Spirits

A classic rhubarb and orange flavoured aperitif from Italy. The original recipe for Aperol dates back to 1919.

Rich and aromatic, Cazcabel Coffee Liqueur is made using their Blanco Tequila as a base and is blended with coffee. Great for use in cocktails, or perhaps splashed in a cuppa joe.

A honey liqueur from the Cazcabel range, made using their Blanco Tequila as a base and honey sourced from local bees. Sweet and smoky, this is a rather individual, distinctive liqueur.

Green Chartreuse, a strong green liqueur, gets its characteristic taste and colour from a secret blend of over 130 herbs which is made by Carthusian monks in the Chartreuse mountains just north of Gre

London-based Devil’s Botany has crafted its own absinthe!

A Bajan liqueur, very tasty and a back bar essential for making some great cocktails. Taylor`s Velvet Falernum was first created by John D Taylor of Bridgetown in 1890.