Eccles Cake Liqueur

Armed with a recipe dating back to the 18th century, our Distillers rose to the challenge of transforming an Eccles cake’s distinctively fruity flavours into a festive liqueur.

Traditionally enjoyed slightly warm with a cup of sweet tea alongside a slab of tangy, crumbly Lancashire cheese, there was plenty to consider! To serve up a sip that resembles a slice of the iconic cake, we added nutmeg, cinnamon, clove and orange to the still and left the botanicals to macerate overnight before adding a fragrant raisin and currant syrup to the liquid.

The result is an inviting and warming digestif fit for after-dinner discussions and present wrapping sessions.

For a simple serve, pour 50ml Eccles Cake Liqueur into a Rocks glass filled with ice and serve alongside an Eccles Cake.

Tasting Notes

The Nose: Raisin, sweet juniper, light spice.

The Palate: Rich warming juniper, sweet poached raisins and currants, warming cinnamon.

The finish: Long candied currant and candied orang peel, soft spice

32% ABV

Eccles Toddy

75ml Eccles Cake Liqueur

50ml orange juice

50ml lemon juice

2 cloves

2 cardamom pods, lightly crushed

1 cinnamon stick

3 juniper berries crushed

2 tablespoons sweet honey

Cinnamon stick and an orange slice, to garnish.

Add all the ingredients except the garnish to a pan and gently warm on the hob. When hot, gently strain into two mugs and serve with a cinnamon stick and an orange slice.

Grapes on Grapes

50ml Eccles Cake Liqueur

50ml Moscatle dessert wine

25ml Pedro Ximenez

2 dashes chocolate bitters

Pink grapefruit twist, to garnish

Stir down in a mixing glass over plenty of ice and when the glass is frosty, strain the liquid into a coupe or small wine glass. Garnish with a twist of pink grapefruit peel, making sure to express the oils over the glass.