Mandarine Napoleon Liqueur (500ml)

Delivery Information

Spend $200 & get free delivery to most of Australia

Click here for all Australian freight rates

Typical delivery times - not guaranteed*
  • Melbourne 1-2 working days
  • Sydney 1-2 working days
  • Brisbane 3-4 working days
  • Adelaide 4-5 working days

For express service, call 1800 069 295 for a quote.

International deliveries click here We cannot ship to all countries.

There are currently no reviews for this product.

Mandarine Napoleon Liqueur (500ml)

$54.99 Bottle
  • ABV 38%

Mandarines and tangerines were introduced to Europe in the early 1800s, and were considered exotic fruits with medicinal qualities. It became fashionable to infuse the fruits in cognac and to drink the results. Napoleon was himself partial to such drinks and frequently invited one of its greatest exponents, Antoine-Francois du Fourcroy, to indulge in the beverage. It is said to be Fourcroy's formula with which Napoleon wooed his favourite actress, Mlle Mars.

Fourcroy's "Mandarine Napoleon" is now manufactured by the internationally renowned Belgian company which bears his name. The liqueur is made by macerating mandarine peel in selected fine brandies. After maceration and distillation the spirit is compounded with the flavour and sweetened to produce a lightly flavoured unique product. Mandarine Napoleon today forms a classic base for a whole range of drinks and cocktails. It also makes a very pleasant summer long drink when mixed with tonic or orange juice. 38% alc./vol.

Tasting note: This gorgeous golden-orange liqueur bears fresh mandarin/tangerine aromas. The body is thick and buttery, and the palate follows the nose, but here the bold fruit flavor is well balanced with a tingling spiciness and notes of nutmeg and cinnamon. The finish is long and spicy/sweet. Rating: 92
- tasting note sourced from

Recipe: Chicken Mandarin

1.5kg (3lb) steamed chicken, cut into strips
2 tablespoons oil
6 stalks celery, cut into 2.5cm (1") lengths
1 bunch spring onions, cut into 2.5cm (1") lengths
1 red pepper, cut into strips
1 clove garlic, crushed
600ml (1 pint) chicken stock
1 tablespoon Soy Sauce
One third of a  cup  Mandarin Napolean Liqueur2 tablespoons preserved ginger
Salt and Pepper to taste
3 tablespoons Arrowroot

Preparation: Heat oil in skillet and individually fry the vegetables until their respective brilliances of colour have been achieved. Remove and keep warm. Pour the chicken stock into the now empty pan. Bring to the boil and add Soy Sauce. Add the Mandarin Liqueur, ginger, salt, pepper. Blend Arrowroot with a little water. Add to saucepan and stir until sauce is clear and thick. Add chicken and vegetables. Heat gently until chicken is heated through.

To Serve: Serve immediately with boiled rice. Serves 4-5.