ABRICOT DU ROUSSILLON

"Rouge du Roussillon" apricots benefit from the heat and sun of the south of France and are slowly macerated to bring out the warm intensity of the fruit.

  • ABV: 25%
  • Appearance: Glowing, golden peach
  • Aroma: Ripe apricot, clean vegetal notes, and spicy caramel
  • Tasting Notes: Caramelized apricots with subtle hints of almond and a crisp, tart finish
  • Volume: 750 mL

Cocktails

Entente Cordiale
  • 1½ oz. Gin
  • ½ oz. Giffard Abricot du Roussillon
  • ½ oz. Dry Vermouth
  • 2 dashes orange bitters

Stir all ingredients together with ice, strain into a chilled cocktail glass, and garnish with a lemon twist.

Dry, aromatic, elegant
Pendennis Club
  • 1½ oz. Gin
  • ¾ oz. Giffard Abricot du Roussillon
  • ½ oz. freshly-squeezed lime juice
  • ¼ oz. simple syrup
  • 2 dashes Peychaud’s Bitters

Combine all ingredients in a shaker with ice, shake vigorously, and strain into a cocktail glass.

Fruity, tart, bright
Flor Amargo
  • 2 oz. Cachaça
  • ½ oz. Giffard Abricot du Roussillon
  • ½ oz. Aperol

Combine all ingredients with ice, and stir for 20 seconds. Strain into a chilled cocktail glass, and garnish with a lime peel.

Bittersweet, floral, fruity

BANANE DU BRÉSIL

Brazilian bananas are well-known for their exceptionally high quality. This premium liqueur is crafted with a blend of the finest bananas from Brazil, alcoolat de banane, and a touch of cognac.

  • ABV: 25%
  • Appearance: Rich burnished caramel
  • Aroma: Ripe banana with warming spices and heady tropical notes
  • Tasting Notes: Creamy banana, redolent with butter and baking spices; hints of vanilla and ginger, blazed with oak-aged cognac
  • Volume: 750 mL

Cocktails

Corpse Reviver #Banane
  • ¾ oz. Gin
  • ¾ oz. Giffard Banane du Brésil
  • ¾ oz. Giffard Curaçao Triple Sec
  • ¾ oz. freshly-squeezed lemon juice
  • 1 tsp. Absinthe

Combine all ingredients in a shaker with ice, and shake vigorously. Strain into a chilled cocktail glass, lightly rinsed with absinthe, and garnish with a cherry and an orange peel.

Bright, fruity, interesting
Curious George
  • 2 oz. Metaxa
  • ¾ oz. Giffard Banane du Brésil
  • ½ oz. Dry Vermouth
  • ¼ oz. Ramazzotti Amaro
  • 1 dash Fee Brothers Whiskey Barrel-Aged Bitters

Combine all ingredients in a bucket glass with ice (preferably one large chunk), stir with a barspoon for 20 seconds, and garnish with an orange twist and a brandied cherry.

Spicy, heady, dark
Banana Daiquiri
  • 1½ oz. White Rum
  • ½ oz. Giffard Banane du Brésil
  • ¾ oz. freshly-squeezed lime juice
  • ¼ oz. simple syrup

Combine all ingredients in a shaker with ice, shake vigorously, and strain into a chilled cocktail glass.

Tart, summery, fruity
Sheep on a Beach
  • 1½ oz. Scotch Whisky
  • ¾ oz. Giffard Banane du Brésil
  • ¾ oz. freshly-squeezed lemon juice
  • ginger beer to fill

Combine first three ingredients in a shaker with ice, and shake lightly. Strain over fresh ice into a Collins glass, and top with ginger beer. Stir briefly, and garnish with a long lemon peel.

Smoky, spicy, invigorating
Um Beijo
  • ½ oz. Cachaça
  • ¾ oz. Giffard Banane du Brésil
  • ¾ oz. coconut milk
  • ½ oz. freshly-squeezed lime juice

Combine all ingredients in a shaker with crushed ice, shake vigorously, and pour contents into a bucket glass. Garnish with a thin slice of lime.

