Briottet Liqueur de Basil, also known as Basilic, is herb-flavoured liqueur made in Burgundy by Edmond Briottet. Maison Briottet is a family business, founded in 1836. The family were primarily negociants of Burgundy wine, involved with ageing, blending, bottling and selling the wines. Following the development of the blanc cassis aperitif (white wine with Crème de Cassis), the company progressively focused its activities on producing fruit crèmes, liquors, brandies and marcs de Bourgogne. Maison Briottet maintains a very high level of quality. Properly observed maceration with very pure neutral alcohol, and blending with the correct proportion of sugars to achieve the balance between fruit flavour, sweetness, acidity and alcohol create these excellent crèmes and liqueurs. Edmond Briottet Liqueur de Basil is made by macerating basil leaf and flowers in pure, neutral alcohol which is then sweetened with sugar (a liqueur must have at least 100g sugar per litre, a creme at least 250g). This is a really interesting liqueur, ideal for use in more experimental cocktails, and also a interesting ingredient in desserts. It is a clear coloured liqueur (not green like many of the homemade “Basilcello” concoctions I have seen). It is intense, pure, clean, aromatic and, of course, smells like basil!