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A velvety ruby style port, with great elegance and perfume. Best served at 12-16C.
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.
A herbal liqueur style whiskey flavouring. With notes of honey and spice.
irst produced near Paris, this liqueur is made from Cognac and tropical oranges from the Caribbean.
Add essence and 850ml Alcohol @ 40% to SS Liqueur Base “B” (made up as per SS Liqueur Base “B” instructions). Alternatively 250ml Sugar and 100ml Liquid Glucose. Top up to 1.125 L with water.