A delicious creamy chocolate liqueur from the artisan french producer. Bourbon vanilla from Madagascar brings a subtle yet complex touch. 

Wild strawberries are extremely delicate and should be handled with great care. Picked by the Romans for its therapeutic virtues, wild strawberries spread through Europe during the 17th century. Creme ? la Fraise des Bois is produced according to the traditional maceration process, followed by a harmonious blend of different varieties which result in a powerful and refined flavour.

IMAGINATION - Rhubarb and Raspberry gin is inspired by the New Zealand summer which is when both of these ingredients are at their best.  We gently extract the juice from the rhubarb and raspberries and blend of it with a dry gin designed specifically for this recipe.  The floral aroma of orris root is prominent on the nose with juniper, coriander and manuka maintaining the delicate piney heart of this gin.  Whole New Zealand navel oranges and lemons create a citrus complement to the fruity base with cinnamon, licorice and the orris root ensuring a surprisingly sweet spice finish.

Each label tells the story of the ingredients, the place or the people behind what's in the bottle.  This label was inked by the hugely talented Kapiti Coast Tattoo designer and illustrator Sam Philips.  You can check out his work at sampphilipsillustration.com

Made to a 19th century Indian colonial recipe that contains nine fresh botanicals including juniper, coriander, lemon, orange peel, angelica seeds, iris, fennel. plus saffron which gives a delicate spicy character

The finger limes highlight the Asian spices like coriander and star anise, and are complemented by the fresh ginger. Then turmeric adds weight to the palate and a fresh but earthy quality, not unlike dill.

The resulting gin has lifted aromatics of lime curd, pine needles, and fragrant spices with a vanilla character which pulls it all together. The palate is intense - sweet and juicy - but it is still very clean.

Father and son, Rob and Richard Clark, have dedicated 20 years to growing the very best blackcurrants. Their traditional White Bud variety thrives in Tasmania?s cool climate. The fruit is small yielding but high in acidity, antioxidants, and anthocyanins. Flavourful and distinct, Rob and Richard?s powerful little berries sing in Marionette?s Dry Cassis.

More tart than traditional cassis, Marionette Dry Cassis delivers the luscious flavour and intense colour of ripe blackcurrants with around half the sugar of the French original. A viscous mouthfeel is balanced by refreshingly-zingy acidity?it?s Ribena for grown-ups!

Enjoy in a Kir Royal, El Diablo, or simply over ice.

About Marionette:

Marionette was created by four Melbourne hospitality professionals wanting to celebrate Australian produce and bring liqueurs back into the spotlight. They start with fresh fruit from good people and work hard to capture every last bit of flavour from the produce. Their focus is on creating the optimal building blocks for both classic and modern cocktails?a careful balancing act of sweetness, acidity, and alcohol intensity.

Named after the village where the gin is made. Made with spring water from the farm.
You?ll struggle to keep a lid on this one.

Warner?s Harrington Dry Gin is best served simple, with premium tonic and a slice of orange if you?ve got one hanging about.

Some say it?s the James Bond of the range and this liquid is not for the faint hearted. It packs a punch at 44%!

Juniper, coriander seed, elderflower, cardamom, black pepper, nutmeg, cinnamon, angelica root, orange peel, lemon peel, plus a secret ingredient?

Distilled with raspberries and 100% Auckland grown strawberries this gin is sure to be a winner on a hot summer day.  The flavour profile is refreshing with a lingering flavour of strawberry, best served with a good tonic and a freshly sliced strawberry to garnish.

Malfy Gin CON ARANCIA is distilled by the Vergnano family in Italy - the birthplace of Gin - using the peel of Sicilian Blood Oranges, Italian Juniper and four other botanicals with their traditional Vacuum Still.  Blood Oranges are prized variety in Sicily - and harvested in November - their rich red colour develops from the cool Mediterranean nights.