{"title":"Tempus Fugit","description":null,"products":[{"product_id":"tempus-fugit-creme-de-cacao-a-la-vanille-750ml","title":"Tempus Fugit Creme de Cacao a la Vanille 750ML","description":"\u003cp\u003e\u003cstrong\u003eTempus Fugit Creme de Cacao a la Vanille 750ML\u003c\/strong\u003e is a 24% ABV cacao and vanilla liqueur built from a 19th-century recipe using Venezuelan cacao and Mexican vanilla. It earned 95 points from Wine Enthusiast and a Five Star\/Highest Recommendation from F. Paul Pacult's Spirit Journal, where Pacult called it \"the best I've tasted, period.\"\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 24% (48 proof)  |  Origin: California, USA  |  Style: Crème de Cacao Liqueur  |  Producer: Tempus Fugit Spirits\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTempus Fugit Spirits specializes in recreating historical liqueur recipes by cross-referencing 19th-century English and French source texts. The production of this crème de cacao begins with distilling raw Venezuelan cacao, then macerating the resulting distillate with additional cacao and crushed whole Mexican vanilla bean — a dual-process technique that builds layered complexity. No artificial color is added; the medium brown hue develops naturally from the cacao maceration, setting it firmly apart from the clear or artificially tinted crèmes de cacao common in the commercial market.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Intense powdered cocoa dominates immediately, followed by a pronounced sweetness and subtle undertones of vanilla bean. The nose is rich and direct, suggesting dark confectionery rather than generic chocolate syrup.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry delivers cocoa and butter in equal measure, coating the palate with an unctuous, syrupy texture. At mid-palate, a precise dark chocolate character emerges — neither bitter nor cloying, landing in a rare equilibrium. Almond and hazelnut notes surface as the profile deepens.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Long and flavorful, with lingering cocoa powder, vanilla, and a trace of hazelnut richness. The viscous body carries the finish well, though the density makes this a liqueur best experienced in measured pours or mixed drinks rather than large straight servings.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Tempus Fugit Creme de Cacao\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA small pour neat or slightly chilled rewards close attention, but the liqueur's viscosity and intensity make it a natural cocktail ingredient where its depth stands out against dilution and other spirits. A \u003cstrong\u003eBrandy Alexander\u003c\/strong\u003e gains genuine chocolate complexity rather than generic sweetness. The \u003cstrong\u003eGrasshopper\u003c\/strong\u003e becomes a more sophisticated dessert drink when built on real cacao rather than thin commercial alternatives. A \u003cstrong\u003e20th Century Cocktail\u003c\/strong\u003e — gin, lemon, Lillet Blanc, and crème de cacao — benefits enormously from the layered vanilla and dark chocolate notes here.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHome bartenders building a historically accurate cocktail cabinet\u003c\/li\u003e\n\u003cli\u003eGifting a cocktail enthusiast who values artisan-quality ingredients\u003c\/li\u003e\n\u003cli\u003eAfter-dinner service alongside espresso or dessert courses\u003c\/li\u003e\n\u003cli\u003eUpgrading classic cocktails that call for crème de cacao\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Tempus Fugit Creme de Cacao taste like?\u003c\/strong\u003e It delivers rich dark chocolate, butter, and cocoa powder on a viscous, unctuous palate, with almond, hazelnut, and vanilla bean carrying through a long finish. The sweetness is significant but balanced by genuine cacao depth rather than artificial flavoring.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Tempus Fugit Creme de Cacao compare to Giffard Creme de Cacao?\u003c\/strong\u003e Giffard produces a well-regarded blanc (clear) style that works as a lighter, more neutral cacao element in cocktails. Tempus Fugit's expression is darker, more viscous, and markedly more intense in chocolate and vanilla character due to its distillation-plus-maceration process and natural coloring from cacao.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Tempus Fugit Creme de Cacao good for cocktails?\u003c\/strong\u003e It is widely regarded as one of the finest crèmes de cacao available for cocktail use, bringing genuine dark chocolate complexity to drinks like the Brandy Alexander, Grasshopper, and 20th Century Cocktail.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Tempus Fugit Creme de Cacao made?\u003c\/strong\u003e It is produced in California, USA, by Tempus Fugit Spirits, a company dedicated to recreating historical European liqueur and spirit recipes using original 19th-century formulations.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Tempus Fugit Creme de Cacao?\u003c\/strong\u003e Dark chocolate truffles echo and amplify the cacao character. Vanilla panna cotta mirrors the vanilla bean notes. Espresso-based desserts like tiramisu complement the roasted cocoa depth. Roasted hazelnuts or almond biscotti align with the nutty finish. Aged hard cheeses such as Parmigiano-Reggiano provide a savory counterpoint to the sweetness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Tempus Fugit Creme de Cacao come in?