It was the Chinese who first imagined cooking roses by making preserved rosebuds. Following the Silk Roads, the rose arrived in Iran (ancient Persia) where delicious rose loukoums were produced, as they are in Turkey. The first cookery theoretician, the Roman Apicius, used to make rose wine. Widely used around the Mediterranean, its use spread through Europe during the Middle Ages following the return from the Crusades. At that time, rose water was served in all the lordly households for ablutions before and after the meal.. To drink our liqueur, we recommend this recipe. Pour a small quantity of liqueur de rose into a champagne glass. Add the champagne. When serving, place a rose petal in the glass of champagne. The effect is magical! Bubbles rise to the surface, the kir becomes pale pink and once the petal has given off its sugar, it rises to the surface. The effect is guaranteed! Liqueur de rose can also be drunk as a digestif, iced in a frosted brandy glass.
As an antique tradition would have it, a tradition that to this day embraces all the countries of the Mediterranean basin, Italy too has its anise based national liqueur: Sambuca. It is a sweet and strong liqueur, containing essential oils obtained by ...
Edmond Briottet Fraise de Bois Liqueur 70cl
This small red fruit is 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 trad
Edmond Briottet Fruits de la Passion (Passion Fruit) 70cl
Passion fruit or “maracuja” come from the Passiflora edulis vine species, a climbing plant which originated in Paraguay, Brazil and in the north-east of Argentina. Briottet’s flavoursome liqueur marries perfectly with all types of fruit juice and more esp
Edmond Briottet Liqueur de Vert Hibiscus 70cl
Green tea is a tea which oxidises very little during processing of it. It is very popular in China and in Japan, where it has a reputation as having very significant healing properties.
As for roselle (Hibiscus sabdariff), its red flowers, when dried and
Rhubarb Liqueur Giffard 20% 70cl
Liqueur made of green and pink rhubarb infusion. Intense aroma. Marmelade like taste which supersedes the sourness of the fruit
Parfait Triple Sec Giffard 35% 50cl
Giffard Parfait Triple Sec is the classic liqueur made from bitter and sweet oranges, perfect for many coctails.
Fresh and aromatic aroma. Very nice bouquet. Slight touches of orange blossom. Fine taste and notes of citrus fruits.
Edmond Briottet Creme de Cassis de Dijon 20% 70cl
As is the case as regards all of Briottet's cremes de cassis, for this Dijon Creme de Cassis 20% they use the most prestigious blackcurrant variety. Indeed, “Noir de Bourgogne” variety (meaning Black of Burgundy). These berries are harvested exclusively i
Edmond Briottet Rhubarb Liqueur 70cl
A subtle mix of macerated green and red rhubarb confers upon this 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.
Gabriel Boudier Creme de Cassis 20% 50cl
Crme de Cassis de Dijon is the only liqueur which must be manufactured by macerating blackcurrants in alcohol without preservatives or colouring agents. But Gabriel Boudier goes even further: the fruits must meet several criteria, such as the choice of...
Edmond Briottet Liqueur de Violette 70cl
All of the aromatic power of violets are brought out in this Violet Liqueur.
Silver Medal at IWSC 2017 (International Wine and Spirit Challenge)