CRÈME LIQUEURS
A liqueur is an alcoholic beverage made from a distilled spirit that has been flavoured with fruit, cream, herbs, spices or nuts, and bottled with added sugar or other sweetener (such as high-fructose corn syrup. Liqueurs are typically quite sweet; they are usually not aged for long after the ingredients are mixed, but may have resting periods during their production to allow flavours to marry. Some liqueurs contain digestive properties and are ideal for having with coffee after a meal.
A crème liqueur is a liqueur that has a great deal of additional sugar added to the point that it has a near-syrup consistency. Unlike cream liqueurs, crème liqueurs include no cream in their ingredients. "Crème" in this case refers to the consistency.







Crème de Banane

ALC/VOL = 17% - 24% Alcohol
The best banana liqueurs are a clear bright yellow colour with a strong bouquet of ripe bananas. Bols have a hint of vanilla in their banana liqueur which adds to the complexity of flavour. There are dozens of banana liqueur brands available as it can be imitated synthetically, so some of them are very aggressive in flavour and aroma'.

Crème de Cacao

ALC/VOL = 17% - 24% Alcohol
A chocolate liqueur is flavoured with roasted cacao beans and comes in two colours. It is referred to as Crème de Cacao. White Crème de Cacao is made by simply distilling he beans, but for the brown version the beans are broken open and percolated to extract the colour before continuing the process.

Crème de Cassis
 

ALC/VOL = 17% - 24% Alcohol
The most famous blackcurrant liqueurs come from Burgundy and are sold as cassis, which is the French word for blackcurrant. The fruit, which has high vitamin C content, is macerated in spirit for about two months, then mixed with sugar and distilled to provide Crème de Cassis. Juice is added to give it a red-purple colour and some firms market a ‘double crème’, which is higher in alcohol. The best examples are thick sticky liquids with rich fruit flavour.

Crème de Cerise

ALC/VOL = 18% Alcohol
A black cherry liqueur made from a combination of black "Chalonnaise" cherry and the sour "Montmorency" cherry, which grow on the Burgundy soil in France. They are macerated separately at room temperature for at least 4 to 5 weeks for a perfect result. At this stage, the resulting infusions, a blend of spirit and juice, are tasted before being carefully decanted. Then both infusions are blended in due proportion, in the same time as crystallised sugar is slowly mixed.

Crème de Fraise

ALC/VOL = 17% - 24% Alcohol
Raspberry liqueurs are especially popular in France. The soft fruit pulp is simply macerated in spirit to produce a liqueur de framboise or crème de framboise. When this liqueur is distilled, it becomes a colourless spirit known as framboise and has a powerful raspberry aroma but a completely dry taste.
Crème de Framboise

ALC/VOL = 17% - 24% Alcohol
Raspberry liqueurs are especially popular in France. The soft fruit pulp is simply macerated in spirit to produce a liqueur de framboise or crème de framboise. When this liqueur is distilled, it becomes a colourless spirit known as framboise and has a powerful raspberry aroma but a completely dry taste.

Crème de Menthe

ALC/VOL = 24% Alcohol
Mint liqueurs capture the tangy aroma and refreshing taste of the herb itself. The essential oil is crushed from the leaves and used to flavour the base spirit. Green crème de menthe is the most popular style, while the white version is very useful when preparing cocktails that require flavour but not the colour.

Crème de Mure
ALC/VOL = 18% Alcohol
A blackberry-flavoured liqueur or brandy-based spirit made from wild blackberries, sometimes with other berries, which are macerated and infused in alcohol. The blackberry bush is a shrub belonging to the same family as the raspberry which we meet covered with thorns and clinging to hedges, bearing black berries. Crème de Mure can be successfully served with white wines and champagne.

Crème de Noyaux

ALC/VOL = 20% - 25% Alcohol
Crème de Noyaux is an almond-flavoured crème liqueur made from apricot kernels. It may also be made from the almond-shaped kernels contained within peach pits. Both Bols and Hiram Walker produce artificially coloured red versions of the liqueur, while Noyau de Poissy from France is available in both clear (blanc) and barrel-aged amber (amber) versions. The name comes from the French noyau: "kernel, pit, or core".

Crème de Rose

ALC/VOL = 18% Alcohol
Vedrenne has been producing liqueurs since 1923 in the heart of the Burgundian orchards. Their 'Creme de Rose' is one of the few liqueurs flavoured with rose petals on the market. Add a dash to your favourite sparkling wine and garnish with a rose petal for delicious and simple Spring cocktail.

Crème de Yvette

ALC/VOL = 27.75% Alcohol
Crème  Yvette is an all-natural blend of four berry fruits—mûre, framboise, cassis, and fraise sauvage— blended with dried violet petals from Provence in France. Only the finest fruits and violets are selected for the Crème Yvette infusion. Finally, the maker adds a touch of honey and orange peel.