-3 years. (room temp)HAUS ALPENZ
About Domaine de Saü/Château de Saü Base map data ©2017 Google, Inst. Geogr. Nacional. Established in 1846 in the heart of the Têt Valley, just outside Thuir, Chateau de Saü has always owned vineyards but didn’t begin bottling its wine until fourth-generation owner Hervé Passama and his wife Béatrice returned to the estate in 1986. HAUS ALPENZHOMEWINESSPIRITSPRODUCERORIGINRECIPES Haus Alpenz. Vermouth Comoz: The Missing Link. Champagne Supernova. Swedish Punsch. in History and Mixology. Roussillon Rancio Sec: A Catalan Tradition. Storage andHAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponentHAUS ALPENZ
Perhaps the most earnest of digestivi, Elisir Novasalus is revered in Alto Adige and regions beyond. Made by an Erboristeria (master of botanicals) and trader in wines, it combines in a six-month process the plants from the surrounding high alps (Alto Adige) with a dry Marsala and a unique tree sap of Sicily.The resulting amaro is bold, bitter and exceptionally complex, with layers upon layersHAUS ALPENZ
Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponent of the Banyuls appellation, established in 1936.HAUS ALPENZ
Allspice is a critical element of tropical drinks and cuisine. The berry, called “pimento” in Jamaica, gets its modern name from its flavors of clove, cinnamon, nutmeg, and pepper.St. Elizabeth Allspice Dram is a traditional preparation made with smoky Jamaican pot-stillrum.
HAUS ALPENZ
Best enjoyed with citrus and tonic or soda, or just alone over ice with a big squeeze of lemon. In cocktails, Alta Verde adds depth and a drying effect to balance sweeter drinks. Tequila and mezcal are ideal spirits to pair with this amaro. keeps indefinitely. (50-65ºF) keeps 2-3 years. (room temp)HAUS ALPENZ
Rothman & Winter Orchard Apricot Liqueur combines juice from the seasonal harvest of Austria’s famed Klosterneuberger apricots with an eau-de-vie produced from this same fruit. Destillerie Purkhart selects its apricots each season from family orchards in the Danube Valley and surrounding regions. Use wherever “apricot brandy” or “apricot-flavored brandy” appears in a recipe, drinkHAUS ALPENZ
About Boal Along with Sercial, Verdelho and Malvasia, Boal is one of the classic white grapes of Madeira.In its youth, it is the darkest of the classic varieties, ranging from tawny to tortoise shell in color. Sweeter than Verdelho, yet less so than Malvasia, Boal is meio doce: “medium-sweet”, thought to offer Madeira lovers the ideal combination of elegance and richness. DRINK RECIPE: ULTIMATE APRICOT MARGARITA Ultimate Apricot Margarita. Prepare a double rocks glass half-rimmed with salt and filled with ice. Combine in a shaker: 1.75 oz blanco tequila. 1.25 oz Rothman & Winter Orchard Apricot Liqueur. 0.75 oz lime juice. Shake with ice. Double-strain into the prepared glass.HAUS ALPENZ
Grapes for both the Rivesaltes and Rancio sec are Grenache gris, harvested by hand from a small 1.9-hectare vineyard of 70-year old goblet vines. Following fermentation and a week-long maceration, elevage is undertaken in a former horse stable situated behind HAUS ALPENZHOMEWINESSPIRITSPRODUCERORIGINRECIPES Haus Alpenz. Vermouth Comoz: The Missing Link. Champagne Supernova. Swedish Punsch. in History and Mixology. Roussillon Rancio Sec: A Catalan Tradition. Storage andHAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponentHAUS ALPENZ
Perhaps the most earnest of digestivi, Elisir Novasalus is revered in Alto Adige and regions beyond. Made by an Erboristeria (master of botanicals) and trader in wines, it combines in a six-month process the plants from the surrounding high alps (Alto Adige) with a dry Marsala and a unique tree sap of Sicily.The resulting amaro is bold, bitter and exceptionally complex, with layers upon layersHAUS ALPENZ
Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponent of the Banyuls appellation, established in 1936.HAUS ALPENZ
Allspice is a critical element of tropical drinks and cuisine. The berry, called “pimento” in Jamaica, gets its modern name from its flavors of clove, cinnamon, nutmeg, and pepper.St. Elizabeth Allspice Dram is a traditional preparation made with smoky Jamaican pot-stillrum.
