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 very posh cherry liqueur from Luxardo, made using sour Marasca cherries and aged for two years in oak vats. Nicknamed 'Sangue Morlacco' (Morlacco's Blood) by Italian poet Gabriele D'Annunzio in 1919 in honour of the Morlaccos - warriors who fought for the Republic of Venice against the Turks. Great served in a Blood & Sand or Singapore Sling cocktail or just on its own with a cube of ice.
Possibly the best known and most prestigious French liqueur in the world. Grand Marnier Cordon Rouge is delicate blend of fine cognacs from the best growing areas and distilled essence of wild tropical oranges.
Continuing the success of the last couple of years this is the 2012 vintage of Sipsmith's Sloe Gin. Made from their award-winning gin and rather a lot of sloe berries it's a big and fruity liqueur that's great for summer drinking on ice or nursing in front of the fire in winter.
A bottle of Warner Edwards SloeGin, produced by Tom Warner and Sion Edwards in a barn in the Northamptonshire village of Harrington. This combines their Dry Gin – with the main three botanicals of juniper, coriander and cardamom – and handpicked sloes from England and Wales.
A range of unusual liqueurs developed by Gabriel Boudier for use in the 3-Michelin-starred restaurants run by the Bernard Loiseau group. This version has combined sloe and elderberry which sounds superb.
A coconut liqueur from Chamarel, located on the west coast of Mauritius. This is produced from roasted dessicated coconut, which are then slowly macerated in their white rum. Serve with pineapple juice for a delicious Pina Colada.
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.
A marvellous golden triple sec curaçao from highly-esteemed versatile cognac/gin/vodka/liqueur producer Pierre Ferrand. This is made with aged cognac and Curacao oranges, giving it a fantastic depth of flavour.