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 small bottle of spiced orange infused gin liqueur from Spencerfield Spirits. Made by infusing Edinburgh Gin with both red Valencia and Seville oranges, topped up with pure cane sugar. Enjoy on its own or with soda or prosecco.
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.
A balanced ume liqueur from Choya. Ume is often mistaken for plum, although they are not the same. The ume fruits contain higher acidity than plums, specifically citric acid. This is a refreshing umeshu.
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 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.