Victor J. Trader Vic Bergeron in 1932 he opened a cosy pub and called it Hinky Dinks. His pungent vocabulary and ribald air made him a popular host, as did his tropical cocktails and his delicious interpretation of Polynesian food. Hinky Dinks in 1936 had become Trader Vic's. The Legend was born. Trader Vic's Chocolate Liqueur is a medium dark chocolate liqueur with just a touch of vanilla.

The exotic taste of lychee makes a fantastic addition to many cocktails or simply enjoy mixed with soda and fresh strawberries.

Segura Viudas Reserve is a superior Cava with a crisp and dry palate and delicate finish. Bottled in a quite extraordinary package, this sparkling is the perfect gift for the extravagant person in your life.

Obtained from the infusion of lemon peels in alcohol, Limoncello is one of the most world-renowned Italian liqueurs. It stems from an ancient tradition which enhances the natural aroma and fresh taste of lemons from Italy.

The almond flavor is given from the essential oils contained in the pits of cherries, peaches and apricots. Well-rounded in taste, a fragrant aroma and a hint of vanilla in the end are all characteristics that distinguish Luxardo Amaretto. Brilliantly suited to use in classic cocktails such as Amaretto Sour it can also be enjoyed neat or over ice as an after dinner drink.

Product Information: Refreshing and delicate, this liqueur deftly combines the Chios Mastiha with lemon. Well integrated resinous aromas with lemon zest refresh your nose and mouth with a very good balance of sweetness and acidity. Like limoncello only more flavoursome. Τhe aftertaste is also delightful and fragrant. Enjoy well chilled as a shot, in cocktails or as an after dinner digestive drink. Mastic Tears is made by EVA Distillers in Mytilene on the Island of Lesbos, Greece, a range of distinctive mastiha liqueur. The base of this traditional Greek liqueur is Mastiha, derived from the resin of mastic trees and sweetened lightly with sugar. The resin forms droplets resembling tears and harvested using precise methods. While mastic trees grow throughout Greece, only those on the island of Chios produce this resin. Curiously attempts to replicate this resin production elsewhere have been unsuccessful, adding to its mystique. Historically, mastiha has been valued for its medicinal properties and culinary uses, even recommended by Hippocrates himself for treating indigestion. Maker: EVA distillery (Ελληνική Βιομηχανία Αποσταγμάτων - Greek Distillation Company) was founded in 1995, in Mytilene, by the Patrikopoulos brothers. The development of the company is based on the family’s love and experience in the food and beverage industry, whose history begins in Pergamon, Asia Minor, with oriental recipes, flavours and raw materials. Today, the third generation continues dynamically, delicately balancing tradition and modern technology. The distillery employs state-of-the-art copper stills and bottling machines, and houses a well-equipped laboratory as well as the Ouzo Museum. An integral part of the successful development of the company is the experienced staff and network of EVA partners that ensure the optimal production, bottling, storage, distribution and export process certified by the ISO Quality Management System: 22000 and programme HACCP. By constantly building the identity of its products, EVA is a dynamic brand name in the distillation industry and is among the top ten fastest growing in the country. The strong distribution network of EVA consistently supports its products in Greece and in 22 countries around the world. The Mastic Tree: The mastic tree (Pistacia lentiscus) is an evergreen shrub, of 2-3 metres height. Its life span is more than 100 years. Before the tree carving process, the ground around the trunk needs to be weeded. Cleaning and soil leveling take place so that any mastic tears that may fall on the ground can be easily gathered. Fine white soil, is spread on the ground to create a smooth surface ready for the mastic tears to fall on. The “kentima”, as the carving of small scars on the bark is called, is the most crucial stage in mastic production. It is done with the help of a small sharp metal tool with grooved ends, called kentitiri. Mastic is gathered before the first autumn rain and the cleaning and sorting process begins. It is sieved and diligently cleaned with olive oil soap and rain water. Large and medium sized mastic tears are cleaned one by one with a knife or a needle. Nose - Pine, Lemon, Mountain Herbs Aromas reminiscent of resinous pine, limoncello aromas, lavender. Its flavour profile is fresh and herbal. Palate - Mint, Sweet Tea, Cucumber Tastes of cucumber, mint, lemonade zesty and pithy. Finish - Fruits, Herbs, Spices This mastic spirit liqueur is elegant with a sweet & refreshing aftertaste.

Unripe green walnuts are used to make a liqueur that is smooth and rich. Although it sounds unusual that taste is amazing and well worth it.

Cello Passioncello is a quality handmade Passionfruit Liqueur using 100% local produce infused with fresh passionfruit pulp and sugarcane distilled alcohol. Vibrant passionfruit and crushed meringue aromas on the nose with tangy passionfruit jam on the palate, It has deliciously intense flavour for a true unique tropical drink on crushed ice or an addition to a cocktail.

A classic aniseed flavoured liqueur from Cello. This Sambuca Bianca has seamless flavours of both anisee and star anise, making it a nice smooth drink to easily blend into cocktail recipes or simply added to a great Italian coffee.

An authentic Croatian Liqueur made from pure and natural Dalmatian Marasca cherries. Works beautifully poured straight from the freezer over fresh Crepes or ice cream.