Tropical, sunny, frosty

CASSIS NOIR DE BOURGOGNE

Exclusively made from slowly macerated "Noir de Bourgogne" cassis berries from the Loire Valley, rich in intensity and aroma.

  • ABV: 20%
  • Appearance: Deep, glowing crimson
  • Aroma: Ripe cassis berries, leaves, and buds
  • Tasting Notes: Crisp, piquant berry with an ambrosial finish; when chilled, the sweetness fades, bringing out the bracing vegetal notes.
  • Volume: 750 mL

Cocktails

El Papá del Diablo
  • 1½ oz. Mezcal
  • ½ oz. Giffard Cassis Noir de Bourgogne
  • ¾ oz. freshly-squeezed lime juice
  • 2-3 oz. Ginger beer

Combine first three ingredients in a shaker with ice, shake vigorously, and strain into an ice-filled Collins glass. Fill remainder of glass with ginger beer, gently stir, and garnish with two lime wheels.

Smoky, vegetal, refreshing
Kir Royale

Pour ½ oz. of Giffard Cassis Noir de Bourgogne into a chilled flute, and fill glass with dry sparkling white wine. Garnish with a lemon peel.

Bright, sparkling, tart
Diane Keaton
  • 2 oz. Bourbon
  • ¼ oz. Giffard Cassis Noir de Bourgogne
  • ½ oz. Sweet Vermouth
  • 2 dashes Angostura Bitters

Combine all ingredients with ice, and stir for 20 seconds. Strain into a chilled cocktail glass, and garnish with a lemon twist.

Smooth, rich, powerful

TRIPLE SEC

A distillation of the finest blend of sweet and bitter oranges from the island of Curaçao.

  • ABV: 40%
  • Appearance: Pure crystal; opalescent with the addition of ice
  • Aroma: Fresh citrus rind: bitter orange, grapefruit, lemon, and lime
  • Tasting Notes: The delicate sweetness of orange, orange blossoms, and a refreshing hint of eucalyptus; delivers a citrus high note, enhanced by the bitterness of grapefruit peels
  • Volume: 750 mL

Cocktails

Giffard Sidecar
  • 1½ oz. Brandy
  • ¾ oz. Giffard Curaçao Triple Sec
  • ¾ oz. freshly-squeezed lemon juice

Combine all ingredients in a shaker with ice, shake vigorously, and strain into a sugar-rimmed cocktail glass. Garnish with a lemon wheel.

Tart, classic, refined
Lucien Gaudin
  • 1½ oz. Gin
  • ¾ oz. Giffard Curaçao Triple Sec
  • ½ oz. Campari
  • ½ oz. Dry Vermouth

Combine all ingredients in a mixing glass with ice, and stir for 20 seconds. Strain into a chilled cocktail glass, and garnish with a lemon peel.

Bitter, dry, provocative
White Lady
  • 1½ oz. Gin
  • 1 oz. Giffard Curaçao Triple Sec
  • ½ oz. freshly-squeezed lemon juice

Combine all ingredients in a shaker with ice, and shake vigorously. Strain into a chilled cocktail glass, and garnish with a lemon twist.

Tart, clean, straightforward
1984
  • 2 oz. Rye Whiskey
  • ½ oz. Giffard Curaçao Triple Sec
  • ¼ oz. Fernet Branca
  • ¼ oz. gomme syrup
  • 1 dash Scrappy’s Celery Bitters

Combine all ingredients in a bucket glass with ice, and stir for at least 20 seconds. Garnish with an orange peel.

Dry, vegetal, intense

GINGER OF THE INDIES

The East Indies are famous for their ginger. This premium liqueur is developed from the maceration of ginger root, enhanced with vanilla and spices.

