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A velvety ruby style port, with great elegance and perfume. Best served at 12-16C.
A herbal liqueur style whiskey flavouring. With notes of honey and spice.
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.
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.
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.