RATAFIA

FLAVOUR ORIGINS

Ratafia is a liqueur typical of the Mediterranean areas of Spain, Italy, and France, made by macerating ingredients such as aromatics or fruits in pre-distilled spirits, which is then filtered and sweetened. Grenoble resident Mathieu Teisseire created and sold his own version, Ratafia de Teisseire, and its success enabled him to create the business that bears his name to this day.

The 18th-century Italian author Casanova was particularly fond of Teisseire's cherry flavoured ratafia and described it in his memoirs as "the divine liqueur of Grenoble… it would be impossible for the nectar of the gods on Olympus to surpass it in delicacy”.

Mathieu Teisseire Ratafia Syrup brings the original recipe created in 1720 back to life, without the alcohol. With a beautiful aroma of cooked fruit and spices, a delicious sun-ripened cherry flavour and subtle hints of sweet almond, this syrup adds depth to cocktails, mocktails, sodas and teas. It also adds a vibrant, rich flavour to coffees, chocolates and milkshakes, too.