French syrups and liqueurs for bars and kitchens

The French shelf, and the one bars and hotels come for. Six references from Bigallet, a family distillery founded in 1872 at the foot of the Alps, all in the one litre professional format except the two bottles at 70 cl.

Three syrups made from house infusions rather than flavourings: green mint, intense enough that you should pour half of what you are used to, Bourbon vanilla infused from whole Madagascan pods, and génépi, an alpine flower that makes the most interesting alcohol free drink on a Cambodian menu. Then a lime concentrate with visible pulp and no added sugar, which is far easier to control behind a bar than a sweetened one. Finally a limoncello built on hand zested lemons, and Dessertine, a plant liqueur aged in oak.

If you run a bar, a café or a guesthouse in Siem Reap, Phnom Penh or Kampot, ask through our professional page for case pricing.

Contains alcohol for some references. To be enjoyed in moderation.