Lucky Sod is a combination of dark Irish Whiskey, velvet honeycomb, and sticky toffee flavours. Delicious served straight up as a shot or over ice. It is also highly mixable – great served long with ginger beer, or as a cocktail.

The first aged Fairtrade certified rum in the World. Produced in Belize using molasses from Organic sugar cane, bottled in France after aging for 5 years in American oak barrels. Fair Rum offers a complex aromatic structure that has received huge amounts of international acclaim.

Named after the 16th century dance of the peacock, Pavan celebrates the South of France. Fine muscat grapes and orange blossoms compose the heart of this delicate and complex liqueur. Refreshing in a sangria with sparkling water and ice, Pavan is also perfect with vodka, gin, tequila and champagne.

Very smooth liqueur with a huge hit of vanilla that runs from start to finish. One of the best ways to enjoy Galliano Vanilla is in the old classic, Harvey Wallbanger.

A rich and velvety Schnapps that captures the softness and intensity of butterscotch.

BOLS Strawberry is a rich, striking red liqueur, expressing a powerful but not over sweet strawberry flavour, edged with a slight citrus tang. Unbelievable as it sounds, the vast majority of cocktail bars had no strawberry liqueurs to speak of. Until comparatively recently, bartenders were forced to resort to use poor quality syrups and premixes. With the launch of Bols Strawberry, which contains fresh strawberry juice, bartenders finally have a real strawberry liqueur to add to their drinks. Strawberry, like raspberry, is a very popular, modern cocktail flavour, featuring mostly in strawberry versions of the margarita, martini and the daiquiri.

Designed to bring you a taste of the tropics wherever you are, Alize Pineapple is infused with natural sweetness from the fruit itself to create an exciting seasonal expression. Enjoy the enchanting flavour of Alize Pineapple on the rocks or with your favourite fresh juices and mixers.

Tempus Fugit Spirits Crème de Cacao is based on a 19th-century recipe, cross-referenced in English and French. Terroir is important for ingredients, and the original source of cacao for the best Crème de Cacao was cacao from Venezuela while the best source of vanilla was from Mexico, so it was important that these two ingredients be specifically sourced to reproduce the best quality of Crème de Cacao. The raw cacao is distilled and the distillate is then macerated with additional cacao and crushed whole vanilla bean. The process not only gives a depth of character, but also naturally colors the Crème de Cacao a medium brown.