Showing 81–100 of 180 results
A liqueur with a sweet confectionery flavour. Add essence and 650ml Alcohol @ 40% to SS Liqueur Base “A” (made up as per Liqueur Base “A” instructions). Alternatively 180ml Sugar and 100ml Liquid Glucose. Top up to 1.125L with water.
Smooth caramel flavoured vodka. Delicious on ice, in a mixer, or served over ice-cream.
Premium bourbon infused with ripe cherries for a smooth and sweet taste.
Brandy liqueur with sweet cherry flavour balanced with the almond flavour from the kernal. Add essence and 645ml Alcohol @ 40% to Liqueur Base A (made up as per Liqueur Base A instructions). Alternatively 150ml Sugar and 100ml Liquid Glucose. Top up to 1.125L with water.
Chocoholics will love this full flavoured double chocolate cream Liqueur. Still spirits Cream Base is required to make this. see quick adds below Add essence and 500ml Alcohol @ 40% to SS Cream Base (made up as per Cream Base Pack instructions). Alternatively 200ml Sugar and 500ml Cream. Top up to 1.125L with water.
A sweet, warming whiskey flavouring with a fiery cinnamon hit. Similar to Fireball Cinnamon Whiskey. Requires Liqueur base B, see below
A complex combination of lemons and limes gives this Vodka its refreshing crisp finish.
Based on White Rum and has a strong taste of fresh coconut. Add essence and 620ml Alcohol @ 40% to Liqueur Base “B” (made up as per Liqueur Base “B” instructions).Alternatively 250ml Sugar and 50ml Liquid Glucose. Top up to 1.125 L with water. SS Liqueur Base “b” required, see below
A rum based, coffee liqueur popularised in the Caribbean. Add essence and 645ml Alcohol @ 40% to SS Liqueur Base A (made up as per Liqueur Base A instructions). Alternatively 200ml Sugar and 80ml Liquid Glucose. Top up to 1.125 L with water.
Gives the ideal finished thickness and sweetness to Cream Liqueurs. Add 250mls warm water to large mixing jug. Add contents very slowly while stirring throughly with a whisk. Add alcohol as indicated on essence bottle & top up to 1.125L (40oz) with water.
Green liqueur with a clean, refreshing, peppermint flavour. Add essence and 760ml Alcohol @ 40% to SS Liqueur Base “A” (made up as per Liqueur Base “A” instructions). Alternatively 200ml Sugar and 100ml Liquid Glucose. Top up to 1.125 L with water. SS Liqueur Base “A” required, see below
Top Shelf Dark Rum Flavouring Makes a dark style rum flavour that is mellow and smooth. Makes three 75 ml (25 US fl oz) bottles.
Still Spirits Top Shelf Spiced dark rum 50ml Subtly sweet rum flavouring with intense chocolate and vanilla, prominent cinnamon and clove notes with hints of coffee.
Still Spirits Top Shelf Dry Gin A dry English style Gin for the connoisseur. It has a lovely rich Juniper aroma and taste.
An Italian Vermouth which can be made with wine or spirit. Add essence to 450ml Alcohol @ 40% & 625ml water. Alternatively, reduce alcohol to 150ml and replace water with 925ml dry white wine.
Makes a classic dry gin style with a twist. Juniper led with a summery elderflower fragrant finish.
A liqueur with the unique New Zealand flavour of Feijoa. Add essence and 650ml Alcohol @ 40% to SS Schnapps Base (made up as per Schnapps Base Pack instructions. Alternatively 180ml Sugar and 100ml Liquid Glucose. Top up to 1.125L with water.
Smoothing Agent For standard spirits add 5 mls per litre to improve fullness and mouth feel. For Whiskey follow instructions in Whiskey Profile Kit.
A crisp, zesty grapefruit flavouring paired with the aromatic complexity of grapefruit and blood orange, and a sweetness that’s expertly balanced. Just add this to a neutral spirit or vodka for a taste experience inspired by a top shelf spirit.