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.
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.
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
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"
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.
Gabriel Boudier Turmeric Liqueur was created by English mixologist and bartender Xander Driver. Entering his recipe into the 2023 Gabriel Boudier Wizard Award, his original liqueur recipe impressed the judges the most.
