CRÈME DE NOYAUX Made by distilling apricot and cherry pit kernels, combined with bitter almonds and other botanicals, to create a complex, nutty, pit fruit-sweet aroma and flavour, with a slight touch of balancing bitterness on the finish. Its garnet-red colour comes from the addition of the natural colouring cochineal, following historic directives. This liqueur is a perfect addition in many classic cocktails or equally as versatile in dashes, in the fashion of a cocktail bitters.
Atholl Brose
Atholl Brose Scotch Whisky Liqueur
Crowned ‘World’s Best Whisky Liqueur’ at the World Whisky Awards 2012.
Made from Gordon & MacPhail's award winning ancient recipe, using herbs and Benromach Speyside single malt Whisky, Atholl Brose has always been considered one the very best in its genre. Now it's official. David Urquhart, Joint Managing Director of Gordon & MacPhail, commented, “The World Whiskies Awards are one of the most high-profile and highly-regarded in the industry, so to have been presented with the title of ‘World’s Best Whisky Liqueur’ really is a fantastic achievement, particularly when you consider that we were judged by a panel of senior industry representatives from around the world.”
The legend behind Atholl Brose stems back to 1475, when the Earl of Atholl foiled a rebellion against the King by the Lord of the Isles, Iain MacDonald, by filling the well he drew water from with honey, oatmeal and whisky. The mixture was so enticing that MacDonald, rather than flee his pursuers, stayed to enjoy the concoction, giving the Earl time to catch him. To this day, the exact recipe that he found so beguiling remains unknown, but Gordon & MacPhail certainly bring its essence to life in this captivating liqueur.
Drambuie
Drambuie Scotch Whisky Liqueur
The name Drambuie is derived from Scots Gaelic, An Dram Buidheach and means "The Drink that Satisfies".
Drambuie's unique blend of aged scotch whisky infused into a secret selection of spices and heather honey is a staple ingredient used by bartenders worldwide. A unique Highland spirit, exquisite in taste and deliciously potent
Pavan
Pavan Liqueur de France is a delicate and complex liqueur made from Muscat grape and a touch of orange blossom in the South of France.
Pavan is crafted with hand-harvested Petite Muscat grapes from the AOC (Appellation d’Origine Contrôlée) region of Frontignan. Long exposure to the sun and proximity to the sea provide the perfect conditions for the Muscat vines to thrive, producing small berries that are naturally sweet and rich in aromas.
The Muscat juice is then blended with a grape-based spirit, creating a ‘vin de liqueur’. This fortification process prevents the fermentation of the juice, and preserves the original aromas and freshness of the Muscat grape.
This ‘vin de liqueur’ is aged one to two years in oak casks dating back to the 19th century, allowing the blend to mature slowly while retaining the distinctive character of the original fruit.
Finally, the ‘vin de liqueur’ is blended with a touch of orange blossom from the Mediterranean. This infusion gives Pavan its aromatic citrus notes and reinforces its freshness.
Pavan can be enjoyed simply with ice, sparkling water and fresh fruits in a sangria cocktail, but also mixes well with champagne and all spirits (tequila, gin, vodka, cognac, etc.).
Pavan is 18%ABV.
Midori
Midori is the premium quality liqueur, vibrant green in colour, with a light, refreshing taste of melon, is very versatile and mixes well with juices, mixers and white spirits.
This means Midori can be used to mix a wide range of delicious long drinks and cocktails.
Midori is the premium mixer for sociable young adults who want more excitement and life in their drinking experience.
Tia Maria
Tia Maria is the world’s number two coffee liqueur. In the UK, more and more consumers are being introduced to ‘The Dark Spirit’ — captivated by an intoxicating blend of cane spirit, Jamaican coffee, vanilla and sugar. Tia Maria is made to an old family recipe, the only possession snatched by a Spanish noblewoman in flight from her home in Jamaica over three centuries ago.
Southern Comfort
Southern Comfort, is a drink with more mystery than you know. Most people think of Southern Comfort as a whiskey.. And the bottle of brown liquid often sits next to the whiskey at your local liquor store, but it is not in fact a whiskey. Or a bourbon. Or a Scotch. Don't let its golden color make a fool of you.
Southern Comfort, which was first named Cuffs & Buttons, is in fact a liqueur -- a whiskey-flavored one. The original recipe was created by Martin Wilkes Heron in New Orleans. Heron was a barkeep looking for a solution to make unrefined whiskey more palatable. He came up with a recipe that added fruits and spices to the harsh liquor, and his customers loved it. With their thirst as his inspiration, he began marketing his recipe, which he later renamed Southern Comfort.
While the actual recipe is kept under lock and key, our deepest digging has brought us to this conclusion: Southern Comfort is made from 100-percent grain-neutral spirit base (basically vodka), fruit, spices and at times the recipe has included a little bourbon. We spoke to Charles K. Cowdery, who worked at Southern Comfort back in the day, and he said that the recipe at least used to be "grain neutral spirit, sugar, and a fruit concentrate in which the dominant fruit is apricot."
