The liqueur story starts in the Middle Ages, when monasteries would have their own remedial herb gardens. The monks made the happy discovery that the herbs lasted a lot longer if they were infused in alcohol, the only drawback being that they did not taste so good.
Until sugar became widely available in the late 1500s. A spoonful of sugar – at the very least – helped the medicine go down, and from then on the fun started and the recipes could be crafted into works of art.
NORSEMAN has created an array of APÉRITIFS / DIGESTIFS / LIQUEURS for you to taste and enjoy in our cocktail lounge.