Liquore delle Sirene, Artigianale Bitter
The red bitter in your Negroni is almost always made by an enormous company. This one isn't. Liquore delle Sirene works on a small, artisanal scale in Italy, steeping botanicals into a bitter liqueur built for the aperitivo hour rather than the mass market. The structure is the whole trick: sweet on entry, firmly bitter on the finish, which is what makes a bitter liqueur sharpen the appetite instead of ending the meal. Use it exactly where you'd use any red bitter, in equal parts with gin and vermouth for a Negroni, lengthened with soda for an Americano, or topped with sparkling wine for a spritz. It also holds up perfectly well on its own over ice with an orange twist, which is how a great many Italians take it before dinner.
Liquore delle Sirene, Artigianale Bitter
The red bitter in your Negroni is almost always made by an enormous company. This one isn't. Liquore delle Sirene works on a small, artisanal scale in Italy, steeping botanicals into a bitter liqueur built for the aperitivo hour rather than the mass market. The structure is the whole trick: sweet on entry, firmly bitter on the finish, which is what makes a bitter liqueur sharpen the appetite instead of ending the meal. Use it exactly where you'd use any red bitter, in equal parts with gin and vermouth for a Negroni, lengthened with soda for an Americano, or topped with sparkling wine for a spritz. It also holds up perfectly well on its own over ice with an orange twist, which is how a great many Italians take it before dinner.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The red bitter in your Negroni is almost always made by an enormous company. This one isn't. Liquore delle Sirene works on a small, artisanal scale in Italy, steeping botanicals into a bitter liqueur built for the aperitivo hour rather than the mass market. The structure is the whole trick: sweet on entry, firmly bitter on the finish, which is what makes a bitter liqueur sharpen the appetite instead of ending the meal. Use it exactly where you'd use any red bitter, in equal parts with gin and vermouth for a Negroni, lengthened with soda for an Americano, or topped with sparkling wine for a spritz. It also holds up perfectly well on its own over ice with an orange twist, which is how a great many Italians take it before dinner.