  • ABV: 35%
  • Appearance: Pale yellow straw
  • Aroma: Striking aromas of ginger and coriander, soft vanilla, and fragrant orange blossom
  • Tasting Notes: Mild sweetness quickly develops into spicy fresh ginger, complemented by a citrusy acidity
  • Volume: 750 mL

Cocktails

Ginger Whiskey Sour
  • 1½ oz. Rye Whiskey
  • ¾ oz. Giffard Ginger of the Indies
  • 1 oz. freshly-squeezed lemon juice
  • ¼ oz. simple syrup
  • 1 dash Scrappy’s Cardamom Bitters
  • 1 egg white (optional)

Combine all ingredients in a shaker with ice, shake vigorously, and strain into a chilled cocktail glass. Garnish with bitters swirled in the foam.

Bright, aromatic, silky
Shanghai Bunny
  • 1½ oz. Calvados
  • ¾ oz. Giffard Ginger of the Indies
  • ½ oz. carrot juice
  • ¼ oz. freshly-squeezed lime juice
  • ginger ale to fill

Combine first four ingredients in a shaker with ice, shake vigorously, and pour into Collins glass. Top with ginger ale, stir briefly, and garnish with a lime wheel.

Earthy, fresh, light
Sancho
  • 1½ oz. Reposado Tequila
  • ¾ oz. Giffard Ginger of the Indies
  • ½ oz. freshly-squeezed lime juice
  • ½ oz. pineapple juice
  • 1 tsp. agave syrup
  • 1 egg white (optional)
  • soda water to fill

Combine all ingredients in a shaker with ice, and shake vigorously. Strain into a Collins glass filled with fresh ice, and top with soda water.

Savory, complex, refreshing

MÛROISE DU VAL DE LOIRE

This premium liqueur is made by slowly macerating Muroise berries, a uniquely flavored hybrid of blackberries and raspberries, from the Verger du Cleray in the Loire Valley.

  • ABV: 18%
  • Appearance: Brilliant translucent ruby
  • Aroma: Elegant red berry aromas, combining the richness of blackberry with the bright freshness of raspberry
  • Tasting Notes: Showcases both rich black berry and vibrant red berry flavors, with vanilla overtones and a tart, clean finish
  • Volume: 750 mL

Cocktails

Stockholm Syndrome
  • 1½ oz. Aquavit
  • 1 oz. Dry Vermouth
  • 1/2 oz. Giffard Mûroise du Val de Loire
  • 1 dash Bittermens Burlesque Bitters

Stir all ingredients together with ice, strain into a chilled cocktail glass, and garnish with a lemon twist.

Complex, captivating, dry
Mûroise Cosmo
  • 1½ oz. Vodka
  • ¼ oz. Giffard Mûroise du Val de Loire
  • ½ oz. Giffard Curaçao Triple Sec
  • ¾ oz. freshly-squeezed lime juice

Combine all ingredients in a shaker with ice, shake vigorously, and strain into a cocktail glass. Garnish with a lime peel.

Tart, citrusy, balanced
Fish in a Barrel
  • 1½ oz. Bourbon
  • ½ oz. Giffard Mûroise du Val De Loire
  • ½ oz. Giffard Abricot du Roussillon
  • ½ oz. freshly-squeezed lemon juice

Combine all ingredients in a shaker with ice, shake vigorously, and strain into a cocktail glass.

Juicy, bright, mellow
Hey Josiah
  • 1½ oz. Rye Whiskey
  • ½ oz. Giffard Mûroise du Val de Loire
  • ¼ oz. Fernet Branca
  • ¼ oz. demerara syrup
  • 2 dashes Angostura Bitters

Combine all ingredients in a mixing glass with ice, and stir for at least 20 seconds. Strain into a chilled cocktail glass, and garnish with a lemon peel.

Robust, complex, intense

VANILLE DE MADAGASCAR

Made using only the finest natural vanilla from Madagascar, which is famous for its exceptional climate and rich soil.

