A former wine establishment Briottet 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 successive generation of the Briottet family has worked at the firm.
Whole roasted cocoa beans which are macerated and then distilled to give this White Cocoa Cream its roundness and its finesse.
Mix the creme de cacao blanc, banana liqueur, Bailey's irish cream and milk together in a cocktail shaker for a naughty twist on a milk shake!