Anis del Mono is a sweet and enticing aniseed liqueur which has a vibrant abundance of spice added into the mix. Pop it over ice or serve it neat and you can be sure you’ll enjoy it. You could even use it as a cocktail ingredient or enjoy it alongside coffee. Traditionally Anis del Mono is a digestif but once you’ve bought your bottle you can enjoy it whenever you like. An alternative to ouzo.

A classic liqueur Kummel is a refreshing and sweet smelling drink which is packed full of flavour. Syrupy in the mouth, each sip is full-bodied and fiery, with pronounced notes of caraway, aniseed and hints of citrus and fresh peppermint. The heat gives way to a sugary sweetness which is very welcome and blends wonderfully with the deeper, spicier notes. Caraway and aniseed linger on considerably after drinking.

Based on a recipe that dates back to the 15th century, Tuaca is a brandy-based liqueur which brings together a number of brandies, a secret blend of fruits and spices and just a little sugar to blend it all together in harmony. On the nose is a spicy citrus tang which entices you to drink and when you do you’ll enjoy a surprisingly light and oily mouthfeel, sweet with a little dry spiciness and cinnamon, nutmeg and bitter orange leading the taste profile. It settles into a mellower, sweeter warmth, just the ticket after a filling meal.

Sweet Agwa, a liqueur which marries together an array of tempting herbal flavours, offering a distinct and enjoyable flavour. Agwa’s key ingredients are Bolivian coca leaves, Brazilian guarana and Chinese ginseng which work together to offer a herbal, minty scent followed by a thick, syrupy mouthfeel awash with spicy notes, sweet menthol and the depth of the herbaceous ingredients. It ends on a long herbal note which encapsulates the overall flavour of this traditional liqueur.

Roots Kanela Liqueur is a blend of cinnamon, clove, nutmeg and citrus. The brand may be new, but Kanela isn't – first being seen in Greece in the 15th century.

Created in 1860, while Jean-Baptiste Combier was in prison, this blend of Original Combier, Elixir Combier and VSOP cognac, along with a variety of herbs and spices, is packed full of orange and spice. Great on its own or in cocktails when you need a bit more spice than a triple sec can deliver.

A liqueur from Tosolini made with Fragoline di Bosco - wild strawberries. These are small strawberries with an intense flavour and there are still quite a few floating around in the bottle.

Muyu Jasmine Verte is a 24% abv and is described as “floral, blooming, fresh, sensual and luminous” with notes of jasmine, neroli, patchouli, yuzu and iris. Serve in Highball with Champagne.

The proof is in the pudding! Words fall short in describing the velvety viscosity and rich chocolate flavor of this spectacular spirit. While technically sold as a “Chocolate Vodka,” Bouvery is more akin to an adult version of chocolate syrup. The potential for cocktail and dessert creations is endless.

Maraska Maraschino is made in Zadar, Croatia. This slightly sweet cherry-flavoured liqueur is an essential ingredient in a classic Aviation or Martinez cocktail.

The smooth and light flavour of St-Germain Elderflower Liqueur has kept it popular for many years and has guaranteed that it’s known as one of the finest and first elderflower liqueurs out there. Its aroma is lightly floral, with elderflower and a little sweetness coming through and then on tasting you’ll enjoy a pungent elderflower hit that mellows and is supported by just the right amount of sweetness. Surprisingly flavoursome considering it’s only got one key ingredient – a real triumph.

Elixir d'Anvers Belgian liqueur is a complex blend of 32 herbs and spices gathered from all over the world. The result is complex yet comforting.

A premium Amaretto which doesn’t disappoint, Saliza Amaretto manages to balance a light body with an intense flavour. It’s rich with sweet marzipan and uses refined almond distillate to create its exceptional flavour. The nose is rich with those almonds alongside toffee and zesty orange peel and on the palate it really is the fresh flavour of almonds that sings, with the sweet marzipan rounding the flavour beautifully.

Roots Diktamo Liqueur is a deep brown in colour and rich in a huge range of aromatic and botanical flavours. The aroma is rich in peat and herbal freshness with a flavour which is complex and multi-layered with a little fruitiness and a wonderfully velvety texture. Using an aromatic plant which was known for its medicinal and aphrodisiacal qualities in ancient times, Roots Herb Spirit Liqueur is certainly a drink that deserves at least one taste.

Roots Mastiha Liqueur is produced using the resin of Mastic trees on the Greek island of Chios – believed to have medicinal properties – and also saw use as a breath freshener – since 5BC.

One of those all-time classics that France is famous for, Benedictine is an herbal delight that brings together the flavours of twenty-seven different ingredients. Over 500 years old and true to its original recipe, Benedictine has a nose fresh in spice and fresh fruit, prune and orange alongside liquorice and cloves. When tasting you’ll enjoy the spice of the cloves alongside aromatic liquorice and a little fruity warmth. It’s surprisingly sweet and simply divine after dinner.