  • ABV: 20%
  • Appearance: Golden amber, with rich copper shades
  • Aroma: Warm, earthy vanilla with hints of nutmeg and cream
  • Tasting Notes: Toasted spices, bourbon and pure, creamy vanilla without cloying sweetness
  • Volume: 750 mL

Cocktails

Vanilla Coast
  • 2 oz. Aged Rum
  • ¾ oz. Giffard Vanille de Madagascar
  • 1/8 oz. demerara syrup
  • 3 dashes Scrappy’s Aromatic Bitters

Combine all ingredients in a bucket glass with ice, stir with a barspoon for 20 seconds, and garnish with an orange twist and a brandied cherry.

Rich, smooth, brooding
Rickhouse Punch
  • 1½ oz. Rye Whiskey
  • ¾ oz. Giffard Vanille du Madagascar
  • 2 oz. whole milk
  • 1 dash Scrappy’s Cardamom Bitters

Combine all ingredients in a shaker with ice, and shake gently. Strain into a bucket glass, and garnish with grated nutmeg.

Creamy, fragrant, mellow
Key Lime Flip
  • 1½ oz. Vodka
  • ½ oz. Giffard Vanille du Madagascar
  • ½ oz. freshly-squeezed lime juice
  • ¼ oz. simple syrup
  • 1 whole egg

Combine all ingredients in a shaker with ice, and shake vigorously for at least 1 minute. Strain into a chilled cocktail glass. Garnish with a thin lime wheel floated on top.

Satiny, tart, tropical
L’Expeditión
  • 1½ oz. Calvados
  • ¾ oz. Giffard Vanille du Madagascar
  • ½ oz. freshly-squeezed lemon juice
  • ½ oz. Dubonnet
  • 2 dashes Boker’s Bitters

Combine all ingredients in a shaker with ice, and shake vigorously. Strain into a chilled cocktail glass, and garnish with a brandied cherry.

Robust, citrusy, unpretentious
French Kicker
  • 1½ oz. Calvados
  • ½ oz. Giffard Vanille du Madagascar
  • ½ oz. freshly-squeezed lemon juice
  • ginger beer to fill

Combine all ingredients in a Collins glass with ice. Top with ginger beer, stir briefly, and garnish with a lemon wheel.

Fruity, spicy, effervescent

CRÈME DE FRAMBOISE

We create this natural raspberry liqueur by macerating aromatic Willamette raspberries. The raspberries are vivid scarlet, and the fruit is juicy and tart, giving Giffard Crème de Framboise the flavor of raspberries fresh off the vine. The low sugar content of the berries results in a liqueur that is versatile enough for cocktails and desserts alike.

  • ABV: 16%
  • Appearance: Transparent garnet
  • Aroma: Rich, candied raspberry with notes of honey and spices
  • Tasting Notes: Fresh, juicy raspberry and blackcurrant with a delicate tartness
  • Volume: 750 mL

Cocktails

Downs and Out
  • 1 oz. Bourbon
  • ½ oz. Giffard Crème de Framboise
  • 3 dashes each of Peychaud’s and Angostura Bitters
  • dry sparkling white wine

Stir the first four ingredients together with ice, strain into a chilled flute or coupe, top with sparkling wine, and garnish with a single raspberry dropped into the glass.

Fruity, dry, sparkling
Beacon
  • 1½ oz. Reposado Tequila
  • ½ oz. Giffard Crème de Framboise
  • ¾ oz. freshly-squeezed grapefruit juice
  • ¼ oz. simple syrup

Combine all ingredients in a shaker with ice, shake vigorously, and strain into a chilled cocktail glass.

Fruity, mellow, easy-drinking
French Martini
  • 1½ oz. Vodka
  • ¾ oz. Giffard Crème de Framboise
  • ¾ oz. Pineapple juice

Combine all ingredients in a shaker with ice, shake vigorously, and strain into a chilled cocktail glass. Garnish with a fresh raspberry.

Fruity, sweet, smooth

CRÈME DE PAMPLEMOUSSE ROSE

To craft this grapefruit liqueur, we extract the essential oils found in the peel through steam distillation. True to the fruit, the result is the bright aromatic quality and the balanced bitterness and tartness of fresh pink grapefruit.

