All Liqueurs

The sweet and sharp taste of raspberries is remarkably infused by Briottet's maceration process. This cr?me de framboise is best served pure as a digestif or mixed with white and sparkling wines, as an aperitif or cocktail, or can be used to pour over desserts.

The daddy of cherry brandies, made to a recipe dating from 1818 and matured for three years before bottling. One of the original ingredients in the first Singapore Sling created at the Raffles Hotel.source: thewhiskyexchange.com

Jagermeister, meaning hunt master, is a German bitter liqueur. Tracing its roots back to the seventh century Jagermeister Herb Liqueur is made of a complex blend of 56 herbs, fruits and spices. Popular as a shot and in cocktails it should be served icy cold.source: anybooze.com

Koakoa - This Limoncello is koakoas signature offering.  We select the best quality New Zealand fruit and handcraft a liqueur which is described as bright, zesty citrus with a hint of sherbet lemons and bonbons.  It has a soft, creamy lemon start with a flash of citrus blossom and lemon meringue pie.

Distillate of aniseed and other aromatic herbs from the area of Ascoli Piceno. It is produced according to the original recipe made by Silvio Meletti in 1870. It is a sweet strong drink and a glass of it is a sign of good taste. It is served with coffee, ice and water too and it is very good to make cakes and cocktails.www.meletti.it

Double Gold and Best in Show at the World Spirits Competition 2008, this stuff makes grown men and women behave quite irrationally. Served with champagne or dark rum and lime juice this liqueur is heaven in a bottle. The only limits are your imagination. And if that fails, here's one to get you started: Ginger Cosmo 1 PART CANTON LIQUEUR, 1.5 PARTS VODKA 0.25 PART TRIPLE SEC, 2 PARTS CRANBERRY JUICE. Shake and serve up. Garnish with raspberries. Serve in a chilled martini glass. courtesy - domainedecanton.com

A high-quality Belgian liqueur made with tangerines, cognac and a secret recipe of botanicals. Said to have been a favourite of the Emperor himself. source: thewhiskyexchange.com

This apricot liqueur uses the delicious "Bergeron" apricot. Harvested in August in the Rhone valley, Briottet leaves the apricots to macerate for more than two months in a mixture of water and very fine neutral alcohol to produce this exceptional fruit liqueur.

Whole roasted cocoa beans and Bourbon vanilla are macerated on an alcohol base to create a chocolatey, rich liqueur. Briottet have masterfully balanced sweetness with purity and intensity of flavour. This is a great cocktail liqueur.

A rich, heavenly Feijoa experience. One for the purists, yet sure to convert anyone on the fence about this peculiar, delightful fruit.

An intriguing and perfectly balanced blend of spices enhances the full bodied, malty character that New Zealand native Rewarewa honey is known for. A truly heavenly combination.

Henri Bardouin Pastis is made with only the finest plants and spices. The plants are soaked in casks or vats of fine alcohol which are specially prepared for this task. The plants are left to soak in the alcohol until their essence is impregnated in the mixture. The duration of this operation can vary from three weeks to several months depending on the maturity of the plants and the temperature of the alcohol. Mixed with fresh mineral water, it is a fine aperitif or treat for any occasion.45% alcohol

Pernod is a unique French anise-based liqueur. There?s nothing quite like Pernod to really uplift and illuminate the senses.The distinctive flavour of Pernod is created through a combination of star anise and several important aromatic herbs - mint, fennel, corriander and many others. When water is added to Pernod it takes on a beautiful yellow-green opalescent tint. Pernod has a clean anise nose and a fresh, minty, liquorice taste that expands giving a long finish. It?s dry, refreshing and sophisticated.source: pernod-ricard-nz.com

Wild strawberries are extremely delicate and should be handled with great care. Picked by the Romans for its therapeutic virtues, wild strawberries spread through Europe during the 17th century. Creme ? la Fraise des Bois is produced according to the traditional maceration process, followed by a harmonious blend of different varieties which result in a powerful and refined flavour.

A delicious creamy chocolate liqueur from the artisan french producer. Bourbon vanilla from Madagascar brings a subtle yet complex touch.