Edmond Briottet Liqueur de Pain d'Epices (Gingerbread Liqueur) Liqueurs

French gingerbread liqueur with warm notes of cinnamon, anise and cloves Can be drunk in many ways; as an aperitif mixed in a glass of sparkling wine, as an after dinner liqueur or in cocktails Can also be used in cooking, poured over roast meats during cooking in the oven to create a sweet spiced flavour Try pouring over vanilla ice cream, or using as part of a mulled wine recipe Briottet have been making liqueurs in Dijon city centre since 1836 and are now in the 6th generation of family ownership Pain d'Epices is the third of the delicacies of Dijon, the other two being Crème de Cassis and mustard