A great and consistent coffee liqueur that also has a touch of chocolate in it to keep things interesting. Made with 100% Arabica coffee beans for an authentic coffee liqueur flavour. Perfect when served in an Espresso Martini. ..
There are many brands of Amaretto style liqueurs but Disaronno claims to be the original and states that its heritage can be traced all the way back to 1525. Unlike other liqueurs in this style it does not contain almonds, the bitterness comes from the kernels of apricots. Whilst a secret mix of 17 ..
A famous old brand of coffee liqueur. Tia Maria was originally formulated in Jamaica using a blend of Jamaican rum and Blue Mountain Coffee. These days it is made in Italy by Illva Saronno, apparently using a concentrate of rum from Appleton Estate. Some vanilla, neutral spirit and cane sugar are al..
A luxurious chocolate liqueur that combines the flavours of Belgian chocolates, vanilla, fresh cream and cocoa. Possibly the best chocolate cream liqueur on the market. This is great served neat over a few cubes of ice, or poured over good quality vanilla ice cream. ..
A popular Greek spirit that is made by distilling grape brandy with aniseed, cardamom, cinnamon, coriander and nutmeg. Ouzo 12 was first distilled by the Kaloyiannis brothers in Istanbul in 1880. It is said that the recipe used in cask 12 was found to be the best and that is what led to the formatio..
With the pure flavour of dark cocoa, this contains a whopping 87% of pure cocoa macerate giving a flavour reminiscent of good quality dark chocolate bars. Intense, smoky and bittersweet this is great in a wide range of chocolate flavoured cocktails. ..
A smooth and silky liqueur that is flavoured with cocoa butter, vanilla and fresh cream. Reminiscent of white chocolate bars of our youth. This can be enjoyed neat over ice or in a variety of cocktails. ..
A famous Spanish liqueur that contains a secret mix of 43 botanicals. The main ones being vanilla, orange and lemon. Said to have been inspired by a drink once consumed by the Carthaginians and formulated by the Zamora family in 1946. ..
A superb Italian liqueur that is flavoured with toasted hazelnuts that have been distilled in neutral and then steeped with other flavourings such as cocoa beans, coffee, vanilla, berries and rhubarb. ..
An entirely natural liqueur that is made from brandy, egg yolk, sugar and vanilla. No artificial preservatives or thickeners are used. Advocaat is said to have originated from Dutch sailors who obtained an avocado drink sourced in the Dutch Antilles during the 17th century. On their return to the Ne..
A liqueur that is made using both Arabica and Robusta coffee beans that are sourced from different countries around the world. This popular Italian liqueur is made according to an old recipe that is over 150 years old. Ugo Borghetti first served his coffee liqueur in his cafe near Ancona railway sta..
Very much en vogue and in demand. Who wouldn't want a bottle as beautiful as this on their bar shelf? Italicus is delicious and versatile in cocktails with the fragrant citrus notes of Bergamot oranges at its heart. There are other aromatics at play here too, some notes of gentian, chamomile and lav..
A delicious coconut liqueur from one of Spain's top distillers and liqueur makers. A great cost effective way for making cocktails and long drinks. Mixes great with cocktails that call for a white rum base...
A famous rum based liqueur that was formulated in the 1980s by the same creators of Baileys liqueur. Malibu blends rum from West Indies Rum Distillery in Barbados with the flavour of coconut. A versatile cocktail ingredient, especially useful for Pina Coladas. ..
A bitter, amaro style liqueur that takes its name from Cynara Scolymus the latin terminology for Artichoke. As you would expect this is mostly artichoke flavoured but also has 12 other botanicals in the mix. This is great as a secondary flavouring component in many cocktails, especially when gin or ..
A popular Spanish liqueur that was originally marketed as a schnapps but now is branded as a liqueur to make it more appealing for the cocktail movement. Intense nutty aroma with intricate tasting notes of desiccated coconut, coconut cream, exotic flowers, and subtle sweetness of pineapple and ..
