Liqueurs

Whole roasted cocoa beans and Bourbon vanilla are macerated on an alcohol base to create a chocolatey, rich liqueur. Briottet have masterfully balanced sweetness with purity and intensity of flavour. This is a great cocktail liqueur.

Whole roasted cocoa beans are macerated on an alcohol base to create a chocolatey, clean liqueur. Briottet have masterfully balanced sweetness with purity and intensity of flavour. This is a great cocktail liqueur.

This cr?me de cassis uses the prestigious ?Noir de Bourgogne? variety of blackcurrant which is only grown in the C?te d'Or region in Burgundy. The fruit is macerated in a water-alcohol solution for around 10 weeks to extract the optimum flavour and aromatic intensity.

This apricot liqueur uses the delicious "Bergeron" apricot. Harvested in August in the Rhone valley, Briottet leaves the apricots to macerate for more than two months in a mixture of water and very fine neutral alcohol to produce this exceptional fruit liqueur.

"Manzana verde" means green apple in Spanish. This digestive liqueur brings out the sweetness and strength of the wild apples picked in the Basque mountains. Manzana is characterised by its freshness and its length on the palate. Best served chilled, pure, on ice, or in cocktails

The poppy is a bright red wild flower, in the subfamily Papaveroideae of the family Papaveraceae. This is a curious, fruity liqueur with a candied characteristic.

This cr?me de m?re (blackberry cream) uses the finest ingredients to create a precise and pure blackberry liqueur. Perfect mixed with a sparkling wine or in a cocktail.

A high-quality Belgian liqueur made with tangerines, cognac and a secret recipe of botanicals. Said to have been a favourite of the Emperor himself. source: thewhiskyexchange.com

Basilic is a basil-flavoured liqueur from Briottet which is made by macerating basil flowers and leaves in an alcohol-water solution. This is a very pure expression of basil which makes a great addition to summery cocktails.

Violet flowers are expertly infused in an alcohol-water solution, creating a floral and sweet liqueur with great intensity of flavour. Great for cocktails.

High quality gingerbread liqueur  from French artisan producer Briottet. All the Briottet range have proper 'real' fruit (or in this case, cake) flavour integrity - they taste like the fruit/cake itself, not some confected approximation. Highly recommended!

It was the Chinese who first imagined cooking roses by making preserved rosebuds. Following the Silk Roads, the rose arrived in Iran. Widely used around the Mediterranean, its use spread through Europe during the Middle Ages. Briottet continues this tradition by creating a rose infused liqueur. A perfect pairing with Champagne.

Cocktail aficionados prize the St-Germain elderflower liqueur for its unique delicacy and subtlety and how it contributes a most refreshing piquancy to a well-designed aperitif. There is no other liqueur like it, being made from freshly hand-picked elderflower blossoms, from the foothills in the Alps, picked over the course of three or four days when the plant is in bloom. It is a truly artisan product, as less than 50 pickers are employed, who must quickly deliver the harvest to local market for delivery to the St-Germain distillery. Now, you would not see Polish men wandering the hills gathering wild potatoes for a special vodka, would you?. The freshness of the blossoms is the essence and this is captured in the maceration and distilling process. Over a century of refining the liqueur has resulted in a most delightful ?melange curieux?. (20% alc); RC Sept 08

Kwai Feh Lychee Liqueur is a light, soft and delicious liqueur, with a delicate pink colour, made from lychees, Chinas exotic fruit. Kwai Feh Lychee Liqueur is perfect for all occasions, both as a cocktail ingredient and after dinner drink.The essence of fresh lychee fruit in sweet natural tasting liqueur. source: anybooze.com

What we have here is a true artisanal liqueur. Alexandre Gabriel, the brains trust behind Pierre Ferrand Cognac and Plantation Rhum, is also a bit of a cocktail geek and booze historian. He wanted to replicate the "old style dry French curacao" that they used to drink. This is a quite incredible liqueur. It's triple-distilled, blended with Ferrand cognac, then aged in ex-cognac oak for a short time to meld the flavours. The ageing gives the liqueur some woody, sea-breeze and lime zest notes.; This is a liqueur of intrigue and subtlety. There is a lot more going on here than just "generic orange liqueur". Vanilla, Mandarin, Old Spice, and sweet Indian spices all mingle on the palate. Sipping this over ice from a snifter wouldn't be out of place, but it's really a mixer. Take your Margarita to the next level, or drop a little in your next Gin and Tonic.