El Gobernador Pisco Chile, 70cl

Swedish Chefs vodka of choice! Soda bread and faint vanilla notes. Reasonable finish with a hard pepper close.

One of Brazil’s favourite Cachaça, Velho Barreiro is delicate on the nose but powerful earthy tones come through when you sip. Ripe marrow and fresh orchard fruit aromas are all present in the nose but when enjoyed neatthe flavour is crisp and clean, with a rounded flavour profile which once again allows the sweet vegetal notes to shine. This also applies when you add it to your favourite exotic cocktail, unsurprisingly a perfect partner for the other essential ingredients in a Caipirinha.

Whether it’s a mojito or a faux-ito you’re after, it won’t be complete without a strong and refreshing shot of mint and a hint of zesty lime. Monin Mojito syrup is a must if you’re looking to combine these flavours and offer depth to this classic Cuban cocktail. A strong spearmint smell is followed by a perfect marriage of sweet mint and hints of lime, ideal for ensuring the natural mint leaves and lime in your creations are enhanced by further depth.

Brugal 1888 was launched in 1988 to celebrate the company’s centenary and benefits from aging in ex-whisky barrels for 14 to 16 years. A portion of the blend is also aged in sherry butts and the aroma evidences this sweet sherry scent. The flavour is full-bodied and the sherry flavour remains with vanilla, toffee and vibrant liquorice notes also come through. Dry oak tannins are underlying throughout and add depth to the character of this rum.

Your ancestors may even have heard of this one, Mount Gay is one of the world’s oldest rums, dating back to the 18th century. Pure Barbadian spring water and sugar cane are blended to create the trademark flavour, the recipe still the same as when first created. Notes of apricot and banana burst from the bottle and there’s a subtle smokiness that comes from the Kentucky bourbon barrels the rum is aged in.

ROKU is Japanese for six, named after the six natural Japanese botanicals that Roku is made with, which take you on a tour of the Japanese seasons. Spring is represented by both Sakura (cherry blossom) flowers & leaves, Natsu (Japan's Summer) provides the Sencha & Gyokuro (two types of green tea), Autumn brings the Japanese pepper and Winter, the Yuzu. The eclectic mix of botanicals results in a spirit with rich character. Notes of cherry blossom are quickly followed by green tea, smokey leaves and a light bitter finish. Unusual and unexpected, this is a must-try for any gin lover, adn the Japanese rice paper label makes it a classy and smart addition to the gin shelf.

Bristol Syrup Company Demerara is made with real Barbados sugar and adds depth and complexity as well as sweetness.

No Limes have been harmed in the making of this Funkin Puree, but they have been squeezed within an inch of their lives to create the tart, refreshing flavour of this cocktail puree. Funkin Lime Pure Pour puree is made from the finest Limes and you can simply open and pour the mixer into your drinks to add the fresh and zesty flavour of the Lime. Whether you team it with a simple long drink or use it to add complexity to a refined cocktail, it’s a flavour which lingers and freshens up any drink.

The drink which sparked a new revolution, La Fee Absinthe Parisienne was one of the first absinthes newly licensed when the drink was once again made legal. Distilled in Paris utilising a 19th century recipe, La Fee Parisienne is exclusively authenticated by Marie-Claude Delahaye, founder and curator of the absinthe museum. With classic green hues and the flavours of traditional wormwood, fennel anise and hyssop it has both an herbal aroma and sharp aniseed flavour.

Italian housewife business! Sweet Rhubarb and grapefruit jelly and marmalade on toast followed by slightly bitter berries. It begs for Prosecco.