French Liqueurs

Ricard Pastis is a French anise-flavoured liqueur that is often enjoyed as an after-dinner drink. It is made with a blend of herbs and spices, including anise, liquorice, and fennel. Ricard Pastis has a long history dating back to the 19th century when it was first created by Paul Ricard. Today,

Benedictine was originally created as an elixir to sustain monks as they worked. D.O.M. stands for "Deo Optimo Maximo" meaning, "To God most good, most great". The recipe for Benedictine is a closely guarded secret, but it is known to contain 27 different herbs and spices. Benedictine is a sw

A sweet and spicy liqueur, Chartreuse Yellow is somewhat milder than the Green variant. There's many unique things about this tipple, not least that it's made by Carthusian Monks, who were given the recipe all the way back in 1605. What's more, the flavour and colour are completely natural, derived

St. Germain is a gorgeous French liqueur made from fresh, hand-picked elderflowers and produced using traditional French methods. Try the St. Germain Spritz (40ml St. Germain, 60ml Champagne, 60ml soda water) or sling some in a Gin & Tonic. Delicious!

Cointreau is a 'triple-sec' liqueur made from sweet and bitter orange peels. An essential ingredient in Margaritas, Cosmopolitans, and many a classic cocktail, but very good on its own or over ice too. Cointreau is produced in Angers, France. Cointreau Distillery was founded in 1849 by Edouard Co

The iconic signature expression from Grand Marnier, Cordon Rouge is a superb orange liqueur made with fine Cognac sourced from the region’s various crus, flavoured with the bitter essence of wild oranges. The blend is also matured in large oak vats for six months before it’s bottled, allowing the li

Giffard Créme de Fraise des Bois is a French liqueur flavoured with wild strawberries.

We're sure you can all guess where this Cold Brew Coffee Liqueur from Bordeaux Distilling Co. is made! The coffee is sourced from Brasil, Guatemala, Colombia, Ethiopia, Rwanda and Salvador, and it's all transported to France for roasting and... Well, liqueur makin', y'know. The only ingredients are

Chambord is a world-renowned raspberry liqueur which was first produced in the Loire valley in the 1600s. It is made with black raspberries, vanilla from Madagascar and Moroccan citrus peels which are steeped in cognac and sweetened with honey. The striking bottle is design is not based on the Holy

This is a dry liqueur in a triple-sec style from acclaimed producer Pierre Ferrand. The liqueur is made from orange peels which give the Curaçao its dominant flavour. A top ingredient in cocktails, our Ben has used it in multiple #MasterofCocktails recipes, including the Cosmopolitan and the Corpse

A delicious violet liqueur from top French liqueur makers, Giffard. Suitable for use in Aviation Cocktails, along with a good gin, maraschino liqueur and lemon juice.

A French star anise and wormwood flavoured liqueur from Distilleries et Domaines de Provence, first produced in 1990. However, it's not just anise and wormwood you'll find in Pastis Henri Bardouin, oh no. It's a blend of 65 different herbs and spices, many of which are secret. Such mystery, so many

One of the most well-known liqueurs produced by Gabriel Boudier, their Créme de Cassis de Dijon is a supreme blackcurrant liqueur. Enjoy ice cold, in a cocktail or even with a good, French white wine. Elegance in a glass.

Kummel takes its name from German and Dutch derivations for cumin and caraway seed, which, alongside fennel, are used to flavour this colourless liqueur.

Very fresh tasting, utterly delectable Chestnut liqueur from Edmond Briottet. This is made with all natural ingredients, and we love it. Excellent flavour.

With the delicate, soft flavour of lychees, this great liqueur from Giffard has a fresh, floral aroma and a tropically fruity flavour. Suitable for enjoying over ice or as part of a cocktail that shows off bright fruit flavours - we reckon a lychee mojito ought to be excellent. This should also do v

The main ingredient of Bigallet's light a floral liqueur, Le Grand Tetras Genepi, is Genepi Artemisia Mutellina, which grows very high up in the Alps. To create the drink, they infuse and distil parts of the plant, creating an intense, refreshing liqueur, well suited to being enjoyed as an aperitif.

A very delicate, and beautiful crème de peche. This peach liqueur from Edmond Briottet is great in a variety of cocktails. Try adding some to champagne with a little peach purée to create a classic Bellini.

Cassissée is a French Créme de Cassis produced by L'Héritier-Guyot, packed to the brim with fresh fruit juiciness and enjoyable aromatic touches.

Suze is an absolutely wonderful French aperitif, a classic for bartenders looking to bring light, bright and flavoursome helpings of herbaceousness to their cocktails and long drinks. A superb and simple serving suggestion for this stuff is to fill a glass with ice, add tonic water, a good splash of

A superb clear Crème de Cacao from Edmond Briottet. This is made with cocoa beans from Ghana. These are roasted and then macerated in alcohol. They then add sugar to sweeten it, and nothing else. Just wholesome cacao goodness.

A beautifully thick and unctuous liqueur from Merlet, this is flavoured with lovely fresh blackcurrants, and it makes a superb Kir!

A refreshing French Pastis from Jean Boyer, made with a lively selection of herbs and spices resulting in a sweet flavour profile with anise, almond and vanilla notes in spades. Great for long drinks of warm summer afternoons.

Edmond Briottet's Cassis is the world's ultimate crème de cassis. Spirit Journal's F Paul Pacult said of it: "Crème de Cassis doesn't come any better than this; a masterpiece." Wine Enthusiast rated it with 96 points! In 1990, Faith No More released the hit rock/rap crossover single "Epic". The chor

This in Monin's Crème de Cassis liqueur, made with blackcurrants from Dijon. Of course, this'll be superb splashed in Champagne and sparkling wine, but blackcurrant also works well with herbal, spicy notes - try it with a herbal liqueur or something a little spicy (though probably not something too