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 coconut version of the Popular Passoa Liqueur, the original being a Passion Fruit edition. This would be a fantastic ingredient in a pina colada, even being combined with Passoa's pineapple liqueur if you so wished.
A delicious french cherry liqueur selected by the monks from the holy island of Lindisfarne in Northumberland. Produced using both black and sour cherries, this can be enjoyed as a long drink or as part of cocktails.
An old presentation bottle of Puschkin Red Liqueur – a deep scarlet-coloured liqueur made with vodka flavoured with blood oranges for a dry, bittersweet palate. Best served chilled over ice or as a versatile cocktail ingredient.
Quality rum-based coffee liqueur. Kahlua is a necessary ingredient for many classic shorts as well as Black or White Russians, Mudslides - the list is practically endless. An essential tool of the trade.
Cynar (pronounced chinar) is a much loved italian bitter liqueur, named for the artichokes (Cynara Scolymus) that are the main flavouring ingredients. Great over ice or in cocktails - try switching it in for Campari in a Negroni for an interesting take on a classic drink.
A luxurious plum liqueur made by preserving the fruit in premium sake, softening the spirit and enhancing the plum flavour. Akashi-tai suggest that it is drunk on ice or mixed with a little hot or cold water.