This orange liqueur features a rich and complex flavour inspired by sweet and bitter orange peels, fresh lime leaves, citrus blossoms, and a hint of spices. Alma Finca Orange Liqueur is crafted from ingredients harvested in the Yucatán Peninsula, the citrus capital of Mexico. The region's bright sun, tropical conditions, and rich coral-enriched soil provide unparalleled growing conditions for world-renowned citrus. These unique flavours contribute to the subtly complex character of Alma Finca—an orange liqueur made with fresh fruit, leaves, blossoms, and spices. Each ingredient is meticulously selected and sourced from the Yucatán Peninsula, then cleaned, peeled, and processed by hand. Each component is individually macerated for five days, ensuring a perfect blend of flavours.

From the very highly-regarded Italian master distillers Tosolini comes this rather fabulous espresso coffee liqueur, made with traditionally-toasted Arabica coffee beans. This is superb stuff.

Fortunella liqueur was inspired by fragrant,aromatic golden oranges – kumquats – as well as their Chinese origins. Taking its name from the Asiatic species of kumquat known as Fortunella, this is a zesty, sweet liqueur, perfect for making cocktails or simply sipped over ice.

Despite their extensive range of liqueurs it’s the original elegance of their classic Grand Marnier which is the most famous. Made exclusively with a luxurious base of quality Cognac, Grand Marnier has a smooth richness to it and a sharp, vibrant orange flavour. A versatile liqueur which is the base for many cocktails and often enjoyed neat, Grand Marnier is a staple of the classic drinks cabinet and one which will be enjoyed time and again.

The rum base is an aged Caribbean rum previously used to season empty whisky casks for final maturation. An extract of Banana Peel is infused into the rum to impart a fruity forward note to the spicy, sweet toffee profile of the Rum. It’s like liquid Banana Bread. Best served neat over ice, shaken in a Daiquiri or mixed long with Ginger Ale.

Maraschino Luxardo is a classic Italian liqueur and is presented in it's traditional way, rafia covered bottle and all. The clear hues hide a flavour which is simply bursting with maraska cherries and a typically pungent aroma in which the cherries seem to invite you to take that first sip. Smooth on the palate initially, leading into a sharpness which is short lived but satisfying. It’s the aroma of this one which will have you back for another sip, lingering long after tasting.

Italicus Rosolio di Bergamotto is a blend of bergamot peel, Cedro lemons, chamomile, lavender, gentian, yellow roses and Melissa balm. An aromatic and lightly spicy liqueur which balances honeyed sweetness with rooty bitterness.

A triple sec from Combier, who claim that Jean-Baptiste Combier invented the orange liqueur sometime between 1834 and 1848 at their distillery in Saumur. Debated though that is, this is one of the originals, with a a bright citrus flavour.

Pandan leaf liqueur from Maison Gabriel Boudier

A pear liqueur from Maison Brillet, made by combining Williams pear eau-de-vie with Brillet's cognac to produce a golden and fruity liqueur.

Pierre Ferrand Dry Curacao is an outstanding orange liqueur, a re-creation of a lost style of Curacao prevalant in the 19th century using the original lahara oranges. Carefully crafted by the experts at Cognac Ferrand, this unique elixir is a blend of Pierre Ferrand Cognac, un-aged French brandy, lightly toasted sugar cane, dried peel of Curacao bitter oranges, sweet oranges and lemons, with a touch of grilled almonds and prunes. The ultimate choice of dry curacao for cosmopolitans, mai tais and margaritas . Gerry's thinks it is simply the best Curacao on the market.

Introducing Amaretto Adriatico Bianco: A new generation of amaretto liqueur, with 100% natural ingredients Amaretto made only in Italy: Perfect as an aperitif and with the most elaborate cocktail recipes Made using hand-picked almonds from Puglia which are roasted, and combined with a pinch of sea salt This white liqueur has silky accents of chopped and soaked white almond, creating a lactose-free milk liqueur Includes: 1 x 70cl bottle of Amaretto Adriatico Bianco (16% ABV). Enjoy chilled neat, or best served on crushed ice

A sweet, nutty Amaretto from Adriatico that offers notes of marzipan, vanilla, caramel and toasted almonds throughout the palate.

Kohaku No Madoromi Shochu is a classic example of a traditional shochu made with 85% sweet potato and 15% rice, and is rich, bursting with undergrowth aromas, velvety on the palate, and delicately sweet in the finish.

Elegant and clean scent shaping an overall softening and refreshing smell; subtle lavender and coconut mouthfeel, with the unique mastic smell being prevalent. Soft and sweet feel with a microscopic suspicion of sourness. vigorous mastic aftertaste.