Cambridge Wine Merchants
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Henri de Querville
A rich, perfumed Calvados from Henry de Querville. Made by La Ribaude at the distillerie du Houley in Moyaux. This is aged for at least 2 years before release.
A blue curacao, good for mixing.
An affordable orange-flavoured liqueur. Made in northern Italy from orange peels from Curacao. Great for mixing.
A German digestif made with 56 herbs and spices.
It's Kahlua. Does one really need to say more?
It's a liqueur with honest-to-goodness real coffee in it. A classic and key ingredient in oh so many cocktails.
A sweet cherry liqueur. A classic for various recipes, most notably Black Forest Gateau, and in fondue.
Malibu is an Eighties favourite that has stood the test of time, weathered the vagaries of fashion and survived. The benchmark coconut liqueur.
A liqueur made from Cognac, mandarins and botanicals.
Belgian chocolate, fresh cream and aromatic notes of vanilla and cocoa.
A dark chocolate liqueur
Aromatic vanilla, caramel, fresh cream and the fruity overtones of white chocolate. Fantastic if you like to stay on first name terms with your dentist.
Entirely cold extracted at 23 degrees and contains no added flavourings, caramels or vanillas. Its a coffee liqueur that tastes like speciality coffee. Created by designer Tom Baker and Philip Moore (one of Australias highest awarded distillers)
Passoã is a passion fruit liqueur made in France, with passion fruit being the main ingredient. Created in 1986
This aniseed aperitif was invented in France by Jules Pernod as a relacement for the banned absinthe, and quickly became a massive successs in its own right. Serve diluted with ice-cold water.
Peychauds is a complex balance of bitter orange, grapefruit sherbet and caramelised cherries, balanced with light, fragrant, herbal notes.
Its Pimm's o'clock!