{"title":"Snacks \u0026 Cocktails","description":null,"products":[{"product_id":"dehydrated-lemon-slices","title":"Dehydrated Lemon Slices","description":"\u003cp\u003eReady-to-use citrus for drinks and desserts. Drop a slice into a gin and tonic, a warm cup of tea or sparkling water, or use one to finish a dessert. No prep needed.\u003c\/p\u003e","brand":"Blue Henry","offers":[{"title":"Default Title","offer_id":47493373755544,"sku":"852792008197","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/BDADB49A-29E4-44F8-AF57-8423E20D53FF.webp?v=1791501783"},{"product_id":"dehydrated-lime-wheels","title":"Dehydrated Lime Wheels","description":"\u003cp\u003eDried lime wheels that make finishing a drink quick and simple. Their citrus character suits cocktails, sparkling water and iced tea, with a neat wheel shape that looks considered in the glass.\u003c\/p\u003e\n\u003ch3\u003eAbout Blue Henry\u003c\/h3\u003e\n\u003cp\u003eBlue Henry is a small, woman-owned company in Capitol Heights, Maryland, founded by Adrienne Walker, a former FDA executive who wanted a bar garnish that looked and tasted like real fruit. The wheels are cut thin at ripeness and dehydrated whole, with nothing added: no sugar, no sulfites, no color. The company is named for her rescue beagle, Henry, and supports pet rescues.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eGarnish margaritas, spritzes, gin and tonics and sparkling water\u003c\/li\u003e\n\u003cli\u003eAdd concentrated lime character to tea, marinades and baking\u003c\/li\u003e\n\u003cli\u003eKeep on hand for consistent cocktail presentation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 3 oz\u003c\/li\u003e\n\u003cli\u003eOne box; approximately 40 wheels. Slice size and count can vary.\u003c\/li\u003e\n\u003cli\u003eMade in the United States\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eDried lime.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDo they taste of lime?\u003c\/strong\u003e Yes, more concentrated than fresh; the wheel rehydrates in the drink and releases it slowly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGin and tonic?\u003c\/strong\u003e One wheel per glass, added before the ice so it stays put.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage?\u003c\/strong\u003e Sealed and dry, they keep for months. Close the box.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/dehydrated-lemon-slices\"\u003eDehydrated lemon slices\u003c\/a\u003e and \u003ca href=\"\/products\/dehydrated-pear-slices\"\u003epear slices\u003c\/a\u003e; \u003ca href=\"\/products\/filthy-blue-cheese-stuffed-olives-8-5-oz\"\u003eFILTHY olives\u003c\/a\u003e for the other side of the bar. More for the \u003ca href=\"\/collections\/kitchen-supplies\"\u003etable and kitchen\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e A lime wheel is a small detail, but cocktails are built from small details. These stay ready in the pantry and look composed in the glass every time.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Margaritas, gin and tonics, spritzes and sparkling water get a real-fruit finish without cutting citrus to order or watching unused halves dry out in the refrigerator.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Put a wheel in the glass before the ice so it stays visible, then pour the drink over it and let the lime gradually rehydrate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e The home-bar perfectionist, the person who entertains often and anyone whose fresh limes somehow disappear precisely when guests arrive.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Roughly 40 wheels, made in the United States from nothing but dried lime, deliver months of consistent garnish with virtually no prep or waste.\u003c\/p\u003e","brand":"Blue Henry","offers":[{"title":"Default Title","offer_id":47493385781400,"sku":"852792008203","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/D17BE91F-35EC-4833-BF22-F73756876B5A.webp?v=1791501783"},{"product_id":"dehydrated-pear-slices","title":"Dehydrated Pear Slices","description":"\u003cp\u003eSoft dried pear slices with the fruit’s natural sweetness. Serve them with cheese and nuts, add them to breakfast or enjoy a few on their own when you want a simple fruit snack.\u003c\/p\u003e\n\u003ch3\u003eAbout Blue Henry\u003c\/h3\u003e\n\u003cp\u003eBlue Henry is a small, woman-owned company in Capitol Heights, Maryland, founded by Adrienne Walker, a former FDA executive who wanted a bar garnish that looked and tasted like real fruit. The pears are cut thin at ripeness and dried with nothing added: no sugar, no sulfites, no color. The company is named for her rescue beagle, Henry, and supports pet rescues.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eGarnish sparkling wine, cocktails and tea\u003c\/li\u003e\n\u003cli\u003eAdd to cheese boards, baking and breakfast bowls\u003c\/li\u003e\n\u003cli\u003eSnack directly or allow to rehydrate in liquid\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 3 oz\u003c\/li\u003e\n\u003cli\u003eOne box; approximately 30 slices. Slice size and count can vary.\u003c\/li\u003e\n\u003cli\u003eMade in the United States\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eDried pear.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAre they sweetened?\u003c\/strong\u003e No. The sweetness is the pear’s own, concentrated by drying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn a cheese board?\u003c\/strong\u003e Yes, especially with blue cheese and a spoon of honey; the slice is pretty and holds its shape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn a drink?\u003c\/strong\u003e A slice on the rim of a glass of prosecco or a \u003ca href=\"\/products\/cipriani-alcohol-free-bellini-white-peach-4-pack\"\u003eBellini\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/dehydrated-lemon-slices\"\u003eDehydrated lemon slices\u003c\/a\u003e and \u003ca href=\"\/products\/dehydrated-lime-wheels\"\u003elime wheels\u003c\/a\u003e; \u003ca href=\"\/products\/famille-perronneau-acacia-honey\"\u003eacacia honey\u003c\/a\u003e and the \u003ca href=\"\/products\/three-piece-laguiole-cheese-set\"\u003eLaguiole cheese set\u003c\/a\u003e for the board. More for the \u003ca href=\"\/collections\/kitchen-supplies\"\u003etable and kitchen\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Pear is subtler than citrus and that is its charm. A dried slice brings natural sweetness and a beautiful silhouette to cocktails, cheese boards and breakfast without looking like a standard bar garnish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e It bridges the bar and the pantry: one box can finish a Bellini tonight, sit beside blue cheese tomorrow and land on yogurt the next morning.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Pair a slice with Cipriani’s white-peach Bellini, or serve it with blue cheese and a small spoonful of acacia honey.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Hosts who like unexpected details, cheese-board people and anyone who prefers a naturally sweet snack with no added sugar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Approximately 30 slices of nothing but dried pear make this one of those deceptively simple ingredients that keeps finding new jobs once it is in the pantry.\u003c\/p\u003e","brand":"Blue Henry","offers":[{"title":"Default Title","offer_id":47493393449112,"sku":"852792008265","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/5BE5A4BE-34AA-444A-AB4C-1693A11DA8B8.webp?v=1764020114"},{"product_id":"dirty-martini-juice","title":"Dirty Martini Juice","description":"\u003cp\u003e\u003cstrong\u003eOlive brine for dirty martinis.\u003c\/strong\u003e Ancient Olive Trees Dirty Martini Juice is made with California-grown olives and triple-filtered for a clean, savory mixer. Measure it into gin or vodka, then finish the glass with \u003ca href=\"\/products\/filthy-blue-cheese-stuffed-olives-8-5-oz\"\u003eFILTHY blue cheese stuffed martini olives\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eAbout Ancient Olive Trees\u003c\/h3\u003e\n\u003cp\u003eAncient Olive Trees is a family company in Marin County, north of San Francisco, run by Aaron Mount, whose extra virgin olive oil comes from century-old trees planted in the era of the Spanish missions. The Dirty Martini Juice is what a good bar wants and a jar of olives never gives: brine that has rested in barrels with premium olives and then been triple-filtered, so it is clear and clean and tastes of olive rather than the jar. The tall bottle has a pour spout for measuring by the half-ounce.