For cherry liqueur, we macerate cherries with neutral alcohol and water. We add a hint of raspberry infusion from maceration of raspberries to finish this liqueur.
Works great as a pre-dinner drink, chilled or in cocktails, try the “Tangerine” cocktail: 4 cl of vodka, 2 cl Cherry Briottet and lemonade (soda). Serve “on the rocks”. or a “Festival Sun” : 4 cl Gin, 2 cl Cherry Briottet, 0.5 cl lemon juice, 0.5 cl Crème de Cassis de Dijon Briottet.
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