Aperitif

Aperitif

11 Item(s)

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  • Pommeau de Normandie, Domaine Pacory

    1 Review(s)
    Pommeau is a blend of pure apple juice and young Calvados which gives a strength of 17% ABV. There is a balance between the sweetness of the apple juice and the spirit of the Calvados. Pommeau should be drunk chilled as an aperitif. It has the advantage over Pineau in that it is most useful in both sweet and savoury cooking bringing a full apple flavour to many dishes. Learn More
  • Pineau des Charentes Rose, Domaine Edouard III

    1 Review(s)
    Richer and fuller bodied than its Pineau Blanc brother, the Pineau Rose still retains intense dried fruit aromas and tastes. A hint of chocolate on the finish makes this a great accompaniment to dessert. Learn More
  • Pineau des Charentes Blanc, Domaine Edouard III

    Fine balance, with elegant acidity. Intense, with aromas of walnuts, raisins, and candied pears. Learn More
  • Pineau des Charentes 'Prestige', Daniel Bouju

    2 Review(s)
    A mixture of grape juice and a Grande Champagne Cognac, Pineau des Charentes is fantastic served chilled and will delight the lovers of sweet wines, sherry and port. Unfiltered to offer a richer taste. Learn More
  • Pastis de Marseille, Lou Sou

    1 Review(s)
    The quality of this pastis comes from its careful selection of natural ingredients. The essence of star anise is refined in ancient brass stills. Licorice sticks and other spices are infused in the alcohol to give this true pastis of Marseille its natural colour. Learn More
  • Pineau des Charentes 'Premium Vieux' Daniel Bouju

    1 Review(s)
    This exceptional premium, 15 year old Pineau des Charentes is fantastic served chilled and will delight the lovers of sweet wines, sherry and port. Learn More
  • Pastis, Aqualanca l'Anis d'Antan

    The recipe for Aqualanca is inspired by 18th and 19th century recipes for aniseed-flavoured liqueurs such as Fenolheta, a liqueur from Aix-en-Provence made from fennel and wormwood. Aqualanca contains little liquorice or exotic spice. The macerations and alcoholate-based products are made using local plants, such as fennel, aneth, coriander, verbena, peppermint and wormwood, as well as Piedmont achilles. A refined drink, Aqualanca brings all the freshness that nature has to offer in Provence. It should be diluted in six times its volume of pure cold water and served with ice cubes. Its incomparable subtlety and delicate freshness linger on the tongue, recalling the warmth of the Mediterranean, and magic moments spent over the aperitif. Learn More
  • Versinthe Absinthe Liqueur

    This lower strength 45% green absinthe from Distilleries de Provence is very sweet and heavy on the anis flavour, with some aromatic herbs and a light woody bitterness. To appreciate the richness of flavour, serve Versinthe by pouring it over a sugar cube placed above the glass on a perforated spoon. The purists enjoy it by adding 6 to 10 times its volume of fresh water. Learn More
  • Pastis de Marseille, P'tit Bleu

    Like a Provencal sky, or the Mediterranean sea, with the colours of Marseille, P'tit Bleu keeps its cool! Admire the amazing haze of the P'tit Bleu when water changes the electric blue to emerald green in the glass. Learn More
  • Pastis, Domaine Restanques

    This Pastis is produced from pure chinese Anis which is grown on the Jean Boyer estate. Liquorice of the Orient made using the old fashioned methods of the farm of Provence. Pastis is synonymous with the south of France, particularly Provence. Even if you haven't been there, you can still imagine sitting in a fine Marseilles cafe with a glass filled with one part Pastis and five parts chilled water. Serving this classic drink involves ritual. Ideally you must add the water to the glass before the Pastis to give the best taste. Learn More
  • Absente 55%, Distilleries de Provence

    When drinking Absente, anything goes: This natural Absente can be poured over crushed ice or ice cubes, with cold water or straight up for strong sensations. Fans of tradition carefully carry out the time-honored practice of placing a sugar cube on the slotted absinthe spoon and balancing it over the glass. Then they slowly pour in water. This dissolves the sugar and the Absente turns an opalescent green. Learn More

11 Item(s)

per page