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 German liqueur formerly known as Black Sun, Puschkin Black Berries is made with vodka flavoured with, well, blackberries and the 'eleutherococcus root of the Siberian steppes' (that's Siberian Ginseng to you and I). Recommended over ice or with Cola.
An interesting innovation from Bols - a bottle and pump that combine to produce a tasty alcoholic foam. This 20cl bottle will produce 2 litres of Cassis flavoured foam, ready for dropping on top of desserts or drinks.
Bols Blue taken to a different level - transmuted into foam. This 20cl bottle will produce 2 litres of Blue foam, ready to be used as a cocktail or dessert topper, or maybe just squirted straight into the mouth...
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 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.
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.