Over the years, Maison Briottet has built up a rich range of liqueurs, which today showcases both the great classics and more original creations.
The Briottet range has also long been a staple for professionals and mixology enthusiasts alike, with products designed specifically for cocktails, such as Curaçao Triple Sec.
But Briottet does not stop at the great classics. The House also enjoys exploring new flavour profiles.
In recent years, Briottet has continued to expand its collection by exploring unexpected flavour profiles. Dill leads the way in 2024, with a botanical and highly original profile, followed by yuzu in 2025, which is fresh and tangy. In 2026, the House returns to a more familiar flavour, yet one that has been surprisingly absent from its range until now : Vanilla.
Vanilla: the missing link
Vanilla is everywhere : in pastries, desserts, chocolate, coffee… and now in cocktails.
So why wait until the 68th liqueur to dedicate a creation to it?
Because making a genuine vanilla liqueur isn’t simply a matter of replicating the taste of vanilla. We had to find the right raw ingredients, the right process and, above all, the right balance to produce a liqueur with enough aromatic intensity to shine in a cocktail, whilst retaining a lovely finish and a pleasant texture on the palate.
Maison Briottet therefore devoted many months to research, testing and, above all, tasting.
The result is now here: a Madagascar Vanilla Liqueur at 25% ABV, made from Bourbon vanilla from Madagascar, which is intense, warm and indulgent.
Madagascar Bourbon vanilla at the heart of the recipe
This new liqueur is made from Madagascar Bourbon vanilla pods – also known as the ‘Queen of Vanillas’ – which belong to the botanical species Vanilla planifolia.
Renowned for its rich aroma, Madagascar vanilla develops warm and slightly woody notes in this liqueur.
The pods are macerated for several weeks in a high-quality French neutral spirit. This stage allows the vanilla’s aromas to be gradually extracted and helps to develop the liqueur’s character.
The resulting macerate is then blended with French white sugar to achieve a balance between aromatic intensity and sweetness.
The liqueur is produced in France, in historic premises in the heart of Dijon, using the artisanal expertise of Maison Briottet.
Another distinctive feature is that it contains no artificial colouring. Its colour comes naturally from the maceration of the vanilla and may therefore vary slightly from one batch to the next.
An intense liqueur just waiting to add a twist to cocktails
Vanilla has a valuable advantage behind the bar: its rich, indulgent flavour can transform a cocktail with just a few centilitres.
This new liqueur has been designed precisely for that purpose.
A hint of vanilla can be all it takes to make a difference.
It allows you to put a new spin on a classic, round off a cocktail that’s too dry, add depth to a coffee- or chocolate-based recipe. Or even create an original combination with fruit or dark spirits.
A few examples?
A Ti’Vanille
The combination of rum and vanilla is a natural one. For a change from the classic Ti’punch, try the Ti’vanille. Using your Caribbean rum, replace the lime and sugar syrup with vanilla liqueur.
Vanilla Espresso Martini with vanille liqueur
The combination of coffee and vanilla is a classic. Adding around 3 cl of vanilla liqueur to an Espresso Martini. It enhances its indulgent flavour. Plus, it adds a new aromatic dimension.
Vanilla White Russian
Combined with vodka, coffee liqueur and milk, vanilla liqueur accentuates the cocktail’s smooth and creamy character.
Pornstar Martini, a classic cocktail with a hint of vanilla
For the Pornstar Martini – now a staple in the world of mixology – a hint of vanilla is essential. Some use vanilla-flavoured vodka, others vanilla syrup. For a premium version of the Pornstar Martini, Madagascar vanilla liqueur will make all the difference.
And for all your homemade creations…
Madagascar vanilla liqueur can also be used in a whole host of creations: cocktails featuring coffee, chocolate, fruit or even dark spirits.
The idea is simple: take a cocktail you’re familiar with and add that little extra touch that makes all the difference.
What if vanilla liqueur could take your baking to the next level?
Vanilla is, of course, a star ingredient in cooking and baking.
This liqueur makes it easy to flavour a wide range of dishes with just a few centilitres:
- tiramisu;
- crème brûlée;
- crêpes;
- ice creams and sorbets;
- fruit salads;
- chocolate desserts;
- sauces and coulis.
It can also be enjoyed with a coffee or used as part of a ‘café gourmand’.
A new vanilla liqueur, but above all a new playground
With this 68th creation, Briottet rounds off its range with a liqueur that is both familiar and surprising.
Familiar because vanilla is a flavour everyone knows. Surprising because it took 67 liqueurs and several decades of expertise to find the right way to incorporate it into the collection.
Following on from dill and yuzu, Madagascar Vanilla is the latest expression of Briottet’s commitment to continuing to experiment, seeking out new combinations and offering both enthusiasts and professionals ingredients capable of sparking new ideas.
The 68th Briottet liqueur has arrived
Intense. Powerful. Generous.
The new Briottet Madagascar Vanilla Liqueur, 25% ABV, rounds off a range already rich in great classics and original creations.
Enjoy it neat or on the rocks, use it in baking. Above all, add it to a cocktail to give it that extra touch of indulgence and that hint of vanilla that makes all the difference.
With this new artisanal liqueur, Briottet is opening a new chapter in its history in 2026.
And this time, it smells deliciously of vanilla.