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAdd to gin or vodka martinis to taste\u003c\/li\u003e\n\u003cli\u003eUse in a Gibson-style or savory cocktail variation\u003c\/li\u003e\n\u003cli\u003eKeep chilled after opening for repeat cocktail service\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOrigin: California, United States\u003c\/li\u003e\n\u003cli\u003eRefrigerate after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eWater, olive brine, and salt.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow much for a dirty martini?\u003c\/strong\u003e Half an ounce to two and a half ounces of gin or vodka and half an ounce of dry vermouth; stir over plenty of ice for twenty-five seconds and strain into a cold glass. Go to three-quarters of an ounce for a filthy one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy not the juice from the olive jar?\u003c\/strong\u003e That brine is packing liquid, cloudy and often vinegary; this is made to be drunk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOther uses?\u003c\/strong\u003e A splash in a Bloody Mary, a Gibson, or a vinaigrette for bitter leaves.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/filthy-blue-cheese-stuffed-olives-8-5-oz\"\u003eFILTHY blue cheese olives\u003c\/a\u003e, or both together in \u003ca href=\"\/products\/dirty-filthy-the-47-dirty-martini-combo\"\u003ethe $47 Dirty Martini Combo\u003c\/a\u003e; \u003ca href=\"\/products\/the-drinks-bakery-drinks-twists-green-olive-parsley\"\u003eDrinks Bakery green olive twists\u003c\/a\u003e. Our \u003ca href=\"\/pages\/the-weekend-edit-martini-hour\"\u003emartini hour\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e If you care enough to buy good gin or vodka, pouring cloudy olive-jar packing liquid into it makes very little sense. This is brine made specifically to be part of the drink.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Triple filtration gives you control and consistency: savory olive character and salt without the murky, vinegary unpredictability of whatever happens to be left in the jar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Start with half an ounce, stir over plenty of ice and taste your way dirtier. Garnish with a FILTHY blue-cheese olive and serve it painfully cold.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Dirty-Martini devotees, serious home bartenders and anyone who has ever ordered the drink “extra dirty” and meant it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e California olive brine, triple filtration and a bottle designed for controlled pouring make this a specialized product with one extremely clear purpose: a better dirty Martini.\u003c\/p\u003e\u003ch3\u003eOlive juice, brine or garnish?\u003c\/h3\u003e\u003cp\u003eHere, “juice” means olive brine—the liquid that makes a martini dirty. It is not olive oil or a ready-made cocktail. The olives are sold separately, or buy both in \u003ca href=\"\/products\/dirty-filthy-the-47-dirty-martini-combo\"\u003ethe DIRTY + FILTHY combo\u003c\/a\u003e. Read \u003ca href=\"\/pages\/martini-olives-guide\"\u003eour guide to martini olives and brine\u003c\/a\u003e or follow \u003ca href=\"\/pages\/recipe-dirty-martini\"\u003ethe Lello Dirty Martini recipe\u003c\/a\u003e.\u003c\/p\u003e","brand":"Ancient Olive Trees","offers":[{"title":"Default Title","offer_id":48104343109784,"sku":"AO002","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/IMG-0381.png?v=1785442481"},{"product_id":"hotel-starlino-maraschino-cherries","title":"Hotel Starlino Maraschino Cherries","description":"\u003cp\u003eItalian cherries preserved in Marasca cherry juice, with a rich fruit flavor and glossy finish. Hotel Starlino’s cherries are ready for an Old Fashioned or Manhattan, and equally good spooned over vanilla gelato or a chocolate dessert.\u003c\/p\u003e\n\u003ch3\u003eAbout Hotel Starlino\u003c\/h3\u003e\n\u003cp\u003eHotel Starlino is an Italian aperitivo house from Turin, the city of vermouth, and these are its cocktail cherries: whole Italian cherries preserved in the juice of the Marasca, the small, dark sour cherry that gives maraschino its name. They are dark, fleshy and fruit-first — nothing like the neon garnish of the same name — with a syrup you will want to keep for the glass.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eGarnish Manhattans, Old Fashioneds and other spirit-forward cocktails\u003c\/li\u003e\n\u003cli\u003eSpoon over panna cotta, gelato or chocolate desserts\u003c\/li\u003e\n\u003cli\u003eServe alongside an after-dinner bar setup\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOrigin: Italy\u003c\/li\u003e\n\u003cli\u003eRefrigerate after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eCherries, sugar, glucose-fructose syrup, Marasca juice, fruit and vegetable concentrate, citric acid, natural flavoring.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is a Marasca cherry?\u003c\/strong\u003e A small sour cherry from the Adriatic, the original source of maraschino liqueur. Here its juice preserves the fruit and colors it naturally.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long once opened?\u003c\/strong\u003e Refrigerated with the cherries under the syrup, several months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe syrup?\u003c\/strong\u003e A bar spoon in an Old Fashioned in place of sugar, or over vanilla gelato.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/filthy-blue-cheese-stuffed-olives-8-5-oz\"\u003eFILTHY olives\u003c\/a\u003e and \u003ca href=\"\/products\/dirty-martini-juice\"\u003eDirty Martini Juice\u003c\/a\u003e for the other side of the bar; \u003ca href=\"\/products\/dehydrated-lemon-slices\"\u003edehydrated lemon slices\u003c\/a\u003e on the rim. Our guide to \u003ca href=\"\/pages\/how-to-build-an-elegant-aperitivo\"\u003ebuilding an elegant aperitivo\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e A serious Manhattan or Old Fashioned should not end with a fluorescent red afterthought. These Italian cherries bring real fruit, Marasca juice and a dark glossy finish to the final inch of the drink.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e One cherry changes both presentation and the last bite of the cocktail; the syrup is useful too, adding cherry depth without opening another bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e One cherry in a Manhattan or Old Fashioned, never a handful. Save a bar spoon of the syrup for the drink—or pour it over vanilla gelato after dinner.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Whiskey drinkers, home bartenders, Italian aperitivo enthusiasts and anyone who already upgraded the spirits but forgot to upgrade the garnish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Italian cherries preserved with Marasca juice give you a fruit-first cocktail garnish and a useful syrup in the same jar, with none of the visual baggage of a standard neon maraschino.\u003c\/p\u003e","brand":"Hotel Starlino","offers":[{"title":"Default Title","offer_id":48205471088792,"sku":"HSS-10013","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/82B28CB8-1029-40E0-9684-7E9061769619.webp?v=1772742221"},{"product_id":"filthy-blue-cheese-stuffed-olives-8-5-oz","title":"FILTHY Blue Cheese Stuffed Olives — 8.5 oz","description":"\u003cp\u003e\u003cstrong\u003eBlue cheese stuffed olives for martinis.\u003c\/strong\u003e FILTHY queen olives are filled with Wisconsin blue cheese for a briny, creamy garnish. Serve in a chilled martini or Bloody Mary, or set out a small bowl at cocktail hour. Pair with \u003ca href=\"\/products\/dirty-martini-juice\"\u003eDirty Martini Juice\u003c\/a\u003e when you want the drink dirty as well as garnished.\u003c\/p\u003e\n\u003ch3\u003eAbout FILTHY\u003c\/h3\u003e\n\u003cp\u003eFILTHY started in Miami in 2009 with a complaint: the best bars were finishing careful drinks with chemically cured salad olives. Brothers Daniel and Marc Singer spent two years tasting olive and cherry varieties, then sold their garnishes one bar at a time, out of car trunks and on subway rides, until the bartenders started recommending them to each other. The olives are naturally cured queen olives, stuffed by hand in FILTHY’s own Miami facility with real Wisconsin blue cheese. Non-GMO and gluten-free.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eServe chilled on a cocktail pick.\u003c\/li\u003e\n\u003cli\u003ePair with olive brine in a dirty martini.\u003c\/li\u003e\n\u003cli\u003eAdd to a savory snack board.