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.
This is Lejay Lagoute's world famous Crème de Cassis de Dijon. This is made with a blend of 55% Noir de Bourgogne and 45% Black Down blackcurrants with a small amount of blackcurrant bub infusion. Filtered with the aid of gravity, it is bottled along with 400g/l of sugar. Excellent with Champagne in a Kir Royale.
Bramley & Gage have been hand-producing fine liqueurs at their farm in South Devon for over 20 years, using all-natural local ingredients and no added colourings or preservatives. This exquisite cherry brandy won a Gold Medal at the Taste of the West Awards in 2007, its first year of production.
A superb Damson Gin from Bramley & Gage, this is the ideal replacement for those of you still lamenting the much-missed Plymouth Damson. Bramley & Gage have been hand-producing fine liqueurs at their farm in South Devon for over 20 years.
Distilled from the fermented fruit of the Marula tree, a native of the African plains. The spirit is aged for three years, then blended with cream. If you like Bailey's you should give this a try. IWSC 2012 - Gold Medal - Liqueurs
An exemplary traditional cassis from the Carthusian monks, more famous for their phenomenally green herbal liqueur. The blackberries used to make this come from the area around the charterhouse in Voiron.
A Pineapple variation to the well-known Passoa Liqueur, the original being a Passion Fruit edition. This can be used in cocktails as a direct replacement for pineapple juice to make a more potent drink.
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.