  • ABV: 16%
  • Appearance: Pale, warm blush
  • Aroma: Fresh-cut grapefruit with a hint of sweetness
  • Tasting Notes: Juicy citrus with the natural bitterness of grapefruit
  • Volume: 750 mL

Cocktails

Deal Sealer
  • 1 oz. Gin
  • ¾ oz. Giffard Pamplemousse Rose
  • ½ oz. Aperol
  • ¾ oz. freshly-squeezed lime juice

Combine all ingredients in a shaker with ice, shake vigorously, and strain into a chilled cocktail glass.

Dry, citrusy, bitter
The Foxy Man
  • 2 oz. Bourbon
  • ¾ oz. Giffard Crème de Pamplemousse Rose
  • ½ oz. freshly-squeezed lime juice
  • ¼ oz. honey syrup

Combine all ingredients in a shaker with ice, shake vigorously, and strain into a cocktail glass.

Sweet-tart, citrusy, round
Valkyrie
  • 1 oz. Rhum Agricole
  • ¾ oz. Giffard Pamplemousse Rose
  • ½ oz. freshly-squeezed lime juice
  • 1 dash of pastis
  • sparkling wine

Combine first four ingredients in a shaker with ice, and shake vigorously. Strain into a champagne flute or coupe glass, top with sparkling wine, and garnish with a lime peel.

Complex, savory, refreshing
La Croix
  • 1½ oz. Gin
  • ¾ oz. Giffard Crème de Pamplemousse Rose
  • ½ oz. freshly-squeezed lemon juice
  • ¼ oz. Fernet Branca
  • 2 slices fresh cucumber

Muddle two slices of cucumber in the bottom of a shaker, and add all ingredients and ice. Shake vigorously, and double-strain into a chilled cocktail glass. Garnish with a slice of cucumber.

Clean, bitter, fresh
Resonator
  • 2 oz. Aged Rum
  • ½ oz. Giffard Pamplemousse Rose
  • ½ oz. Bonal
  • 1 dash orange bitters

Combine ingredients in a mixing glass with ice, and stir for at least 20 seconds. Strain into a chilled cocktail glass, and garnish with an orange twist.

Bitter, spirited, deep

CRÈME DE PÊCHE DE VIGNE

Our vine peaches are sourced less than 100km away from the renowned Coteaux du Lyonnais region and have a delicate flesh with a vibrant red color and soft, sweet nectar. Using a maceration of fresh vine peaches, known for their unique taste and beautiful hue, we create this natural fruit crème.

  • ABV: 16%
  • Appearance: Soft golden peach
  • Aroma: Peach pie, with light floral notes
  • Tasting Notes: Pure white peach flesh with hints of honey and orange blossom
  • Volume: 750 mL

Cocktails

Orchard Sour
  • 2 oz. Calvados or Apple Brandy
  • ¾ oz. Giffard Crème de Pêche de Vigne
  • 3/4 oz. freshly-squeezed lemon juice
  • 1 dash peach bitters
  • 1 egg white (optional)

Combine all ingredients in a shaker, and shake vigorously for at least 15 seconds. Double strain into a coupe glass, and garnish with two skewered cherries rested on the rim of the glass.

Silky, fruity, luminous
Clair de Lune
  • 1 oz. Gin
  • ½ oz. Giffard Crème de Pêche de Vigne
  • ½ oz. Aquavit
  • ½ oz. Amontillado sherry
  • 2 dashes Boker’s Bitters
  • sparkling wine

Combine all ingredients with ice, and stir for 20 seconds. Strain into a chilled cocktail glass, top with sparkling wine, and garnish with a lemon peel.

Light, delicate, dry
American Pie
  • 2 oz. Vodka
  • ½ oz Giffard Crème de Pêche de Vigne
  • ¼ oz. Giffard Crème de Framboise
  • ½ oz. freshly-squeezed lime juice
  • 1 dash Scrappy’s Lavender Bitters

Combine all ingredients in a shaker with ice, and shake vigorously. Strain into a chilled cocktail glass, and garnish with a lime peel.

