Bar glossary


  • Absinthe is a herbal liqueur made from a blend of herbs, including wormwood, anise, and fennel. It has a green color and a distinctive, bitter taste. Absinthe…
  • Agave syrup (also known as agave syrup) is a sweetener produced in Mexico from various types of agave. Agave syrup is sweeter than honey, but less viscous. It…
  • Pimento, also known as allspice or Jamaica pepper, is a spice derived from the dried berries of the pimento tree (Pimenta dioica). The pimento tree is…
  • Almdudler consists of mineral water, sugar, natural flavors (herbal extracts), acidifier citric acid, carbonic acid and colorant sugar caramel. The calorific…
  • Amaretto is an Italian Liqueur made from almond and / or apricot kernels and flavored with spices such as vanilla. Amaretto has an alcohol content of about 25…
  • Die Früchte für Amarula liefert der Marula, ein für Südafrika typischer wildwachsender Baum, der zigtausend Früchte trägt. Die herbe, hellgelbe Marula-Frucht…
  • Als Angostura oder Angosturabitter bezeichnet man einen aus der Rinde des Angosturabaums sowie u.a. Bitterorange, Gewürznelken, Kardamom, Enzianwurzel und…
  • Spice Liqueur made from anise. Show details »
  • An aperitif - from the Latin "aperire" (to open) - refers to drinks that are enjoyed before a meal. A good aperitif stimulates the appetite, does not affect…
  • This classic Italian aperitif comes from Padua. It is made from rhubarb, cinchona bark, gentian, bitter oranges, aromatic herbs and alcohol. It tastes…
  • Apricot liqueur with intense aroma. The fruit aroma liqueur gets its intense flavor from apricots, which are already added to the Bradnwein mash, i.e.…
  • Averna steht für den Geschmack Siziliens, mediterrane Landschaft und sonnenverwöhnte Zitronen und Blutorangen. Und er steht für den Genuss, das Zusammensein…
  • Becherovka is a herbal liqueur that originated in the Czech Republic. It is made from a secret blend of spices, herbs and other natural ingredients, and has a…
  • Bénédictine is an amber herbal liqueur from France, first prepared in the sixteenth century by monks of the Benedictine order in the monastery of Fécamp…
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