A forgotten aperitif liqueur, despite the fact that our grandmothers knew exactly what it was! Our recipe has been used unchanged for more than 50 years. Guignolet is a liqueur that is obtained by macerating Morello cherries in alcohol. Then we add a little extra-fine white sugar and the result is a liqueur with a very strong cherry taste, but one which is not very sweet.

A forgotten aperitif liqueur, despite the fact that our grandmothers knew exactly what it was! Our recipe has been used unchanged for more than 50 years. Guignolet Kirsch is a liqueur that is obtained by macerating Morello cherries in alcohol. Then we add a little extra-fine white sugar and some kirsch and the result is a liqueur with a very strong cherry taste, but one which is not very sweet.

Briottet's Fig Cream will surprise you with its authenticity. What's our secret? We use fig juice which brings finesse to our liqueur and also its inimitable taste.

Briottet's Wild Strawberry Cream is the result of macerating several varieties of strawberries, and this gives rise to the liqueur's inimitable wild strawberry taste.

Briottet's Raspberry Cream (18% alcohol) is made by macerating raspberries. The raspberries are soaked in a water-alcohol solution for a minimum period of two months. This enables all the finesse of the small berries to be extracted. White sugar is then added to the infusion obtained and this elegant Raspberry Cream is the result.

Passion fruit or "maracuja" come from the Passiflora edulis vine species, a climbing plant which originated in Paraguay, Brazil and in the north-east of Argentina. Briottet's flavoursome liqueur marries perfectly with all types of fruit juice and more especially with orange juice and with apple juice.

The kumquat tree is a close relation to the mandarin tree and belongs to the flowering plant family Rutaceae, which originates in China and in Malaysia. Kumquat is the name given to the various species of citrus fruits in the genus Fortunella. It is also the name given to their fruit. Kumquats are small round or oval fruit which measure two to five centimetres in length. Their orange-yellow skin can be eaten, and their flesh is acidulous.

Lemoncelo -- originally spelled "Limoncello" -- is a Neapolitan liqueur whose ingredients are lemons, alcohol and sugar. Broittet's Lemoncelo is spelled with only one "L" in order to distinguish our product from the drink made in Naples.

Litchi chinensisis a species of tropical tree which originates in China. It has been grown for more than 2,000 years and its fruit -- sometimes called the "cherry of China" -- is juicy, sweet and soft. Our Lychee Liqueur is soft and fruity and would make an excellent basic ingredient in a cocktail or can be served on its own, along with a few ice cubes.

Briottet's Mandarine Liqueur is made from Mandarine distillate. The latter is extracted from the zest of the fruit by means of distillation. We then add some extra-fine white sugar, in order to obtain a fine liqueur which reveals all the subtlety of the mandarine.

Mangoes come from mango trees, large trees which originate in the forests of Pakistan and Myanmar. More than 800 species of mango exist, most of which taste like peaches and have a floral note. The flesh of mangoes is delicious and sweet. Our Mango Liqueur, which is both soft and a great way of treating oneself, seduces the drinker by means of its unique taste. It will provide an exotic and tropical touch in all of your cocktails.

"Manzana" means "green apple" in Spanish. Briottet's Manzana Verde gives off the heady, soft and fruity vigour of wild apples harvested in the Basque mountains. What tasting it also proves to you is that it is resoundingly refreshing and has a very long finish.

Maraschino is a liqueur which is made by distilling the stones of small bitter cherries called Marasca cherries. This liqueur was created in Italy, which is where the name "Maraschino", which is often used to refer to it, comes from. Marasca cherries originate in the Balkans.

Briottet's Melon Liqueur is obtained by macerating melons in a mix of water and alcohol for more than two months. The infusion which results from that process has a very herbaceous taste, which we temper with a dash of flavouring.