It is a liqueur made based on anise and presented in a bottle that contains a branch of anise inside. This liquor is very sweet and crystallized sugar appears in the branch anise giving you an aspect of a crystal tree.
Pampelle Ruby L'Apero is made from the infusion of citrus
peels, natural botanicals and Eau de Vie, brought to life by a key
ingredient: ruby red grapefruit from the Mediterranean island of
Corsica.
Crafted on the banks of the River Charente in the Cognac region
of France.
Tart, sweet and refreshing, the red ruby grapefruit is very dominant.
Sweet Agwa, a liqueur which marries together an array of tempting herbal flavours, offering a distinct and enjoyable flavour. Agwa’s key ingredients are Bolivian coca leaves, Brazilian guarana and Chinese ginseng which work together to offer a herbal, minty scent followed by a thick, syrupy mouthfeel awash with spicy notes, sweet menthol and the depth of the herbaceous ingredients. It ends on a long herbal note which encapsulates the overall flavour of this traditional liqueur.
A historic apres-ski Punch, Evangelista Punch d'Abruzzo was invented in
1907 by Mayor Antonio Evangelista and should be served warm after a hard
day on the piste, or long over ice on a hot day.
Fiorente Elderflower Liqueur has less sugar than many of its counterparts. Made with wild Piemontese elderflowers, just add Prosecco and soda water for a Hugo – the cocktail taking Europe by storm.
Simultaneously sweet and sharp, packed with fresh, zesty grapefruit and lime notes
Yuzushu is made by macerating yuzu citrus in premium Sake and balancing with a touch of sugar
Serve chilled as a palate cleanser with a meal or served as a long drink with tonic water.
Can be used in cooking or in cocktails to add fragrant citrus notes
Made at Akashi Sake Brewery who are a 4th generation Sake brewer based in Hyogo prefecture
e.
Minty Minttu liqueur from Finnish distillers Koskenkorva, who are well known for their 013 Vodka and its many flavours. Minttu is an intense liqueur, with a mountain of mint flavours behind it. You can enjoy it neat, but they also recommend trying it in a hot chocolate if you fancy a delicious, warming drink.
Finland's Koskenkorva has come up with this liqueur based on their award-winning vodka and that peculiarly Scandinavian commodity: salt-liquorice. We know, we know - it sounds awful, but our fair-haired friends absolutely adore it.
Salto are a relatively young company based in Brazil with fresh new ideas on their countries national drink, this version is blended with Gurana berries from the rainforests of Brazil.Serve with ice & maybe some ginger beer.
Rum bar's Rum Cream Liqueur is a blend that includes real cream and white overproof rum. A superb alternative to whisky-based cream liqueurs such as Bailey's, this is best served chilled on its own.
From the very highly-regarded Italian master distillers Tosolini comes this rather fabulous espresso coffee liqueur, made with traditionally-toasted Arabica coffee beans. This is superb stuff.
A liqueur from Tosolini made with Fragoline di Bosco - wild strawberries. These are small strawberries with an intense flavour and there are still quite a few floating around in the bottle.
The true taste of Italian coffee is perfectly instilled in this liqueur. Strong rich espresso coffee comes through on the palate and a sweet and smooth taste ensures it goes down wonderfully. A traditional recipe which uses premium coffees and expert mixers ensures that the original recipe is replicated every time, ensuring that classic flavour is perennially enjoyed and the glass you sip today is as close to possible as when first produced.
The proof is in the pudding! Words fall short in describing the velvety viscosity and rich chocolate flavor of this spectacular spirit. While technically sold as a “Chocolate Vodka,” Bouvery is more akin to an adult version of chocolate syrup. The potential for cocktail and dessert creations is endless.
The rum base is an aged Caribbean rum previously used to season empty whisky casks for final maturation. An extract of Banana Peel is infused into the rum to impart a fruity forward note to the spicy, sweet toffee profile of the Rum. It’s like liquid Banana Bread. Best served neat over ice, shaken in a Daiquiri or mixed long with Ginger Ale.