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 8.5 oz (241 g)\u003c\/li\u003e\n\u003cli\u003eHand-stuffed in Miami\u003c\/li\u003e\n\u003cli\u003eRefrigerate after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eOlives, filtered water, blue cheese (cultured milk, water, whey protein concentrate, cream, whey, flavor, skim milk, salt, sodium phosphate, sodium alginate, xanthan\/guar gum, enzymes), vinegar, sodium benzoate, lactic acid, potassium sorbate and ascorbic acid.\u003c\/p\u003e\u003cp\u003eContains milk.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow many cocktails per jar?\u003c\/strong\u003e About fourteen, at one olive a drink; fewer if you are generous.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe dirty martini, properly?\u003c\/strong\u003e Two and a half ounces of gin or vodka, half an ounce of dry vermouth and half an ounce of \u003ca href=\"\/products\/dirty-martini-juice\"\u003eAncient Olive Trees dirty martini juice\u003c\/a\u003e, stirred over plenty of ice for about twenty-five seconds and strained into a cold glass. Two olives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo they need refrigeration?\u003c\/strong\u003e Only once opened. Sealed, they keep in the pantry.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/dirty-martini-juice\"\u003eDirty Martini Juice\u003c\/a\u003e, or both together in \u003ca href=\"\/products\/dirty-filthy-the-47-dirty-martini-combo\"\u003ethe $47 Dirty Martini Combo\u003c\/a\u003e; \u003ca href=\"\/products\/the-drinks-bakery-drinks-twists-green-olive-parsley\"\u003eDrinks Bakery green olive twists\u003c\/a\u003e alongside. Our guide to \u003ca href=\"\/pages\/how-to-build-an-elegant-aperitivo\"\u003ebuilding an elegant aperitivo\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e A dirty Martini deserves a garnish with enough personality to survive the drink. Briny queen olive and creamy Wisconsin blue cheese give you salt, richness and a proper final bite.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e It turns the garnish from decoration into part of the cocktail—and eliminates the fiddly business of stuffing olives yourself before guests arrive.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Chill them, spear two onto a proper cocktail pick and serve with a very cold dirty Martini made with dedicated olive brine. Then put a small bowl on the bar because someone will inevitably ask for another.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Dirty-Martini loyalists, blue-cheese people and hosts who know the garnish is often the first thing a guest notices and the last thing they eat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Naturally cured queen olives, real Wisconsin blue cheese and hand stuffing in Miami make these purpose-built cocktail olives rather than ordinary jarred olives pretending to be barware.\u003c\/p\u003e\u003ch3\u003eChoosing olives for a dirty martini\u003c\/h3\u003e\u003cp\u003eThe olive is the garnish; the brine is the mixer. Use these when you want a savory blue cheese finish, and measure dedicated olive brine into the drink to taste. See \u003ca href=\"\/pages\/martini-olives-guide\"\u003eour guide to the best olives for martinis\u003c\/a\u003e and \u003ca href=\"\/pages\/recipe-dirty-martini\"\u003eour dirty martini recipe\u003c\/a\u003e. These olives contain milk; choose a different garnish for guests avoiding dairy.\u003c\/p\u003e","brand":"Filthy","offers":[{"title":"Default Title","offer_id":49693165846680,"sku":null,"price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/IMG-1039.png?v=1786797143"},{"product_id":"cipriani-alcohol-free-bellini-white-peach-4-pack","title":"Cipriani Alcohol-Free Bellini — White Peach (4-Pack)","description":"\u003cp\u003eA sparkling white-peach drink from Cipriani, inspired by the Bellini and made without alcohol. Four individual bottles are ready to chill for brunch, an aperitif or a peach-flavored addition to your own cocktails.\u003c\/p\u003e\n\u003ch3\u003eAbout the Bellini\u003c\/h3\u003e\n\u003cp\u003eGiuseppe Cipriani created the Bellini at Harry’s Bar in Venice in 1948: white peach purée and prosecco, named for the pink light in the painter’s canvases. This is the family’s alcohol-free version, made in Italy with 15% white peach purée and a gentle sparkle, in 180 ml bottles that pour two small glasses each.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eServe well chilled on its own.\u003c\/li\u003e\n\u003cli\u003ePour over ice for an easy alcohol-free aperitif.\u003c\/li\u003e\n\u003cli\u003eMix with prosecco or your preferred spirit when making an alcoholic cocktail.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMade in Italy\u003c\/li\u003e\n\u003cli\u003eIncludes: four 180 ml bottles\u003c\/li\u003e\n\u003cli\u003eTotal volume: 720 ml\u003c\/li\u003e\n\u003cli\u003eAlcohol-free\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eWater, white peach purée (15%), sugar, carbon dioxide, flavorings, citric acid (acidifier), E1450 (stabilizer), ascorbic acid (antioxidant), potassium sorbate (preservative), beta carotene \/ E160a (color).\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs it a mocktail or a mixer?\u003c\/strong\u003e Both. Chilled, it is a finished drink; topped with prosecco it becomes a Bellini in seconds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow cold?\u003c\/strong\u003e Very. Two hours in the refrigerator, or ten minutes in ice and water.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor a brunch of eight?\u003c\/strong\u003e Two packs, and a bottle of prosecco for those who want it.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/the-drinks-bakery-drinks-biscuits-italian-cheese-sweet-basil\"\u003eDrinks Bakery biscuits\u003c\/a\u003e; \u003ca href=\"\/products\/dehydrated-pear-slices\"\u003edehydrated pear slices\u003c\/a\u003e on the rim. Everything we carry from \u003ca href=\"\/collections\/cipriani\"\u003eCipriani\u003c\/a\u003e, and our guide to \u003ca href=\"\/pages\/how-to-build-an-elegant-aperitivo\"\u003ebuilding an elegant aperitivo\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e The Bellini is one of those drinks that immediately changes the mood of a table. Cipriani’s alcohol-free version keeps the white-peach character and sparkle while making the ritual available to everyone.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Brunch becomes easier. Chill the bottles and you already have a finished aperitif—no purée, measuring or last-minute bartending while everyone else is sitting down.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Serve it very cold in a beautiful glass as-is, with a dehydrated pear garnish if you want one detail. Keep prosecco alongside for guests who prefer the classic alcoholic version.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Brunch hosts, Cipriani devotees, non-drinkers who are tired of being handed sparkling water, and anyone who believes an alcohol-free option should feel as considered as everything else on the table.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Four individual Italian-made bottles with 15% white-peach purée make it convenient enough for an ordinary Sunday and polished enough for a celebration.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"Default Title","offer_id":49915249328280,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/f5c429abeccd2ac8250804e4d3aed6425ef740d38057bee707cfe50d227c0504.jpg?v=1789521773"},{"product_id":"norwegian-baked-knekkebrod-sea-salt-flakes","title":"Norwegian Baked Knekkebrød — Sea Salt Flakes Crispbread","description":"\u003cp\u003eNorwegian-style crispbread baked in Brooklyn with organic rye, oats and seeds, finished with sea-salt flakes. The hearty crunch is a useful base for breakfast, lunch or a few easy bites before dinner.\u003c\/p\u003e\n\u003ch3\u003eAbout Norwegian Baked\u003c\/h3\u003e\n\u003cp\u003eHedvig Bourbon grew up in Oslo and learned this crispbread in her Aunt Liv’s kitchen. She began baking it in Brooklyn in 2016, in Sunset Park, once the heart of New York’s Norwegian community, and adjusted the family recipe with extra virgin olive oil and more seeds. It is still baked by hand at the Brooklyn Army Terminal. This sea-salt version won a silver sofi award from the Specialty Food Association in 2019, and Grub Street named it one of the best new things to eat in New York.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eTop with butter and jam for breakfast.\u003c\/li\u003e\n\u003cli\u003eAdd avocado, fresh cheese or smoked fish.\u003c\/li\u003e\n\u003cli\u003eServe with a cheese board.