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Combier Crème de Mûre Blackberry Liqueur in a Nutshell
This isn't just any blackberry liqueur; Combier Crème de Mûre is crafted by infusing ripe blackberries in neutral alcohol for three to four months, followed by a light pressing. This meticulous, old-fashioned process ensures a vibrant, authentic blackberry flavor with a hint of acidity, making it a standout for your home bar and cocktail ingredients.
How We Like to Use Combier Crème de Mûre Blackberry Liqueur:
The Lonely Penguin
1.5 oz. Rittenhouse Straight Rye Whisky Bottled in Bond Add to Cart
1/2 oz. Combier Crème de Mûre Blackberry Liqueur Add to Cart
3/4 oz. cream of coconut*
3/4 oz. fresh lemon juice
1/4 oz. semi-rich simple syrup (1.5:1 sugar:water)
2 dashes Angostura Aromatic Bitters Add to Cart
2 cocktail cherries (eyes), orange wedge (beak), 2 pineapple fronds (flippers), & cocktail umbrella for garnish (arranged to look like a penguin)
1/2 oz. Combier Crème de Mûre Blackberry Liqueur Add to Cart
3/4 oz. cream of coconut*
3/4 oz. fresh lemon juice
1/4 oz. semi-rich simple syrup (1.5:1 sugar:water)
2 dashes Angostura Aromatic Bitters Add to Cart
2 cocktail cherries (eyes), orange wedge (beak), 2 pineapple fronds (flippers), & cocktail umbrella for garnish (arranged to look like a penguin)
Bramble
1.5 oz. (45 ml) The Botanist Islay Dry Gin Add to Cart
3/4 oz. (22.5 ml) fresh lemon juice
1/2 oz. (15 ml) semi-rich simple syrup (1.5:1 sugar:water)
1/2 oz. (15 ml) Combier Crème de Mûre Blackberry Liqueur Add to Cart (float)
Lemon wheel and blackberries for garnish
3/4 oz. (22.5 ml) fresh lemon juice
1/2 oz. (15 ml) semi-rich simple syrup (1.5:1 sugar:water)
1/2 oz. (15 ml) Combier Crème de Mûre Blackberry Liqueur Add to Cart (float)
Lemon wheel and blackberries for garnish