Liqueurs

Gabriel Boudier Creme de Figues is a captivating liqueur that captures the essence of succulent figs. Meticulously selected, ripe figs are artfully blended to create a drink that exudes elegance and refinement.

Sharp with undertones of citrus, this mango liqueur is rich with flavours which grow in depth and intensity as you sip. Rather that freshly cut, this liqueur has a richer more jam-like taste and is a truly warming and enjoyable on the palate.

Candied oranges and oily orange peel, with a hint of balanced bitterness on the finish.

Briottet Manzana Verde is a sharp and sour liqueur which lives up to its name, green apple. The sourness is balanced by the sweetness of the fruit and there is a wildness to the flavour too, thanks to the apples being handpicked in the Basque mountains and immediately made into a fresh and fruitful liqueur.

Established in 1836 by Edmond Briottet and located in Dijon, France, Briottet s Creme d Abricot is made with ripe, velvety yellow-orange apricots which are macerated in sugar neutral alcohol to release their sun-drenched flavour

A fresh and fruity raspberry liqueur from Dijon producer Edmond Briottet, Creme de Framboise is made by macerated the fresh fruit in alcohol. The result is a fresh-tasting, aromatic and utterly delicious liqueur.

The strawberry-ness is subtle and there is a note of poppy seed. Like all Briottet liqueurs it s very natural tasting, sweet but not overly. So interesting. There s nothing artificial about the flavour.

Notes of cherry stones macerated in eau-de-vie. Open, pleasant and ample nose. In the mouth, the first wave is fruity with plenty of finesse. The fruit dominates the richness.

The nose is very expressive and upheld by a relatively ripe fruitness. Very exotic notes. The mouth is mellow, with a generous texture underlined with a good fruitness at the end. The retro-olfaction is in phase with the nose.

The nose is fresh and pure. Great aromatic fruity intensity underlined by hints of bitter orange peel. In the mouth, the first wave is generous, fruity and fresh. Remarkable feeling of biting into an orange.

It has a strong aroma of almonds, the main ingredient of the liqueur, and an intense taste from the rich bouquet of flavours including delicate notes of cocoa and vanilla.

The food of the gods par excellence becomes a drink. Creamy, enveloping and lustful, Chocolate Casoni manages to free its intense taste accompanied by more than pleasant emotions of chocolate.

Casoni Limoncello is made using a minimum of 350g or Sorrento lemon peels per litre for an intensely citrussy liqueur. Served super chilled, it makes a refreshing after dinner digestif, and will add a burst of Amalfi sunshine to your cocktails.

Nocino is a walnut liqueur and can be produced in two different places in Emilia: in the province of Modena and in the province of Parma. Depending on where it originates, the liqueur has two different names that indicate the city in which it is produced: Nocino di Modena and Nocino di Noceto.

A perfect variant in the world of fruity liqueurs. This product exhibits a successful balance between the acidity of Balsamic Vinegar and soft and harmonious fruity notes (Strawberry, Blueberry and Raspberry

Nose is full of rich creamy vanilla and sharp honey notes layered between subtle ripe raspberry notes. Textural, complex, sharp honey notes mingle with fresh berry fruit backed by a creamy vanilla presence.

The ruby red liquid has a scent of berries and a perfectly balanced sweet & sour palette. Rich dark cherry combined with subtle berry flavours, leads to a lasting delicious feel.

Traditional methods capture the intense aromas of sweet and bitter oranges, resulting in a balance of zesty, fresh and fruity notes with a long finish.

Made using a blend of Arabica coffee beans and South American cocoa seeds this is a rich and dark liqueur, with a surprising hit of Aji chillis throughout the palate. The perfect drink for a truly memorable Espresso martini.

Real rhubarb tangy notes arrive up front, paired with slowly building heat from the ginger. Hints of nutmeg and fried banana develop in the background.

This Italian liqueur from Turin-based Doragrossa draws inspiration from old recipes for elixirs, and balances the bitterness of rhubarb root with refreshing mint. Try this complex, subtly bitter liqueur in cocktails, or try sipping it over ice as an aperitivo.

Violet liqueur is key to classic retro cocktails like an Aviation, and Liquore Violetta from Turin-based Doragrossa should work a treat.

Sweet but lively and light on the palate, as the orange explodes and the whisky boldy appears, wrapped in honey and herbs. The finish is herbal and sweet as the whisky strolls off into the distance. Overall, quite complex and rewarding

Ready to go espresso Martini mixer - just add ice to your shaker, followed by 75ml of mixer and 50ml of your vodka of choice. Strain into a coup glass and garnish with a couple of coffee beans.

A collaboration between Italian producer Casoni and bartender Marion Beke of the Gibson bar in London, Figs and Cherries is a savoury liqueur with a subtle sweetness. Made with locally sourced figs and cherries, as well as balsamic vinegar of Modena, it is inspired by the Italian region of Emilia-Romagna.