The Fruits of Your Labours

Enjoy the fruit-infused spirit straight up or over ice as an after-dinner tipple, or pour into a flute and top up with sparkling wine for an aperitif.

Use in cocktails where you’d normally add a liqueur.

Make a fruity hot toddy by diluting with boiling water, or add a dash to hot chocolate or coffee.

Add to a trifle or tiramisu, or fold a little into whipped cream to top a fruit pie, cobbler or crisp.

As for enjoying the spiritspiked fruit, let us count the ways:

spoon over ice cream or slices of pound cake

use to top a cheesecake

add as a replacement for some of the fruit in a pie, cobbler or crisp

chop and add a little to a flute, then top up with sparkling wine

serve as a sauce with roast lamb, pork, chicken or duck

scoop into bowls and top with yogurt or crème fraîche