Liqueurs

Liqueurs represent a vast and variable category of alcoholic spirits, distinguished by the fact that they are flavored with, well, almost anything. Fruit-flavored liqueurs like triple sec are well-known to most drinkers, but there are also cocoa-flavored liqueurs (creme de cacao), cream-infused liqueurs (Baileys, et al.), coffee-flavored liqueurs (Kahlua), whiskey-flavored liqueurs (Drambuie, et al.), and nut-flavored liqueurs (Frangelico, and many more). Bitter, herbal liqueurs represent a huge category of this segment, with amari being a specific sub-category of bittersweet liqueurs that has a devout following. (It’s also a separate category of coverage here at Drinkhacker.) Many of these herbal liqueurs are derived from ancient medicinal recipes. Liqueurs can vary wildly in alcoholic content and can be consumed neat, on the rocks, or — most commonly — as a component in any number of cocktails.

Top Liqueurs Posts:

A Brief History of Orange Flavored Liqueurs
St. Germain Elderflower Liqueur
Drambuie 15 Liqueur

Review: Gran Gala Orange Liqueur

By Christopher Null | February 24, 2008 |

We did a rare experiment tonight and put Gran Gala to blind test vs. the liqueur it’s designed to imitate: Grand Marnier. This Italian liqueur even has the red ribbon and circular wax seal, just like Grand Marnier, and it promises it’s blended from “triple orange essence from the choicest oranges from Sicily.” So, how’d…

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Review: Café Bohême Coffee Creme Liqueur

By Christopher Null | February 21, 2008 |

Inspired, so they say, by the cafe scene of 1920s Paris (it says so write on the bottle: “1920’s Paris”), the folks behind Alizé bring us this curious liqueur, a blend, again so they say, of coffee, vodka, cream, and vanilla. Sounds like four great tastes that go great together! Café Bohême muscles into a…

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Original Recipe: The Healthberry

By Christopher Null | February 17, 2008 |

The Healthberry 1 1/2 oz. vodka 1 oz. VeeV açai spirit 1/2 oz. Chambord 1 sugar cube Put all ingredients in a shaker with ice, shake well, and strain into a cocktail glass. It looks a lot like a Cosmopolitan, but the taste is quite different (letting the açai come through), and much stronger. Just…

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Review: VeeV Acai Spirit

By Christopher Null | February 17, 2008 |

Açai (pronounced ah-SAH-eee) is the superfood of the moment, so it was only a matter of time before it became a spirit. VeeV is the only açai spirit on the market, but there’s more to it than that. Not quite a vodka and not quite a liqueur, VeeV is a 60-proof spirit that’s clear and…

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Original Recipe: The White Prussian

By Christopher Null | January 19, 2008 |

Just goofing around with dessert drinks again. Here’s a way to sort-of emulate the venerable White Russian even if you don’t have Half & Half on hand… and maybe even improve on it. (I suppose you could always use coffee liqueur if you’re a stickler for accuracy.) The White Prussian 1 oz. vodka 3/4 oz.…

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Original Recipe: The St. Ignatius Cocktail

By Christopher Null | January 16, 2008 |

The idea for this cocktail came to me out of the blue. It’s indeed quite delicious. The St. Ignatius 1 oz. St. Germain liqueur 1 oz. white dessert wine (Sauternes, Tokaji, Moscato, or premium American botrytis-affected wine like Violetta) Shake with ice and strain into a coupe. I actually used Donnafugata’s Passito di Pantelleria Ben…

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Recipe: The Joost Sparkler

By Christopher Null | December 11, 2007 |

Here’s the official cocktail for my 2007 holiday party, inspired by the La Real at Solstice in San Francisco. The Joost Sparkler 1 oz. silver tequila 3/4 oz. pomegranate liqueur 3/4 oz. lychee liqueur 1/2 oz. triple sec Shake in a cocktail shaker with ice, strain into a champagne flute. Fill remainder with Champagne. I’m…

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Recipe: The Chocolate Brownie Cocktail

By Christopher Null | November 9, 2007 |

Sorry, chocolate haters, here’s another nice little dessert drink. The Chocolate Brownie 1 oz. vodka 1 oz. chocolate liqueur (I used Godiva) 1/2 oz. walnut liqueur (I used Nocello) 1/4 oz. Licor 43 1/4 oz. butterscotch liqueur Add all ingredients with ice to a cocktail shaker, strain into a coupe glass. Tastes just like a…

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Recipe: Grand Elderflower Cocktail

By Christopher Null | November 9, 2007 |

If you haven’t tried St. Germain’s Elderflower liqueur yet, run, don’t walk, to your nearest liquor store and buy a bottle. Or rather, ask them to order you a bottle, because chances are it won’t be on hand. I lucked out and found some last week and have been enjoying experimental cocktails with it ever…

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New Recipe: The (Indian) Summer Tonic

By Christopher Null | October 20, 2007 |

A friend was having heartburn so I mixed up this as a curative: Ginger ale, bitters, and aromatics are all good for the stomach. The other stuff just tastes good. The (Indian) Summer Tonic 1 oz. gin 3/4 oz. creme de cassis 1/2 oz. melon liquer (or Midori) 2 dashes orange bitters ginger ale Add…

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