Liqueur de Pain d'Epices, Briottet
Briottet's Gingerbread Liqueur can be drunk in many ways: as an aperitif with a sparkling wine, as an after-dinner drink, straight and "frappée" with an ice cube, as part of a dessert, poured over vanilla ice cream and also as part of a mulled wine recipe along with cinnamon. In the kitchen, pour some over your roasts and legs of meat during cooking in the oven -- a light gingerbread caramel will form, conferring on the meat a sweet and flavoured taste.
La Maison Edmond Briottet was established in 1836 and, today, the family still oversees every aspect of the production of their fruit liqueurs. Strict selection of only the best fruit provides the base and, with careful maceration over ten weeks, they manage to achieve a wonderful concentration of fruit and viscosity.
This is an 'artisanal' creme at its best.