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 »
Bittermens Baska Snaps is a Swedish-style bitter spirit produced just outside Pontarlier, the French spiritual home of absinthe. The neutral spirit is initially flavoured with caraway, rhubarb, liquorice and other botanicals to make an aquavit and then distilled wormwood is added before being sweetened with a little sugar. Best served cold.
First launched in Germany in 2006 by German actor Hendrik Borgmann, his brother Jan and their friend Jörn Clausen, this herbal liqueur is made to their great-grandfathers recipe. After seven years, and great success in their homeland, it finally reached our shores at the end of 2013.
Schelvispekel is a spicy Dutch liqueur produced using brandy and a secret blend of spices. The name translates as 'haddock brine', not a nod to the ingredients, rather that the drink is reminiscent of one early-20th century haddock fishermen would drink to keep them warm on their days at sea,
Invented in Italy in 1860, Strega is a classic herb-based liqueur that achieves its bright yellow colour not from nasty e-numbers but through the addition of saffron - one of around 70 herbs in the recipe.
This Cordial-Medoc from Jourde is a brandy-based liqueur flavoured with fruits and herbs, and said to taste of orange and raspberry with a spicy complexity. Sadly, Cordial Medoc is no longer produced, so these bottles are becoming rather scarce.
Made in France with locally-produced Golden Japanese Ume plums, Prucia is made by macerating the plums in grape spirit before ageing in French oak barrels, with the end result having almond / marzipan along with the juicy plum flavours. Great in a glass of sparkling wine as an alternative Kir Royale.
A great sloe gin from Plymouth, combining their gin straight off the still with the fruit for two months, before checking and sweetening, and then two more months of maturation before bottling. A big, tangy, fruity sloe gin.
A bottle of triple sec from Warenghem distillery in Breton. Distilled from hand selected orange peels. Can be used in classic cocktails, on its own with ice or, in the Breton style, add it when flambéing pancakes.
An Italian liqueur created in honour of humankind's first steps on the moon during the Apollo 11 mission. Its recipe is a secret but it's naturally pink and fruity and best enjoyed ice cold 'with three ice cubes'.