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Pernod was the original producer of Absinthe for the cafes and restaurants of 19th century Paris. With this history in mind, they now distill a contempory version keeping as close as possible to the original recipe’s combination of anise, herbs and spices. It is dark green like the original and needs some cold water to help lighten up the 68% (!) alcohol content.

For delivery or shipment within New York State only.

“…Mostly lost in martinis, white vermouth (with a twist of lemon peel) is an ideal aperitif.
Boissiere leads this retro catagory. A smooth, aromatic elixir, Boissiere contains botanicals such as wormwood and gentian infused into [barrel-aged white] wine.”
N.Y. Times

This red is a delicate, sweet vermouth ideal for a

better tasting Manhattan. Super aperitif on the rocks with a twist.

“Cherry-red color. Nose is snappy and expectedly bitter in a woodsy, earthy, quinine-like way. Palate entry is mild in a sweet-sour fruity manner; midpalate is sweet and only moderately bitter. Finishes long and mildly quinine-like. While I’m not a bitters aficionado (more a bitter aficionado, really), Campari and orange do positively click. I’m savvy enough to know when not to argue with 58 million Italians.” Wine Enthusiast

Available for shipment or delivery in NY state only.

“Cherry-red color. Nose is snappy and expectedly bitter in a woodsy, earthy, quinine-like way. Palate entry is mild in a sweet-sour fruity manner; midpalate is sweet and only moderately bitter. Finishes long and mildly quinine-like. While I’m not a bitters aficionado (more a bitter aficionado, really), Campari and orange do positively click. I’m savvy enough to know when not to argue with 58 million Italians.” Wine Enthusiast

Available for shipment or delivery in NY state only.

A classic, historic and wonderful aperitif flaovred with dozens of herbs and spices whose composition remains a secret. What is not is its style and its ability to please.

Cinzano Bianco is a fragrant, full-bodied and delicate aromatized wine prepared according to an original recipe. It is an extremely versatile off-dry vermouth that can be served either as an aperitif or as a cocktail ingredient, but should always be well chilled.

Those who prefer their vermouth dry won’t be disappointed when trying this delicately flavoured aromatized wine. To fully appreciate this classic aperitif, drink it straight or on the rocks, but keep in mind that it is the perfect base ingredient for dry cocktails.

This amber-red aromatized wine owes its rich, full bouquet to the infusion of high-quality selected herbs and spices. It is a classic cocktail ingredient due to its delicate but persistently bitter aftertaste, but can also be served straight or with a dash of soda water, with or without lemon peel.

Dolin Vermouth de Chambery has long been the benchmark for fine Vermouth. In the late 19th century, Dolin Vermouth de Chambéry won medals in Paris London, St. Louis and Philadelphia and in 1932 earned Chambery France’s only Appellation d’Origine for Vermouth.
Edited from drinkupny.com

The process chez Dolin begins with purchase of base wine, always white, light in alcohol and as neutral as possible, both on the nose and palate. To this is added a selection of herbs and plants, which are left to macerate several months. The exact recipe is a closely guarded secret, but there are about 54 different plants used.
Edited from europvin.com