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.
Melbourne Martini- Espresso is a premium cold drip espresso martini, which uniquely blends high quality coffee beans, small batch vodka and a hint of chocolate to create a delicious cocktail. The ready to drink martini can be popped open and devoured at any occasion!
The cold drip method of extracting our coffee gives a rich and smooth flavour profile. The 100% organic, Arabica beans have been harvested in a manner to produce maximum flavour and consistency, with an impressive cremma when shaken before consumption. bica Arabica
Made in Melbourne.
FAIR GOJI LIQUEUR
Said to be one of the most nutritious fruits on the planet, Goji berries also known as Lycium fruit, come from the remote, unpolluted valleys of the Himalayas, Tibet.
FAIR source the berries from a 300 Tibetan monk’s farm that has been farming for more than 2000 years.
Berries come fresh to the Cognac region in France where they are macerated for 24 hours with Organic Fair Trade™ certified raw sugar cane from Africa.
Everything is made from organic high quality raw materials, gluten-free, Fair Trade™ certified. Nothing is added, the colour is natural so is the taste.
It is a high quality liqueur full bodied and rich that offers ripe notes of cranberry, cherry and plum that add a unique element to modern cocktails.
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 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
Loch Gin Liqueur
Gin is for drinking and mixing, but it’s also for sipping.
Most of us consume it in a cocktail or in the classic G+T, so its flavour is often disguised.
But how about a gin that is designed to be sipped proper-like all by itself?
Well, that’s what the lovely team at Loch Distillery in Gippsland Victoria have done; they’ve produced a Gin Liqueur.
With a fine London Dry style gin under their belts, they’ve come up with this semi-sweet version.
It retains the light spicy nose of its big sister, but is much richer on the palette with a perfect level of sweetness, giving you both a very clean finish and a desire for another sip. This spirit is deceptively simply, but all you need to know is that its simply delicious and would appeal to non-gin drinkers.
So if you love the idea of a gin for dessert, contemplatively in the bath or front of a fire with a good book, then reach out to them for a bottle.
As you sit and read this, there are distillers all around Australia planning big things for your next Martini.
So one of the newest to come along in 2015 hails from a beautiful part of Victoria, South Gippsland, just east of Melbourne, Loch Brewery and Distillery.
Unlike many of the current crop of Australian gins, Loch Distillery’s Craig Johnson and Mel Davies have taken a more classic approach to create an English Dry Gin style rather than emphasising bush native botanicals, but still drawing inspiration from the local region and their garden.
Craig has excellent distilling credentials by virtue of having spent time alongside the legendary Bill Lark from Tasmania.
sin-kō-nah tonic syrup is a bittersweet mixer for the discerning drinker
What is tonic syrup?
Made to a recipe formulated in the 1820s, our tonic syrup is infused with cinchona bark – the natural source of quinine. This is the defining ingredient of tonic water. Using the bark imparts a uniquely bitter flavour and distinctive colour to the syrup.
Where does tonic syrup come from?
Tonic syrup was originally concocted by officers serving in British India to ease fever and ward off malaria. Mixed with soda and gin, this highball cocktail became an icon of the colonial Empire.
We’re reviving the way tonic water was originally made
sin-kō-nah tonic syrup returns this refreshing tipple to authenticity, curing thirst and enlivening cocktails – alcoholic & non-alcoholic alike.
Damiana Liqueur is a light herbal-based liqueur from Mexico. It’s made with the damiana herb that grows in Baja California, Mexico. It has great mixability and tastes great as a shooter. The Damiana bottle is shaped like a pregnant woman and is modeled after the Incan God of Fertility.
The Damiana herb has an ancient reputation going all the way back to the Mayans, due to its aphrodisiac properties.
The Damiana Margarita is very popular in the Los Cabos area of Mexico and Mexican margarita folklore says that the very first margarita ever made contained Damiana Liqueur.
Damiana Liqueur is made by soaking dried damiana leaves in alcohol for five days. After the soaking period, extracts and flavourings, such as vanilla, orange zest, honey, almond and chocolate syrup, are added.
