Bar glossary


  • Agavensirup (auch Agavendicksaft genannt) ist ein Süßungsmittel, das auf Basis verschiedener Arten der Agave in Mexiko produziert wird. Agavensirup ist süßer…
  • 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…
  • The fruit for Amarula is supplied by the marula, a wild tree typical of South Africa that bears tens of thousands of fruits. The tart, light yellow marula…
  • 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…
  • Aperitivo Rosato is the first aperitif from Ramazzotti. Its low alcohol content of only 15% vol. and the unique combination of hibiscus and orange blossom make…
  • 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…
  • 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…
  • Bitter lemonades are soft drinks to which bitter substances such as quinine have been added. The composition, in particular the amount of the so-calledaroma…
  • Cocktail bitters are alcoholic flavoring ingredients that are mostly used in classic cocktails. They have a more or less pronounced bitter and very intense…
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