HAUS ALPENZ
Best enjoyed with citrus and tonic or soda, or just alone over ice with a big squeeze of lemon. In cocktails, Alta Verde adds depth and a drying effect to balance sweeter drinks. Tequila and mezcal are ideal spirits to pair with this amaro. keeps indefinitely. (50-65ºF) keeps 2-3 years. (room temp)HAUS ALPENZ
Rothman & Winter Orchard Apricot Liqueur combines juice from the seasonal harvest of Austria’s famed Klosterneuberger apricots with an eau-de-vie produced from this same fruit. Destillerie Purkhart selects its apricots each season from family orchards in the Danube Valley and surrounding regions. Use wherever “apricot brandy” or “apricot-flavored brandy” appears in a recipe, drinkHAUS ALPENZ
About Boal Along with Sercial, Verdelho and Malvasia, Boal is one of the classic white grapes of Madeira.In its youth, it is the darkest of the classic varieties, ranging from tawny to tortoise shell in color. Sweeter than Verdelho, yet less so than Malvasia, Boal is meio doce: “medium-sweet”, thought to offer Madeira lovers the ideal combination of elegance and richness. DRINK RECIPE: ULTIMATE APRICOT MARGARITA Ultimate Apricot Margarita. Prepare a double rocks glass half-rimmed with salt and filled with ice. Combine in a shaker: 1.75 oz blanco tequila. 1.25 oz Rothman & Winter Orchard Apricot Liqueur. 0.75 oz lime juice. Shake with ice. Double-strain into the prepared glass.HAUS ALPENZ
Grapes for both the Rivesaltes and Rancio sec are Grenache gris, harvested by hand from a small 1.9-hectare vineyard of 70-year old goblet vines. Following fermentation and a week-long maceration, elevage is undertaken in a former horse stable situated behindHAUS ALPENZ
Perhaps the most earnest of digestivi, Elisir Novasalus is revered in Alto Adige and regions beyond. Made by an Erboristeria (master of botanicals) and trader in wines, it combines in a six-month process the plants from the surrounding high alps (Alto Adige) with a dry Marsala and a unique tree sap of Sicily.The resulting amaro is bold, bitter and exceptionally complex, with layers upon layersHAUS ALPENZ
Shake up Salers, lemon juice and honey, pour over ice and top with club soda. Salers also loves raspberries—muddle a few with a lemon slice, add Salers, shake, strain and add either soda or sparkling wine. For the Blond Negroni, stir together equal parts Hayman’s Old Tom Gin, Salers and Dolin Blanc, or swap in an agave spirit for thegin.
HAUS ALPENZ
Byrrh Grand Quinquina is made to the original late-19th century recipe that earned worldwide fame and inspired fifty years of evocative poster art. 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 withblue cheese
HAUS ALPENZ
One of three single-vineyard Collioure “crus” produced by Domaine du Mas Blanc, ‘Les Junquets’ comes from a steeply-terraced, west-facing parcel of the region’s celebrated schist soils. Vinification is traditional: Old-vine Syrah and a small section of Marsanne and Roussanne (which together comprise 10% of the blend) are hand-harvested from miniscule yields, trodden by foot andHAUS ALPENZ
In the history of vermouth there are four principal production regions, each with its own distinctive style and varieties. Two of these regions are protected designations of origin: Vermouth di Torino and Vermouth de Chambéry, with a third, Vermut de Reus, awaiting formal recognition.Vermouth di Torino is the original “Italian sweet red,” generally rich and sweet.HAUS ALPENZ
Zirbenz Stone Pine Liqueur of the Alps. Made from freshly picked fruit of the Arolla Stone Pine. A limited production with seasonal variation. Handcrafted in Austria by Josef Hofer, a family distillery since 1797. Traditionally enjoyed in an eau-de-vie glass or snifter. Adds aromatic richness toHAUS ALPENZ
Sotolon Selections is a unique portfolio focusing primarily on historic categories of aged, oxidative wine including Marsala; Rancio sec; French Vin Doux Naturel (Rivesaltes, Maury and Banyuls); Garnatxa d’Emporda; and Portuguese Vinho Generoso (Madeira and Carcavelos). In both process and expression, these represent links to some of our oldest winemaking traditions, their lineage extendingHAUS ALPENZ
Categories: Carcavelos Carcavelos is the smallest wine appellation in Portugal.Lying west of Lisbon as it stretches along the Targus estuary in search of the Atlantic, its vineyards were nearly consumed by expansion and development during the last quarter of the 20th century, until just 25 hectares—now protected—remained.HAUS ALPENZ
Falernum is idigenous to Barbados, where Velvet Falernum is a longtime staple item of its many resorts and bars.The sweetness, spice and almond character of this rum-based liqueur provides weight and texture to classic rum and wine punches.Today, Falernum is a staple for tropical drinks such as swizzles, Zombies, and other Tiki drinks.HAUS ALPENZ
Espodol Solera Garnatxa d’Empordà NV. The Celler Espolla’s Solera Garnatxa is considered amongst the finest and most prominent of its tradition in Catalunya. Ripe, passerillé Garnatxa blanca and rosat grapes are harvested by hand and fermented with native yeasts in concrete tank. The fermentation is arrested via mutage, and the wine HAUS ALPENZHOMEWINESSPIRITSPRODUCERORIGINRECIPES Haus Alpenz. Vermouth Comoz: The Missing Link. Champagne Supernova. Swedish Punsch. in History and Mixology. Roussillon Rancio Sec: A Catalan Tradition. Storage andHAUS ALPENZ
Shake up Salers, lemon juice and honey, pour over ice and top with club soda. Salers also loves raspberries—muddle a few with a lemon slice, add Salers, shake, strain and add either soda or sparkling wine. For the Blond Negroni, stir together equal parts Hayman’s Old Tom Gin, Salers and Dolin Blanc, or swap in an agave spirit for thegin.