Straightforward, fruity, floral
The Viking
  • 1 ½ oz. Aquavit
  • ½ oz. Giffard Crème de Pêche de Vigne
  • ¼ oz. kümmel
  • ½ oz. freshly-squeezed lemon juice
  • 1 tsp. demerara syrup
  • 1 dash Scrappy’s Cardamom Bitters

Combine all ingredients in a shaker with ice, and shake vigorously. Strain into a chilled cocktail glass, and garnish with an orange peel.

Complex, savory, tart

CRÈME DE MÛRE

The countryside in Angers in the Loire Valley is lush with wild blackberries. We macerate the fresh berries to create this natural liqueur, rich in flavor and color. The fresh juice gives Giffard Crème de Mûre a natural tartness and the vegetal quality of blackberry vines.

  • ABV: 16%
  • Appearance: Rich, vibrant scarlet
  • Aroma: Fresh blackberry compote
  • Tasting Notes: Bright, red fruit, mellowing to honeyed dark berries
  • Volume: 750 mL

Cocktails

Bramble
  • 1½ oz. Gin
  • ¾ oz. Giffard Crème de Mûre
  • ¾ oz. freshly-squeezed lemon juice

Combine gin and lemon juice in a shaker, add ice, and shake vigorously. Strain into a rocks glass over crushed ice, drizzle Crème de Mûre over the top of the cocktail, and garnish with a single blackberry.

fruity, citrusy, crisp
Blackberry Kamikaze
  • 1½ oz. Vodka
  • ¾ oz. Giffard Curaçao Triple Sec
  • ¼ oz. Giffard Crème de Mûre
  • ½ oz. freshly-squeezed lime juice

Combine all ingredients in a shaker, add ice, and shake vigorously. Strain into a chilled cocktail glass, and garnish with thin slices of lemon.

tart, juicy, light
Spicy Blackberry Gimlet
  • 2 oz. Gin
  • ½ oz. Giffard Crème de Mûre
  • ½ oz. freshly-squeezed lime juice
  • 1 slice jalapeño

Muddle jalapeno slice in the bottom of a shaker, add ingredients and ice, and shake vigorously. Dump contents into bucket glass, and garnish with a slice of jalapeno and a blackberry.

spicy, sour, fruity

CRÈME DE VIOLETTE

To capture the violet’s light, floral bouquet, we create this brilliantly-hued liqueur using an infusion of violet petals and the steam distillation of violet leaves. Its vivid purple color holds up beautifully, giving cocktails like the Aviation their signature lavender tone.

  • ABV: 16%
  • Appearance: Deep, true violet
  • Aroma: Soft spring florals (violet and rose petals)
  • Tasting Notes: Light and floral. Bright acidity with a pure violet finish
  • Volume: 750 mL

Cocktails

Yale Cocktail
  • 1½ oz. Gin
  • ½ oz. Giffard Crème de Violette
  • ¼ oz. Dry Vermouth
  • ¼ oz. Maraschino Liqueur
  • 2 dashes orange bitters

CStir all ingredients together with ice, strain into a chilled cocktail glass, and garnish with a lemon peel.

Floral, dry, herbal
Blue Moon
  • 2 oz. Gin
  • ¼ oz. Giffard Crème de Violette
  • ½ oz. freshly-squeezed lemon juice

Combine all ingredients in a shaker with ice, shake vigorously, and strain into a cocktail glass.

Tart, perfumed, dry
Nepeta
  • 1½ oz. Gin
  • ½ oz. Giffard Lichi-Li
  • ¼ oz. Giffard Crème de Violette
  • ½ oz. Cocchi Americano
  • ½ oz. freshly-squeezed lemon juice

Combine all ingredients in a shaker with ice, shake vigorously, and strain into a chilled cocktail glass. Garnish with a lemon peel.

Bright, clean, floral

CRÈME DE FRAISE DES BOIS

We begin by macerating the tiny, tart strawberries that grow wild in the French countryside as well as the larger and sweeter Sanga-Sangana strawberries to give this liqueur a complex flavor, reminiscent of summer.

