Amernoir is a bitter digestif inspired by the style of Italian amaros with a touch of local peppery green alder and a mix of spices that are reminiscent of the aromas of Quebec’s terroir. With notes of coffee, cocoa, sarsaparilla, mint and orange, this herb liqueur is the perfect after-meal drink to unleash the evening.
  • ALC. / VOL 31%
  • VOLUME 750ml
  • NOSE Notes of coffee mixed with orange and pepper.
  • PALATE The attack is franc with coffee and cocoa. It tends towards mint and orange on the palate. TO end, it leaves a peppery, slightly spicy and almost salty impression as it lingers.
Sarsaparilla
Star anise
Cloves
Cinnamon
Cardamom
Coriander
Licorice
Nutmeg
Thyme
Green peppery alder
Spearmint
Bitter orange
Coffee
cocoa
Quinine

Cocktails

Goodnight Irene

  • 30 ml Amernoir
  • 30 ml Rye whiskey
Instructions:

Pour both ingredients in a rocks glass over ice.

Garnish with lemon wheel.

Le Président

Instructions:

Pour both ingredients in a rocks glass over ice.

Garnish with mint leaf.

Cola d'icitte à l'italienne

Instructions:

In a highball glass filled with ice, pour Amermelade and top with 1642 cola.

Garnish with a citrus wheel of your choice.

Soda Noir

  • 45 ml Amernoir
  • Sparkling water
Instructions:

In a highball glass filled with ice, pour Amermelade and top with sparkling water.

Garnish with orange wheel.

Le Boulevard D'orléans

Instructions:

Pour all three ingredients in a rocks glass filled with ice and stir gently.

Garnish with orange twist.

Click here for a tutorial on making citrus twists.

Noir Café

  • Coffee
  • Amernoir
Instructions:

Add 30 ml of Amernoir to the coffee of your choice. Espresso, Cappuccino, Lattes, or even Tim Horton’s.

Limonata Nerra

  • 30 ml Vodka Azimut
  • 30 ml Amernoir
  • 45 ml fresh squeezed lemon juice
  • 15 ml simple syrup
  • Mint leaves
  • Sparkling water
Instructions:

Shake all ingredients except sparkling water in a shaker with ice and strain onto new ice in a Highball glass. Top with sparkling water.

Garnish with mint sprig bouquet and lemon wheel.

Sang Noir

*IBRV signature cocktail created in collaboration with Pork Shop in October of 2017.

Instructions:

First blend rim mix. Then wet rim of tall service glass with lemon juice and dip into rim mix.

Pour all ingredients except Clamato onto ice in service glass. Stir gently. Top with Clamato and stir again.

Garnish with Pork Shop’s meat cartridge of choice.

Hot Buttered Morbleu and Amernoir

*IBRV signature cocktail created in collaboration with the Mariana Distillerie in October of 2017. Yields about 5 liters. Perfect for parties and the Holidays.

  • 500 ml de Morbleu Rhum
  • 500 ml d’Amernoir
  • 500 gr brown sugar
  • 1 tea spoon ground cinnamon
  • 1 tea spoon ground cardamome
  • 1 tea spoon ground ginger
  • Salted butter.
Instructions:

Set 4 liters of water to boil.

Add brown sugar and spices.

Stir until sugar is dissolved. Shut heat off.

Add Morbleu rum and Amernoir.

Serve in a mug of your choice adding a small spoonful of salted butter ontop.

Lucioano

*IBRV signature cocktail created at Trattoria Luciano in Montréal in May 2016.

  • 30 ml Amermelade
  • 15 ml Amernoir
  • 15 ml lemon juice
  • 15 ml olive brine
  • Prosecco
  • Olives
Instructions:

Shake all ingredients except Prosecco in a shaker with ice.

Fine strain into chilled champagne coupe.

Top with prosecco.

Garnish with two green olives.

You can find this product in SAQ stores in Quebec.
For orders outside Quebec, please contact us.

Photography by Trinidad Studios Brand design by Don Carlo