A versatile eau-de-vie known as "Cognac's little brother", suitable for before or after a meal, and indeed matchable with a variety of foods. The Red is more popular with locals. Five years in oak gives it that little something extra.
Pronounced "poont-eh-mess", with its origin in an off-the-cuff drink, mixed according to a share price increase, that became too popular not to bottle. Cin cin!
The famous Bonal Aperitif is made by a Chartreux monk with a blend of gentian, quina, and orange peel. Use this to stimulate the appetite or settle the stomach, if you're an Amaro fan.
The ideal replacement for long-defunct Kina Lillet. Not only is this an exceptional apéritif (rocks, orange slice, perhaps a splash of soda), it's just the thing for a Vesper or the brilliant Corpse Reviver #2. But beware: in the words of cocktail legend Harry Craddock of the London Savoy, "Four of these taken in swift succession will unrevive the corpse again."