\u003c\/strong\u003e The standard size is the 750ml bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Tempus Fugit Creme de Cacao worth the price?\u003c\/strong\u003e It positions as a premium liqueur well above mass-market crèmes de cacao from Bols or Marie Brizard, and the 95-point Wine Enthusiast rating and Spirit Journal Highest Recommendation validate the quality step up for anyone serious about cocktail ingredients or after-dinner spirits.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Tempus Fugit Creme de Cacao?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe dual-process production — distilling raw cacao then macerating the distillate with additional cacao and whole vanilla bean — is virtually unheard of among commercial crèmes de cacao, most of which rely on extracts or flavorings. The result earned F. Paul Pacult's unequivocal endorsement as the category's best and a 95-point score from Wine Enthusiast, placing it in rare critical territory for a liqueur. Its natural color, sourced Venezuelan cacao, and Mexican vanilla represent an honest reconstruction of what this category tasted like before industrialization stripped it down. For any drink that calls for crème de cacao, this expression rewrites expectations of what the ingredient can contribute.\u003c\/p\u003e","brand":"Tempus Fugit","offers":[{"title":"Default Title","offer_id":44837713510569,"sku":"30500","price":42.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Tempus-Fugit-Creme-de-Cacao-a-la-Vanille__21316.jpg?v=1730491633"},{"product_id":"tempus-fugit-creme-de-banane-750ml","title":"Tempus Fugit Creme De Banane 750ML","description":"\u003cp\u003e\u003cstrong\u003eTempus Fugit Creme De Banane 750ML\u003c\/strong\u003e is a 26% ABV banana liqueur made with real Ecuadorian bananas and a sugar cane distillate base, following a recreated 19th-century French recipe. It earned a remarkable 99 points from Tastings.com and received 5 Stars from F. Paul Pacult's Spirit Journal, placing it among the most critically acclaimed banana liqueurs available today.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 26% (52 proof)  |  Origin: London, United Kingdom  |  Style: Crème Liqueur  |  Producer: Tempus Fugit LLC\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTempus Fugit LLC built its reputation by painstakingly recreating classic European liqueurs using historic 19th-century protocols, cross-referencing original recipes in several languages. For this expression, perfectly ripened bananas sourced from small family farms in Ecuador are macerated in sugar cane distillate, then filtered and sweetened — with no artificial flavors or colors at any stage. The recipe specifically aims to capture the flavor profile of the Gros Michel banana, a nearly extinct variety that dominated global markets before the 1950s and carried a far more complex, aromatic character than the Cavendish bananas found in grocery stores today.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Ripe banana leads immediately, followed by caramel, warm vanilla spice, and a deeper layer of molasses and brown bread. There is a tobacco-like richness underneath that signals the complexity ahead.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is dense and full-bodied, dominated by intense ripe banana and brown sugar. At mid-palate, cocoa powder, dried figs, coconut cream, and baking spice emerge. The peak delivers chocolate-covered banana and raw vanilla alongside black raisin sweetness, all balanced so the sugar never overwhelms.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Long, sweet, and creamy, trailing off with banana bread, toffee, and a suggestion of malted chocolate. A lingering note reminiscent of banana ice cream gives it an indulgent, dessert-like close.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Creme De Banane\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSipped neat at room temperature, this liqueur rewards with its full aromatic complexity — a small pour after dinner makes a satisfying digestif on its own. It also transforms cocktails that call for banana liqueur into something notably more layered.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBananas Foster Cocktail:\u003c\/strong\u003e The deep brown sugar and toffee notes mirror the classic New Orleans dessert, adding authentic depth alongside dark rum and cinnamon.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDirty Banana:\u003c\/strong\u003e Its real-banana intensity and cocoa undertones elevate this blended cocktail beyond versions made with synthetic alternatives.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYellow Bird:\u003c\/strong\u003e The rum-friendly sugar cane base integrates seamlessly with white rum, Galliano, and lime juice, while the Gros Michel-style banana character adds tropical richness.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBartenders and home mixologists upgrading from mass-market banana liqueurs\u003c\/li\u003e\n\u003cli\u003eGifting a spirits enthusiast who values historically researched recipes\u003c\/li\u003e\n\u003cli\u003eAfter-dinner sipping alongside dessert courses\u003c\/li\u003e\n\u003cli\u003eTiki and tropical cocktail enthusiasts seeking authentic, natural-ingredient liqueurs\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Creme De Banane taste like?