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBaked in Brooklyn, New York\u003c\/li\u003e\n\u003cli\u003eNet weight: 6 oz (170 g)\u003c\/li\u003e\n\u003cli\u003eApproximately 8–9 crispbreads per bag\u003c\/li\u003e\n\u003cli\u003eVegan; organic; made without preservatives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eContains gluten and sesame.\u003c\/strong\u003e Baked in a facility that also processes egg, milk, peanuts, tree nuts and wheat. Refer to the bag for the complete ingredients.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs knekkebrød a cracker?\u003c\/strong\u003e A cousin: thicker, seedier and made with rye rather than wheat flour, so it is closer to bread that happens to be crisp.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWheat-free?\u003c\/strong\u003e The dough is rye and oats with no wheat flour, but it is baked where wheat is used and it contains gluten.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGone soft?\u003c\/strong\u003e Five minutes in a low oven restores the crunch. Keep the bag closed.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/jose-gourmet-tuna-pate-75g\"\u003eJosé Gourmet tuna pâté\u003c\/a\u003e; \u003ca href=\"\/products\/les-confitures-a-lancienne-wild-strawberry-jam\"\u003ewild strawberry confiture\u003c\/a\u003e at breakfast; the \u003ca href=\"\/products\/norwegian-baked-knekkebrod-rosemary-lemon\"\u003erosemary and lemon\u003c\/a\u003e version for soup. More \u003ca href=\"\/collections\/condiments-essentials\"\u003epantry essentials\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Sea Salt Knekkebrød is the blank canvas of the pair: hearty rye-and-seed crunch with enough salt to be satisfying, but no added flavor competing with breakfast or the cheese board.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Butter and jam, avocado, smoked fish, pâté and cheese all gain a substantial crisp base that behaves more like very thin bread than a conventional cracker.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Butter it generously and add wild strawberry jam at breakfast; later, break it into large pieces for cheese and tinned fish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Nordic-food enthusiasts, breakfast people, organic-pantry shoppers and anyone who wants one crispbread capable of moving from morning to aperitivo.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Hand-baked in Brooklyn with organic rye, oats and seeds, vegan ingredients and no preservatives—and recognized with a Specialty Food Association sofi award—this is a pantry staple with substance behind the story.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/norwegian-baked\"\u003e\u003cstrong\u003eMeet the maker: Norwegian Baked — from a family recipe in Norway to a Brooklyn bakery →\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Norwegian Baked","offers":[{"title":"Default Title","offer_id":49925234819224,"sku":"NB102-A","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/05aed447544598accaa9aa5c37a37ec571fed0754ea6e629a4345a5393251c46.jpg?v=1789584297"},{"product_id":"norwegian-baked-knekkebrod-rosemary-lemon","title":"Norwegian Baked Knekkebrød — Rosemary \u0026 Lemon Crispbread","description":"\u003cp\u003eNorwegian-style crispbread with rosemary and lemon peel, baked in Brooklyn with organic rye, oats and seeds. The herbal, citrus notes are especially good with fresh cheese, savory spreads and a bowl of soup.\u003c\/p\u003e\n\u003ch3\u003eAbout Norwegian Baked\u003c\/h3\u003e\n\u003cp\u003eHedvig Bourbon grew up in Oslo and learned this crispbread in her Aunt Liv’s kitchen. She began baking it in Brooklyn in 2016, in Sunset Park, once the heart of New York’s Norwegian community, and adjusted the family recipe with extra virgin olive oil and more seeds. It is still baked by hand at the Brooklyn Army Terminal. Rosemary and lemon was the first new flavor she added to the original sea-salt knekkebrød.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSpread with fresh cheese or tuna pâté.\u003c\/li\u003e\n\u003cli\u003eServe beside tomato soup.\u003c\/li\u003e\n\u003cli\u003ePack with dips and vegetables for a picnic.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBaked in Brooklyn, New York\u003c\/li\u003e\n\u003cli\u003eNet weight: 6 oz (170 g)\u003c\/li\u003e\n\u003cli\u003eApproximately 8–9 crispbreads per bag\u003c\/li\u003e\n\u003cli\u003eVegan; organic; made without preservatives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eWater, organic rye flour, organic extra virgin olive oil, organic pumpkin seeds, organic quick oats, organic sunflower seeds, organic flax seeds, organic sesame seeds, organic oat bran, organic rosemary, organic lemon zest granules, Maldon sea salt flakes, organic psyllium husk, sea salt and non-GMO baking powder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eContains gluten and sesame.\u003c\/strong\u003e Baked in a facility that also processes egg, milk, peanuts, tree nuts and wheat.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs knekkebrød a cracker?\u003c\/strong\u003e A cousin: thicker, seedier and made with rye rather than wheat flour, so it is closer to bread that happens to be crisp.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat goes with rosemary and lemon?\u003c\/strong\u003e Goat cheese, white bean dip, tomato soup, or the \u003ca href=\"\/products\/jose-gourmet-ventresca-tuna-in-olive-oil-120g\"\u003eventresca\u003c\/a\u003e with a few capers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGone soft?\u003c\/strong\u003e Five minutes in a low oven restores the crunch. Keep the bag closed.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/jose-gourmet-tuna-pate-75g\"\u003eJosé Gourmet tuna pâté\u003c\/a\u003e; \u003ca href=\"\/products\/lepicuriens-mustard-with-lemon-zest-and-thyme\"\u003eL’Épicurien lemon-thyme mustard\u003c\/a\u003e; the \u003ca href=\"\/products\/norwegian-baked-knekkebrod-sea-salt-flakes\"\u003esea salt\u003c\/a\u003e version for breakfast. More \u003ca href=\"\/collections\/condiments-essentials\"\u003epantry essentials\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e This crispbread has enough flavor to stand on its own but enough restraint to carry what goes on top. Rosemary and lemon make rye, oats and seeds feel distinctly savory and fresh.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Fresh cheese, tuna pâté, soup and dips gain crunch and structure without the crispbread becoming a bland delivery vehicle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Spread with chèvre or tuna pâté, or break it beside tomato soup. For a simple lunch, top with ventresca and capers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Scandinavian-food fans, seeded-cracker people, cheese-board builders and anyone who wants a crispbread substantial enough to count as part of lunch.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Hand-baked in Brooklyn from organic rye, oats, seeds, olive oil, rosemary and lemon, with no preservatives, this is a genuinely crafted crispbread rather than a decorative cracker.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/norwegian-baked\"\u003e\u003cstrong\u003eMeet the maker: Norwegian Baked — from a family recipe in Norway to a Brooklyn bakery →\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Norwegian Baked","offers":[{"title":"Default Title","offer_id":49925285544088,"sku":"NB108-A","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/186922b8aec63ce947eb725387e67f3a12ebf54b929392e2a15cc1d581c370e4.jpg?v=1791501893"},{"product_id":"the-drinks-bakery-drinks-biscuits-italian-cheese-sweet-basil","title":"The Drinks Bakery Drinks Biscuits — Italian Cheese \u0026 Sweet Basil","description":"\u003cp\u003e\u003cstrong\u003eThe biscuit made for the drink.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Drinks Bakery began with a memory of Europe. In 1976, founder Andy Murray travelled across the continent with his family in a campervan, discovering a simple ritual along the way: wherever a good drink was poured, something thoughtful was served beside it. Years later, as wine, whisky, beer and cocktails became increasingly sophisticated, Andy wondered why the snacks accompanying them had been left behind.\u003c\/p\u003e\u003cp\u003eThat question became The Drinks Bakery — award-winning savoury biscuits created not merely to snack on, but carefully flavour-profiled to complement what is in your glass. Hand-baked in the Highlands of Scotland with natural ingredients, they bring the European aperitivo tradition to the modern drinks table. The brand later appeared on BBC's \u003cem\u003eDragons' Den\u003c\/em\u003e, securing investment from Deborah Meaden and Peter Jones.