Mandarin Liqueur

img

Mandarin Liqueur

A 35% alc/vol liqueur of exceptional intensity and aroma. It is obtained from steeping in alcohol the peel of a native mandarin variety, Tardivo di Ciaculli, grown exclusively in the province of Palermo. It is a perfect after dinner drink, best enjoyed with Sicily’s traditional desserts and is a wonderful addition to the preparation of many recipes such as custards and cream desserts.

Ingredients:
Mandarins, alcohol obtained from the distillation of Sicilian wine grapes, water and sugar.

Characteristics:
Colour: tobacco yellow
Aroma: intense notes of mandarin, from the essential oils contained in the peel
Taste: a delicate and persistent mandarin flavour

Available Formats:
Bottles cl. 50 and cl. 20
Outer packaging available with coloured paper and twine.

Coffee Liqueur

Obtained from a blend of Arabica and Robusta coffee infused with sugar and water. It is a rich and intense liqueur that is perfect enjoyed chilled after a meal or served with dessert.

Prickly Pear Liqueur

Prickly Pears are a symbol of Sicily and the base of this precious and light liqueur (30% alc/vol). Delicious in combination with foods such as foie gras, truffle, salmon and caviar.

Bay Leaf Liqueur

Perfect as an after dinner digestif, it is also a surprising delight with a plate of "spaghetti all'amatriciana" or barbecued meat. Try it as a mixer with champagne or sparkling white wine.

Amaro

Made by steeping the peel of bitter oranges, herbs and roots in alcohol, it is best served cold at a temperature between -5 and -8 degrees. Excellent as a pre or after dinner drink.