The name ‘Dopo Teatro’ refers to the late-evening, “after theater” service at restaurants and cafes in Torino, a gathering time for a sip of something bittersweet and maybe a small bite to eat. This “vermouth amaro” (vermouth with additional bitter elements) starts with the Moscato-based Cocchi Storico Vermouth di Torino, to which winemaker Giulio Bava adds robust Nebbiolo wine, local gentian, rhubarb root, chiretta and quinine. The result is a robust amaro that retains the refreshing acidity of the original vermouth. Ideal for cask strength or peated whiskeys as well as mezcal or gin, or pairing with spicy salami or intense chocolate preparations. Full details

Rothman & Winter Orchard Apricot Liqueur combines juice from the seasonal harvest of Austria’s famed Klosterneuberger apricots with an eau-de-vie produced from this same fruit. Destillerie Purkhart selects its apricots each season from family orchards in the Danube Valley and surrounding regions. Use wherever “apricot brandy” or “apricot-flavored brandy” appears in a recipe, drink with sparkling wine or wheat beer, or substitute for triple sec for a Margarita variation. Full details

Since 1870, the Etter family has been synonymous with fine Swiss eau-de-vie. In this bottle is distilled more than 10 pounds of fresh Williams pears from the right bank of the Rhône in the Canton of Valais. The brandy then gently evolves for years in glass demijohns before bottling. Pear brandy is famously enjoyed sipped neat after dinner, or as aperitif mixed with club soda. Add lime juice, sugar and club soda for a Pear Rickey highball. Full details