\u003c\/p\u003e\u003ch3\u003eItalian Cheese \u0026amp; Sweet Basil\u003c\/h3\u003e\u003cp\u003eRich Italian cheese brings nutty, tangy depth; sweet basil lifts the finish with an elegant herbal freshness. The result is crisp, crumbly and particularly at home beside Champagne, Prosecco, crisp white wine or a beautifully made gin drink.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServe it:\u003c\/strong\u003e straight from the box at cocktail hour, alongside chilled bubbles, olives and a simple aperitivo spread. No elaborate canapé required.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eLello note:\u003c\/strong\u003e We chose these because they transform the smallest ritual — opening a bottle and setting out something to eat — into an occasion.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e100 g · Made in Scotland · Savoury drinks biscuits\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/cipriani-alcohol-free-bellini-white-peach-4-pack\"\u003eCipriani’s alcohol-free Bellini\u003c\/a\u003e or a bottle of Prosecco; \u003ca href=\"\/products\/filthy-blue-cheese-stuffed-olives-8-5-oz\"\u003eFILTHY olives\u003c\/a\u003e in the other bowl. All four flavours from \u003ca href=\"\/collections\/the-drinks-bakery\"\u003eThe Drinks Bakery\u003c\/a\u003e, and our guide to \u003ca href=\"\/pages\/how-to-build-an-elegant-aperitivo\"\u003ebuilding an elegant aperitivo\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Italian cheese and sweet basil make this the brightest of the Drinks Bakery biscuits—the one we want beside bubbles, white wine or a gin drink.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Cocktail hour gets a savory bite with enough flavor to stand alone, eliminating the need to build a complicated canapé tray when the real focus should remain on the drink and the company.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Serve straight from the box beside Prosecco or a cold Bellini with a small bowl of olives. That is enough.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Aperitivo people, sparkling-wine drinkers, Italian-food enthusiasts and hosts who understand that effortless entertaining usually involves very good things requiring very little work.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e A 100 g Scottish-made savory biscuit deliberately designed to pair with drinks brings cheese-and-basil flavor, crunch and instant hospitality for $9.\u003c\/p\u003e\u003ch3\u003eAbout the maker\u003c\/h3\u003e\u003cp\u003eThe Drinks Bakery was founded by Andy Murray around the idea that the bite beside a drink should be designed with the same attention as the drink itself. The Scottish-made biscuits are flavor-profiled for drinks, which is why the cheese-and-basil combination is treated as a finished pairing rather than a blank cracker.\u003c\/p\u003e\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cp\u003eServe straight from the box with Champagne, Prosecco, crisp white wine, a gin drink or an alcohol-free aperitif. Add a small bowl of olives if you want one more thing on the table.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eDo I need cheese or dip?\u003c\/strong\u003e No. The biscuit is already built around cheese and basil flavor.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat drink is the easiest pairing?\u003c\/strong\u003e Bubbles are the most effortless match: Champagne, Prosecco or an alcohol-free Bellini.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use them on a cheese board?\u003c\/strong\u003e Yes, but Lello prefers them as a drink-side snack where their seasoning remains distinct.\u003c\/p\u003e","brand":"The Drinks Bakery","offers":[{"title":"Default Title","offer_id":49925305270424,"sku":"DB-100-PSB.4","price":9.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/2d34184584efe84848fe3b5d06bb9c1dd4332957cb7fdbd45efb1d0bc55a8c9a.jpg?v=1789585077"},{"product_id":"the-drinks-bakery-drinks-twists-green-olive-parsley","title":"The Drinks Bakery Drinks Twists — Green Olive \u0026 Parsley","description":"\u003cp\u003e\u003cstrong\u003eThe biscuit made for the drink.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Drinks Bakery began with a memory of Europe. In 1976, founder Andy Murray travelled across the continent with his family in a campervan, discovering a simple ritual along the way: wherever a good drink was poured, something thoughtful was served beside it. Years later, as wine, whisky, beer and cocktails became increasingly sophisticated, Andy wondered why the snacks accompanying them had been left behind.\u003c\/p\u003e\u003cp\u003eThat question became The Drinks Bakery — award-winning savoury biscuits created not merely to snack on, but carefully flavour-profiled to complement what is in your glass. Hand-baked in the Highlands of Scotland with natural ingredients, they bring the European aperitivo tradition to the modern drinks table. The brand later appeared on BBC's \u003cem\u003eDragons' Den\u003c\/em\u003e, securing investment from Deborah Meaden and Peter Jones.\u003c\/p\u003e\u003ch3\u003eGreen Olive \u0026amp; Parsley Drinks Twists\u003c\/h3\u003e\u003cp\u003eButtery, crisp pastry twists carry the briny savour of green olive and the clean herbal note of parsley — an effortless nod to the bowls of olives and savoury bites that define Mediterranean aperitivo.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePair it with:\u003c\/strong\u003e a classic Martini, Aperol Spritz, vodka highball, Albariño, Sicilian white wine, rosé or fino sherry. The olive character makes this an especially natural companion to a cold Martini.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eLello note:\u003c\/strong\u003e Put these beside a properly chilled drink and cocktail hour is essentially finished. Simple, elegant and made for sharing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e100 g · Made in Scotland · Savoury pastry twists for cocktails \u0026amp; wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003eThe martini itself: \u003ca href=\"\/products\/dirty-martini-juice\"\u003eDirty Martini Juice\u003c\/a\u003e and \u003ca href=\"\/products\/filthy-blue-cheese-stuffed-olives-8-5-oz\"\u003eFILTHY olives\u003c\/a\u003e, or both in \u003ca href=\"\/products\/dirty-filthy-the-47-dirty-martini-combo\"\u003ethe $47 Dirty Martini Combo\u003c\/a\u003e. All four flavours from \u003ca href=\"\/collections\/the-drinks-bakery\"\u003eThe Drinks Bakery\u003c\/a\u003e, and our \u003ca href=\"\/pages\/the-weekend-edit-martini-hour\"\u003emartini hour\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Green olive and parsley are already Martini-hour flavors; putting them into crisp pastry twists makes the snack feel like an extension of the glass rather than something random placed beside it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Martinis, spritzes, rosé and crisp white wine get a salty, herbal bite without opening a jar, making a dip or assembling a board.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Serve beside a properly chilled Martini with FILTHY olives. If the drink is good and the twists are on the table, cocktail hour is complete.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Martini devotees, aperitivo hosts and anyone who prefers savory snacks that make sense with the drink in their hand.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Scottish-made pastry twists flavored with green olive and parsley and intentionally developed for drinks deliver an unusually specific cocktail pairing for $9.\u003c\/p\u003e\u003ch3\u003eAbout the maker\u003c\/h3\u003e\u003cp\u003eThe Drinks Bakery was founded by Andy Murray around one simple idea: the snack served with a drink should be intentionally paired with it. These Scottish-made twists take that logic in a Mediterranean direction with green olive and parsley.\u003c\/p\u003e\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cp\u003eServe straight from the box with a Martini, spritz, crisp white wine, rosé or fino sherry. Their olive character makes them particularly at home beside a cold, savory drink.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eAre these crackers?\u003c\/strong\u003e They are crisp savory pastry twists rather than a neutral cracker.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo they need a dip?\u003c\/strong\u003e No. The olive-and-parsley seasoning is intended to be complete on its own.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest first pairing?