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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.
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.
A 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.
A velvety ruby style port, with great elegance and perfume. Best served at 12-16C.