LIQUEUR FLAVOURING

Amaretto Flavouring makes an almond style liqueur flavouring with a sweet taste popular in the Northern region of Italy.

Mixing Instructions
Shake well and add contents and 850 ml (29 US fl oz) 40% ABV distilled spirit or vodka to  Top Shelf Liqueur Base C (made up as per base instructions). Top up to 1.125 L (38 US fl oz) with water.

Base C: Alternatively use 300ml of sugar and 100ml of glucose.

Mango Liqueur Flavouring
Makes a mango style liqueur flavouring with the taste of the tropics.

Mixing Instructions
Shake well and add contents and 650 ml (22 US fl oz) 40% ABV distilled spirit or vodka to Top Shelf Schnapps Base (made up as per base instructions). Top up to 1.125 L (38 US fl oz) with water.

Schnapps Base: Alternatively use 180ml of sugar and 100ml of glucose.

Candy Shots Flavouring
Makes a candy style liqueur flavouring with a sweet confectionary taste.

Mixing Instructions
Shake well and add contents and 650 ml (22 US fl oz) 40% ABV distilled spirit or vodka to Top Shelf Liqueur Base A (made up as per base instructions). Top up to 1.125 L (38 US fl oz) with water. Keep made up liqueur in fridge.

Base A: Alternatively use 150ml of sugar and 100ml of glucose.

Top Shelf Absinthe Flavouring makes an absinthe style spirit flavouring with a green hue.

Mixing Instructions
Shake well and add contents to 2.25 L (76 US fl oz) of 50% ABV distilled spirit and mix well. Makes three 750 ml (25 US fl oz) bottles. Serve by pouring over sugar cubes and add water to taste.

Red Sambuca Flavouring
Makes a sambuca style liqueur flavouring with an aniseed taste and red colour.

Mixing Instructions
Shake well and add contents and 790 ml (27 US fl oz) 40% ABV distilled spirit or vodka to Top Shelf Liqueur Base A (made up as per base instructions). Top up to 1.125 L (38 US fl oz) with water.

Base A: Alternatively use 150ml of sugar and 100ml of glucose.

Melon Liqueur Flavouring
Makes a melon style liqueur flavouring with delicate honeydew notes.

Mixing Instructions
Shake well and add contents and 650 ml (22 US fl oz) 40% ABV distilled spirit or vodka to Top Shelf Schnapps Base (made up as per base instructions). Top up to 1.125 L (38 US fl oz) with water.

Schnapps Base: Alternatively use 180ml of sugar and 100ml of glucose.

Black Sambuca Flavouring
Makes a sambuca style liqueur flavouring with an aniseed taste and purple colour.

Mixing Instructions
Shake well and add contents and 790 ml (27 US fl oz) 40% ABV distilled spirit or vodka to Top Shelf Liqueur Base A (made up as per base instructions). Top up to 1.125 L (38 US fl oz) with water.

Base A: Alternatively use 150ml of sugar and 100ml of glucose.

Blue Curacao Flavouring
Makes a curacao style liqueur flavouring with a strong orange taste.

Mixing Instructions
Shake well and add contents and 850 ml (29 US fl oz) 40% ABV distilled spirit or vodka to Top Shelf Liqueur Base A (made up as per base instructions). Top up to 1.125 L (38 US fl oz) with water.

Base A: Alternatively use 150ml of sugar and 100ml of glucose.

Hazelnut Flavouring
Sweet, nutty liqueur originating from the Abbeys of England.

Mixing Instructions
Shake well and add contents and 620 ml (21 US fl oz) 40% ABV distilled spirit or vodka to Top Shelf Liqueur Base A (made up as per base instructions). Top up to 1.125 L (38 US fl oz) with water.

Base A: Alternatively use 150ml of sugar and 100ml of glucose.

Chocolate Mint Flavouring
Makes a chocolate mint style liqueur flavouring with a refreshing aftertaste.

Mixing Instructions
Shake well and add contents and 650 ml (22 US fl oz) 40% ABV distilled spirit or vodka to Top Shelf Liqueur Base B (made up as per base instructions). Top up to 1.125 L (38 US fl oz) with water.

Base B: Alternatively use 250ml of sugar and 100ml of glucose.

Crème de Cacao Flavouring
Sweet, dark brown liqueur with a rich cocoa

Mixing Instructions
Shake well and add contents and 760 ml (22 US fl oz) 40% ABV distilled spirit or vodka to Top Shelf Liqueur Base C (made up as per base instructions). Top up to 1.125 L (38 US fl oz) with water.

Base C: Alternatively use 300ml of sugar and 100ml of glucose.