\u003c\/strong\u003e A properly chilled Martini is the most obvious place to start.\u003c\/p\u003e","brand":"The Drinks Bakery","offers":[{"title":"Default Title","offer_id":49925322604696,"sku":"DBT-100-GOP.4","price":9.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/63aea2a14721552fc0a91e135cce042dd2375a36dceec93ee45bdc33665b810b.jpg?v=1789585288"},{"product_id":"jose-gourmet-tuna-pate-75g","title":"José Gourmet Tuna Paté — 75g","description":"\u003cp\u003eA smooth tuna pâté from José Gourmet, blended with olive oil, tomato and white pepper. The small tin is ready to spread onto crispbread, tuck into a sandwich or serve with a few simple accompaniments.\u003c\/p\u003e\n\u003ch3\u003eAbout José Gourmet\u003c\/h3\u003e\n\u003cp\u003eJosé Gourmet was founded in Lisbon in 2008 by Luís Mendonça, a designer, and Adriano Ribeiro, an airline pilot, who thought Portuguese tinned fish deserved the respect given to wine. They buy from small fisheries in Portugal and Spain at fair prices and ask a different Portuguese illustrator to draw each box, which is why the tins look like pages from a storybook. The pâtés are the easiest way in: open, spread, done.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSpread on toast or crackers.\u003c\/li\u003e\n\u003cli\u003eServe with cornichons and sliced vegetables.\u003c\/li\u003e\n\u003cli\u003eUse as a savory sandwich filling.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eProduct of Portugal\u003c\/li\u003e\n\u003cli\u003eNet weight: 75 g (2.6 oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eTuna (55%), olive oil, tomato, white pepper, salt.\u003c\/p\u003e\u003cp\u003eContains fish (tuna). Refrigerate after opening and enjoy within 2 days.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePâté or rillettes?\u003c\/strong\u003e Pâté: smooth and spreadable, more than half tuna, with tomato and white pepper rather than butter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many does a tin serve?\u003c\/strong\u003e Two as a snack with bread, or one generous sandwich.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWarm or cold?\u003c\/strong\u003e Cold or room temperature, on something crisp.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/norwegian-baked-knekkebrod-sea-salt-flakes\"\u003eNorwegian Baked crispbread\u003c\/a\u003e or \u003ca href=\"\/products\/bella-cucina-olive-oil-dipping-crackers-gift-box\"\u003eBella Cucina crackers\u003c\/a\u003e; the \u003ca href=\"\/products\/jose-gourmet-ventresca-tuna-in-olive-oil-120g\"\u003eventresca\u003c\/a\u003e when the occasion is bigger. More \u003ca href=\"\/collections\/condiments-essentials\"\u003epantry essentials\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e This is the pantry’s answer to “put something out with drinks.” Open the illustrated tin, add good crackers and cornichons, and you have a Portuguese aperitivo before anyone has time to become hungry.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e It removes cooking entirely from the equation while still giving the table something more interesting than chips or another bowl of nuts.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Serve at room temperature with Bella Cucina crackers, cornichons and a cold drink. Let the tin stay visible—the packaging is part of José Gourmet’s charm.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Tinned-fish enthusiasts, Portugal lovers, small-apartment hosts and anyone who wants sophisticated pantry food requiring exactly zero preparation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e A Portuguese pâté made with 55% tuna, olive oil, tomato and white pepper at $9 is an unusually accessible way to bring both flavor and José Gourmet’s illustrated world into the pantry.\u003c\/p\u003e","brand":"José Gourmet","offers":[{"title":"Default Title","offer_id":49925358616728,"sku":"JOG-84080","price":9.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/bd6f3b31ea1b74eb1c258924760cd883e887f16c61a68a72d785196dfda0e867.jpg?v=1791501893"},{"product_id":"jose-gourmet-ventresca-tuna-in-olive-oil-120g","title":"José Gourmet Ventresca Tuna in Olive Oil — 120g","description":"\u003cp\u003eTender tuna belly preserved in olive oil with salt. José Gourmet’s ventresca is a richer cut suited to simple serving: lift it from the tin, add good bread or tomatoes, and let the fish be the focus.\u003c\/p\u003e\n\u003ch3\u003eAbout José Gourmet\u003c\/h3\u003e\n\u003cp\u003eJosé Gourmet was founded in Lisbon in 2008 by Luís Mendonça, a designer, and Adriano Ribeiro, an airline pilot, who thought Portuguese tinned fish deserved the respect given to wine. They buy from small fisheries in Portugal and Spain at fair prices, pack in olive oil, and ask a different Portuguese illustrator to draw each box — nearly ninety artists so far — which is why the tins look like pages from a storybook and get kept long after the fish is gone.\u003c\/p\u003e\n\u003ch3\u003eAbout ventresca\u003c\/h3\u003e\n\u003cp\u003eVentresca is the belly of the tuna: the small, fatty cut nearest the fish’s underside, which is why it is silkier and more expensive than the loin. It needs almost nothing — bread, a tomato, a few capers — and should never be cooked.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eServe with bread and a tomato salad.\u003c\/li\u003e\n\u003cli\u003eLay over white beans or leafy greens.\u003c\/li\u003e\n\u003cli\u003eFinish with a little lemon if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eProduct of Spain\u003c\/li\u003e\n\u003cli\u003eNet weight: 120 g (4.2 oz)\u003c\/li\u003e\n\u003cli\u003eDrained weight: 84 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eTuna (70%), olive oil, salt.\u003c\/p\u003e\u003cp\u003eContains fish (tuna). Refrigerate after opening and enjoy within 2 days.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is ventresca more expensive than regular tuna?\u003c\/strong\u003e Each fish yields only a little belly, and it is the most prized part.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use the oil?\u003c\/strong\u003e Yes. It has taken on the fish; spoon it over the bread or the beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimplest supper?\u003c\/strong\u003e Toss it through hot spaghetti with capers, lemon zest and a little of the oil; add nothing else.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/triana-olivas-mediterranean-capers\"\u003eTriana Olivas capers\u003c\/a\u003e; \u003ca href=\"\/products\/flour-water-organic-spaghetti\"\u003eFlour + Water spaghetti\u003c\/a\u003e; \u003ca href=\"\/products\/norwegian-baked-knekkebrod-sea-salt-flakes\"\u003eNorwegian Baked crispbread\u003c\/a\u003e with the \u003ca href=\"\/products\/jose-gourmet-tuna-pate-75g\"\u003etuna pâté\u003c\/a\u003e. More \u003ca href=\"\/collections\/condiments-essentials\"\u003epantry essentials\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Ventresca is what happens when tinned tuna stops being a convenience food and becomes the reason for opening the tin. The belly cut is silkier, richer and scarce enough to deserve very little interference.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e A tomato salad, white beans, warm spaghetti or simply good bread can become dinner without cooking the protein at all. The olive oil in the tin becomes part of the dressing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Lift the pieces out carefully so they remain intact, serve with tomatoes and capers, and spoon some of the tin oil over everything. Or fold it through hot spaghetti with lemon zest.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Tinned-fish collectors, seafood purists and the person who understands why the most prized cut of tuna should be served rather than disguised.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Seventy percent tuna belly preserved simply in olive oil and salt gives this 120 g tin a clarity of purpose: exceptional fish, ready when you are.\u003c\/p\u003e","brand":"José Gourmet","offers":[{"title":"Default Title","offer_id":49925376999576,"sku":"JOG-21020","price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/51bf15628216871af5d44c05c74b812983fa8b8b27ce73ea47e343cec8a2d36e.jpg?v=1791501998"},{"product_id":"bella-cucina-pane-rustico-italian-flatbread-1kg","title":"Bella Cucina Pane Rustico Italian Flatbread — 1kg","description":"\u003cp\u003eLarge, thin sheets of Sardinian flatbread, ready to finish baking until crisp and golden. Bella Cucina’s Pane Rustico makes a generous addition to an antipasti table, with 25 sheets to break, share or serve alongside a meal.