Liqueurs and Aperitifs

Aperol is a low-strength aperitif made since 1919 to a secret recipe including both rhubarb and orange along with a wide assortment of herbs and roots. Immensely popular in Italy, its home country.

Umami is a spirit in a class of its own, designed for dry and savoury cocktails. Hand-picked Italian capers are distilled at low temperature, then blended with a parmesan extract and two other ingredients before being left to rest in an ex-cognac barrel.

The worlds favourite liqueur brand acording to global sales across 160 countries. Though if they deducted the unopened bottles at the back of the drinks cabinets of deceased grandparents, one assumes it would rank about 6th.

Intense notes of prune perfume Tosolini's Grappa di Merlot.

Blossom and honey greet the nose, fragrant and musky. This grappa shows very much the essence of Moscato. Clean and precise.

From the fine and agile hand of Bepe Tosolini. Lemons, Sugar and alcohol. As natural as it comes, droplets of citrus oil are visible on the surface and the colour changes from batch to batch depending on the lemons. No artificial colouring here. Love it.

A great amaretto liqueur from Bepi Tosolini, formally known as Amaretto Mascarada, with a strong almond flavour. Interestingly, Amaretto is made with apricot pits, not almonds

Like Chambord, only better.

Indulge yourself in the freshness of quality peppermint from Piedmont, Italy, in a unique infusion of herbs and spices. Pour it over ice and be ready to be seduced.

Made from Single Malt Whisky, sloe berries, honey and spices. This is an absolute delight.

A light bodied Cachaça. Delicate, crisp and distinctive.

Elderflower Gin Liqueur is an elderflower liqueur that uses the internationally-award-winning Cambridge Dry Gin as its base and is inspired by the heavy, fragrant heads of elderflowers that bloom on the banks of the river Cam near our Distillery in Cambridge.

Campari is made from infusing herbs, aromatic plants and fruit in alcohol and water.

Only two Chartreuse monks know the identity of the 130 plants, how to blend them & how to distill them into this world famous liqueur. They are also the only ones who know which plants they have to macerate to produce the natural green and yellow colours.

Milder and sweeter than the famous Green Chartreuse, Yellow Chartreuse was introduced to the world in 1838. Its colour is entirely natural with no artificial flavours or preservatives. It, too, can be enjoyed neat or in a long drink.

Cointreau is a brand of triple sec produced in Saint-Barthélemy-d'Anjou, France. It is drunk as an apéritif and digestif, and is a component of several well-known cocktails. It was originally called "Curaçao Blanco Triple Sec"

Cotswolds Cream Liqueur is made by mixing new make single malt spirit with fresh Irish cream creating a wonderful rich liqueur. Best consumed chilled, over ice or in coffee.

A hugely popular traditional digestif, Disaronno shows intense marzipan and Battenberg cake flavours on the palate - this is definitely for anyone with a sweet tooth.