During his time in Scotland, Charles Edward Stuart would carry with him a mysterious draught, from which he would drink a few drops every day. Nobody knew for certain what this formula was; only that it had been created by the Royal Apothecary. The apothecary would have imbued the drink with protective properties. He must have chosen Cloves - a dried flower bud of an Indonesian tree. This aromatic spice is still used for its powerful analgesic properties. Only the most prized spices would have been used. Many are convinced that saffron was the main ingredient. Not only was it renowned for its medical and sedative properties, but it would also have given the drink its rich golden colour. The secret selection of herbs, spices and Scottish heather honey is then infused by hand into the Scotch whisky base. Malts from the Speyside andHighland regions, renowned for their softness and smoothness, are used to complement the herbs and spices of the elixir. A unique highland spirit royal in appearance, exquisite in taste and deliciously potent. Source: drambuie.com 

Genepi is a high altitude Artemisia plant (2000m+), belonging to the Absinthe family. This liqueur consists of maceration of Alcohol, Genepi, sugar, and a soupcon of 63 other herbs. Absolutely delicious, in the Chartreuse style, you can enjoy it straight up, at room temperature or very cold. source: spiritsoffrance.com

Obtained from the infusion of lemon peels in alcohol, Limoncello is one of the most world-renowned Italian liqueurs. It stems from an ancient tradition which enhances the natural aroma and fresh taste of lemons from Italy.

Limoncello Luxardo was first advertised in 1905.

Made to the same base of recipes since 1821, Dolin Vermouth de Chamb?ry has long been the benchmark for fine Vermouth. Inventors of the Blanc, Dolin is equally famous for it's very light, pale Dry. In the late 19th century, Dolin won medals in Paris, London, St. Louis and Philadelphia and in 1932 earned Chamb?ry France's only Appellation d' Origine for Vermouth. Dolin Vermouth de Chamb?ry is made of fine wines and botanicals found in the Alpine meadows above Chamb?ry. Together they impart a fresh and elegant nose, with a subtle and complex palate. Ideal as an aperitif or in cocktails. Tasting notes: Dolin Vermouths are notably lighter, drier and less pungent than their larger commercial counterparts. The particular mixture of plants found near Chamb?ry give a fresh, restrained and elegant nose, with a subtle, complex bittersweet palate. Even the Blanc and Rouge retain great balance, with the sugar never cloying, and just enough bitterness to whet the appetite. Each can be enjoyed as aperitif on ice, with a twist of citrus, or in a broad array of traditional cocktails. Source: alpenz.com

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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

A truly audacious recipe from master liqueuristes Edmond Briottet, combining cactus, peppers and the sweet juicy fruit of the Mexican prickly pear. This is pretty much guaranteed to be unlike anything you've ever tasted.

Among the most popular fruit liqueurs, De Kuyper apricot brandy is produced from distillates of premium apricots, delicately blended with fine brandy to preserve the fresh flavour.source: thedrinkshop.com

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

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.

Botanicals

Wormwood, Coriander, Manuka, Kawakawa, Horopito, Orange, Cassia, Juniper, Nutmeg, Fennel, Angelica Root, Liquorice Root, Orris Root, Star Anise & Allspice.

17% ABV

Beautiful blend of macerated green and red rhubarb gives Briottet’s rhubarb liqueur its unique taste and its slightly pink colour. A powerful and generous nose, a round palate with a hint of acidity, and a charming finish.

Carefully distilled spirits are combined with an extract of cacao beans

IDEAL, TRADITIONAL FLAVOR | Woodsy profile with subtle hints of licorice, saffron, peel, and caramel. Perfect combination to enhance your favorite mixed drink 

Peychaud's is the original bitter for legendary classics like Manhattans, Old Fashioned's and Whiskey Sours. Don't ruin your favorites with other bitters 

MADE IN NEW ORLEANS | With uniquely sourced ingredients, Peychaud's bitters provide a flavor profile meant to compliment and not overbear your drinks SINCE 1800's

Tasting Note: Aged in Sazerac Rye whiskey barrels for 140 days, adding flavours of oak, candied spice and vanilla.