From the town of Sorrento, Italy, hails one of the world's most famous & iconic liqueur brands, Disaronno Amaretto.



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Disaronno, the amber-coloured liqueur with the incomparable taste, dates back to 1525. Original since birth, Disaronno is the Italians best selling liqueur around the world. Smooth, velvety & full of almond aromas. Disaronno is made from herbs & fruits steeped in crushed apricot kernel oil. Disaronno does not contain any nuts. ...

Disaronno Velvet is a distinctly smooth light creamy liqueur that seduces your senses with toasted almonds, apricot, vanilla & a hint of toffee. Brought to you from the family who discovered the world's favourite Italian liqueur Disaronno in 1525, Velvet is an innovation that will challenge & excite your taste buds. It is the romantic coming together of classic Disaronno mixed with the refreshingly silky smooth creamy texture that lingers on the tongue & on your mind long after you put the cap back on. ...

The prefect serve for French absinthe. The set comprises of a glass absinthe fountain with removable glass lid, chrome effect taps, two authentic absinthe glasses & two absinthe spoons. How to use: Put a small amount of shaved ice in the fountain (melts quickly) or, add ice cubes & a little water. Put a measure of absinthe into each glass, place the spoon on top & put a sugar cube on top of the spoon. Turn on the taps to allow slowly dripping water to dissolve the sugar cube into the absinthe. Once fully dissolved, add extra chilled water from the fountain into each glass to suit your taste. ...

The green fairy has never been so aptly named than today with Absente 26 Fluo. Its green color will be enforced & lightened in the dark by the effect of natural B2 vitamins! The fluorescent effect in the dark will be provided by the use of a dark light. The recipe of Absente 26 FLUO, delicately sweet & herbaceous will bring a lot of freshness in the glass with nice a hint of bitterness as after taste in the mouth. ...

In a gift box with absinthe spoon & serving instructions. Absente '55', made with the same ingredients as the best Absinthes of ' La Belle Epoque', was the first of its kind to be legalised in France where it has been produced since 1915. This liquor is prepared from an infusion & essence of absinthe herbs (1, 5 %), lemon balm & mint spirits, cane sugar & alcohol. In 1830, officers used to advise soldiers in Algeria who were not feeling well to add a few drops of Absinthe liqueur to the more-or-less pure water they were given to drink. But soldiers & officers alike preferred to increase the dose, & this beneficial liqueur also cured homesickness. & so abinthism was thus created under the African sun, & the medication became a source of inebriety. But anti-drinking campaigns sprouted up nearly everywhere in Europe, & their main target was Absinthe. Belgium banned it in 1906 & Switzerland followed suit in 1910. France simply levied a tax on it. But on January 7, 1915, Poincar confirmed these various measures; on March 4, he extended them to various limitations that applied to bars, & eventually there was a total ban on Absinthe. ...

Almond trees are native to Afghanistan, but were brought to Provence in the 5th century B.C. Almond trees adjust perfectly to the climate & soil of Haute Provence. Provencal gastronomy uses almonds in many ways. Barley water & almond liqueur are beverages made from almonds. This liqueur has a base of essence of bitter almond from Provence, cherry spirit, cherry, peach & vanilla infusions, cane sugar, & brandies of Provence. The dominant aroma is almond, but the infusions & cherry spirit heighten the product's flavour thanks to their specific walnut aroma. The peach & vanilla infusions give the Amandine its structure & make it fruity. Amandine is a liqueur that is enjoyed as a digestive. Amandine is also used for the Lou Parpaillou: 1/6 Amandine & 5/6 Bau Frizzant De Muscat. Amandine may be served over vanilla ice cream, chocolate pears & with pear tarts or Twelfth Night cakes. ...

A bold bitter made from absinthe plants, Extreme d Absente is not so much a drink in its own right but a flavour enhancer. Purists will simply add it to water Extreme d Absente, with a thujone content three times more concentrated, comes in an ambitious packaging: a bottle with its own pipette. The pipette draws the eye, adds to the thrill, excitement & mystery of Extreme d Absente; giving it an aura of mystique. Add a few drops of Extreme d Absente directly to a cocktail or a beer, or onto a sugar cube. Our tip: On a sugar cube, in Absente, beer or cola, all you need is a few drops to subtly change the flavour of the drink. A gentle change that is barely perceptible. ...

The herb that gives its name to this liqueur plays a very special role in the life & imagination of the inhabitants of Provence. Farigoule is a traditional liqueur in Provence. Many families, & farmers in particular, make it from harvesting thyme & marc. Distilleries Provence Farigoule is a direct result of this tradition. The name Farigoule comes from the Latin fericula; it means small wild herb. This liqueur uses an infusion, a Provencal thyme (Thymus vulgaris) spirit, sugar cane syrup, sugar caramel syrup & alcohol for its base. The thyme is picked just when it blossoms in the spring or early in the autumn. It is macerated then distilled. The mixture of the flowering tops & dried leaves gives Farigoule a better aromatic balance. Infinitesimal doses of herbs are added, such as sage, lemon verbena & angelica, to make Farigoule more characteristic of the region. Farigoule liqueur may be enjoyed straight up or chilled. Granite a la Farigoule: in a liqueur glass, add some crushed ice, & pour in Farigoule. Then put the glass in the freezer. Enjoy this drink ice cold. ...

The first alcohol-based liqueur was called eau divine & admirable. It was nothing more than water with sugar added. It was considered as medicine. Later, people from Haute Provence added herbs from their mountains, genipi, for example. This is an alcohol-based liqueur, made from sugar cane syrup, an infusion & a Genepi des Alpes spirit, with a soupcon of an infusion of 63 other herbs. The dry genipi maceration (Artemisia glacialis and/or Artemisia mutellina) is the base used for this liqueur. A complex composition of an infusion of herbs & genipi spirit reinforces this product's aromatic power. Genepi is a liqueur & should be enjoyed straight up, at room temperature or very cold. ...