Coffee Maria

A rum based, coffee liqueur popularised in the Caribbean.

Add essence and 645ml Alcohol @ 40% to SS Liqueur Base "A" (made up as per Liqueur Base "A" instructions). Alternatively 200ml Sugar and 80ml Liquid Glucose. Top up to 1.125 L with water.

Cafelua

A coffee based liqueur with a rich, fresh coffee flavour from Mexico.

Add essence and 710ml Alcohol @ 40% to SS Liqueur Base "C" (made up as per Liqueur Base C instructions). Alternatively 275ml Sugar and 150ml Liquid Glucose. Top up to 1.125L with water.

Butterscotch Cream

A very popular, easy drinking cream liqueur.

Add essence and 500ml Alcohol @ 40% to SS Cream Base (made up as per Cream Base Pack instructions). Alternatively 200ml Sugar and 500ml Cream. Top up to 1.125L with water.

Caranilla Cream

A delicious blend of vanilla and sweet caramel produce this mouthwatering cream liqueur.

Add essence and 500ml Alcohol @ 40% to SS Cream Base (made up as per Cream Base Pack instructions). Alternatively 200ml Sugar and 500ml Cream. Top up to 1.125L with water.

Ambrosia Cream

A honey liqueur that has endured the ages. Believed to be an aphrodisiac.

Add essence and 500ml Alcohol @ 40% to SS Cream Base (made up as per Cream Base Pack instructions). Alternatively 200ml Sugar and 500ml Cream. Top up to 1.125L with water.

Honey Spiced Whiskey Liqueur (Scotch Heather)

A honey style whiskey liqueur flavouring. With notes of herbs and spices.

Melon Liqueur

 light green liqueur with a delicate honeydew melon flavour.

Add essence and 650ml Alcohol @ 40% to SS Schnapps Base (made up as per Schnapps Base instructions). Alternatively 180ml Sugar and 100ml Liquid Glucose. Top up to 1.125L with water.

Spiced Whisky Liqueur

A herbal liqueur style whiskey flavouring. With notes of honey and spice.

Blue Curacao

Bright blue liqueur with a strong citrus orange flavour.

Add essence and 850ml Alcohol @ 40% to SS Liqueur Base "A" (made up as per Liqueur Base A instructions). Alternatively 200ml Sugar and 100ml Liquid Glucose. Top up to 1.125L with water.

Irish Mint Cream

Whiskey based cream liqueur with a strong mint flavour and a delectable hint of chocolate.

Add essence and 500ml Alcohol @ 40% to SS Cream Base (made up as per Cream Base Pack instructions). Alternatively 200ml Sugar and 500ml Cream. Top up to 1.125L with water.

Marula Cream

Flavoured with the distinctive taste of Marula berries found only in southern latitudes of Africa.

Add essence and 500ml Alcohol @ 40% to SS Cream Base (made up as per Cream Base Pack instructions). Alternatively 200ml Sugar and 500ml Cream. Top up to 1.125L with water.

Orange Truffle Irish Cream

Your famous Irish cream liqueur with a twist. Rich decadent chocolate truffle aromas finished by fresh orange peel notes.

Irish Cream

Whiskey based cream liqueur with a delectable hint of chocolate.

Add essence and 500ml Alcohol @ 40% to SS Cream Base (made up as per Cream Base Pack instructions).Alternatively 200ml Sugar and 500ml Cream. Top up to 1.125L with water.

Pastis Liqueur

Refreshing aniseed, enjoy over ice on a hot summers day. Similar to Ricard.
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Triple Sec

Clear liqueur with a rich, strong and dry citrus orange taste.
Add essence and 850ml Alcohol @ 40% to SS Liqueur Base "B" (made up as per Liqueur Base "B" instructions). Alternatively 250ml Sugar and 80ml Liquid Glucose. Top up to 1.125 L with water.

Chocolate Cream

Chocoholics will love this full flavoured double chocolate cream Liqueur.
Add essence and 500ml Alcohol @ 40% to SS Cream Base (made up as per Cream Base Pack instructions). Alternatively 200ml Sugar and 500ml Cream. Top up to 1.125L with water.

Reverendine

An elixir produced by the Benedictine monks in the Renaissance era from 27 plants and spices.
Add essence and 850ml Alcohol @ 40% to SS Liqueur Base "A" (made up as per SS Liqueur Base "A" instructions). Alternatively 200ml Sugar and 120ml Liquid Glucose. Top up to 1.125 L with water.

Herbal Liqueur

This reddish-brown German style herbal liqueur is typically served at 35% ABV. Best enjoyed extremely cold.
Add essence and 950ml Alcohol @ 40% to SS Liqueur Base "A" (made up as per SS Liqueur Base "A" instructions). Top up to 1.125 L with water.

Cinnamon Whisky (Fireball Whisky)

A sweet, warming whiskey flavouring with a fiery cinnamon hit. Similar to Fireball Cinnamon Whiskey

Pina Colada Cream

A cream based pineapple liqueur with a hint of coconut.
Add essence and 500ml Alcohol @ 40% to SS Cream Base (made up as per Cream Base Pack instructions). Alternatively 200ml Sugar and 500ml Cream. Top up to 1.125L with water.

Mango Liqueur

The taste of the tropics. Enjoy over ice on a hot day. 

Add essence and 650ml Alcohol @ 40% to SS Schnapps Base (made up as per Schnapps Base instructions). Alternatively 180ml Sugar and 100ml Liquid Glucose. Top up to 1.125 L with water.