Damiana liqueur originated in Mayan Mexico. The Mayans would dry and age the roots and leaves of the flowering shrub in an alcohol-based liquid, creating the primitive version of the liqueur. Today, the producer of the liqueur recommends using damiana in margaritas, mojitos and palomas. To this day Damiana liqueur maintains the strong aromatic scent of the damiana flower.
The damiana plant has several purported medical benefits. According to “Prescription for Natural Healing,” the damiana plant has an “aphrodisiac quality that you can use to enhance both male and female libido”. Additionally, according to “Encyclopedia of Natural Medicine,” damiana can “treat anxiety, the common cold, nausea and menopause”.
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 is 18%ABV.
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.
Crème De Cassis
The modern version of the beverage first appeared in 1841, when it displaced "ratafia de cassis," which had been produced in prior centuries.
The quality of crème de cassis depends upon the variety of fruit used, the content of the berries, and the production process. If it is labelled "Crème de Cassis de Dijon," one is guaranteed berries from the commune of Dijon.
In 2015, the new protected geographical indication (PGI) “Crème de Cassis de Bourgogne” has been approved. Promoted by a syndicate of fruit producers and liqueurs companies from Burgundy. This "Crème de Cassis de Bourgogne" guarantees the burgundian origin and the minimum quantity of berries used in its production, essentially the variety Noir de Bourgogne.
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, 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.
Pistonhead 'Crude Oil' – Tough, Strong and Unrefined!
This is not a Lager. This is something completely different to a Lager! Pistonhead 'Crude Oil' is a 30% ABV liquorice liqueur infused with a bit of chilli....Well loads of it actually! Its not exactly what you call smooth but we couldn’t be more proud of it! Tough, strong flavor with a helluva kick! .
Crude Oil is produced by Spendrups, Sweden’s largest brewery. It was crafted in the fantastically named ‘Brutal Brewery' workshop. Leif one of our Master Brewers created Crude Oil in his kitchen! Home grown and hardcore! Pistonhead launched in Sweden in 2010 and received a phenomenal response, with record sales in the first year.
In Sweden the now famous Pistonhead skull has spawned imitation T-‐-‐-‐shirts, fans creating groups on social media and even tattoos!
Fredrik Eklund of the Spendrups Brewery saw Proof Drinks as the perfect launch vehicle for Crude Oil in the UK after their previous successes with Agwa de Bolivia, Mickey Finn and Briska Cider.
Pistonhead’s launch in the UK is following the same successful format as in Sweden, supporting touring bands, club nights and building a strong social networking presence, essentially the modern word of mouth.
Description And Tasting Notes:
- Liquorice and chilli infused shot drink that has Kick, Power and like whoever drinks it, GUTS!
- Pistonhead Crude Oil Brewmaster: Leif Borjessen
- Color: Black as the nights sky Scent: Aniseed, Liqurice, Spice
- Taste: WHOA!!! Full bodied kick straight to the tongue, aniseed, strong and sweet liquorice with a chilli burn.
- ABV: 30%
The 70cl black bottle, featuring the eye-catching Pistonhead Sugar Skull logo design, perfectly embodies the rock’n’roll attitude and rebellious spirit of Pistonhead.
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.
Opal Nera is a smoother, tastier, lighter flavour sambuca. It's a blend of various distilled ingredients including green anise, star anise, elderflowers, elderberries, coriander and lemon peel (along with a few secret little treats) with neutral alcohol from beet, for a more natural sweetness. And for a final flourish, elderberry skins arte infused to give Opal Nera its distinctive, rich purple-black colour.
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.
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.
Along with Maidenii’s heroes strawberry gum, sea parsley, river mint and wattleseed, Maidenii Sweet Vermouth boasts grapefruit, mace and angelica root.
Cabernet from Central Victoria.
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.
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.
Along with Maidenii’s heroes strawberry gum, sea parsley, river mint and wattleseed, Maidenii Dry Vermouth boasts kaffir lime leaf, nigella and Japanese gentian.
Viognier from Central Victoria.
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.
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.
Along with Maidenii’s heroes strawberry gum, sea parsley, river mint and wattleseed, Maidenii Classic Vermouth boasts orange zest, bay leaf & gentian root.
Syrah from Central Victoria.
Pour 60mLs of Maidenii Classic Vermouth straight from the fridge.
Garnish with an orange wedge to enhance citrus notes
'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