De Kuyper Creme De Cacao Brown Liqueur, 50cl

Product Information

Dutch liqueur, De Kuyper Crème De Cacao Brown is created from extracts of the finest cacao beans from Africa and vanilla from Madagascar to form a classic combination of sumptuous vanilla and chocolate flavours.

This was built with suggestions from our Patrons , so thank you for that and for helping us make this show possible. Monin Menthe Green has clear emerald-tinged hues which adds a cool and sharp peppermint taste to a wide range of cocktails or indeed to enjoy on its own. The appearance of our sous vide version is clear, and while it might not have so much cacao on the aroma, it’s richer and more full-bodied on the palate, compared to the instant version. If you want to get someone hooked on Negronis this is a great way to slowly introduce them to the classic, but now for the 20th Century cocktail. Using a complex process which entails the alcoholic extraction of the main flavours of whole roasted cocoa beans means that the cocoa taste is retained, a hint of vanilla is the only other main ingredient used in Briottet’'s Dark Cocoa Cream.

You can combine the syrup with much more than your favourite Pina Coladas too, try it in a rum cocktail or pop it into a Long Island Ice Tea for something a little different from the norm. Edmond Briottet Creme De Cacao Ambre Liqueur exudes an inviting aroma of decadent chocolate, with a nuanced warmth. Tia Maria Matcha Cream is an exquisite cream liqueur with the rich distinctive taste of Japanese green tea. Of course known for the Tequila Sunrise, Grenadine syrup is the perfect partner to your tequilas but also white rum, vodka and even the occasional gin.

An 1803 French pharmacy manual includes a recipe for a chocolate liqueur ( ratafia de chocolat, also ratafia de cacao). Refunds will not be given, cash differences in favour of the purchaser in the case of an exchange will also not be provided. Given the growing popularity of the "white wine-cassis" aperitif, Edmond Briottet little by little stopped operating as a wine trader and instead switched over gradually to producing Crème de Cassis. It softens what could have been a bitter edge, releasing instead the merest hint of cracked black pepper right at the end.

Please note though, that local deliveries may take a day or two longer as it depends which route we are taking or have just been on. A. Tuck, and named after the express train that traveled between New York City and Chicago from 1902 until 1967. This recipe was first published in "Billy" Tarling's 1937 Café Royal Cocktail Book, and this drink actually inspired Joerg Meyer to create a better version of Creme de Cacao than he could find on the market, but we’ll still be using our own homemade version again. Because the cacao (chocolate) flavour comes from the percolation of cacao beans, Bols Cacao Brown tastes more like dark chocolate than the distilled-not-percolated Bols Cacao White, which tastes more like milk chocolate.