 

Rum Liqueur

A rum based liqueur with chocolate, caramel and coffee notes.
Add essence and 550ml Alcohol @ 40% to SS Liqueur Base "C" (made up as per SS Liqueur Base "C" instructions). Alternatively 350ml Sugar and 150ml Liquid Glucose. Top up to 1.125 L with water.

Grande Paris

First produced near Paris, this liqueur is made from Cognac and tropical oranges from the Caribbean.
Add essence and 850ml Alcohol @ 40% to SS Liqueur Base "B" (made up as per SS Liqueur Base "B" instructions). Alternatively 250ml Sugar and 100ml Liquid Glucose. Top up to 1.125 L with water.

Chocolate Mint

Chocolate based with a clean refreshing mint aftertaste.
Add essence and 650ml Alcohol @ 40% to SS Liqueur Base "B" (made up as per Liqueur Base B instructions). Alternatively 250ml Sugar and 120ml Liquid Glucose. Top up to 1.125L with water.

Swiss Chocolate Almond

A delicious nutty, chocolate liqueur with its origins in the Swiss Alps.
Add essence and 710ml Alcohol @ 40% and Liqueur Base "C" (made up as per Liqueur Base "C" instructions). Alternatively 275ml Sugar and 150ml Liquid Glucose. Top up to 1.125 L with water.

Amaretto

A liqueur with a sweet, rich almond flavour popular in the Northern region of Italy. 
Add essence and 850ml Alcohol @ 40% to SS Liqueur Base "C" (made up as per Liqueur Base C instructions). Alternatively 300ml Sugar and 100ml Liquid Glucose. Top up to 1.125L with water.

Hazelnut

A nutty sweet liqueur with its origins from the Abbeys of England.
Add essence and 620ml Alcohol @ 40% to SS Liqueur Base "A" (made up as per Liqueur Base A instructions). Alternatively 200ml Sugar and 100ml Liquid Glucose. Top up to 1.125L with water.

Cherry Brandy

Brandy liqueur with sweet cherry flavour balanced with the almond flavour from the kernal.
Add essence and 645ml Alcohol @ 40% to Liqueur Base "A" (made up as per Liqueur Base A instructions). Alternatively 150ml Sugar and 100ml Liquid Glucose. Top up to 1.125L with water.

Creme De Cacao

Sweet, dark brown liqueur with a rich cocoa and vanilla flavour.
Add essence and 760ml Alcohol @ 40% to SS Liqueur Base "C" (made up as per Liqueur Base "C" instructions). Alternatively 300ml Sugar and 120ml Liquid Glucose. Top up to 1.125 L with water.

Creme De Menthe

Green liqueur with a clean, refreshing, peppermint flavour.
Add essence and 760ml Alcohol @ 40% to SS Liqueur Base "A" (made up as per Liqueur Base "A" instructions). Alternatively 200ml Sugar and 100ml Liquid Glucose. Top up to 1.125 L with water.

Italiano Liqueur

A gold coloured, sweet Italian liqueur with the flavours of vanilla, aniseed & liquorice.
Add essence and 780ml Alcohol @ 40% to SS Liqueur Base "C" (made up as per Liqueur Base C instructions). Alternatively 330ml Sugar and 150ml Liquid Glucose. Top up to 1.125L with water.

Orange Brandy Liqueur

This liqueur, of French origin, combines brandy and fresh oranges to make a stunning liqueur. 
Add essence and 850ml Alcohol @ 40% to SS Liqueur Base "A" (made up as per Liqueur Base A instructions). Alternatively 200ml Sugar and 80ml Liquid Glucose. Top up to 1.125L with water.

Advocaat 1 lt

A Creamy custard liqueur with a smooth vanilla flavour

Parfait Amour

Known as the 'liqueur of love' this fragrant liqueur is very popular in France.
Add essence and 650ml Alcohol @ 40% to SS Liqueur Base "C" (made up as per Liqueur Base "C" instructions). Alternatively 300ml Sugar and 150ml Liquid Glucose. Top up to 1.125 L with water. 

Dry Vermouth

An Italian Vermouth which can be made with wine or spirit.
Add essence to 450ml Alcohol @ 40% & 625ml water. Alternatively, reduce alcohol to 150ml and replace water with 925ml dry white wine.
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Schnapps Base

Gives the ideal finished thickness and sweetness to Schnapps. Add alcohol as indicated on the essence bottle in a large mixing bowl. Slowly add pack contents while stirring with a whisk. Add essence and top up to 1.125L (40oz) with water
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Liqueur base C

Gives the ideal finished thickness and sweetness to Liqueurs. Add alcohol as indicated on the essence bottle in a large mixing bowl. Slowly add pack contents while stirring with a whisk. Add essence and top up to 1.125L (40oz) with water.
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Cream Base 400g

Gives the ideal finished thickness and sweetness to Cream Liqueurs. Add 250mls warm water to large mixing jug. Add contents very slowly while stirring throughly with a whisk. Add alcohol as indicated on essence bottle & top up to 1.125L (40oz) with water.
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Liqueur Base B

Gives the ideal finished thickness and sweetness to Liqueurs. Add alcohol as indicated on the essence bottle in a large mixing bowl. Slowly add pack contents while stirring with a whisk. Add essence and top up to 1.125L (40oz) with water.
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Liqueur Base A

Gives the ideal finished thickness and sweetness to Liqueurs. Add alcohol as indicated on the essence bottle in a large mixing bowl. Slowly add pack contents while stirring with a whisk. Add essence and top up to 1.125L (40oz) with water.
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