Liqueurs, Bitters, & Mixers

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Popular bourbon, vodka, tequila, and more delivered to your door by Foxtrot. Shop our curated collection of quality spirits.

Spirits

Candied cherries soaked in Luxardo marasca cherry syrup. All-natural with no artificial thickening agent or preservatives.

If you're a Maraschino cherry person for cocktails, it's best to get them from a premium liqueurs and distillate vendor like Luxardo; their cherries and other imports are used in some of the best bars in the world!

Luxardo Maraschino Cherries

Six 50ml shots of Fireball Cinnamon Whiskey. Rotgut Canadian whisky mixed with sugar and cinnamon extract.

Oh, you're tryin to PARTY-party. We got you with a crowd fave.

Fireball Cinnamon Whisky 6pk Shots

Lo-Fi Aperitifs - Dry Vermouth

A hearty Bloody Mary mix from the cape. Thick tomato, bright lemony acidity, and loaded with ten spices and a heaping dose of horseradish.

The Lighthouse Keeper’s Pantry brand was created by Kelly O’Connell in 2020, a quarantine business by a Yarmouth native, inspired by local recipes. Add your favorite spirit to this bold bloody mix over ice and garnish with an oyster, or other bounties of the Cape.

Lighthouse Keeper's - Cocktail Mix, Captains Blend Bloody Mary

Bittersweet blend of Arabica coffees and Australian wheat vodka.

Remember Kahlúa? Meet its vodka-based cousin. Made with speciality sourced beans, this cold brew liqueur has half the sugar and ten times the coffee of your typical liqueurs. It’s balanced, bold and unapologetically java tasting—perfect for anyone who orders their coffee black, no room.

Mr. Black Cold Brew Liquor

A drier taste and lower sugar content than other vermouths. Clear colored, vibrant, and with a bright "winey" taste with the scent of candied fruit, spices, coriander, incense, lemon essential oil.

Dry is the newest vermouth from Carpano, and has its origins in a traditional recipe enriched with the experience of Distillerie Branca through their choice and use of raw material. Think a small splash of this over a couple ounces of gin with a twist.

Carpano Antica - Dry Vermouth

The perfect marriage of rich cream complemented by the smooth vanilla of Buffalo Trace Bourbon. Rich and sweet.

Oh, this is definitely our new favorite dessert cream liqueur. We're enjoying it chilled, on the rocks, poured into coffee, or on "adult root beer floats." This is like pure hedonistic pleasure.

Buffalo Trace Bourbon Cream

Crafted by the crew at James Beard Award-winning The Violet Hour, all you need is this Batch #1 Old Fashioned Mix and a bottle of bourbon to whip up a delicious Old Fashioned in just minutes. 

To enjoy: add 1 tsp of Batch #1 Old Fashioned Mix to your favorite bourbon, stir until chilled, and voila.

Yeah, we trust the experts when it comes to the perfect syrups, mixes, and fixins. Elevate your Old Fashioned game or even experiment on other bourbon cocktails.

The Violet Hour, Batch #1 Old Fashioned Mix

Honey and ginger cocktail syrup from local James-Beard award winning cocktail bar Violet Hour!

Their house mix is perfect for a... penicillin, but they also recommend using it in a Mule as well. (Take their word for it on the latter).

The Violet Hour #2 House Penicillin Mix

Spiced pomegranate and hibiscus cocktail syrup from local James-Beard award winning cocktail bar Violet Hour!

This is not your everyday, red food coloring grenadine. This stuff is small-batched, contains high quality sourced ingredients, and is giving really any spirit-and-citrus drink new life.

The Violet Hour #3 House Grenedine

Toasted almond cocktail syrup from local James-Beard award winning cocktail bar Violet Hour!

Tiki drink season is all year round—duh. And with a couple dashes of some house made, toasted almond syrup, it's the perfect accent of nutty and sweet your drink needs. (Also, this is REALLY good in coffee).

The Violet Hour #4 House Orgeat

The quintessential and definitive ingredient for classic and contemporary cocktails.

Angostura Aromatic Bitters

Delicate, yet complex orange flavor infused with spicy cinnamon and cloves. Ideal for Manhattans and a wide variety of other cocktails.

Just a dash will do. With nothing artificial, Regan's is a bar cart-must for those who enjoy a moment of sunshine combined with baking spice-feels in their cocktail. (It us, we're those).

