Pink grapefruit liqueur joseph cartron 18° 50cl

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.

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 Château de Monluc

Producer Joseph CARTRON

Thanks to peppermint from several regions, this liqueur has notes of freshness, tone and diversity. As an aperitif, it is perfect lying flat or sparkling water. Digestive on ice and in cocktails both delicious and thirst-quenching.

Producer Joseph CARTRON

All the flavor of caramel is contained in this delicious liquor which is consumed pure or participates with brilliance to the success of many cocktails and also the finesse of the desserts.

Producer Joseph CARTRON

The seductive blend and maceration of black cherries and sour cherries allow the production of this irreplaceable liqueur. Among the notes that serve as a base for Cherry Brandy, Kirsch brings a tonic and finely scented touch, without forgetting the presence of cognac. To be served as an aperitif, as a digestif, in a cocktail or a fruit salad.

Intense Génépi Liquor Chartreux Fathers 40° 70cl

Genepi liqueur is obtained from the most famous aromatic plant in the Alps, genepi, belonging to the mugwort family and growing in the Alps. Commonly called "Génépi", this liqueur has become, with the rise of tourism and winter sports, emblematic of the French Alps.

Producer Distillery Louis ROQUE

Homemade
A liqueur which will crown a good meal or which will perfume your desserts in a perfect way: ice creams, pancakes, ... Its brown color with golden reflections testifies to its aromatic power. It can be consumed on ice or used to make "autumn kir": a dose of chestnut liqueur for 4 doses of white wine or champagne.

Ingredients: Sugar, Alcohol, Aroma.

VIOLET LIQUEUR JOSEPH CARTRON 20 °

Like the most precious perfumes, Violette Liqueur Joseph Cartron is made from violet absolute, obtained by grinding the most beautiful leaves. A light flower note is added to this aroma concentrate to perfect the blends. With a surprising freshness, the liquor evokes the sweet scent of floral, fruity and powdered sweets of our childhood.

Producer Joseph CARTRON

The Green Apple is original and restores the true taste of this tasty fruit. The Green Apple, which some people prefer to call Green Manzana, is drunk on digested ice. In long drink, it goes particularly well with gin, cola, beer and fruit juices. It is sublime on an apple sorbet.

Producer Joseph CARTRON

Mango is the fruit of the mango tree, tree chosen by Boudha to meditate on Man. Harvested at perfect maturity, at the peak of their fragrance, mangoes will give "Mango" to bring your cocktails but also your desserts and sorbets all the flavor of the tropics.

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.