Marionette Dry Cassis
Father & son Rob & Richard Clark have dedicated 20 years to growing the very best blackcurrants. Their traditional White Bud variety thrives in Tassie’s cool climate. The fruit is small yielding but high in acidity, antioxidants & anthocyanins. Flavourful & distinct, Rob & Richard’s powerful little berries sing in Marionette’s Dry Cassis.
Tarter than traditional cassis, Marionette Dry Cassis delivers the sweet plush flavours of ripe blackcurrants with around half the sugar content of the French original. This is balanced by an acidity that brings a refreshing zing to many classic cocktails. It’s Ribena for grown-ups!
The most famous cassis cocktail is the Kir Royal, which enjoyed a resurgence in the '90s. Thanks to Melbourne's bartenders adopting Marionette with gusto, there’s no doubt you’ll see it featuring heavily on cocktail lists this summer. A bartenders’ touch isn’t necessary, however, to master the Kir Royal, or its sister cocktails Kir Bier and Kir Normand. These crisp blackcurrant cocktails are set to be the Aperol Spritz of the season.
Marionette Apricot Brandy Liqueur
In pursuit of this versatile staple, Marionette reached out to the Matovani family who have been farming stone fruit for more than 25 years. The apricots are macerated, distilled and barrel aged with brandy made by the Angove family, who have been distilling for 5 generations in Renmark, SA.
Marionette Apricot Brandy delivers an indulgent, viscous texture & lashings of spiced fruit flavours, balanced with a dry, fresh finish. Premium quality, locally sourced apricots & brandy provide the perfect base on which to build your creations.
Marionette Orange Curaçao
Marionette’s curaçao features navel, Seville and blood oranges sourced directly from Glenn, a third-generation citrus farmer from Mildura. The oranges in their many forms are macerated, distilled and barrel aged with cask-strength brandy from South Australia to create a truly local option to showcase in classic and “Fancy” cocktails.
Pouring a slightly hazy, grassy gold, this liqueur has complex scents of gingerbread, fresh orange oil and sweet raisin. The palate is oily but not dense, with warm spices and a balanced level of sweetness. Ginger, cinnamon and more sweet orange close it out, leaving a similar sense of satisfaction one gets from eating a piece of freshly baked cake.
The small Clark family swells over the summer months as old friends return to the farm in Tasmania’s Derwent Valley to help with the berry harvest. By now, the crop of Thornless Loch Ness blackberries is swollen with vitamins, antioxidants & anthocyanins. These plump, juicy berries are destined for Marionette Mûre – a bright, herbaceous liqueur that tastes like summer on the vine.
Two generations of the Clark family have grown berries in Tassie soil. The chilly winters of the Derwent Valley ensure Richard Clark’s small redcurrant crop is full of goodness by the summer harvest time. It’s with these very Tasmanian berries that Marionette brings back the classic French redcurrant liqueur Groseille.
Marionette Groseille is packed with dense, ripe, redcurrant notes on the nose, without being cordial sweet (more like a berry tart). On the palate it’s silky and fresh, with good concentration. Momentarily juicy and sweet in the middle, while maintaining a nice natural acidity through the finish. This elusive ingredient will let you create Christmas in a glass, at any time of the year.