Feijoa Nectar - New Product - 26%ABV JUST ADDED

Our Feijoa GIn usually has some syrupy goodness left after distilling and bottling. So we thought - why not bottle what’s left, and use it as a delicious base for a Bellini cocktail. We call this Feijoa Nectar.

We have created our Island version of this famous cocktail.

1 teaspoon of fresh lemon juice into a Champagne flute.

60 ml Feijoa Nectar

120 ml Sparkling wine - or top up glass to your liking.

Shake Feijoa Nectar bottle before

serving. Keep in fridge once opened. 3 month shelf life.

OR especially for Christmas......

Feijoa Nectar "Brandy" Butter

• 30 ml Feijoa Nectar

• 60 ml thick cream (or mascarpone for a richer finish)

• 1 to 2 tsp brown sugar (optional, depending on sweetness)

• Pinch of sea salt

• Optional: a fine grate of orange zest

Method: Whip the cream (or mascarpone) to soft peaks, fold through Feijoa Necteur, sugar (if needed) and salt. Spoon onto warm pudding.
Why it works: It mirrors the traditional brandy butter idea, but with bright feijoa lift and a cleaner finish.

The Perfect Pudding Pour over

This is our go to pairing for Christmas pudding. A spoonful of Feijoa Nectar brandy butter style cream, melts into the warmth of the pudding, adding fragrance, balance, and a gentle feijoa sweetness without becoming heavy.