A drop of Crème de Fraises á la Fraise de Bois – made using the finest wild strawberries – is an exquisite addition to a glass of Champagne. Mixologists may wish to turn their hand to a Jayne Mansfield or a Rossini (a twist on the Bellini) or consider adding a strawberry twist to their Daiquiri or Margarita. Splash over ice cream or use to add depth to sauces or cakes. And if hard shakes are a thing, would it be so wrong to suggest pimping your smoothie?
With over 140 years of experience, Dijon-based Gabriel Boudier is the big player in the fruit liqueur market, earning a permanent space on the back bar of any cocktail emporium or wine haunt worth its salt.
