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 good-value lower-strength cassis from Briottet. The company was founded by James Demontry in 1836 and taken over by Edmond Briottet in the 20th century, whose family ownership it remains in today after almost six generations.
A 50cl bottle of Gabriel Boudier's Crème de Cassis de Dijon. Made by macerating hand selected blackcurrants in spirit at 30% ABV. This infusion is very concentrated and highly acidic, which is then balanced out by adding sugar to produce this crème. Delightful with champagne in a classic Kir Royale.
An excellent plum liqueur, handmade by Bramley & Gage with two varieties of plum: Blaisdon Red, named for the village in which it is found, and the Dittisham plum - a very special variety only found in Devon which comes into season for just 10 days a year.
Another of Bramley & Gage's amazing fruit liqueurs, this time made with the Cydonia Oblonga or European Quince, a large, fragrant yellow fruit related to the pear. B & G Quince liqueur won a Quality Drinks Award 2008 and Taste of the West Gold and Best Drink 2007.
This Greengage liqueur from Bramley & Gage is best served chilled as an aperitif, or at room temperature as an after dinner liqueur. For those who don't already know, a greengage is a special type of plum.
A bright blue entry in the Sourz range, this has big citrus up front, followed by tropical fruit and a 'zingy sour finish'. One for shooters or mixed with orange juice and lemonade for a signature 'Tropical Sunrise'.