\u003c\/strong\u003e It delivers a dense, full-bodied ripe banana flavor layered with brown sugar, cocoa, dried fig, and baking spice, finishing with banana bread and malted chocolate. The sweetness is present but well-balanced, never cloying.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Creme De Banane compare to Giffard Banane Du Bresil?\u003c\/strong\u003e Both are respected by professional bartenders for using real bananas and avoiding artificial flavorings. Tempus Fugit leans into a darker, more complex profile inspired by the historic Gros Michel banana variety, while Giffard Banane Du Brésil tends to present a brighter, more straightforwardly fruity banana character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Creme De Banane good for cocktails?\u003c\/strong\u003e It is considered an exceptional cocktail ingredient, particularly for tiki drinks and rum-based recipes where its sugar cane distillate base and deep banana flavor integrate naturally. The 26% ABV keeps it from overpowering a balanced drink.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Creme De Banane made?\u003c\/strong\u003e It is produced by Tempus Fugit LLC, based in London, United Kingdom. The bananas used in production are sourced from small family farms in Ecuador.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Creme De Banane?\u003c\/strong\u003e Dark chocolate truffles mirror its cocoa and banana notes. Banana bread or banana foster desserts create a natural echo. Aged cheeses like Gouda contrast its sweetness. Crêpes with caramel sauce complement the toffee finish. Coconut-based desserts harmonize with its tropical undercurrent.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Creme De Banane come in?\u003c\/strong\u003e The standard bottle size is 750ml at 26% ABV (52 proof).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Creme De Banane worth the price?\u003c\/strong\u003e It positions as a premium banana liqueur, sitting well above mass-market options in both ingredient quality and critical recognition. With a 99-point Tastings.com score and 5 Stars from the Spirit Journal, it delivers a level of complexity that justifies its higher price tier for serious cocktail makers and spirits collectors alike.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Creme De Banane?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA 99-point score from Tastings.com and 5 Stars from F. Paul Pacult's Spirit Journal are distinctions almost unheard of for a banana liqueur — a category historically dominated by artificially flavored, neon-colored products. Tempus Fugit achieved this by going back to 19th-century French recipes and using real Ecuadorian bananas macerated in sugar cane spirit, with a deliberate goal of recreating the lost flavor of the Gros Michel banana. The result is a liqueur that functions equally well as a sipping digestif and as a transformative cocktail ingredient. For anyone who dismissed banana liqueur as a relic of 1980s bar menus, this expression is the strongest argument for reconsidering the entire category.\u003c\/p\u003e","brand":"Tempus Fugit","offers":[{"title":"Default Title","offer_id":44837717508265,"sku":"30559","price":42.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Tempus-Fugit-Creme-De-Banane__53604.jpg?v=1730491757"},{"product_id":"tempus-fugit-creme-de-noyaux-750ml","title":"Tempus Fugit Creme de Noyaux 750ML","description":"\u003cp\u003e\u003cstrong\u003eTempus Fugit Creme de Noyaux 750ML\u003c\/strong\u003e is a Swiss-produced, 19th-century-style French stone-fruit liqueur bottled at 30% ABV (60 proof) in a 750ml format. Rated 94 points by \u003cem\u003eWine Enthusiast\u003c\/em\u003e, this garnet-red liqueur revived an almost-extinct category when it launched in 2013, setting a modern benchmark for crème de noyaux.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 30% (60 proof)  |  Origin: Switzerland  |  Style: Historic French Stone-Fruit Liqueur  |  Producer: Matter Distillery \/ Tempus Fugit Spirits\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTempus Fugit Spirits, a brand dedicated to resurrecting forgotten 19th-century spirit recipes, partnered with Swiss distiller Oliver Matter at the Matter Distillery in Switzerland to bring crème de noyaux back to life. The liqueur is produced by distilling both apricot and cherry pit kernels along with bitter almonds and additional botanicals, following historic French protocols. Special care is taken during production to remove the trace hydrogen cyanide naturally generated by stone-fruit pits, and the distinctive garnet-red color comes not from artificial dye but from cochineal — a natural coloring agent specified in the original 19th-century directives.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Sweet marzipan leads immediately, layered with cherry and deeper stone-fruit aromas. A subtle spiciness emerges beneath the almond-driven top notes, hinting at the complexity to come.