Limoncello tosolini liqueur 28° 70cl

ABSINTHE GRAND ABSENTE DISTILLERIE AND DOMAINS DE PROVENCE 69 ° 70 CL

Great Absentee is a bitters (about 35g sugar per liter). This means a more bitter product that contains more wormwood and less sugar.
Grande Absente is composed of alcohol, sugar, infusions and essences of wormwood, sagebrush and star anise, alcohols of green anise, lemon balm and mint, a green dye (blue brilliant FCF and tartrazine)

TRIPLE DRY LIQUOR JOSEPH CARTRON 40 °

Joseph Cartron's Triple Dry Liquor uses sweet orange (Para from Brazil and Florida) and bitter orange (Bigarade from Côte d'Ivoire and Sicily) essential oils selected from the best farms. Only the heart of the zest is preserved in the elaboration of these essential oils, the bitter white skins being meticulously removed.

The harmonious blend of the two varieties of fruit as well as the traditional character of the recipe ensure an extreme concentration of orange spirit of a rare intensity and make it possible to restore the singular flavor of the bitter orange.

Producer Joseph CARTRON

Originally it comes from Brazil where the Indians called it "ana" which means perfume. The freshness and the sun of the anannas are perfectly expressed in this liqueur full of heat and voluptuousness. Associated more particularly with rum, he will express himself fully in many cocktails.

Producer Château de Monluc

The Armagnac liqueur Pousse Rapière whose old recipe is a well-kept secret combines with the Vin Sauvage (see Monluc), traditional method, to give the Cocktail Pousse Rapière. This Liqueur combines the sweet and round flavor of Orange with the sweet vigor of Armagnac. It owes its name to the rapier, long light sword, brought back from the wars of Italy by Monluc and his Gascon captains. The liqueur Pousse Rapière and the Vin Sauvage have the same origin: the dry white wine of our Gascon hills serves to elaborate traditional methods as well as Armagnac, then transformed into liqueur.

Producer Distillery and Domains of Provence

The cool altitude of the upper valley of the Durance and the exceptional sunshine of the Southern Alps provide an ideal environment to get the best Pear Williams in the world. The combination of the natural flavor of pears with Cognac makes DOUCE the most exquisite pear liqueur.

Ingredients: Williams Pear 29,8% brandy, Cane sugar, Cognac 23,6%.

CURACAO BLUE JOSEPH CARTRON 25 ° 

Blue Curaçao Liquor Joseph Cartron uses sweet orange essential oils of the Para variety from Brazil and Florida selected from the best farms. Only the heart of the zest is preserved in the elaboration of these essential oils, the bitter white skins being meticulously removed.

The orange spirit obtained from these essential oils is assembled with a touch of absolute rose. It is the exclusive character of this recipe that allows to restore all the light and tart flavor of the fruit and that, soft and discreet, the rose. The richness of the color will give depth and intensity to the best cocktails.

Producer Joseph CARTRON

The lightly roasted coffee is hot-brewed followed by distillation. Costa Rica and Moka Havrard are his letters of nobility. It allows the creation of product of extreme color, with the real perfume. This liqueur will delight among other true lovers of coffee and allow the development of cocktails.

YELLOW CHARTER

Manufacturing by the Monks.

Ingredients: alcohol, sugar, water, vegetable substances including sesame seeds.

130 Plants are essential to produce Chartreuse liqueurs: they are listed in the manuscript that Marshal d'Estrées gave to the Chartreuse Fathers in 1605. Only three brothers, designated by their Order, know the name and have learned how to blend and distill them. . They alone hold the secret which makes it possible to obtain naturally, by maceration of certain plants, the green and yellow colors, famous without the whole world. The brothers also take care of the slow aging in oak barrels: the liqueurs gain that perfection which has made their reputation.

Producer Joseph CARTRON

Joseph Cartron chose to select his cocoa beans in Côte d'Ivoire. The country, the world's leading supplier, is renowned for the quality of its production that has remained in the hands of small traditional family farms. In order to restore all the corpulence and gluttony of the chocolate king, the quality of the fruits is as important as the know-how of the maceration and the distillation: the most beautiful beans of Côte d'Ivoire, slightly roasted and crushed, are carefully worked in our still that will release all the aroma and flavor of cocoa. The addition of Cognac will bring softness and structure to the Joseph Cartron Brown Cocoa Liquor. To the eye: mahogany dress around the old gold disc. The walls of the glass reflect the old gold notes. Sustained, tight and intense leg. Nose: the nose is open, pleasant. Roasting notes with cake flavors. Vanilla notes and gingerbread. On the palate: the mouth is syrupy, unctuous and full with notes of fresh butter. The structure is balanced. The texture soils the palate. The finish is greedy, rich and sweet. Indispensable to the composition of many cocktails. Ideal to enhance desserts.

DISARONNO AMARETTO ITALY LIQUOR 50CL 28 °

Almond base

PINK GRAPEFRUIT LIQUEUR JOSEPH CARTRON 18 ° 50CL

The fruits are selected in Israel and Florida where they are sun-drenched.
Their quality as well as the excellence of the recipe give all the fresh and discreet bitter taste of grapefruit to this very long liquor in the mouth.

Producer Joseph CARTRON

This liquor owes its character to Canary bananas. This variety imparts a delicate flavor to Banana Cartron and allows the production of a liquor that will bring to many cocktails a subtly exotic note.