\u003c\/p\u003e\n\u003ch3\u003eAbout Bella Cucina\u003c\/h3\u003e\n\u003cp\u003eBella Cucina is an Atlanta company that has imported and made Italian pantry goods since the 1990s, with a particular fondness for the crisp breads of the Italian table. This one is a Sardinian-style flatbread, hand-rolled paper-thin and baked in stone ovens in Italy, then par-baked so that you finish it at home: five minutes in a hot oven and it shatters. A kilo box is twenty-five sheets, which sounds like a lot until the first one is on the table.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBrush lightly with olive oil and season before baking until crisp.\u003c\/li\u003e\n\u003cli\u003eBreak into pieces for dips and antipasti.\u003c\/li\u003e\n\u003cli\u003eCrumble over a salad for crunch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMade in Italy\u003c\/li\u003e\n\u003cli\u003eNet weight: 1 kg (2.2 lb)\u003c\/li\u003e\n\u003cli\u003eIncludes: 25 sheets, approximately 13 in each\u003c\/li\u003e\n\u003cli\u003ePar-baked; finish baking before serving\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eDurum wheat bran flour, water, yeast, salt, malt.\u003c\/p\u003e\u003cp\u003eContains wheat (gluten).\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I finish it?\u003c\/strong\u003e Brush with olive oil, scatter with salt and rosemary, and bake at 200°C \/ 400°F for four to six minutes until golden and blistered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does a sheet keep once baked?\u003c\/strong\u003e A day or two in a closed container; the unbaked sheets keep for months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePane carasau?\u003c\/strong\u003e It is the same idea, the Sardinian shepherd’s bread, made to keep for a season and crisp in the oven.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/heritage-extra-virgin-olive-oil\"\u003eFlamingo Estate Heritage olive oil\u003c\/a\u003e and \u003ca href=\"\/products\/les-terres-blanches-smoked-fleur-de-sel-greece\"\u003esmoked fleur de sel\u003c\/a\u003e before it goes in the oven; \u003ca href=\"\/products\/cipriani-organic-basil-pesto\"\u003eCipriani pesto\u003c\/a\u003e and \u003ca href=\"\/products\/jose-gourmet-tuna-pate-75g\"\u003etuna pâté\u003c\/a\u003e beside it. More \u003ca href=\"\/collections\/condiments-essentials\"\u003epantry essentials\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Pane Rustico has drama without fuss: enormous paper-thin sheets arrive at the table golden and crisp, ready to be broken by hand and shared. It instantly makes an antipasti spread feel generous.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e It gives texture and scale to entertaining. Instead of arranging another complicated appetizer, finish a sheet in the oven and let excellent olive oil, pesto, cheese or tinned fish do the rest.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Brush lightly with olive oil, scatter with salt and rosemary, bake until blistered, then place the whole sheet on a board and break it at the table. The imperfection is part of the beauty.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Big-table entertainers, Italian-food obsessives and cooks who understand that abundance can look spectacular without requiring hours of preparation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Twenty-five Italian-made sheets in a 1 kg box give you a pantry staple with real entertaining mileage—not a one-night novelty.\u003c\/p\u003e","brand":"Bella Cucina","offers":[{"title":"Default Title","offer_id":49925395415192,"sku":"628","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/18537945bfe131de23b84f9122fadb1592f3f5e1774a7fe68f2c52cee531e6f2.jpg?v=1789586195"},{"product_id":"bella-cucina-olive-oil-dipping-crackers-gift-box","title":"Bella Cucina Olive Oil Dipping Crackers — Gift Box","description":"\u003cp\u003eCrisp, bite-size crackers in Bella Cucina’s gift box, ready for olive-oil dipping and antipasti. Their simple savory flavor makes an easy companion for soft cheese, pesto or a small bowl of good oil and balsamic.\u003c\/p\u003e\n\u003ch3\u003eAbout Bella Cucina\u003c\/h3\u003e\n\u003cp\u003eBella Cucina is an Atlanta company that has made and imported Italian pantry goods since the 1990s. These dipping crackers are its house cracker: small, plain and crisp, made to carry olive oil and balsamic rather than compete with them, and boxed so that they can go straight into a gift.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDip into olive oil and balsamic.\u003c\/li\u003e\n\u003cli\u003eServe with pesto, bruschetta spreads or cheese.\u003c\/li\u003e\n\u003cli\u003eAdd the box to a pantry gift.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 4 oz (113 g)\u003c\/li\u003e\n\u003cli\u003ePresented in a gift box\u003c\/li\u003e\n\u003cli\u003eMade in the United States\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eEnriched wheat flour, canola and\/or sunflower oil, water, yeast, salt.\u003c\/p\u003e\u003cp\u003eContains wheat.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eThe dip?\u003c\/strong\u003e Good olive oil in a shallow dish, a few drops of balsamic on top, a pinch of flaky salt. Nothing else.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many does a box serve?\u003c\/strong\u003e Four to six with drinks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGone soft?\u003c\/strong\u003e Three minutes in a low oven.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/heritage-extra-virgin-olive-oil\"\u003eFlamingo Estate Heritage\u003c\/a\u003e and \u003ca href=\"\/products\/le-marke-balsamic-vinegar\"\u003eLe Marké balsamic\u003c\/a\u003e for the dish; \u003ca href=\"\/products\/jose-gourmet-tuna-pate-75g\"\u003eJosé Gourmet tuna pâté\u003c\/a\u003e. More \u003ca href=\"\/collections\/condiments-essentials\"\u003epantry essentials\u003c\/a\u003e and \u003ca href=\"\/collections\/gifts-under-50\"\u003egifts under $50\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e The best aperitivo crackers know their role: crisp enough to be satisfying and restrained enough to let the olive oil, pâté, pesto or cheese be the star. These do exactly that.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e They solve the “what do I put out?” problem. Open the box, pour good olive oil into a shallow dish, add balsamic and flaky salt, and you have something polished on the table in minutes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Put them beside a small bowl of exceptional olive oil before dinner, or use them as the crisp base for tuna pâté, soft cheese or pesto. No elaborate board required.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e The effortless host, the pantry-gift builder and anyone who wants a reliable savory bite waiting for unexpected drinks or guests.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e The gift-box presentation makes a humble pantry essential feel considered, while the simple flavor keeps it genuinely useful rather than decorative.\u003c\/p\u003e","brand":"Bella Cucina","offers":[{"title":"Default Title","offer_id":49925417107608,"sku":"622","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/92ed8a8574cbc3e184017eae956236a94193c69dc593051f02d9968c929ad358.jpg?v=1791501998"},{"product_id":"the-drinks-bakery-drinks-biscuits-aged-gouda-red-onion","title":"The Drinks Bakery Drinks Biscuits — Aged Gouda \u0026 Red Onion","description":"\u003cp\u003e\u003cstrong\u003eThe biscuit made for the drink.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Drinks Bakery began with a memory of Europe. In 1976, founder Andy Murray travelled across the continent with his family in a campervan, discovering a simple ritual along the way: wherever a good drink was poured, something thoughtful was served beside it. Years later, as wine, whisky, beer and cocktails became increasingly sophisticated, Andy wondered why the snacks accompanying them had been left behind.\u003c\/p\u003e\u003cp\u003eThat question became The Drinks Bakery — award-winning savoury biscuits created not merely to snack on, but carefully flavour-profiled to complement what is in your glass. Hand-baked in the Highlands of Scotland with natural ingredients, they bring the European aperitivo tradition to the modern drinks table. The brand later appeared on BBC's \u003cem\u003eDragons' Den\u003c\/em\u003e, securing investment from Deborah Meaden and Peter Jones.\u003c\/p\u003e\u003ch3\u003eAged Gouda \u0026amp; Red Onion\u003c\/h3\u003e\u003cp\u003eGenerous aged Gouda meets sweet red onion in a deeply savoury biscuit with a rich, fruity character. The aged cheese brings intensity and umami while the onion rounds the edges with gentle sweetness — exactly the kind of layered flavour that earns its place beside a serious drink.