A beautiful marriage of fresh orange zest, sweet marmalade and a rich indulgent mouthfeel.

Perfectly balanced, zingy lemon zest, candied citrus peels, and a touch of lemon curd.

Giffard have been making liqueurs since 1885 and aim to make quality products with genuine flavour via macerating the fruit in the alcohol. Made from all natural fruit maceration, natural flavours and 100% sugar cane. There are no added preservatives, artificial flavours or colouring.

If you're partial to a Grasshopper, Créme de Menthe should always be in your back bar. Giffard's Créme de Menthe is a vivid, minty liqueur that packs quite a peppermint punch. Speaking of, a peppermint punch sounds pretty good right about now...

Dominant tones range from fresh to gilded straw, then honey, with the gold becoming more intense with age. These are followed by hues of apple green, silver or gold. Pineau are limpid and of great brilliance. Aromas of white and yellow fruit, honey and acacia blossom. Ageing in wooden barrels gives notes of "rancio": ripe and dried fruit, hazelnut, grilled almond, vanilla and buttered toast.

THE King's Ginger - a liqueur specifically formulated by Berry Bros. in 1903 for King Edward VII.
Rich and zesty, the liqueur was created to stimulate and revivify His Majesty during morning rides in his new horseless carriage - a Daimler.
A quirky and high-strength liqueur created by the careful maceration of ginger root, enlivened by the judicious addition of citrus in the form of lemon oil for an unexpectedly fresh lift.
It has been appreciated by bon viveurs, sporting gentlemen and high-spirited ladies ever since.

An Italian Triple Sec from the Iseo brand of liqueurs, bottled at the rather low ABV of 15%. If you're at all interested in cocktail making, you're going to need a Triple Sec on your shelf - they add a big burst of citrus notes, which is often called for.

A fresh, sweet and wonderfully complex limoncello. Sicilian lemon peel is infused in the alcohol to produce a rich, fresh and natural taste of lemon.

Every drop of this specialty reminds spring.
The intense scent of elderflower is striking. Perfect sweet-acid balance.
Excellent with Prosecco!

Frangelico is made from toasted wild hazelnuts, found only in the Italian north, combined with cocoa, vanilla berries and a host of other natural extracts that make up its complex flavour liqueur.

Fernet-Branca has a coffee colored tint and intensely spiced aroma. ... Although there are some fruit notes on the taste, the overwhelming notes are barks and spices. The fernet has a medium-plus fullness, a moderate sweetness and bitter finish, although there are more bitter amari and fernets out there

We infuse the freshly-picked fruit into our classic Edinburgh Gin along with sugar, leaving the berries to macerate for a month to extract maximum flavour.

Add to fizz to make a new style of kir royale!

Spring-crop rhubarb and Oriental ginger marry to create a liqueur that promises lively sweetness, sharpness and spice on the nose and palate with a lingering warm finish.

Melody Crema Catalana, the authentic Catalan Cream liqueur is characterised for having a low alcohol content, for the freshness of its aroma and its natural flavour. This is simply Creme Brulee in a glass!

Cabellero Orange Brandy is an orange brandy liqueur. A delicate blend of Andalusian oranges, plums, sultanas and other dried fruit and spices is blended with Spanish brandy to made this delicious orange brandy.

Cabellero Orange Brandy can be enjoyed neat, on ice or as a long drink with lemonade.

The producer, Luis Caballero SA was founded by Jose Caballero in 1830 and the business was named after his first born son, Luis Cabellero. Today, they produce a wide range of alcoholic drinks including wine, whiskey and brandy

Pazo coffee liqueur made from bagasse from the different varieties grown in the DO. Ribeiro and macerated with coffee.

Natural intense coffee flavour. Perfect to accompany desserts.

A Spanish liqueur made with citrus and vanilla. It is actually made with 43 different ingredients, which is where the name comes from, including Cuarenta Y Tres - which is 43 in Spanish. The history of the drink dates back to Roman times. It is said that after the Roman Empire conquered Quart Hadas in the South East of Spain, they found a delicious drink made from citrus and various herbs.

Pomace brandy white Pazo, “Chaff” the grapes of different varieties grown in the DO. Ribeiro, served by the glass is a perfect companion of good espresso, is recommended to be served very cold.