Showing 241–260 of 330 results
A gold coloured, sweet Italian liqueur with the flavours of vanilla, aniseed & liquorice. Add essence and 780ml Alcohol @ 40% to SS Liqueur Base “C” (made up as per Liqueur Base C instructions). Alternatively 330ml Sugar and 150ml Liquid Glucose. Top up to 1.125L with water. SS Liqueur Base “C” required, see below
A Jamaican dark rum style flavouring. Dark with rich notes of caramel.
Still Spirits Top Shelf Jamaican Gold Rum Complex vanilla, caramel and sweet notes with a strong oaky flavour. Similar to Appleton’s Jamaican Rum.
Still Spirits Top Shelf Kentucky Bourbon A rich, fruity, sweet, complex Bourbon reminiscent of famours American Bourbons.
Gives the ideal finished thickness and sweetness to Liqueurs. Add alcohol as indicated on the essence bottle in a large mixing bowl. Slowly add pack contents while stirring with a whisk. Add essence and top up to 1.125L (40oz) with water.
Gives the ideal finished thickness and sweetness to Liqueurs. Add alcohol as indicated on the essence bottle in a large mixing bowl. Slowly add pack contents while stirring with a whisk. Add essence and top up to 1.125L (40oz) with water.
Gives the ideal finished thickness and sweetness to Liqueurs. Add alcohol as indicated on the essence bottle in a large mixing bowl. Slowly add pack contents while stirring with a whisk. Add essence and top up to 1.125L (40oz) with water.
The taste of the tropics. Enjoy over ice on a hot day. Add essence and 650ml Alcohol @ 40% to SS Schnapps Base (made up as per Schnapps Base instructions). Alternatively 180ml Sugar and 100ml Liquid Glucose. Top up to 1.125 L with water. SS Schnapps Base required to make this, see below
Flavoured with the distinctive taste of Marula berries found only in southern latitudes of Africa. 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 light green liqueur with a delicate honeydew melon flavour. Add essence and 650ml Alcohol @ 40% to SS Schnapps Base (made up as per Schnapps Base instructions). Alternatively 180ml Sugar and 100ml Liquid Glucose. Top up to 1.125L with water. Schnapps Base is required to make this, see below.
Still Spirits Napoleon Brandy Top shelf. A high quality brandy, an excellent choice to add to your desserts at Christmas. This Napoleon Brandy is rich and fruity with a delicious smooth oak and sweet vanilla flavor. Makes three 750ml bottles.
A vibrant and zesty bitter orange liqueur flavouring with complex botanical notes and a bittersweet finish. Combine this with a base and neutral spirit or vodka for a taste experience inspired by a top shelf spirit. If your customers love an Aperol Spritz, then this is the drink for them!
This liqueur, of French origin, combines brandy and fresh oranges to make a stunning liqueur. Add essence and 850ml 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 1.125L with water.
Your famous Irish cream liqueur with a twist. Rich decadent chocolate truffle aromas finished by fresh orange peel notes. Still spirits Cream Base is required to make this. see quick adds below Add essence and 500ml Alcohol to Still Spirits Cream Base (made up as per Cream Base Pack instructions). Alternatively 200ml Sugar and 500ml…
Στην υγειά σας A strong aniseed flavoured spirit popular with Greeks the world over.
A soju style flavouring bursting with notes of fresh, crisp peach and juicy sweetness balanced by a clean and subtly tart finish. Combine this with sugar and neutral spirit or vodka for a taste experience inspired by a top-shelf spirit.
A whiskey liqueur style flavouring with roasted peanut notes, caramel, vanilla, and a touch of whiskey warmth in the finish. Combine this with Top Shelf Liqueur Base C and neutral spirit or vodka for a taste experience inspired by a top shelf spirit.
A cream based pineapple liqueur with a hint of coconut. 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.