Booze

Strong citrus nose, acidic lemon dominating. Good bit of alcohol notes in there too, along with some juniper. There s a sweetness and a distinct floral fruity character in the background: bright and strongly aromatic that sets it apart especially from typical London Dry style gins.

It s a deep, dark liqueur, with considerably chocolate notes on the otherwise coffee-thick nose. The body is rich and authentic, with some fruitiness and a surprising nuttiness that develops atop the mocha notes you get in the nose.

The initial burst of blackcurrant unfolds with layers of sweet and tangy notes, complemented by a delicate balance of acidity. The finish is smooth and lingering, leaving a delightful fruity aftertaste that is both refreshing and satisfying.

The nose is everything you d expect, sweet strawberry jam with subtle dried fruits and cracker pepper notes. The palate is rich with baked strawberry patisserie flavours and notes of Demerara and Muscovado sugar. Long and luscious on the finish with a rich fruit cake and jam finish.

Rich raspberry & blackberry fruit with vanilla, chocolate and bitter cacao.

A clear golden amber liqueur with a very clean aromatic nose of slightly jammy peach with faint herbal notes. On the palate there is a cooked, jammy peach flesh and skin which is delicate and clean.

Gabriel Boudier Creme de Figues is a captivating liqueur that captures the essence of succulent figs. Meticulously selected, ripe figs are artfully blended to create a drink that exudes elegance and refinement.

Sharp with undertones of citrus, this mango liqueur is rich with flavours which grow in depth and intensity as you sip. Rather that freshly cut, this liqueur has a richer more jam-like taste and is a truly warming and enjoyable on the palate.

Candied oranges and oily orange peel, with a hint of balanced bitterness on the finish.

Boulard Calvados is the first name in super-premium Calvados, the celebrated apple-based spirit unique to the Normandy region of France. Boulard was founded in the late 1820 s by Pierre-August Boulard.

Flavor: Bombay Bramble is tart and rather dry, with clear gin character. Early, cranberry. Mid-palate, juniper, tart raspberry jam, coriander and a hint of lemon zest. Finish: Dry and un-sweet raspberry preserves with a hint of spice.

Fresh, slightly syrupy, peppermint, spearmint and mint tea with citrus zest and balancing herbal, rooty notes.

Briottet Manzana Verde is a sharp and sour liqueur which lives up to its name, green apple. The sourness is balanced by the sweetness of the fruit and there is a wildness to the flavour too, thanks to the apples being handpicked in the Basque mountains and immediately made into a fresh and fruitful liqueur.

Crème de Cassis de Dijon, variety 100% "Noir de Bourgogne", origin Burgundy. Best seller of the Maison Briottet which has made the reputation of the house. Liqueur artisanal de France, rich and powerful

Established in 1836 by Edmond Briottet and located in Dijon, France, Briottet s Creme d Abricot is made with ripe, velvety yellow-orange apricots which are macerated in sugar neutral alcohol to release their sun-drenched flavour

A complex process which entails the alcoholic extraction of the main flavours of whole roasted cocoa beans means that the cocoa taste is retained. A hint of Bourbon vanilla is the only other main ingredient used in Briottet's Dark Cocoa liqueur.

Made from a maceration of Ardèche PDO chestnuts, our chestnut liqueur perfectly restores the flavors of this treasure of the "Ardèche" terroir (south east of France).

The strawberry-ness is subtle and there is a note of poppy seed. Like all Briottet liqueurs it s very natural tasting, sweet but not overly. So interesting. There s nothing artificial about the flavour.

This flower liqueurs gets its letters of nobility thanks to one of the classics of mixology, the cocktail Aviation. Specifically, the creator is Hugo Ensslin, bartender at the Wallick Hotel in New York. As for the term aviation, it refers to the eponymous field in full expansion when the cocktail was created in 1916. Indeed, the progress in this area is fascinating at the time and indeed inspiring! In addition, this cocktail can be found under another name the Blue Moon cocktail, due to its blue tint thanks to the addition of violet liqueur

Demerara syrup takes your whisky and aged rum cocktails to the next level by adding depth and complexity as well as sweetness. Our Demerara is made with real Mauritian sugar.

This classic British favourite has become a must have on cocktail menus all over the country. With a slight lemon citrus and a hint of grapefruit zest.

Sherbet has been a popular cocktail ingredient since the 19th century; the perfect blend of sharp and sweet, created to bring balance to your mixed drinks without any fuss. Grapefruit Sherbet is a great ingredient for bringing a fresh citrus punch to cocktails, bringing together a natural pink grapefruit flavour and aroma with aromatic zest followed by sharp juice. Use it in place of fresh grapefruit juice and simple syrup to balance mixed drinks.

A shrub is a traditional vinegar based syrup dating back to the 15th century. Our Raspberry Shrub is a twist on a classic raspberry syrup; bright fresh raspberry notes and made them sharper still with the addition of vinegar. This syrup makes many great pick-me-ups and its sharpness pairs particularly well with bourbon.

As English as it gets, Brocken Clock vodka comes from Shandy Hall, North Yorkshire – the home of one of England's most eccentric authors, Laurence Sterne. Made in a traditional copper pot still, this wheat-based vodka is subtly infused with a blend of botanicals from Shandy Hall's gardens, creating a bittersweet, herbaceous character. The palate offers notes of green apple, cinnamon crumble and freshly mown grass that will elevate your favourite cocktails, from a Bloody Mary to a Martini.

With notes of vanilla, red fruits, toffee, cocoa and natural oak spice, Brugal 1888 issmooth, full of flavour and perfectly balanced. A must-try rum for the curious drinker.