There 140 products in this category
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Audemus Spirits
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.
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665
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Giffard
Redfruits taste (raspberries, blackberries, redcurrants) with a fine vanilla touch.
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Giffard
Vanilla flavoured syrup
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Giffard
Characteristic taste of gum and orange blossom
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Giffard
Liqueur made from a subtle blend of fresh pineapples ripened under the Caribbean sun infusion, reinforced by a candied pineapples infusion, all enhanced by a 7-year-old Caribbean Rum and some spices.
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Blend Premium Liqueurs
Lightly syrupy and honeyed with sweetness balanced by citric acidity. Fresh, tropical fruit.
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Eden Mill
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Akashi-Tai
Light, refreshing and made using the same method as Moscato d'Asti. The Junmai Gingjo designation indicates no alcohol was added after fermentation.
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Gabriel Boudier
Made from a blend of black and sour cherries.
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Lillet
Nose: Light aromas of berries, orange blossom and grapefruit. Taste: Fresh, lively and fruity. Balanced structure.
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ABA
Pisco ABA is produced with Muscat grapes from the Elqui Valley. Grapes are first vinified and then carefully distilled in small traditional stills to produce a clear, crystal eau-de-vie, infused with the softness and fragrance of the Muscat grapes.
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Barsol
Pisco ABA is produced with Muscat grapes from the Elqui Valley. Grapes are first vinified and then carefully distilled in small traditional stills to produce a clear, crystal eau-de-vie, infused with the softness and fragrance of the Muscat grapes.
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725
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Cazcabel
Using the fresh and earthy base of the blanco, Cazcabel Coffee blends a roasted sweet hit of luxury arabica coffee from the coastal region of Soconusco in Mexico. It’s a stunning short that can be used in innovative cocktails or enjoyed neat over ice.
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Cambridge Distillery
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.
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Cotswold Distillery
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.
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Edmond Briottet
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.
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Disaronno
The world's most popular Amaretto liqueur.
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Jagermeister
A German digestif made with 56 herbs and spices.
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Giffard
Coconut flavoured Syrup.
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G. Miclo
An intense aroma of ripe pear, a touch of honey and a whiff of menthol. The texture is rich, showing subtle fresh pear flavour, with good intensity and depth. The finish is long, with just a little heat to remind you of the spirit.
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205
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Pierre Ferrand
Nose: Initially very spicy yuzu and tangerine aromas, followed by vanilla, marzipan and a delicate hint of flowers (roses, geraniums) followed by pepper, mint and herbs Palate: a rich and round palate that initially follows the aromas on the nose. There are also hints of candied citrus fruits (yuzus, tangerines, limes) and waxy impressions of tropical fruits, along with almonds, plums, toffee, nutmeg and tea Finish: the finish is very strong long and enthusiastic with hints of citrus fruits, herbs and vanilla as well as sweet spiced pastries
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Arran Distillery
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Bepi Tosolini
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Grand Marnier
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Luxardo
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Malibu
Malibu is an Eighties favourite that has stood the test of time, weathered the vagaries of fashion and survived. The benchmark coconut liqueur.
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Braemble
Like Chambord, only better.
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Warninks
A delicious egg drink produced according to traditional Dutch methods.
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Luxardo
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Luxardo
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Intense root ginger liqueur originally formulated in 1903 for King Edward VII to perk up his mornings.
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Chambord
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Luxardo
A sweet cherry liqueur. A classic for various recipes, most notably Black Forest Gateau, and in fondue.
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Cointreau
Cointreau - does it really need an explanation? It's French, it's orange, and it's used in cocktails.