HAUS ALPENZ
It is made by an infusion of gentian, cinchona (quinine) and renowned herbs of the Grande Chartreuse mountains in a mistelle base. While tradition is to drink neat with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies. Excellent with hard, salty cheeses, salted nuts, or earthy, spicyfoods.
HAUS ALPENZ
In the history of vermouth there are four principal production regions, each with its own distinctive style and varieties. Two of these regions are protected designations of origin: Vermouth di Torino and Vermouth de Chambéry, with a third, Vermut de Reus, awaiting formal recognition.Vermouth di Torino is the original “Italian sweet red,” generally rich and sweet.HAUS ALPENZ
Byrrh Grand Quinquina is made to the original late-19th century recipe that earned worldwide fame and inspired fifty years of evocative poster art. 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 withblue cheese
HAUS ALPENZ
Perhaps the most earnest of digestivi, Elisir Novasalus is revered in Alto Adige and regions beyond. Made by an Erboristeria (master of botanicals) and trader in wines, it combines in a six-month process the plants from the surrounding high alps (Alto Adige) with a dry Marsala and a unique tree sap of Sicily.The resulting amaro is bold, bitter and exceptionally complex, with layers upon layers DRINK RECIPE: ULTIMATE APRICOT MARGARITA Ultimate Apricot Margarita. Prepare a double rocks glass half-rimmed with salt and filled with ice. Combine in a shaker: 1.75 oz blanco tequila. 1.25 oz Rothman & Winter Orchard Apricot Liqueur. 0.75 oz lime juice. Shake with ice. Double-strain into the prepared glass.HAUS ALPENZ
Falernum is idigenous to Barbados, where Velvet Falernum is a longtime staple item of its many resorts and bars.The sweetness, spice and almond character of this rum-based liqueur provides weight and texture to classic rum and wine punches.Today, Falernum is a staple for tropical drinks such as swizzles, Zombies, and other Tiki drinks.HAUS ALPENZ
Rothman & Winter Orchard Apricot Liqueur combines juice from the seasonal harvest of Austria’s famed Klosterneuberger apricots with an eau-de-vie produced from this same fruit. Destillerie Purkhart selects its apricots each season from family orchards in the Danube Valley and surrounding regions. Use wherever “apricot brandy” or “apricot-flavored brandy” appears in a recipe, drinkHAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponent HAUS ALPENZHOMEWINESSPIRITSPRODUCERORIGINRECIPES Haus Alpenz. Vermouth Comoz: The Missing Link. Champagne Supernova. Swedish Punsch. in History and Mixology. Roussillon Rancio Sec: A Catalan Tradition. Storage andHAUS ALPENZ
Shake up Salers, lemon juice and honey, pour over ice and top with club soda. Salers also loves raspberries—muddle a few with a lemon slice, add Salers, shake, strain and add either soda or sparkling wine. For the Blond Negroni, stir together equal parts Hayman’s Old Tom Gin, Salers and Dolin Blanc, or swap in an agave spirit for thegin.
HAUS ALPENZ
It is made by an infusion of gentian, cinchona (quinine) and renowned herbs of the Grande Chartreuse mountains in a mistelle base. While tradition is to drink neat with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies. Excellent with hard, salty cheeses, salted nuts, or earthy, spicyfoods.
