There 69 products in this category
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Gabriel Boudier
A staple for cocktails, with bright citrus flavours from the Laraha oranges, native to the Caribbean island of Curaçao and renowned for their characterful bitter peels.
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Gabriel Boudier
A combination of peppermint and mitcham mint. Fresh and slightly spicy at the same time.
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Chatreuse
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.
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Gabriel Boudier
Made from wild blackberries from Chile and Morocco. Combine with fizz for a kir.
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Chatreuse
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.
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Edmond Briottet
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.
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Edmond Briottet
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.
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Edmond Briottet
A brilliant floral liqueur from Dijon producer Edmond Briottet. This has a superb, authentic taste of rose petals, and it goes excellently in a variety of cocktails.
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Edmond Briottet
This Caramel liqueur combines the comfy softness of caramel with the characteristic note that fleur de sel confers on it.
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Edmond Briottet
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".
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Edmond Briottet
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.
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Edmond Briottet
Manzana Verde Briottet, a digestive liqueur, brings out the sweet and fruity, heady strength of the wild apples picked in the Basque mountains. Tremendously fresh and long on the palate. Best served chilled, on ice, or in cocktails.
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Edmond Briottet
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.
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Monin
Strawberry is one of the most popular and versatile flavours in the MONIN range, and truly is the quintessential taste of summer. This fruity syrup works perfectly in a whole range of drinks applications, from lemonades to milkshakes, and cocktails to cold brew. Enjoy the sweet and juicy taste of strawberries all year round
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Giffard
Golden yellow liqueur with fine orange shades. On the nose, very typical aromas, reminding the sweetness of apricot juice. The bouquet is revealed in stages : almonds notes at first, then the sweetness of very ripe apricot, with a vegetal touch and sweet spices in the finish reminding of one caramelized apricot marmalade.
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Gabriel Boudier
Gabriel Boudier Crème de Melons Verts is a green melon liqueur. Crafted with melons from Honduras and China, which are macerated in the finest alcohol at the House of Gabriel Boudier.
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Gabriel Boudier
Gabriel Boudier Passion Fruit Liqueur is a fresh and popular liqueur, especially during the warmer months. This fruity, tropical liqueur has bold passion fruit aromas with notes of mango, lychee and peaches.
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Edmond Briottet
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.
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Edmond Briottet
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.
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Giffard
Very fruity mouth with blackberries, blackcurrants and other small acidulous red fruits notes. Long and aromatic finish, very faithful to the aromas of the berry.
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Edmond Briottet
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.
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Gabriel Boudier
A complex nose, subtle, fresh fruit, rich in the mouth, a bitter note, a pleasant liveliness and an intense fruity finish.
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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.
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Edmond Briottet
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.
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Edmond Briottet
The violet heralds the arrival of spring, but you can drink this any time. Smells and tastes like palma violet sweets from the 70's. Looks like meths from the school chemistry lab. Surprisingly moreish, not at all confected or sickly. Over ice or in fizz.
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RinQuinQuin
Sweet and light, fruity and subtly feminine, Rinquinquin is the aperitif par excellence. An unexpected blend of peaches, peach leaves gathered in autumn, sugar and white wine, made following a traditional recipe. Rinquinquin is a classic aperitif that is as Provençal as a sunshiny day. In fact, the name Rinquinquin, meaning a refreshing drink, comes from a word in the local dialect-requinquilhar, ‘to cheer up’. A name commonly given to refer to one’s favourite tipple.
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Chateau de Bordeneuve
La Grande Josiane Orange Armagnac, rich, sticky, marmaladey, delicious digestif. This delicious orange armagnac liqueur is developed from an old family recipe combining quality Bas Armagnac and mature bitter oranges. Think ‘artisan Grand Marnier’. Serve as an aperitif over ice, in Prosecco or with desserts such as crèpes flambées. Great as a digestif too!
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Giffard
Gold colour with nice orange shades. Aroma very characteristic fruity notes of the fruit pulp. Powerful combination. Very fruity and velvety at the beginning of the mouth then acidulous notes typical of passion fruit.
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Monin
The nut of the Hazel tree, also known as a cobnut or filbert nut depending on species, hazelnut goes well with chocolate. This makes it popular in confectionery as well as a main ingredient in the chocolate spread Nutella and the vodka-based liqueur Frangelico. It is also a popular pudding flavour used in meringues and as a paste in Viennese tortes. MONIN Roasted Hazelnut bottles the intense, smoky richness of roasting with a toffee nose and sweet praline aftertaste making it the perfect complement to coffee and a stunning ingredient for creating dessert cocktails.