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 bright blue entry in the Sourz range, this has big citrus up front, followed by tropical fruit and a 'zingy sour finish'. One for shooters or mixed with orange juice and lemonade for a signature 'Tropical Sunrise'.
Founded in 1874, the French liqueur house Gabriel Boudier is justly most famous for its Creme de Cassis, but also produces a wide range of other fine fruit-based liqueurs with pretty labels, of which this raspberry liqueur is an outstanding example.
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.
A bottle of Lejay-Legoute's Crème de Pêche liqueur. Founded back in 1836, they have been making well respected liqueurs for over a century. This is made with real peaches and is delicious as an alcoholic ice cream sauce.
A bottle of raspberry flavoured liqueur from French experts Lejay-Lagoute, best-known for their legendary Crème de Cassis. Very fruity, almost jam-like, this works well in both long drinks or in cocktails.
A bottle of strawberry flavoured liqueur from French experts Lejay-Lagoute, best-known for their legendary Crème de Cassis. Very fruity, this works well in both long drinks or in cocktails, where it also adds colour.