Regans Orange Bitters

A bitter apéritif liqueur created following the "Italian Bitter of Turin" recipe dating from the 1860s. Made from a maceration of 25 aromatic herbs and roots including wormwood, gentian, bitter orange peel, rhubarb, and hyssop. Drink alone on ice, on seltzer water, in a Negroni, or a variety of other cocktails.

Fun fact: this was originally produced in Turin, Italy until the recipe it was bought in 1925. Today, Gran Classico has reverted back to its original 19th c. recipe (if it's not broke, don't fix it), and has offered the cocktailian culture a more complex, non-red alternative bitter ingredient for a range of cocktails.

Tempus Fugit Gran Classico Bitter

Jack Rudy's refined, small-batched Bloody Mary Mix made with tomato juice, hot sauce, horseradish, Worcestershire, and lemon. Contains 10 servings.

It's that bright lift of lemon that mellows and sets this mix apart from the rest. And we're hooked. The mix as a whole is lighter, brighter, and more refreshing than most we've had—just as a Bloody Mary should be.

Jack Rudy Cocktail Co. Bloody Mary

Handcrafted with small batch pomegranate juice from a small farm in Madera, CA. Then they add cane sugar and orange flower water before heating things up to melt the sugar in the mixture.

Jack Rudy Small Batch Grenadine is rich and full-flavored up front, and then gives way to a bright, almost tropical finish that lifts a drinks profile; use it to create new cocktails, or to revisit classic drinks.

Jack Rudy Cocktail Co. Small Batch Grenadine

A 2oz bottle of Jack Rudy premium cocktail bitters with a dropper bottle for easy measuring. Made with burnt cane sugar, citrus, winter spices, and bettering agents.

Pro tip: to cure a vicious hangover, add several generous drops to soda water or ginger ale. Otherwise these cocktail bitters are a standard, approachable, and highly versatile aromatic bitter for any cocktail enthusiast.

Jack Rudy Cocktail Co. Aromatic Bitters

This classic Italian apéritif derives it's unique bittersweet taste from bitter and sweet oranges infused with herbs and roots for a zesty, herbal flavor balanced by a pleasant bitterness. 

Spritz, please! Just add prosecco, ice and a dash of soda.

Aperol

A classic apertif and cocktail base - a bar cart essential.

Campari

The world’s original triple sec, this French-crafted orange liqueur has been around since 1834(!), and makes a mean margarita or refreshing sipper enjoyed on its own over ice.

Combier Triple Sec

A craft orange liqueur produced since 1880 in France.

This heavyweight orange liqueur is decadent and luxurious. A must need in any margarita, sidecar, or neat as your dessert.

Grand Marnier Licquer (375mL)

Ideal as an aperitif or in cocktails, Dolin Vermouth is made of fine wines and botanicals found in the Alpine meadows above Chambéry and surrounding regions. Together they impart a fresh and elegant nose, with a subtle and complex palate.

Dolin Vermouth - Dry

Local

Chicago’s local beskbrännvin — a style of bitter, wormwood-based, Swedish schnapps, and a rite of passage for residents and visitors alike - bottoms up. #MalortFace

Jeppson's Malort

Bitter with a complex aroma and flavor rich with cardamom, gentian and peppermint. There are many fernets but there is only one Fernet-Branca.  Crafted in Milan by the eponymous herbalist in 1845, this popular amaro was originally marketed as a cure-all and continues to persist in bartender lore as such.

So many ways to enjoy. "A Bartender's Handshake" is a shot of Fernet-Branca; a Toronto mixes the digestif with Rye whiskey, and Argentinians consume 75% of the world's Fernet-Branca, prefferably with a splash of Coke (a stand-by hangover cure).

Fernet Branca

This amaro is crafted in small batches in Bologna, Italy with up to 40 botanicals from around the world. Sweet and citrusy while bitter and herbaceous, enjoy this Amaro straight up, on the rocks, or when revisiting a classic cocktail.

The experience starts with the bottle. The founder wanted a vessel as unique as the elixir inside. From there 40 botanicals from 4 continents are chopped, boiled, and macerated in an aqueous-alcohol solution for 20 to 30 days. 12 extracts are then yielded from the distillation process, and transformed into 6 aromatic notes. After that water, sugar, and alcohol are added to yield "Il Primo!"