Liqueurs

Chartreuse green color, a powerful herbaceous, peppery nose. A fresh palate with minty notes, pine sap and citrus fruits.

Delicately spiced with zesty bergamot and lemon. Subtle rooty/bark bitterness balances light honeyed sweetness. Delicate floral notes.

Full-flavoured and wonderfully complex with cola cubes, liquorice, dark chocolate, prunes poached in syrup, damsons, sloes, lemon zest, cinnamon, ginger, aniseed and dried mint leaves. Syrupy sweetness is balanced by spice and peppery spirit attack.

Lightly syrupy and sweet. Dark chocolate and coffee compete for prominence with strong vanilla and faint smokiness.

Rum-led with macaroon, confectioner s coconut and cocoa powder with faint hints of Madeira cake and children s white chocolate.

The characteristic sweetness of the liqueur makes it soft and pleasant on the palate, while the aromatic and persistent taste. With predominant notes of juniper, makes it suitable to be served smooth or mixed in trendy cocktails like the KranebeTonic.

This is not a Liqueur - it is a full strength spirit that tastes divine of roses and Turkish delight. It is sweet and needs to be balanced to be enjoyed at its best. Neat over ice with a squeeze of lime, or as a Laniquetini with gin, good mixers are tonic with cucumber, tonic with lime, or Fentimans jasmine.

The subtle spiced touch of coriander. The sweet palate of mature fruit and nuances of vanilla. Soft notes of Mediterranean orange and lemon blossom, with a certain point of astringency derived from the peel of citrus fruits, smoothed with notes of mature fruits.

Sharp, cleansing zesty lemon and citrus acidity with light balancing sweetness. Aftertaste: Lingering zesty lemon with accompanying lingering acidity.

Lucky Sod is a combination of dark Irish whiskey, smooth vanilla and silky toffee caramel flavours. Try it as a shot, mix it with cola or drop a shot into a pint of stout for the beery twist.

Lightly syrupy with macaroon, toasted bitter almond, black tea tannins, madeira, battenberg cake and zesty lemon.

The predominant taste is star anise. However, it is combined with a new velvety sensation on the palate, with light spicy hints of cardamom and coriander, and an after-taste where the typical digestive aromas of liquorice predominate.

The original cherry spirit. Excellent for adding to sweet desserts - soaked into chocolate or vanilla sponge, or poured over fruit or icecream. Kirsch is a refreshing after dinner drink, serve lightly chilled.

Expect zesty lemon throughout and a fresh acidity. Not too sweet as far as Limoncellos go - Luxardo strikes the right balance between syrupy deliciousness and that citrus blast.

Luxardo Cherry Sangue Morlacco is a liqueur of marasca cherries (a sour cherry variety exclusively cultivated by Luxardo) - another version of cherry brandy. It is obtained by the infusion of marasca juice. Luxardo cherry liqueur was renamed with the curious name of Sangue Morlacco (Morlacco blood) by the poet Gabriele D Annunzio in 1919, at the time of the Fiume military expedition, due to its dark red colour (the word Morlacco derives from the name of a proud people of the Dalmatian hinterland who defended the borders of the Republic of Venice in the 17th and 18th centuries).

This clear liqueur is crafted from a green Sicilian aniseed macerated in alcohol to give a rich flavour. The Classic Sambuca is sweet and smooth, with the distinctive flavour of star anise. Bartenders number 1 Sambuca of choice, and achieves top score in blind tasting test and quality test.

Mad March Hare Irish Poitin is a traditional, small-batch Irish spirit made using malted barley, sugar beet, and spring water. It s distilled three times and bottled at 40% ABV. It has a unique flavor with notes of toasted grains, herbs, and citrus, and is often compared to moonshine.

Malibu rum has a full and rounded, lightly toasted coconut aroma, and a creamy coconut taste with vanilla custard notes. The body is delicate with a soft warming rum taste and a lasting silky finish. Fresh, light, creamy & sweet coconut together with rum and vanilla.

This gorgeous golden-orange liqueur bears fresh mandarin/tangerine aromas. The body is thick and buttery, and the palate follows the nose, but here the bold fruit flavor is well balanced with a tingling spiciness and notes of nutmeg and cinnamon. The finish is long and spicy/sweet

Salt the rim of your rocks glass by rubbing a slice of orange around the rim, then running the edge through salt. Add ice to your shaker (and some to your glass), then 75ml of mixer and 50ml of your favourite tequila. Shake for 15 seconds then strain into your glass and garnish with a slice of lime. For a twist try adding fresh fruit or, if you are adventurous, chilli syrup.

If youre partial to a Margarita but youre not sure how to mix one up, let Jose Cuervo come to the rescue with its Classic Margarita Mix. Take one part Tequila, three parts Classic Margarita Mix, stir with some crushed ice and voila!

Eyguebelle Provence Melonade appetizer is an aperitif made with Cavaillon melon juice, neutral alcohol and cane sugar. The Eyguebelle Provence Melonade aperitif can be enjoyed chilled with ice cubes or crushed ice.

Peach boiled sweets predominate, jammy, sweet and concentrated with almond and orange zest which amplifies towards the finish.

Merlet s lightly coloured creme de poire, traditionally made with real Williams pears and bursting with flavour. Merlet can trace their beginnings back to 1850 when Firmin Merlet started producing using his pot still.

Clean, concentrated in-yer-face (confectioners) melon flavour, some candied and dried banana, but overall well balanced and far from cloying.