The professor would be proud. Although we’re not sure he would know what smells like cider candies, we don’t know if they had them in 1860s. He might recognize, however, crystallized ginger and the oils of fresh tangerine and almonds slipping through. We’re sure he’d have known that it tastes of dried fruit with a finish of orange peel and a light sprinkling of Angostura bark. This homage is as characterful as its name sake, so join in, get experimental and doff your hat to the man who brought us the first ever published cocktail book.
Made with Apricot from Adreche, France. This apricot nectar is characterized by a pronounced taste of cooked fruit and apricot pie. The variety selected brings more than the traditional red apricot from Rousillon. Alain Milliat juices are prepared from fresh fruit harvested at optimum maturity.
The apple variety Cox's Apple was founded in 1830 by Mr. Cox, between Windsor and London. This rare variety is prized for its juicy and sweet flavours a bit sour. Alain Milliat juices are prepared from fresh fruit harvested at optimum maturity.
After several trials, Alain Milliat selected the Merlot. This produces a juice slightly vinous, revealing fruity flavours. The fruit is harvested early to obtain this balance. Alain Milliat juices are prepared from fresh fruit harvested at optimum maturity.
100% pink grapefruit juice, its fluid yet slightly pulpy texture, freshness, delicate bitterness and round body.