Made from Ancho chillies that have been grown on the hillsides of Puebla in Mexico. These are dried slowly in the sun before being infused with a neutral cane spirit for six months. Ancho Reyes is inspired by an original recipe from the 1920s. This can be served in shots but it also makes a great co..
The bittersweet taste of Disaronno blended with cream. This is a well-balanced and not overly sweet liqueur with flavours of apricots, cream and touches of bitter almonds. A great tasting liqueur that is incredibly more-ish. Best served neat over ice. ..
The Baristo expression of Licor 43 blended the classic liqueur with coffee that has been cultivate in the Agaete valley in Gran Canaria. A warming and rich liqueur with flavours of coffee, cocoa, vanilla and citrus fruits. Great served neat over a little ice. ..
An intense but delicious liqueur that was created after Gabriel Boudier's competition to create a new flavour in 2018. Bartender Maria Vieira was inspired by Dijon, the home of Gabriel Boudier to design this which is flavoured with black and brown mustard seeds. This understandably works best in sav..
An espresso liqueur that is made using both Robusta beans from Kenya and India with Arabica beans from Brazil and Colombia. A strongly flavoured drink with notes of chocolate, espresso and bitter nuts. ..
Made in Switzerland, this unique cinnamon schnapps gained popularity in the 1990s and contains real 24 carat gold flakes. The name comes from the German for 'gold beater' which is a reference to the workers who would beat gold in to sheets. You might think this would be a difficult drink to use in c..
A limited edition liqueur that was formulated after a bartender competition to design a new cocktail liqueur brand. The winner was mixologist Sam Bolton and the unique ingredient of Kaffir Lime Leaves gives this a wonderful floral and citrus flavour...
The original recipe Galliano that was revived recently after the new owners (Lucas Bols) felt that the real flavour of the liqueur had been dumbed down by previous owners over the years. This reverts back to the original recipe and strength with a complex blend of 25 botanicals that are distilled to..
Created by Stanislao Cobianchi in 1885 and named in honour of Princess Elena of Montenegro who became Queen of Italy in 1900. Amaro Montenegro is distilled and blended in Bologna and includes as secret mix of 40 different botanicals. A highly rated Amaro with a classic bitter-sweet flavour...
A reformulated version of Galliano that puts emphasis on the flavour of vanilla along with the other traditional Galliano flavours. The overall flavour is one of peppermint along with creamy vanilla ice-cream and a touch of aniseed. ..
A unique drink that draws on Merlet's experience as both a Cognac distiller and a liqueur producer. First Merlet collaborate with a local coffee roaster to obtain Arabica beans from Brazil. These are roasted and ground the same day as they make the liqueur. The grounds are steeped in a little water ..
This delicious cordial is made from hand-picked fresh elderflowers and lemons! It's delicious, refreshing and floral. Perfect for enhancing your favourite cocktails or with still or sparkling water. Grown in County Longford. No artificial sweeteners or flavourings are added...
Made with green chillies that have been grown on the slopes surrounding the city of Pueblo in Mexico. These are dried in the sun before being infused with neutral can spirit to extract their flavours. A more herbal liqueur than the standard Ancho Reyes with perhaps a touch more heat. ..
A high quality coffee spirits that uses Arabica coffee sourced from Kenya and real Irish whiskey sourced from West Cork. This is cold brewed with the two ingredients being cold brewed an infused together for a week. A more versatile 'liqueur' than sweetened coffee drinks, this can be added to many m..
Pineau des Charentes has to been one of the world's most overlooked and underrated drinks and this is a great example of this superb aperitif. Made using unfermented grape juice which is mixed with Cognac to halt the fermentation before being aged in oak barrels. This particular bottling uses a blen..
A delicious blend of unfermented red grape must that is fortified with the addition of Cognac. Oak barrels are then used for ageing and the finished product is a blend of both young and aged Pineau from different casks. Ideal served chilled as an aperitif or with dessert. ..