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServe it:\u003c\/strong\u003e at aperitivo or cocktail hour with wine, beer or spirits, or add it to a drinks tray with olives and charcuterie for an easy but considered welcome.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eLello note:\u003c\/strong\u003e A small thing that changes the table: not a cracker waiting for a topping, but a finished pairing in its own right.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e100 g · Made in Scotland · Savoury drinks biscuits\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/les-confitures-a-lancienne-fig-jam\"\u003eFig confiture\u003c\/a\u003e and a wedge of something aged, cut with the \u003ca href=\"\/products\/three-piece-laguiole-cheese-set\"\u003eLaguiole cheese set\u003c\/a\u003e. All four flavours from \u003ca href=\"\/collections\/the-drinks-bakery\"\u003eThe Drinks Bakery\u003c\/a\u003e, and our guide to \u003ca href=\"\/pages\/how-to-build-an-elegant-aperitivo\"\u003ebuilding an elegant aperitivo\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Aged Gouda and red onion have enough savory depth that these biscuits do not need cheese piled on top of them. They are already the pairing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e A glass of wine, beer or a spirit gets a thoughtful bite beside it without requiring a cheese board, slicing or last-minute canapé assembly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Pour into a small bowl with drinks, add olives if you want one more thing, and resist turning cocktail hour into a buffet.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Wine drinkers, aperitivo hosts and anyone who wants a nine-dollar pantry item capable of making an ordinary poured drink feel hosted.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Hand-baked in Scotland and specifically flavor-profiled for drinks, the 100 g box offers aged-cheese richness and onion sweetness as a finished savory pairing rather than a neutral cracker.\u003c\/p\u003e\u003ch3\u003eAbout the maker\u003c\/h3\u003e\u003cp\u003eThe Drinks Bakery was founded by Andy Murray around the idea that the bite beside a drink should be designed with the same attention as the drink itself. The brand’s biscuits are hand-baked in Scotland and developed specifically as drink pairings rather than neutral crackers.\u003c\/p\u003e\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cp\u003eServe straight from the box at aperitivo or cocktail hour. Aged Gouda \u0026amp; Red Onion is especially good when the drink has enough body to meet the biscuit—red wine, beer, bourbon or a savory cocktail.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eDo they need a topping?\u003c\/strong\u003e No. They are seasoned as finished drinking biscuits and are meant to stand on their own.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAre they only for alcohol?\u003c\/strong\u003e No. They work with alcohol-free aperitifs, sparkling drinks and savory snacks just as well.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow would Lello serve them?\u003c\/strong\u003e In a small bowl with one other thing—olives or charcuterie—rather than burying them on a crowded board.\u003c\/p\u003e","brand":"The Drinks Bakery","offers":[{"title":"Default Title","offer_id":49969026564248,"sku":"DB-100-GRO.4","price":9.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/lello-drinks-bakery-gouda-100g.jpg?v=1790046706"},{"product_id":"the-drinks-bakery-drinks-biscuits-mature-cheddar-smoked-chilli","title":"The Drinks Bakery Drinks Biscuits — Mature Cheddar \u0026 Smoked Chilli","description":"\u003cp\u003e\u003cstrong\u003eThe biscuit made for the drink.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Drinks Bakery began with a memory of Europe. In 1976, founder Andy Murray travelled across the continent with his family in a campervan, discovering a simple ritual along the way: wherever a good drink was poured, something thoughtful was served beside it. Years later, as wine, whisky, beer and cocktails became increasingly sophisticated, Andy wondered why the snacks accompanying them had been left behind.\u003c\/p\u003e\u003cp\u003eThat question became The Drinks Bakery — award-winning savoury biscuits created not merely to snack on, but carefully flavour-profiled to complement what is in your glass. Hand-baked in the Highlands of Scotland with natural ingredients, they bring the European aperitivo tradition to the modern drinks table. The brand later appeared on BBC's \u003cem\u003eDragons' Den\u003c\/em\u003e, securing investment from Deborah Meaden and Peter Jones.\u003c\/p\u003e\u003ch3\u003eMature Cheddar \u0026amp; Smoked Chilli\u003c\/h3\u003e\u003cp\u003ePowerful mature cheddar gives these biscuits a sharp, fruity richness and long savoury finish, while smoked chilli adds warmth and depth without overwhelming the palate. It is the boldest of the four: confident enough for fuller-bodied drinks yet balanced enough to keep you reaching for another.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePair it with:\u003c\/strong\u003e smoky whisky, bourbon, an Old Fashioned, Malbec, Rioja, lager, cider or barrel-aged beer. The cheese stands up to intensity; the gentle smoke creates a natural bridge to the glass.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eLello note:\u003c\/strong\u003e This is what we want beside a late-evening drink — substantial, sophisticated and far more interesting than an ordinary cracker.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e100 g · Hand-baked in the Scottish Highlands · Savoury drinks biscuits\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003eAn Old Fashioned finished with \u003ca href=\"\/products\/hotel-starlino-maraschino-cherries\"\u003eHotel Starlino cherries\u003c\/a\u003e; \u003ca href=\"\/products\/lepecurien-truffle-mustard\"\u003eL’Épicurien truffle mustard\u003c\/a\u003e if there is charcuterie. All four flavours from \u003ca href=\"\/collections\/the-drinks-bakery\"\u003eThe Drinks Bakery\u003c\/a\u003e, and our guide to \u003ca href=\"\/pages\/how-to-build-an-elegant-aperitivo\"\u003ebuilding an elegant aperitivo\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Mature cheddar and smoked chilli can stand up to the drinks that make delicate snacks disappear. This is the biscuit for whisky, bourbon, red wine and the later part of the evening.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Stronger drinks get a savory counterweight: sharp cheese, gentle smoke and warmth without the heaviness of putting out another full course.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Serve with an Old Fashioned finished with a proper cherry, or pour a whisky and put the biscuits within reach. No topping needed.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Whisky and bourbon drinkers, cheddar devotees and hosts whose cocktail hour tends to become dinner-adjacent.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Hand-baked in the Scottish Highlands and designed specifically for fuller-bodied drinks, this 100 g box gives a $9 snack a surprisingly clear pairing purpose.\u003c\/p\u003e\u003ch3\u003eAbout the maker\u003c\/h3\u003e\u003cp\u003eThe Drinks Bakery was founded by Andy Murray to make savory biscuits specifically for drinks. The company’s Scottish-made range is built around flavor pairings rather than the idea of a neutral cracker, which makes the Mature Cheddar \u0026amp; Smoked Chilli version the natural choice for fuller-bodied drinks.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs the chilli very hot?\u003c\/strong\u003e The profile is smoky and warming rather than aggressively hot; the mature cheddar remains the dominant savory note.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat should I drink with it?\u003c\/strong\u003e Whisky, bourbon, an Old Fashioned, fuller red wine, beer or cider are natural matches.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it need a topping?\u003c\/strong\u003e No. Treat it as a finished drinking biscuit.\u003c\/p\u003e","brand":"The Drinks Bakery","offers":[{"title":"Default Title","offer_id":49969026728088,"sku":"DB-100-MCC.4","price":9.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/lello-drinks-bakery-cheddar-100g.jpg?v=1790046711"}],"url":"https:\/\/www.lello.store\/collections\/snacks-cocktails.oembed","provider":"Lello.Store","version":"1.0","type":"link"}