Whole roasted cocoa beans which are macerated and then distilled confer on our White Cocoa Cream its roundness and its finesse.

Preferably employ this liqueur in cocktails, for instance try out the "Cassis Supreme": 4 cl of 20% alcohol Briottet Crème de Cassis, 3 cl of Briottet White Cocoa Cream, 1 cl of Poppy Liqueur and 8 cl of milk. Add ice and use a cocktail shaker.

A former wine establishment, the firm was set up in 1836. Given the growing popularity of the "white wine-cassis" aperitif, Edmond Briottet little by little stopped operating as a wine trader and instead switched over gradually to producing Crème de Cassis. Since then, each suiccessive generation of the Briottet family has worked at the firm and the range of liquors has now more than 60 flavors.

https://www.briottet.fr/