These days, there’s so much more than Irish cream to choose from too — new, innovative flavours are inspired by comforting desserts, seasonal spices and plenty of chocolate. PURE FLAVOUR - Creamy-sweet and wonderfully seductive. The perfect blend of delicate mascarpone, espresso, a hint of chocolate, and our wonderful Baileys Original Irish Cream Liqueur. This liquid variation is as delicious as the classic dessert inspiration

How to Drink: Serve 1 part Starlino Arancione over ice in a large wine glass and top with 1 part Sparking wine and 1 part Soda. Garnish with a slice of fresh orange. Arrange half the soaked savoiardi biscuits in a single layer in the base of a large rectangular dish. Top with half the mascarpone mixture, followed by half the chopped chocolate. Repeat with the remaining biscuits, mascarpone mix and chocolate. Cover the tiramisu(s) with cling film and chill for at least 8 hours, preferably overnight.However, Stambecco certainly isn’t the only drinks supplier hoping to cash in on a move to coffee-flavoured liqueur.

How to Drink: The Select Spritz is best served in a large wine glass: combine 3 parts Select Aperitivo, 2 parts chilled prosecco over ice, top with a splash of soda water and very gently stir. Garnish with a green olive – the bigger, the better. Created by master distillers Beppe Ronco and Denis Muni in the Torino Distillati in Piemonte, it contained “100% natural” ingredients, including espresso coffee extracts from local suppliers.

Sweet and oh-so-indulgent, liqueurs are the perfect end to any meal. Typically, they will have a lower ABV of around 15-20% (as opposed to a straight spirit such as gin, which will be upwards of 40%), making them ideal drunk neat or over ice. Master Distillers, Beppe Ronco and Denis Muni of Torino Distillati, created Stambecco Tiramisu, and launched earlier this year. Made from 100% natural ingredients, including coffee extracts from the local Torino region (which is known as the capital of Italian coffee), this liqueur aims to be a fitting tribute to the dessert – so let’s dive in! Keep some raspberries to the side to garnish. Crush the remaining raspberries in a bowl and add the caster sugar, 1 tbsp of honey, and 1 tbsp of Sassenach. Lightly toast the oats in a pan, being careful not to let them burn, then allow them to cool. Soak the oats in 2 tbsp of Sassenach while you prepare the other ingredients. Tiramisu, as you’ll likely know, is a delicious pudding made from layers of fresh mascarpone, sponge fingers, eggs, Vin Santo or Marsala and coffee, lightly dusted in bitter cocoa powder. Fun fact: Tiramisu literally translates as ‘Cheer you up!’ and that’s exactly what the dessert, and this liqueur does! I couldn’t even begin to imagine how the flavours could be captured in a liqueur, but Stambecco have done just that…

Fine wine and spirits company Biggar and Leith has launched an exciting new expression in their Stambecco range, Stambecco Tiramisu Liqueur which is now available in the UK. Take it out of the fridge around 20 minutes before you want to eat it. Dust with cocoa powder, sprinkle with more chopped chocolate, then serve.

Over ice, it’s the perfect blend of bitter and sweet, in a similar vein to the real-life dessert. It’s silky like mascarpone, with the richness of coffee and cocoa. Truly delightful, and at only 24% ABV, this is a delectable digestif, that won’t be too overpowering or fiery to taste for even the most delicate of palettes.