Historically, the credit for the development of liqueurs goes to the monks of the late Middle Ages and the Renaissance, who created various tonics and beverages to promote health by experimenting with combinations of roots and herbs mixed with a spirit base. Many of those products, including Chartreuse & Benedictine, have survived to this day. Read More »
A half litre bottle of Advocaat from Warnincks. 'Scharreleieren' is Dutch for 'free-range eggs', from which this is made. These are blended with vanilla, sugar and brandy to produce this ever-popular liqueur, a staple for many at Christmas.
The bitters revival continues apace, with Scottish cocktail supremo Adam Elmegirab adding various exciting flavours to his range following the success of his revival of Boker's. These Dandelion & Burdock bitters are a sure-fire hit with the cognoscenti.
A German liqueur formerly known as Black Sun, Puschkin Black Berries is made with vodka flavoured with, well, blackberries and the 'eleutherococcus root of the Siberian steppes' (that's Siberian Ginseng to you and I). Recommended over ice or with Cola.
Bols's latest innovation - alcoholic foams delivered from the bottle. This 20cl bottle will produce about 2 litres of Amaretto flavoured foam to top your drinks, cocktails, coffee or whatever else takes your fancy.
An interesting innovation from Bols - a bottle and pump that combine to produce a tasty alcoholic foam. This 20cl bottle will produce 2 litres of Cassis flavoured foam, ready for dropping on top of desserts or drinks.
A bottle of Bols White Cacao which can be used to produce 2 litres of alcoholic foam when combined with the supplied pump. The foam should hold for about 15 minutes and works great on top of drinks and desserts.
Bols Blue taken to a different level - transmuted into foam. This 20cl bottle will produce 2 litres of Blue foam, ready to be used as a cocktail or dessert topper, or maybe just squirted straight into the mouth...
A small bottle of spiced orange infused gin liqueur from Spencerfield Spirits. Made by infusing Edinburgh Gin with both red Valencia and Seville oranges, topped up with pure cane sugar. Enjoy on its own or with soda or prosecco.