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. ...

Absenteroux is a vermouth which combines wormword, lemon, anise, gentian & white wine from Provence (Ugni Blanc, Grenache Blanc, Vermentino & Clairette).

Colour: Light green with hints of yellow & brown. Nose: Complex & subtle with fresh notes of wormwood, gentian & spices. Mouth: A rich & powerful attack of wormwood followed by sweet, fruity, gentian spicey notes.

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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. ...

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. ...

Gentiane de Lure is one of the two oldest Distilleries et Domaines de Provence recipes. It's an aperitif made from Luberon white wine, sweet fortified wine, alcohol, sugar, infusion & extracts of gentian roots, infusion of sweet & bitter oranges & a quinquina infusion. It has a gentle bitterness & the true root flavours & aromas of Provence. One of the oldest Distilleries et Domaine de Provence aperitifs, Gentiane de Lure is made for connoisseurs of gentian & lovers of all things bitter. ...

Gin XII takes full advantage of its Haute-Provence terroir & its subtle blend of herbs such as thyme, rosemary, basil, eucalyptus, sweet almond & mint, which join forces with small juniper berries to express the aromatic intensity of a stroll through the garrigue! ...

H&-crafted at the Distilleries et Domaines in Provence like it was in 1860, Grande Absente is made exclusively with the highest quality spirits & select botanicals from the region, including a full measure of the legendary botanical wormwood, also known as 'artemesia absinthium'. What sets Grande Absente apart is the combination of French artisinal distillation techniques & high quality mix of regional botanicals which results in a great tasting absinthe, a surprisingly refreshing drink that's out of this world. Remember, Grande Absente is a traditional French ' Verte' absinthe recipe at 138 proof (69% ABV%), so please drink with caution. ...