A unique blend of natural herbs and spices, Angostura Bitters is used in cocktails and as a flavour enhancer in cooking. Essential in a classic pink gin, it's also important in a Champagne cocktail. Made in Trinidad & Tobago from plant and herb extracts, it's a must-have for a well-stocked drinks cabinet.

An original aperitif based on wine, sugar and mountain herbs.

Serve with an orange slice and two ice cubes with plenty of soda or as a base for fine-tasting cocktails.

Gonzalez Byass has relaunched a historic brand of vermouth, La Copa. Based on the original 19th-century recipe, this is made using a blend of eight-year-old oloroso and Pedro Ximénez sherries. Flavoured with botanical including wormwood, clove, orange peel, nutmeg, angelica and quinine, this is a sweeter style of vermouth that works well in cocktails.