Not St Germain SetSt. Germain became a mainstay at cocktail bars and bougie boozy brunch spots in the late aughts, partially due to aggressive, effective marketing and flashy design, but also because the trinity of sweet floral fruity is super delicious and easy to apply in mixed drinks. So ubiquitous and useful was St. Germain that it became universally dubbed "Bartender's Ketchup" for how frequently it would get thrown into a drink to generally pleasing effect. The

though it's only in the last decade that it has made its way to the States

Combines the lush weight and mouthfeel of a sweet vermouth with the fruit of a sangria

this liqueur has all the complexity of a perfectly ripe Bartlett pear

The palate follows suit with strong flavors of cooked agave

Ramazzotti Amaro is a classic Italian bitter liqueur with a rich heritage dating back to 1815

vanilla cream

or use it as a central ingredient in a cocktail

Made from mature agave cultivated at the height of its sugar production

malty character as a single malt

it is perfect for crafting small-batch cocktails

The nose is full of clove and heady with gingerbread combined with the more subtle tutti-frutti notes

and spices