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    Gabriel Boudier, Creme de Cassis de Dijon (50cl, 20%)

    Maison Boudier have been making Cassis for well over 100 years and is made by macerating blackcurrants in alcohol without preservatives or colouring agents. Incredibly intense, concentrated blackcurrants jump out at you and there's a perfect balance between tartness and the sugary sweetness. 

    This is perfect for making cocktials such as the bramble or mixing a little with prosecco to make a Kir Royale.