Description
A bitter liqueur made from angostura bark and a maceration of cherry fruits, cloves, and other roots and spices. Henri Vallet emigrated to Mexico from France in 1867 and became a distinguished distiller of liqueurs in Mexico City with his recipes still being honoured today according to his own guidelines.
Try over ice or in a twist on a Negroni or Black Manhatten cocktail!
Due to the use of cochineal this liqueur is not vegetarian.
