Aperitifs & Digestifs Menu - Purple Cafe & Wine Bar

Aperitifs & Digestifs
Green Chartreuse $14 - A French liqueur made by Carthusian Monks since 1740. The recipe, which is only known by
two monks, contains 132 herbal extracts and features a spicy and assertive flavor. Its green color comes from the
addition of chlorophyll.
Lillet Blanc $7 - A French apéritif with hints of orange and vanilla, and a potent floral backbone. It dates back to the
1870s, when it contained quinine and was called “Kina Lillet.” The recipe was changed in 1986, removing the quinine
altogether. Lillet is made from sémillon, sauvignon blanc, and muscadelle grapes, fortified with brandy, then rested in
oak before bottling.
Pacifique Absinthe $16 - Strong anise throughout, with sweet, spicy, robust flavors of fennel, wormwood, angelica,
coriander, hyssop, and melissa. Made in Woodinville.
Pernod $8 – Pernod emerged 17 years following the ban on absinthe in France, during a time when the nation was
still apprehensive of high-proof spirits. Pernod, like all pastis, is primarily flavored with anise.
Rossbacher $7 – A full bodied, Austrian herbal liquor which originated in 1897. This closely guarded family recipe
containing berries, herbs and roots has a spicy nose with light lemon notes. It is sweet on the palate and closes with a
dry, clove finish.
Underberg $5 – A very bitter digestif produced in Germany. Underberg was created by Hubert Underberg-Albrecht in
1846, using herbs and spices from 43 different countries. It is then aged in Slovenian oak barrels for many months.
Yellow Chartreuse $11 - Made with the addition of honey and colored with saffron, yellow Chartreuse is milder and
sweeter than the full-bodied green version.
Zwack $7 - Zwack is the export-only version of the Hungarian spirit Unicum, made from a blend of more than 40
different herbs and spices. Some of these are distilled while some are macerated, then blended together and aged in
oak casks at the factory in Budapest for over 6 months.
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Aperitifs & Digestifs
Amaro Luxardo Abano $7 - Founded in 1821, Luxardo has grown into one of Italy's foremost distillers of fine spirits.
Amaro Abano is light-bodied with infusions of cardamom, cinnamon, bitter orange peels, and cinchona. It finishes with
striking black pepper.
Amaro Rammazotti $7 - Created in 1815 by Ausano Ramazzotti and produced in Milan. With notes of orange peel,
cardamom, myrrh, galangal, ginger and cinnamon, Rammazotti seamlessly balances bitterness and sweetness.
Aperol $7 – Light in texture, but with a complex, rich taste of orange peel, bitter and sweet herbs, and citrus fruits. The
original recipe has remained unchanged since its creation in 1919.
Averna $8 - Named after its inventor, Salvatore Averna, who developed the recipe in 1868. Herbs, roots, and citrus
rinds are macerated in spirits before caramel is added. Averna is sweet and full-bodied, and has a gently herbal
bitterness.
Bonal Gentiane-Quina $7 - Known as "ouvre l'appétit" – the key to the appetite – it is made with an infusion of
gentian, cinchona, and herbs of the Grand Chartreuse mountains in a mistelle [fortified wine] base.
Byrrh $7 - A wine-based apéritif flavored with quinine. The grapes – mainly Carignan and Grenache from Roussillon –
are transformed into mistelle which is blended with dry red Roussillon wines.
Campari $9 - An Italian apéritif made according to a secret recipe originally developed in 1860 by Gaspare Campari in
Milan. Campari is prominently flavored with assertive, bitter orange peel, and finished with aromatic herbs.
Cocchi Americano $7 - An apéritif wine made from moscato d’asti grapes, with a recipe that includes gentian root,
cinchona bark, orange peel, and various herbs. Noted for its resemblance to Kina Lillet, the original formula of Lillet
Blanc.
Cocchi Barolo Chinato $16 - Famous in Piemonte, Barolo Chinato is D.O.C.G. Barolo wine infused with quinine bark,
rhubarb, ginger, cardamom, and a variety of other aromatic spices.
Cocchi Vermouth di Torino $6 – Made according to the regulations of one of only two protected geographical
indications of origin for vermouth, Cocchi Vermouth di Torino stands apart. The flavor profile is rich and vibrant, with
cocoa, citrus, rhubarb, and a balanced bitter undertone.
Dolin Vermouth $4 - Made to the same set of recipes since 1821, Dolin earned Chambéry, France's only Appellation
d’Origine for Vermouth in 1932. Long the benchmark for fine French Vermouth, it is made from fine wines of the region
and botanicals found in the Alpine meadows above Chambéry. Sweet or Dry.
Fernet Branca $8 - Created in 1845, Fernet Branca is an extremely bitter, aromatic spirit made from over 40 herbs
and spices, including myrrh, rhubarb, chamomile, cardamom, and saffron, with a base of grape spirits. It is aged for
twelve months in oak barrels.