I'm definitely going to have amaro, Grand Marnier, triple sec, campari, and fruit (probably sour cherry, blackberry, and blood orange) liqueurs. I'm also considering creme de menthe, creme de cacao, schnapps, and creme de noya (made from stone fruit pits, tastes like almond). What liqueur or aperitif would you expect at an open bar? What are some of your favorite cocktails? I can't have anything with nuts in it due to guest allergies. I don't mind having extras for my home bar afterwards, in fact I'm looking forward to it. Everything listed above is made in PA, and I'd like to keep it that way if possible.
Post content has been hidden
To unblock this content, please click here