It's sweet, fruity and strong. And that's why it makes for such a great cocktail -- and an easier to drink whiskey-type drink.
Pimm's No. 1
Pimm's No. 1 is a gin-based liquor made in England from dry gin, liqueur, fruit juices and spices. It was created in 1859 by the English oyster bar owner James Pimm. The recipe is still a secret, and only six persons know exactly how it is made.
Pimm's No. 1 have a dark, golden-brown color, a medium body and a taste of citrus fruits and spice. It is either served on the rocks or used in cocktails.
Mr Black
Australian-made Mr Black Cold Drip Coffee Liqueur was created to deliver the taste of great coffee in cocktails and mixed drinks without the need for fresh espresso. The blend took nine months and over 300 iterations to achieve its superbly balanced form, and no doubt the quality has been noticed. Mr Black was awarded a gold medal at the International Wine & Spirits Competition in London - the highest accolade ever achieved for an Australian spirit. The bottle design is also as striking as the Liqueur is smooth. With every pour the artwork will appear as the liquid in the bottle gets lower and lower.
MAiNDENii Vermouth
MAiNDENii Vermouth
SWEET VERMOUTH
Gilles and Shaun, winemaker and bartender, were first united over their love of the negroni. They were both convinced that the sweet vermouth used in the classic should never overpower the gin. Accordingly, they created the Sweet to be perfectly balanced both as a vermouth and as a component of the cocktail. Maidenii Sweet will take your negroni to unchartered territory.
BOTANICALS:
Along with Maidenii’s heroes strawberry gum, sea parsley, river mint and wattleseed, Maidenii Sweet Vermouth boasts grapefruit, mace and angelica root.
WINE:
Cabernet from Central Victoria.
USES:
Designed with the classic Negroni in mind.
Build 30mLs of Maidenii Sweet Vermouth, 30mLs of Campari and 30mLs of a gin of your choosing. Garnish with an orange twist.
DRY VERMOUTH
Maidenii Dry was created with the martini in mind. However the versatility of this style means that it is just as delicious drunk straight, with a dash of tonic or with a larger measure of gin. In the true spirit of exploration, we undertook many experiments (and a lot of taste testing) to create what we believe is the very first dry vermouth perfected for martinis.
BOTANICALS:
Along with Maidenii’s heroes strawberry gum, sea parsley, river mint and wattleseed, Maidenii Dry Vermouth boasts kaffir lime leaf, nigella and Japanese gentian.
WINE:
Viognier from Central Victoria.
USES:
Designed with the classic martini in mind.
Stir 15mLs of Maidenii Dry Vermouth with 75mLs of a gin of your choosing Strain into a cocktail glass and garnish with an orange twist.
CLASSIC VERMOUTH
Maidenii Classic has become the cornerstone of our range and a favourite for suppliers and stockists alike. This medium-dry vermouth is ideal enjoyed by itself, or with the simple addition of a few ice cubes and a wedge of orange. The Classic is the perfect palate-cleansing end to any meal, with a delicate citric note complemented with carefully selected botanicals.
BOTANICALS:
Along with Maidenii’s heroes strawberry gum, sea parsley, river mint and wattleseed, Maidenii Classic Vermouth boasts orange zest, bay leaf & gentian root.
WINE:
Syrah from Central Victoria.
USES:
Pour 60mLs of Maidenii Classic Vermouth straight from the fridge.
Garnish with an orange wedge to enhance citrus notes
Licor 43
Licor 43
'Cuarenta y Tres' is Spain's leading liqueur and has been made in Cartagena by Diego Zamora since 1924 although it's origins go back many centuries. The name Licor 43 derives from the 43 basic elements that constitute “Spain’s national liqueur.” These are principally fruit and fragrant herbs. With it's smooth vanilla and citrus flavours it is a formula which has won the following of a wide and diverse consumer base. Drunk straight, Licor 43 is unique. As a mixer it is amazingly versatile
La Fee Absinthe
La Fee Absinthe
La Fée Parisian
La Fée Parisian Absinthe is a highly alcoholic, anise-flavoured, distilled liquor containing the herb wormwood (Artemisia absinthium). Green in colour, turning to cloudy, opalescent white when mixed with water, La Fée is based on an authentic 19th century recipe and was developed in a French distillery under the supervision of Madame Delahaye (founder & curator of the Absinthe Museum in France.) La Fee contains a dozen or more plants, including 'Grande' and 'Petite' Absinthe. The botanicals are macerated in alcohol and then distilled in accordance with the most traditional methods. Like true French absinthe it has a dark green colour, rich bouquet, distinctive aniseed flavour and louches (turns cloudy with the addition of water) beautifully.
La Fee Bohemian
La Fee Bohemian Absinth is a premium distilled spirit that is a modern Absinth originally created in Bohemia following the velvet revolution, with subtle herbal undertones of fennel, mint and rather less aniseed than that absinthe produced in France at the end of the 19th Century.
Bohemian tastes have always meant that less anise is used in the drink's production, and explains why Bohemian Absinth does not turn milky ('louche') when water is added.
