In the early days of cocktail-making orange liqueurs emerged as the most popular ingredients, figuring in a vast array of cocktails. Cointreau still remains one of the most famous liqueurs in the world - but nowadays, orange liqueurs are just a small part of a vast array of fruit liqueurs from all over the world.
A 50cl bottle of apple eau de vie from traditional Dutch producer Lubberhuizen & Raaff. The distillery's location is actually a former fire station in the picturesque Betuwse region, the fruit coming from the orchards that surround the building.
Solerno Blood Orange Liqueur is made in Sicily and is produced by Leslie Gracie, the creator of Hendrick's Gin. Made by marrying the fresh essential oil of blood oranges with Italian lemon and neutral spirit before being lightly sweetened with natural sugar.
Crème Yvette is a combination of four berries - blackberry, raspberry, blackcurrant and wild strawberry, all blended with dried violet petals from Provence. Produced near Bordeaux, this is an essential ingredient in many vintage cocktails.
A magnum of Sipsmith's marvellous high-strength rival to the mighty P*mm's, made with their own top quality London-distilled small batch gin and lovingly crafted into a beverage that requires merely some fruit (think citrus and strawberries), a sprig or two of mint, some sliced cucumber and a splash of lemonade for the perfect sultry summer's evening.
A bottle of Luxardo Triple Secco Liqueur. Founded in 1821, Lucxardo have been well respected liqueur makers for well over a century. This is a blend of three types of oranges (hence the name) and we estimate was bottled in the 1970s.
A bottle of Driolo Maraschino. The company is more famous for their collectable hand painted decanters, but historically they were suppliers to normal European royal households. In fact King George IV of England deliberately routed his ships via the city of Zara to bring some back. We estimate this bottle dates from the 1940s.