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 

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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

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An organic coffee liqueur with a clever hint of cinnamon in its tail. Quick Brown Fox is the perfect evening companion and indeed a wonderful gift. Crafted to be enjoyed neat or over ice, it may also be enjoyed with milk, over ice cream or in a cocktail. Flavour will vary with season and roast because Quick Brown Fox uses real coffee, The Strictly Coffee Company's FTO blend. This blend is specially roasted to bring out the unique flavour profile of Quick Brown Fox, a dash of organic cinnamon completes the introduction.

One of our staff reckons this is his secret weapon of seduction. Bearing that in mind I was reluctant to try it for fear of falling into his web, but when I did I found it goes wonderfully with a martini and even drizzled on top of plain vanilla ice cream.; A great gift for any would-be lothario or temptress.

Warm and richly spiced, Rubis infuses premium organic Hawke?s Bay wine with handpicked roots, fruits, flowers and herbs. Deep, complex and perfectly bittersweet, displaying flavours of ripe red berries, bitter orange, clove, anise and savoury herb notes.

Serve on ice with a wedge of orange or simply with a dash of soda. Highly versatile, Rubis can be enjoyed in your favourite cocktails.

New Zealand’s signature coffee order, the flat white, becomes a decadent liqueur using organic cold brew coffee and fresh New Zealand cream.

Nose:
Opening the doors of your favourite coffee shop – freshly ground roasted coffee and busy excitement.

Colour:
A creamy double shot flat white, burnt crème brulee.

Palate:
Velveteen and silky texture, rich, decadent and moreish with hints of sophisticated bitterness, the signature subtle spice of Quick Brown Fox on the finish.

Exquisite caraway seeds and the purest grain alcohol of the highest quality, Hanseatic art of distilling and the unique recipe are responsible for this success story: Helbing belongs to Hamburg like the bumblebee that adorns its label. This is exactly what the brand is valued for - in the neighborhood pub as well as in the gourmet houses of the Hanseatic city.

Skillfully crafted with a base of five-times distilled premium rum imported from the Caribbean. Immediately bathes the palate with creamy vanilla and cinnamon, flavors that persist throughout the long, delectable finish

"The Original House of Berentzen recipe is replicated in this light fruit liqueur made with sun-ripened apples specially selected to provide a CRISP, FRESH apple taste." 

Tasting Notes: "Real sun-ripened apples with a balanced, smooth finish combine with rich apple aromas throughout keep this product true to the apples it came from." 

Alc 18%

Fernet Branca is a bitter, aromatic spirit made from of over 40herbs and spices, including myrrh, rhubarb, chamomile, cardamom and saffron, with a base of grape alcohol. The recipe is a secret, and wascreated by the young Maria Scala in 1845 in Milan. Scala's name became Maria Branca through marriage, and the product's name was born. TheFernet Branca is still produced in Milan by the company FratelliBranca, over seen by the Branca family. Fernet Branca is usually served as a digestif after a meal, but mayalso be enjoyed with coffee and espresso, or mixed into coffee and espresso drinks. It may be enjoyed neat at room temperature or with ice. Source: webtender.com