There 150 products in this category
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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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Tuaca
A striking blend of vanilla liqueur, distilled essences of Mediterranean citrus fruits and rich brandies. The original recipe was created more than 500 years ago; during the Italian Renaissance. The handwritten script of Tuoni & Canepa decorates the Tuaca bottle as it has done for generations – it is the mark of uncompromising quality, bold innovation and exceptional taste.
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Copper in the Clouds
Our most fragrant liqueur is distilled and infused with the flavours of Prickly Pear (the spiky fruit of the Opuntia cactus) and Mandarin
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Wenneker
Wenneker Blue Curacao is a fresh liqueur made by Wenneker from an exclusive in-house recipe. Wenneker Blue Curacao Liqueur has a fresh curacao – apple/citrus taste which makes a great cocktail ingredient.
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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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Aber Falls
Smooth and velvety palate with hints of burnt sugar. A joyous harmony of salt and toffee flavours to satisfy your sweet tooth.
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Punt e Mes
Punt e Mes has a golden, orange colour with topaz tones and aromas reminiscent of herbs, with hints of quina, toffee and cloves. Pleasantly soft in taste, marked by captivating accents of zesty orange.
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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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Edinburgh Distillery
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.
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Mr Black
Entirely cold extracted at 23 degrees and contains no added flavourings, caramels or vanillas. It’s a coffee liqueur that tastes like speciality coffee. Created by designer Tom Baker and Philip Moore (one of Australia’s highest awarded distillers)
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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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Copper in the Clouds
We take the finest British blackberries, festive spices, clementines and a splash of red wine to make this winter seasonal gin liqueur. A warm infusion of cinnamon, star anise, ginger, nutmeg, allspice and cloves bring warming spice notes to the palate
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Bumbu
Bumbu Crème is a perfect blend of Bumbu Rum, select spices, and rich, decadent, real dairy cream. It’s an irresistible creation that is perfect chill straight, on the rocks, or in a cocktail. Bumbu Crème shares the same heritage that has made Bumbu the world’s favorite craft rum maker.
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Whistler
A decadent whiskey liqueur from Irish distillery Boann. The brand claims that it is the first in the world to utilize the prestigious single pot still Irish whiskey in its blend and at 20%, it also boasts one the highest strengths for any Irish cream liqueur. It also contains fresh Irish cream, making this an Irish cream liqueur for purists and booze fans.
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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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Volare
Volare Liqueurs are ideal for bartenders - their bottles have been designed to be lighter, easier to hold and even for the base to fit into a Boston Shaker for all those bartenders who juggle their bottles and whatnot. With a built in pouring spout, it's even easier to put together a delicious cocktail. This is Volare's Butterscotch liqueur, made with butter, vanilla and hazelnut cream, creating a richly sweet liqueur with the comforting flavours of toffees.
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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.
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Akashi-Tai
Our Akashi-Tai Yuzu liqueur uses an exceptionally high quantity of fresh yuzu from the Hyogo prefecture, which is pressed on arrival to preserve the clear aroma of the rare citrus fruit highly prized in Japan. It offers a touch of originality to the most refined cocktails and can be drunk neat or on ice as an aperitif or after dinner. Supple and fruity, with refreshing aromas of grapefruit, it offers intense citrusy flavours and a sweetness that is perfectly balanced by the tanginess of the yuzu. The finale is invigoratingly cooling and aromatic.
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Cynar
Cynar is an Italian bitter liqueur of the amaro variety. It is made from 13 herbs and plants, predominant amongst which is the artichoke, from which the drink derives its name.