Tempus Fugit Spirits Liqueur De Violettes

LIQUEUR DE VIOLETTES   This unique and rare liqueur is made only in micro-batches. The protocol uses the finest French violets, traditionally hand-harvested in the Côte d'Azur, along the Mediterranean Sea, amongst the myriad of precious flowers cultivated in the region for the world's finest perfumes. This elegant elixir has a lower sugar content than the heavier 'crème'-style violet liqueurs, which more intensely highlights its delicate floral aromatics.

Tempus Fugit Sprits Creme De Cacao

CRÈME DE CACAO   As dictated in 19th century recipes, this liqueur uses cacao from Venezuela and vanilla from Mexico. The raw cacao is distilled and the distillate is then macerated with additional cacao and crushed whole vanilla bean. The process naturally colours the Crème de Cacao a medium brown. The finish is quite aromatic and round with intense, dusty-pure cacao flavours and light wisps of vanilla.

Tempus Fugit Spirits Creme De Menthe Glaciale

CRÈME DE MENTHE GLACIALEA true historic crème de menthe is quite a complex spirit and cannot be made correctly with just mint alone.  A selection of botanicals is macerated and then fully distilled and the finished distillate is reduced with spring water and cane sugar.  It is silky in the mouth, crisp, yet complex, something that definitely cannot be said for today's industrialized crème de menthes.


Tempus Fugit Spirits Gran Classico Bitter

GRAN CLASSICO BITTER   Made from a maceration of 25 aromatic herbs and roots including wormwood, gentian, bitter orange peel, rhubarb, and hyssop. No additional colouring is added. Gran Classico Bitter stands alone on ice or with soda water, but has amazing range as a modifier for many recipes and spirits. It offers a more complex, non-red alternative Bitter ingredient for the Negroni.

Tempus Fugit Spirits Creme De Noyaux

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.