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Prefer to order by phone? +61 7 3854 0407
On the palate
Presentation:
Amandine is deliciously sweetened with almond and vanilla flavors for a velvety-smooth, tender fruity taste.
- Amandine is drunk ice-cold at the end of a meal.
- The liqueur can also be used in desserts and cakes. Why not add it to your almond-based desserts (pear and almond tart or almond biscuits) or even a Tiramisu?
- And there's no reason why you can't add Amandine to your coffee or hot chocolate.
Our tip: Amandine can be used as a base for cocktails. Combine it, for example, with Bau sparkling wine to make a "Kir proven�al." The muscat grape and Amandine make the perfect partners.
Ingredients:
Amandine (25% Alc/Vol) is made of bitter almond essence from Provence, cherry alcoholate, cherry and peach infusions, vanilla and caramel extracts, sugar and "Fine de Provence."
How do you drink it?
Best served chilled. Amandine is drunk ice-cold at the end of a meal.
Amandine can be used as a base for cocktails. Combine it, for example, with Bau sparkling wine to make a "Kir proven�al." The muscat grape and Amandine make the perfect partners.
Organoleptic profile
Appearance: Amandine has a rather warm, amber brown color with copper hues.
Bouquet: Its fairly complex nose is dominated by almond and cherry stone aromas. Its warm note is reinforced by the vanilla and the bold addition of the cherry.
Palate: In the mouth, Amandine is deliciously sweetened with almond and vanilla flavors for a velvety-smooth, tender fruity taste. Displaying a subtle balance of aromatics, Amandine has a beautiful long-lasting taste.
Cocktails
Cocktails with this bottle
New Orleans classic — a creamy, anisette-style absinthe flip dating to the early 20th century
Absinthe Suissesse
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Build
30 ml Absinthe (Absente 55)
30 ml Orgeat (or almond liqueur — Amandine)
30 ml Heavy cream (or half-and-half)
1 fresh egg white
3 drops Orange flower water (optional, traditional)
Garnish: mint sprigMethod
Dry-shake all ingredients (no ice) for 15 seconds to whip the egg and emulsify the cream.
Add ice and shake hard for another 12 seconds.
Double-strain into a chilled small wine glass or coupe.
Garnish with a slapped mint sprig.
Distilleries et Domaines de Provence (Haute-Provence, France)
Cinnamoon
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30 ml Gin XII
30 ml Douce
15 ml Licor 43
15 ml lemon juice
60 ml cucumber juice
1 dash chocolate bittersMethod
Shake with ice.
Strain into a chilled coupe.
Garnish with cucumber.
Distilleries et Domaines de Provence (Haute-Provence, France)
Douce Bulle
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Build
30 ml Douce
1 dash of gin
1 dash of lemon juice
120 ml ChampagneMethod
Build in a chilled flute.
Top with Champagne.
Garnish with a pear slice.
Distilleries et Domaines de Provence (Haute-Provence, France)
Douceur d'Automne
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Build
30 ml Douce
20 ml Gin XII
20 ml lime juice
10 ml syrup
2 dashes chocolate bittersMethod
Shake with ice.
Double-strain into a coupe.
Garnish with an orange peel.
Distilleries et Domaines de Provence (Haute-Provence, France)
La Fille de 18h12
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Build
40 ml rum
20 ml Douce
40 ml pear puree
20 ml cinnamon syrup
20 ml lime juiceMethod
Shake with ice.
Double-strain into a coupe.
Garnish with a pear slice.
Distilleries et Domaines de Provence (Haute-Provence, France)
Pear & Bourbon Sour
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Build
40 ml Douce
30 ml bourbon
60 ml lemon juice
15 ml banana Liqueur
2 dashes chocolate bitters
1 egg whiteMethod
Dry-shake.
Re-shake with ice.
Double-strain into a chilled coupe.
Distilleries et Domaines de Provence (Haute-Provence, France)
Pear Bliss
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Build
45 ml cognac
45 ml Douce
30 ml fresh lemon juice
120 ml pear cider
60 ml ginger beerMethod
Build over ice in a wine glass.
Top with pear cider and ginger beer.
Garnish with a pear slice.
Distilleries et Domaines de Provence (Haute-Provence, France)
Speed Sidecar
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Build
45 ml Douce
30 ml triple sec
1.5 ml lemon juiceMethod
Shake with ice.
Strain into a chilled coupe.
Garnish with a lemon zest.
Distilleries et Domaines de Provence (Haute-Provence, France)
Spicy Pear Cooler
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Build
30 ml Douce
60 ml cold espresso
10 ml cinnamon syrupMethod
Shake with ice.
Double-strain into a coupe.
Garnish with a coffee bean.
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