HAUS ALPENZ
In the history of vermouth there are four principal production regions, each with its own distinctive style and varieties. Two of these regions are protected designations of origin: Vermouth di Torino and Vermouth de Chambéry, with a third, Vermut de Reus, awaiting formal recognition.Vermouth di Torino is the original “Italian sweet red,” generally rich and sweet.HAUS ALPENZ
Byrrh Grand Quinquina is made to the original late-19th century recipe that earned worldwide fame and inspired fifty years of evocative poster art. 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 withblue cheese
HAUS ALPENZ
Perhaps the most earnest of digestivi, Elisir Novasalus is revered in Alto Adige and regions beyond. Made by an Erboristeria (master of botanicals) and trader in wines, it combines in a six-month process the plants from the surrounding high alps (Alto Adige) with a dry Marsala and a unique tree sap of Sicily.The resulting amaro is bold, bitter and exceptionally complex, with layers upon layers DRINK RECIPE: ULTIMATE APRICOT MARGARITA Ultimate Apricot Margarita. Prepare a double rocks glass half-rimmed with salt and filled with ice. Combine in a shaker: 1.75 oz blanco tequila. 1.25 oz Rothman & Winter Orchard Apricot Liqueur. 0.75 oz lime juice. Shake with ice. Double-strain into the prepared glass.HAUS ALPENZ
Falernum is idigenous to Barbados, where Velvet Falernum is a longtime staple item of its many resorts and bars.The sweetness, spice and almond character of this rum-based liqueur provides weight and texture to classic rum and wine punches.Today, Falernum is a staple for tropical drinks such as swizzles, Zombies, and other Tiki drinks.HAUS ALPENZ
Rothman & Winter Orchard Apricot Liqueur combines juice from the seasonal harvest of Austria’s famed Klosterneuberger apricots with an eau-de-vie produced from this same fruit. Destillerie Purkhart selects its apricots each season from family orchards in the Danube Valley and surrounding regions. Use wherever “apricot brandy” or “apricot-flavored brandy” appears in a recipe, drinkHAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponentHAUS ALPENZ
49.0% Alc/Vol. Scarlet Ibis is a blend of three- to five-year aged Trinidad rums, with classic flavors of toffee, tobacco, and dark honey on a firm, dry backbone. This is old-school rum, without the now-common influence of other wines and spirits, chill filtration, excess dilution, or added sugar.HAUS ALPENZ
About Domaine du Mas Blanc Base map data ©2017 Google, Inst. Geogr. Nacional. Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponentHAUS ALPENZ
Serve neat after dinner or on ice for any occasion. Mix in cocktails with bourbon, rye or brandy. Venerable producer of aperitivi and amari in Alto Adige. Pasubio is a true taste of the Dolomite Mountains in the Trentino region. On a base of rich aged wine you’ll find notes of blueberries, pine and smoke, together with bitter alpine herbs.HAUS ALPENZ
Zirbenz Stone Pine Liqueur of the Alps. Made from freshly picked fruit of the Arolla Stone Pine. A limited production with seasonal variation. Handcrafted in Austria by Josef Hofer, a family distillery since 1797. Traditionally enjoyed in an eau-de-vie glass or snifter. Adds aromatic richness toHAUS ALPENZ
Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponent of the Banyuls appellation, established in 1936.HAUS ALPENZ
Cardamaro Vino Amaro. Cardamaro is a longstanding product of what is today a 4th-generation winemaker in Canelli d’Asti. The primary flavors of Cardamaro are cardoon and blessed thistle, with a short repose in oak for spice and and texture. Drink as aperitif or digestif, outstanding with cider, or use in place of vermouth in manycocktails.
HAUS ALPENZ
Nux Alpina Walnut Liqueur. Aromatic liqueur renowned for its balance, depth and smooth finish. Made from fresh green “Weinsberg” walnuts steeped in grape brandy. Infused with spices and alpine botanicals. Serve after hearty meals or in coffee, cream or egg drinks. Complements brown spirits andHAUS ALPENZ
Best enjoyed with citrus and tonic or soda, or just alone over ice with a big squeeze of lemon. In cocktails, Alta Verde adds depth and a drying effect to balance sweeter drinks. Tequila and mezcal are ideal spirits to pair with this amaro. keeps indefinitely. (50-65ºF) keeps 2-3 years. (room temp)HAUS ALPENZ
About Domaine de Saü/Château de Saü Base map data ©2017 Google, Inst. Geogr. Nacional. Established in 1846 in the heart of the Têt Valley, just outside Thuir, Chateau de Saü has always owned vineyards but didn’t begin bottling its wine until fourth-generation owner Hervé Passama and his wife Béatrice returned to the estate in 1986. DRINK RECIPE: THE PRIVATEER The Privateer. Shake with ice: 1.5 oz Batavia Arrack van Oosten. 1 oz John D. Taylor’s Velvet Falernum. 0.75 oz Smith & Cross Traditional Jamaica Rum. 0.5 oz Byrrh Grand Quinquina. 0.75 oz lemon juice. 3 dashes Angostura Bitters. Strain into a double rocks glass filled withcrushed ice.
HAUS ALPENZ
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