Pineapple liqueur joseph cartron 25 ° 50 cl

PINK GRAPEFRUIT LIQUEUR JOSEPH CARTRON 18 ° 50CL

The fruits are selected in Israel and Florida where they are sun-drenched.
Their quality as well as the excellence of the recipe give all the fresh and discreet bitter taste of grapefruit to this very long liquor in the mouth.

ABSINTHE GRAND ABSENTE DISTILLERIE AND DOMAINS DE PROVENCE 69 ° 70 CL

Great Absentee is a bitters (about 35g sugar per liter). This means a more bitter product that contains more wormwood and less sugar.
Grande Absente is composed of alcohol, sugar, infusions and essences of wormwood, sagebrush and star anise, alcohols of green anise, lemon balm and mint, a green dye (blue brilliant FCF and tartrazine)

Producer Joseph CARTRON

Mango is the fruit of the mango tree, tree chosen by Boudha to meditate on Man. Harvested at perfect maturity, at the peak of their fragrance, mangoes will give "Mango" to bring your cocktails but also your desserts and sorbets all the flavor of the tropics.

CURACAO BLUE JOSEPH CARTRON 25 ° 

Blue Curaçao Liquor Joseph Cartron uses sweet orange essential oils of the Para variety from Brazil and Florida selected from the best farms. Only the heart of the zest is preserved in the elaboration of these essential oils, the bitter white skins being meticulously removed.

The orange spirit obtained from these essential oils is assembled with a touch of absolute rose. It is the exclusive character of this recipe that allows to restore all the light and tart flavor of the fruit and that, soft and discreet, the rose. The richness of the color will give depth and intensity to the best cocktails.

DISARONNO AMARETTO ITALY LIQUOR 50CL 28 °

Almond base

Producer Joseph CARTRON

All the flavor of caramel is contained in this delicious liquor which is consumed pure or participates with brilliance to the success of many cocktails and also the finesse of the desserts.

Producer Distillery Louis ROQUE

Homemade
A liqueur which will crown a good meal or which will perfume your desserts in a perfect way: ice creams, pancakes, ... Its brown color with golden reflections testifies to its aromatic power. It can be consumed on ice or used to make "autumn kir": a dose of chestnut liqueur for 4 doses of white wine or champagne.

Ingredients: Sugar, Alcohol, Aroma.

Producer Joseph CARTRON

Thanks to peppermint from several regions, this liqueur has notes of freshness, tone and diversity. As an aperitif, it is perfect lying flat or sparkling water. Digestive on ice and in cocktails both delicious and thirst-quenching.

Producer Joseph CARTRON

The Green Apple is original and restores the true taste of this tasty fruit. The Green Apple, which some people prefer to call Green Manzana, is drunk on digested ice. In long drink, it goes particularly well with gin, cola, beer and fruit juices. It is sublime on an apple sorbet.

Producer Joseph CARTRON

The name of the fruits that make up this liquor expresses the intensity of its fragrance. The result of their distillation evokes the charm of tropical countries. It will be perfect to bring an exotic note to different cocktails.

Producer Joseph CARTRON

This liquor owes its character to Canary bananas. This variety imparts a delicate flavor to Banana Cartron and allows the production of a liquor that will bring to many cocktails a subtly exotic note.

Producer Distillery and Domains of Provence

Perfumed digestive liqueur from Haute-Provence, the Farigoule (which means thyme in Provence), is the very spirit of the scents of Provence. The digestive virtues of thyme make it possible to finish the meal on a light, fragrant and sweet note. - La Farigoule is an authentic and original product that is used in digestive, iced. - It is also appreciated in a coffee background at the end of a meal. - It can also be used in cooking on a grilled chicken, or to enhance the flavors of a pan fried Gambas, or deglazing a sauce accompanying a rabbit. It is a thyme liqueur 40 ° composed of infusion and thyme spirit of Provence (Thymus vulgaris), verbena, angelica and sage, caramel, sugar and alcohol. The thyme is picked up during the month of May, when it is in bloom on the foothills of the Lure mountain by all employees of the company. It is also the occasion of a beautiful day in the open air which then gives rise to a convivial picnic to which everyone longs to participate ... From years to years, the number of participants increases and we even have requests of customers who wish to join us for this day more than friendly. The flowering tops, barely picked up, are macerated in a hydro alcoholic mixture (water and alcohol) for a fortnight. To this maceration, we add (in infinitesimal doses), some plants such as sage, lemon verbena and angelica, in order to enhance the typicity of our product. When the extraction of the aromatic fraction has come to an end, the infusion is withdrawn (aromatic heart of the extraction) and the plants, still impregnated with alcohol and aromas, are distilled in order to recover all the aromas plants: thus we obtain the spirit of the farigoule. After assembling the various components, the Farigoule is controlled, tasted and filtered and bottled. The dress: The color of the farigoule is that of aged gold, weathered by time. Her dress is lipid and shiny. Bouquet: On the nose, the scents are warm and share between notes of garrigue (spicy) and thyme flower. The palate: On the palate we find a vegetal note of thyme flower completed by a lemony aroma that gives the Farigoule a length and freshness in the final. La Farigoule is elegant, generous, round and balanced with a length in the mouth that does not forget. Our tip: Enjoy the Farigoule in a "Provençal" hole on a lemon or thyme sorbet.