They select the season’s ripest Scottish plums to macerate with fine Madagascan vanilla. This is then infused with Edinburgh Gin to produce a uniquely flavoured liqueur.
A limited edition gin-based liqueur made with natural raspberry concentrate and pure cane sugar combined with Edinburgh gin, which features additional botanicals including milk thistle and heather.
Freshly picked spring-crop rhubarb is spiked with Oriental ginger and infused with Edinburgh Gin. The rhubarb and spice are left to steep for four weeks, allowing for the complex flavours to marry together.
A timeless favourite which you should always have to hand! Great as an aperitif with a dry white wine such as Aligoté, with a sparkling wine or straight with an ice cube.
An excellent Cassis from Dijon. Extraordinary colour. Most commonly used for Kirs but also works well sploshed all over a cheesecake or some ice cream.
A fresh and fruity raspberry liqueur from Dijon producer Edmond Briottet, Crème de Framboise is made by macerated the fresh fruit in alcohol. The result is a fresh-tasting, aromatic and utterly delicious liqueur.
Great melon liqueur from Edmond Briottet. This is made with fresh cantaloupe melons, and the aroma alone is testament to the wholesome, authentic way that this is made. It smells just like a French fruit stall!
Favourite of Alan Titchmarsh and an essential ingredient in the classic Grasshopper. Minty fresh breath and dutch courage all in one. On the down side, it will turn your tongue blue.
A timeless favourite which you should always have to hand! Great as an aperitif with a dry white wine such as Aligoté, with a sparkling wine or straight with an ice cube.
An absolutely incredible wild strawberry liqueur from Edmond Briottet. This Fraise des Bois liqueur is made by macerating the fresh fruits in alcohol. Sugar is then added. And nothing else. It's that simple.
Only the most delicious variety of apricot, the Bergeron apricot, are used. Harvested in the Rhone valley in France in the month of August, the apricots macerate for more than two months in a mixture of water and very fine neutral alcohol.
Made from bitter blue oranges from the island of Curacao. Really? No. It's made from Laraha Fruit, which is like an orange, but smaller and with little to no sweetness. The spirit is dyed blue before bottling. No idea why.
Le Point, French news magazine: "A very distinct nose, bitter orange, delicate, an impression of fresh fruit, bitter but not overly bitter, a long and generous citrus fruit finish".
A superb lychee liqueur. The lychee was first cultivated in Asia, and unofficial records refer to the Lychee in China as far back as 2000 BC! Great for oriental themed cocktails.
