The Flavour: Distinctly apricot with a hint of cognac and almond and tones of orange. The Nose: A mild aroma of juicy apricots. The Colour: Golden Amber. The Use: Straight, on the rocks, excellent in cocktails and mixed drinks

The original irish cream liqueur, baileys is a flavour which is known around the globe. the world's number one liqueur for good reason, baileys irish cream offers the perfect balance between specially selected irish whisky and fresh dairy cream. hints of cocoa and vanilla come through offering a sweet dessert drink which, when served with crushed ice, is one you'll want to fill up again and again. it's also a complete necessity for a classic irish coffee and a wonderful nightcap.

Banana flavoured liqueur great for cocktails.

The Flavour: Fresh, tangy orange flavour with a unique finish. The Nose: Fresh mandarin-like scent. The Colour: Turquoise blue. The Use: Straight, on the rocks, excellent in cocktails and mixed drinks.

Cointreau was originally 'too sweet' for the english, so a 'triple sec'(triple dry) recipe was produced

The Flavour: Rich and fruity black currant flavour with a sweet lingering finish. The Nose: A sweet and tangy aroma. The Colour: Deep red. The Use: Most widely used as a mix with white wine, champagne or dry vermouth. But also straight, on the rocks; excellent in cocktails or in any other mixed drink.

The Flavour: Intense full citrus flavour and dried orange peels. The Nose: Citrus, fragrant and somewhat bitter sweet. The Colour: Clear. The Use: Straight, on the rocks, excellent in cocktails and mixed drinks. Well-known for its use in the Margarita cocktail.

EXOTIC, AROMATIC, INTENSE. A FLAVOR PACKED WITH ORIENTAL SCENTS, A BITTER, RICH IN SUBTLE FLAVORS WITH A CHARACTERISTIC BROWN COLOR. ITS AROMATIC PROFILE IS UNMISTAKABLE THANKS TO THE HERBAL NOTES OF RHUBARB.

Disaronno shows intense marzipan and battenberg cake flavours on the palate - this is definitely for anyone with a sweet tooth.

It then resides in oak barrels to refine and harmonise the herbal liqueur. It is a ritual process that results in our complex and balanced flavour

Slightly viscous with marzipan, macaroon, Madeira, Battenberg cake, vanilla, lemon zest, toasted almonds and apricots.

Distilled and macerated real apples for a liqueur with amazing flavours

The distillate is allowed to mature in ash vats and then diluted and sweetened

The result is in an aromatic, floral and well-rounded spirit, sure to go handsomely in a pisco sour.

Rinquinquin à la pêche is made using three different types of peach - Cardinale, coronet and June gold. As if this wasn't enough peach for you, they also used the leaves from peach trees, harvests just before autumn. The leaves and peaches are all macerated separately in alcohol and white wine. Afterwards, the liquid is added to the white wine, while the solids leftover is distilled and added to the mix. Perfect for a summer aperitif, rinquinquin à la pêche goes well with tonic water or served long and over ice. The terms rinquinquin was originally a generic word. In the Provencal language, it means invigorating drink (from the verb requinquilhar: to cheer up).

MADE USING ONLY THE BEST DAUPHINE GREEN WALNUTS, GATHERED AT OPTIMUM MATURITY ON ST. JEANS DAY. TO ENHANCE THE FLAVOR OF THE NUTS, THE DISTILLERIES ET DOMAINES DE PROVENCE RECIPE COMBINES THEM WITH NUTMEG, CINNAMON AND CLOVES. SUBTLE TOUCHES WHICH GIVE THIS APERITIF ITS SPICY, FRUITY FLAVORS.

Using organic arancia Amara, organic rhubarb and organic yellow gentian, along with other fresh locally sourced ingredients, give Mondino its unique flavour.

Intense, crystalline and clean.

Luxardo's Sangue Morlacco is made with Italian marasca cherries and is aged in oak vats for two years. the perfect digestif and great in cocktails.

Elegant and clean scent shaping an overall softening and refreshing smell; subtle lavender and coconut mouthfeel, with the unique mastic smell being prevalent. Soft and sweet feel with a microscopic suspicion of sourness. vigorous mastic aftertaste.