Whereas the heavy aniseed flavour of La Fee Parisian Absinthe is often not suitable for use in cocktails, La Fee Bohemian Absinth has a refined subtlety, whose distinctive flavour is a mixologists dream.
Kings Ginger Liqueur
KING'S GINGER LIQUEUR
This unique liqueur became famous in the reign of King Edward VII when, at the request of the King's doctor, it was produced as a warming drink for His Majesty to take after winter morning rides in his new horseless carriage. The distinctive smooth ginger flavour is perfectly balanced by a pleasingly clean, dry finish.
Kahlua
ORIGINATING IN MEXICO, KAHLÚA HAS BECOME THE NUMBER ONE SELLING COFFEE LIQUEUR IN THE WORLD. SINCE 1936 KAHLUA STANDS FOR A RICH HERITAGE, FULL OF DIVERSITY AND COLOR; SOMETHING TRULY UNIQUE.
Kahlua Original is the hero ingredient in many cult cocktails and drinks, to name a few: White Russian, Espresso Martini, Mind Eraser. It will turn the average evening into a fun and different social highlight.
TASTING NOTES
Its deep brown color is attractive and deep. Kahlúa Original offers enticing scents of bittersweet coffee bean and roasted chest-nut and multilayered flavors of black coffee and sweet butter.
Jagermeister
Jägermeister is an herbal, bitter liqueur from Germany made of a secret blend of over 50 herbs, fruits and spices. Over recent years it has gained a notorious reputation as a liquor that will get you very intoxicated, very fast. This is due mostly to its use in shooters, especially the infamous Jager Bomb. Jägermeister's reputation is one of those love-hate perceptions that come with many of the stronger distilled spirits which are often abused (ie.
tequila). However, Jägermeister does have a place in many "fancy" cocktails to add a complex, herbal back to drinks.
How is Jägermeister Made?:
A secret recipe of 56 ingredients which include "cinnamon-bark from Ceylon, bitter orange skins from Australia, santal from East India, ginger roots from southern Asia and of course, some secret herbs." That is about as much as the distillers will tell the public.
However, we do know that whatever the mixture is is macerated for 5 months in alcohol and water. This concentrate is blended and filtered then stored in oak for a year, after which it is blended with sugar, caramel and more water and alcohol before bottling.
It is likely that the mysterious parts of the process led to some of the intrigue into the spirit.
Grand Marnier
Made with Orange and Cognac, Grand Marnier is a society favourite and one of the world's best known curacaos. Aged in the cellars of Chateau de Bourg in Cognac and blended with oranges from the French West Indies, this rich amber liqueur is an international bar standard.
Galliano
Galliano is a sweet herbal liqueur created in 1896 by Italian distiller and brandy producer Arturo Vaccari of Livorno, Tuscany. Vaccari named the spirit after Giuseppe Galliano, an Italian hero of the First Italo–Ethiopian War at the end of the 19th century.
Frangelico
THEY EVEN HAVE THEIR OWN NAME - TONDA GENTILE - AND ARE A SPECIALTY OF THE NORTHERN ITALIAN REGION OF PIEDMONT WHERE FRANGELICO IS PRODUCED.
Tonda Gentile hazelnuts are known for being bigger, plumper and more uniform, with a skin that sheds easily, perfect for toasting without a bitter taste. Their sweet flavour is the reason they are so sought after by internationally known confectionery and worldwide popular gianduia chocolate creams. Tonda Gentile hazelnuts, grown in the Langhe, an area of rural hills and picturesque villages in southern Piedmont, are also used to obtain the distillate for Frangelico. The hazelnuts once toasted and distilled with alcohol, are married with other flavoring preparations including cocoa, coffee, vanilla according to the secret recipe and transformed into more than 3 millions bottles of Frangelico for enjoyment around the world, as well as in their native Italy.
Disaronno
Disaronno Originale (28% abv) is a liqueur that is made in Italy. It is amaretto-flavored, with a characteristic bittersweet almond taste. Disaronno claims its "originale" amaretto's "secret formula" is unchanged from the year 1525, and claims the Luini tale as its own particular history. Its production remains in Saronno, but the product is sold worldwide.
The company describes its liqueur as an infusion of "apricot kernel oil" with "absolute alcohol, burnt sugar, and the pure essence of seventeen selected herbs and fruits"; the product does not contain any almonds or other nuts. The amber liqueur is presented in an oblong glass decanter designed by a craftsman from Murano.
The product was called "Amaretto di Saronno" (Amaretto from Saronno) before adopting, for marketing and legal reasons, the current name "Disaronno Originale."
Disaronno can be served on the rocks, in shots, as part of a cocktail or with a mixer such as Coke, Orange soda, or apple, mango, cranberry or cherry juice.
Cointreau
Cointreau is a brand of triple sec produced in Saint-Barthélemy-d'Anjou, France. It is drunk as an apéritif and digestif, and is a component of several well-known cocktails. It was originally called "Curaçao Blanco Triple Sec".