Liqueurs are diverse and exciting. They can be as complex as single malt whisky, as smooth as high quality vodka and as flavourful as golden rum. Some can be enjoyed neat over ice, whilst others are crafted solely to bring something unique to a cocktail. Liqueurs are virtually made in every single country in the world and can be made from, and flavoured with, a staggering amount of fruits, spices, herbs, flowers and spirits. By European Law liqueurs must be spirit based, and be of at least 15% alcohol by volume, with at least 100g sugar per litre.
The Christmas Mulled Cup from Professor Cornelius Ampleforth is a brilliant creation designed to remove as much hassle from making mulled wine as possible, leaving more time to greet the carolers at your door with a steaming hot glass of the festive beverage.
The Professor's Christmas Mulled Cup is a merry blend of Fine Vintage Port, VSOP Cognac, tinctures made from warming Christmas spices like cinnamon, cloves and allspice, alongside cold-distilled orange and lemon peels and a helping of cold-distilled fresh root ginger. With a careful eye on all the measurements, the Professor has made sure every fruity note and hot spice has been well balanced for the perfect winter treat.
To create the Professor's mulled wine recipe, stir together 1 bottle of fruity red wine, 50ml of Christmas Mulled Cup and sugar to taste (he uses 65g). Heat up the mixture and let the Christmas festivities begin.
Professor Cornelius Ampleforth's Cherry Brandy is delightfully different to most cherry brandies, which are produced using neutral spirit and flavouring. Rather than follow the crowd, the Professor chose to actually use exquisite cherries and some incredible, top-quality brandy to create an authentic experience that tastes fantastic.
A whisky liqueur from Chivas Regal, Lochan Ora is made with various Scottish whiskies and has a herbal, spicy flavour.
A delicious whisky and cream liqueur from the Highlands, this is made with Edradour single malt! Very tasty…
Sheridan's Layered Coffee Liqueur is very cleverly packaged in a way that allows one to literally create layered drinks straight from the bottle…
This liqueur is made with a high quality Bourbon flavoured with Canadian maple syrup. The spicy oaky notes of the whiskey complement the sweetness of the syrup which in turn highlight the vanilla notes of the Bourbon. Serve over ice for the best results.
Packaged with an art deco-style label, Stag's Breath is a whisky liqueur made with Speyside malts and fermented heather honeycomb.
Bruadar is a very tasty liqueur made with Scotch whisky, sloe berries and honey. The result is balanced and not too sweet…
The Summer Fruit Cup is a quintessentially English drink, so Professor Cornelius Ampleforth has produced his own. Cucumber, strawberries, oranges and mint are macerated in wheat spirit before being cold-distilled in a rotary evaporation still! The result is blended with various herbs and spices as well as fine wines and spirits to produce this delicious offering. Essential for the summer.
Fernet-Branca is a excellent Italian aperitif made with 27 herbs. It was created in 1845 and is made with aloes, rhubarb, cinchona bark, gentian and zedoary. These herbs are all sourced from Indonesia and India.