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The palate opens with intense almond and marzipan richness, reminiscent of amaretto but noticeably more nuanced. Mid-palate, sweet cherry, pomegranate, and raspberry fruitiness develop alongside a spicy, black-pepper-like spirituous warmth. The sweetness stays present but never cloying, dried out by that assertive spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e The finish is long and lingering, anchored by spiced almond and a touch of balancing bitterness that keeps the palate engaged. An aromatic, slightly bitter tail gives the liqueur a sophisticated, aperitif-like close.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Creme de Noyaux\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSipping it neat — slightly chilled or at room temperature — reveals the full spectrum from marzipan sweetness to the spiced, bitter finish. A few drops of water can further open up the stone-fruit aromatics. The \u003cstrong\u003ePink Squirrel\u003c\/strong\u003e is the classic cocktail built around crème de noyaux, pairing it with crème de cacao and cream for an indulgent, dessert-style drink. A \u003cstrong\u003eJapanese Cocktail\u003c\/strong\u003e (with Cognac, orgeat, and Angostura bitters) benefits from substituting noyaux for orgeat to intensify the almond character. In an \u003cstrong\u003eOld Fashioned variation\u003c\/strong\u003e, a barspoon of Creme de Noyaux adds marzipan depth to bourbon or rye without overwhelming the base spirit.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBartenders and home mixologists rebuilding a historically accurate back bar\u003c\/li\u003e\n\u003cli\u003eGifting a spirits enthusiast who values rare or revived categories\u003c\/li\u003e\n\u003cli\u003eAfter-dinner sipping alongside dessert courses featuring stone fruits or chocolate\u003c\/li\u003e\n\u003cli\u003eCocktail exploration evenings focused on pre-Prohibition and 19th-century recipes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Creme de Noyaux taste like?\u003c\/strong\u003e It delivers an intense marzipan and sweet almond flavor layered with cherry, pomegranate, and raspberry fruitiness, balanced by a spicy black-pepper warmth and a lingering bitter-almond finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Creme de Noyaux compare to amaretto?\u003c\/strong\u003e Both share an almond-driven marzipan profile, but crème de noyaux derives its flavor primarily from distilled apricot and cherry pit kernels rather than almonds alone, resulting in a more complex, less sugary character with a distinctly bitter, aromatic finish that amaretto typically lacks. Tempus Fugit's version at 30% ABV also tends to carry more structure and spice than most commercial amarettos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Creme de Noyaux good for cocktails?\u003c\/strong\u003e It is an essential ingredient for classic cocktails like the Pink Squirrel and adds distinctive marzipan depth to spirit-forward drinks; its balanced sweetness and botanical complexity make it versatile across both dessert-style and stirred cocktails.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Creme de Noyaux made?\u003c\/strong\u003e Tempus Fugit Creme de Noyaux is produced at the Matter Distillery in Switzerland by distiller Oliver Matter, using locally sourced natural ingredients and following historic French production protocols.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Creme de Noyaux?\u003c\/strong\u003e Frangipane tart and almond pastries echo its marzipan core; dark chocolate truffles complement the bitter finish; fresh stone fruits like apricots and cherries create a natural harmony; aged cheeses such as Comté provide a savory counterpoint; and vanilla panna cotta benefits from the liqueur's spiced complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Creme de Noyaux come in?\u003c\/strong\u003e Tempus Fugit Creme de Noyaux is commonly available in the standard 750ml bottle size.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Creme de Noyaux worth the price?\u003c\/strong\u003e It positions as a premium craft liqueur in a category with virtually no direct competition at this quality level; the artisanal Swiss production, historic recipe authenticity, and 94-point \u003cem\u003eWine Enthusiast\u003c\/em\u003e rating support its value relative to other specialty liqueurs.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Creme de Noyaux?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Tempus Fugit released this expression in 2013, crème de noyaux had effectively disappeared from serious bars — the few surviving examples were artificially colored, synthetically flavored relics. This bottling changed that, returning to the labor-intensive process of distilling actual apricot and cherry pits and coloring with natural cochineal rather than red dye. The 94-point score from \u003cem\u003eWine Enthusiast\u003c\/em\u003e confirmed what bartenders had already recognized: this is not merely a novelty revival but a genuinely high-quality liqueur with the depth and balance to stand on its own or anchor historically faithful cocktails that had been impossible to properly make for decades.\u003c\/p\u003e","brand":"Tempus Fugit","offers":[{"title":"Default Title","offer_id":44837940789417,"sku":"35275","price":42.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Tempus-Fugit-Creme-de-Noyaux__90424.jpg?v=1730501545"}],"url":"https:\/\/theliquorbarn.com\/collections\/tempus-fugit.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}