All the flavour of a classic Italian Amaretto, but this time from France. Boudier Amaretto has flavours of marzipan, peach stones, caramel, bitter orange and lemon zest. Great for cocktails such as an Amaretto Sour. ..
A simple but effective liqueur with the warm tasting of caramel along with hints of butterscotch and molasses. Great for adding some smoothness and luxury for cocktails containing aged spirits. Try with Bourbon whiskey, Vermouth and Pineapple juice in a Caramel Manhattan. ..
This was formulated by Boudier after a special request from barmen for a chocolate liqueur that had all the flavour but none of the colour of cacao. This is prepared by distilling roasted cocoa beans from the Ivory Coast to produced a high strength spirit which is then reduced in strength and sweete..
A rich and dark chocolate flavoured liqueur made with cocoa beans sourced from the Ivory Coast. This has a little more bitterness than some chocolate liqueurs and will add some natural dark chocolate flavours to your cocktails. ..
Made using the finest coffee beans from South America which are steam distilled with alcohol to extract the pure coffee flavour. As you would expect, this has the pure flavour of coffee that a shot of espresso has but with a little sweetness added. Use this in Espresso Martinis and other coffee flav..
A floral and delicate liqueur with the pungent flavours of elderflower along with some fruity flavours of peach, apricot and grapes followed by hints of tea and honey. Great for an Elderflower Spritz and many Martini style cocktails. ..
A stunning liqueur with the intense flavour of ginger. This is made using both the maceration and distillation techniques to extract all the flavour possible. A great component for winter and festive cocktails where you need a little spice and heat. ..
A curacao orange flavoured liqueur that has been enhanced with the addition of rose petals, vanilla pods and almonds. Parfait Amour can be used in variations of the Aviation Cocktail (in place of Creme de Violette) and in many vodka or gin based cocktails. ..
Made using a simple infusion method of immersing the rhubarb in alcohol and then adding sugar. This has the tart, fruity and confected flavours of fresh rhubarb and is surprisingly light and delicate. ..
An Irish coffee mix that uses the finest Colombian coffee, dark brown sugar and aged Irish whiskey. This is all you need to make a great tasting Irish coffee, just add boiling water and some fresh cream. Hot Irishman was the first product released by the Walsh family who went on to create the some f..
A delicious liqueur that is made in Holland by macerating ginger root and lemon peel in a distillate of neutral alcohol spirit. Said to have been a favourite of King Edward VII this brand was created by Berry Brothers and Rudd and is hugely popular at Christmas time. ..
A unique Spanish liqueur that is flavoured with the Mediterranean drink Horchata. Little known outside of Spain, Horchata is made from Tiger Nuts and looks like milk but tastes nutty, herbal and a little woody. ..
An original Chinese spirit that is made from sorghum as well as wheat and water. A special type of yeast/fungus called Qu is used for the fermentation which is done in an eight stage process. The beer type liquid is then distilled seven times to create a most unusual spirit. Fives years after the pr..
A hugely popular Baijiu in China. Moutai Prince is made primarily from sorghum along with water and a little wheat. The sorghum is fermented in a unique multi-step process before being distilled several times and then rested before being bottled. The entire process takes at least three years. Moutai..
A pure spirit that is flavoured naturally with two different types of cocoa beans- Forastero and Trinitario. This 'dry' spirit has been made with cocktails in mind, there is no added sugar so it gives mixologists more options when it comes to making new creations. ..
An aniseed liqueur that is coloured black with the juice of elderberries. Created by Alessandro Francoli in 1989, this has the same aniseed flavour of Sambucas with a syrupy mouthfeel and the unusual touch of licorice. Great as an after dinner pick-me-up. ..
A delicious Italian liqueur that is made using a base of Italian brandy and flavouring from vanilla and Mediterranean citrus fruits. This has a flavour that is reminiscent of Tiramisu with a touch of caramel. ..