  • ABV: 16%
  • Appearance: Clear, vivid, cherry red
  • Aroma: Jammy red fruit with watermelon hints
  • Tasting Notes: Tart, intense strawberries with refreshing acidity
  • Volume: 750 mL

Cocktails

Strawberry Caipirinha
  • 2 oz. Cachaça
  • ½ oz. Giffard Crème de Fraise des Bois
  • ½ a lime, quartered
  • ¼ oz. simple syrup

Muddle limes with simple syrup, add the rest of the ingredients and ice, shake, and pour entire contents into a rocks glass. Garnish with a lime wedge.

Tart, bright, refreshing
Coupe de Grâce
  • 1½ oz. Reposado Tequila
  • ¾ oz. Giffard Crème de Fraise des Bois
  • ½ oz. freshly-squeezed lime juice
  • ½ oz. Giffard Curaçao Triple Sec
  • ¼ oz. agave syrup
  • 1 oz. dry cava or prosecco

Combine first five ingredients in a shaker with ice. Shake, strain into a coupe or flute, and top with sparkling wine. Garnish with a slice of strawberry and a lime peel.

Refreshing, citrusy, summery
El Jardín
  • 1½ oz. Vodka
  • ¾ oz. Giffard Crème de Fraise des Bois
  • ¾ oz. freshly-squeezed lemon juice
  • ¼ oz. simple syrup
  • 3 black peppercorns

Muddle peppercorns in the bottom of a shaker, and add all ingredients and ice. Shake vigorously, and pour entire contents into a bucket glass. Garnish with a lemon peel.

Spicy, fruity, fresh

LICHI-LI

Lychees are a stone fruit native to tropical climates. They have a reddish-pink shell, translucent white flesh, and a delicate, floral flavor. We distill Taiwanese lychees to create Lichi-Li, unique in that it retains the beautiful perfume of the lychee.

  • ABV: 18%
  • Appearance: Pink rose
  • Aroma: Intense lychee perfume with subtle rose petal notes
  • Tasting Notes: Juicy stone fruit at first, softening to subdued vanilla
  • Volume: 750 mL

Cocktails

Lichi-Li Cocktail
  • 2 oz. Vodka
  • ¾ oz. Giffard Lichi-Li
  • ½ oz. Lillet Blanc
  • 1 dash orange bitters

Stir all ingredients together with ice, and strain into a chilled cocktail glass. Twist lemon peel over the top of the glass to express the oils, and discard.

Tropical, dry, clean
Shihlin Gala
  • ¾ oz. Giffard Lichi-Li
  • ¾ oz. Gin
  • ¼ oz. freshly-squeezed lime juice
  • sparkling wine

Combine first three ingredients in a shaker with ice, shake vigorously, strain into a cocktail glass, and top with sparkling wine. Garnish with a lemon twist.

Bubbly, citrusy, bright
Babelaas
  • 1½ oz. Rhum Agricole
  • 1 oz. Giffard Lichi-Li
  • ½ oz. freshly-squeezed lime juice
  • 1 tsp. simple syrup
  • 1 dash Scrappy’s Lavender Bitters

Combine all ingredients in a shaker with ice, and shake vigorously. Strain into a chilled cocktail glass.

Complex, savory, fragrant

MENTHE PASTILLE

Giffard’s flagship product, Menthe Pastille is a pure, clear, and refined white mint liqueur created from Mitcham peppermint. It was developed by Emile Giffard, then a pharmacist, in 1885 to refresh his customers in the summer heat of Angers.

  • ABV: 24%
  • Appearance: Crystal clear
  • Aroma: Invigorating spearmint
  • Tasting Notes: Crisp, clean mint, a hint of sweetness, and a brisk, dry finish

Cocktails

The Stinger
  • 2 oz. Cognac
  • 1 oz. Giffard Menthe Pastille

Combine ingredients in a shaker with ice, shake well, and strain into a rocks glass packed with crushed ice. Garnish with a mint sprig.

Bracing, crisp, dry