Giffard Premium Piment d’Espelette
Giffard Piment d’Espelette Premium Liqueur
The newest addition to the Giffard Premium range: this chilli liqueur is made from the maceration of fresh, whole Espelette peppers, with a hint of Rhum agricole from Martinique. This results in a strong, aromatic intensity with warm and spicy notes. The liqueur is lustrous gold in colour, with a wonderfully sharp fragrant note of fresh and dried chilli. Sweet vegetal notes balance a fiery spice, with a hint of Madagascan vanilla, smoked black tea leaves, and a rich chilli pepper kick.
Spice up your life with our fiery cocktail recipes below, courtesy of Rachelle Chaize - Giffard Beverage Expert.
Get a bottle of your own here!
SCOVILLE HIGHBALL - Giffard Premium Piment d’Espelette

You will need:
- 6 fresh pineapple chunks
- 10 cilantro (coriander) leaves
- 10 ml fresh lime juice
- 50 ml Giffard Piment d’Espelette Liqueur
- Top with soda (≈ 50 ml)
Muddle, shake & strain.
Serve in a highball glass with crushed ice. Garnish with pineapple leaves, caramelized pineapple chunks w/ chili flakes.
FLUFFY SOUR BOURBON

You will need:
- 6 dashes orange bitters
- 25 ml Giffard Piment d’Espelette Liqueur
- 25 ml salted butter fatwashed bourbon (salted butter: your favourite bourbon 1:6)
- 10 ml fresh lemon juice
- 20 ml carrot juice
- 1 bsp Giffard Agave Syrup (1/2 tsp)
- 20 ml aquafaba (or egg white)
Dry shake (no ice), wet shake (with ice) & fine strain. Serve in a Sour glass with no ice and garnish with a rim of chili and cumin seeds.
ROAD TO ESPELETTE

You will need:
- 4 dashes chocolate bitters
- 20 ml Giffard Piment d’Espelette Liqueur
- 30 ml Armagnac or Cognac
- 10 ml cherry shrub (Giffard Cherry Syrup : red wine vinegar 1:1)
Stir & strain. Serve in a Coupette glass with no ice. Garnish with chocolate shavings and dried piment.
SPICY TOMMY'S MARGARITA

You will need:
- 50 ml Pueblo Viejo Reposado Tequila
- 20 ml Giffard Piment d’Espelette Liqueur
- 30 ml fresh lime juice
- 10 ml Giffard Agave Syrup
Shake & strain. Serve in a Rocks glass with cubed ice. Garnish with a lime wedge or dehydrated lime wheel. Optional: salt rim (half)
SPICY BASIL SMASH - Giffard Premium Piment d’Espelette

You will need:
- 12 basil leaves
- 50 ml your favourite gin
- 20 ml Giffard Piment d’Espelette Liqueur
- 25 ml fresh lemon juice
- 10 ml sugar syrup
Muddle, shake & strain. Serve in a Rocks glass with cubed ice. Garnish with a basil leaf.

