Still Spirits Anise and Liquorice Spirit and Liqueur Flavourings
There are lots of spirits and liqueurs based on aniseed and liquorice, including "Absinthe", "Pastis", "Ouzo", "Sambuca", "Jager" and "Galliano".
15 in stock.
Each 50ml bottle of Still Spirits Flavourings is added to 2.25L of 40% base spirit to make three standard, 750ml bottles of your favourite spirits, whilst the Liqueur Essences are blended with 650-950ml of spirits and an appropriate base and then topped up with water to make 1.125L.
927 - Absinthe Flavouring is a based on the famous "Green Fairy" of 1890s Paris, but without the wormwood that caused it to be banned for many years. This one is made up with 50% base spirit and is best served over sugar cubes and watered down to taste.
891 - Pastis Flavouring makes a refreshing aniseed liqueur that is made up to 1.125l with 45% base spirit, best served over ice and watered down by 5 parts water to 1 part Pastis.
928 - Ouzo Flavouring makes a clear, Middle Eastern aniseed liqueur popular in Greece, Cyprus and Lebanon
942 - White Sambuca Flavouring makes a clear, aniseed liqueur that is best when made up with "Base B" as a thickener.
944 - Black Sambuca Flavouringmakes a purple liqueur with strong aniseed and delicate liquorice flavours, that is best when made up with "Base A" as a thickener.
943 - Red Sambuca Flavouring makes a rich red liqueur with a strong aniseed flavour. It is best when made up with "Base A" as a thickener.
943 - "Galliano Style" Italiano Flavouring makes a golden coloured, sweet Italian style liqueur infused with vanilla, aniseed and liquorice flavour. It is best when made up with "Base C" as a thickener.
937 - "Jager Style" Herbal Liqueur Flavouring makes a rich reddish brown, German Style Herbal Liqueur. It is best when made up with "Base A" as a thickener.
Colchester Homebrew Supplies is a limited company registered in the UK, Company No: 7170799. VAT No: 985 8324 67. All items are offered for sale in accordance with our standard terms and conditions.
Stock levels are live. General site information last updated on Tuesday 16th February 2021