Liqueurs
Advocaat / Eierlikör
Advocaat (or Advocaatenborrel) is a traditional Dutch liqueur made from eggs, sugar and spirit (traditionally brandy but also neutral spirit), usually
Amarettos
Amaretto is a fragrant almond flavoured liqueur made with oil extracted from bitter apricot kernels, and it is these kernels which give the liqueur is
Amari
Amaro is both the Italian word for bitter and the name of a bittersweet style of liqueurs traditionally from Italy. Amari (the plural of amaro) are usually
Apricot (brandy) liqueurs
Apricot brandy is a common term for the most popular style of apricot liqueurs. This is a confusing as most of these liqueurs are actually made by macerating
Banana liqueurs
Banana flavoured liqueurs, which French producers call crème de banane, are based on neutral alcohol (usually sugar beet) flavoured with an extract made
Bergamot liqueurs
Rosolio is an ancient style of Italian liqueur which derives its name from a herb called Drosera rotundifolia, a species of sundew known in Italy by the
Blackcurrant (crème de cassis) liqueurs
Crème de cassis is a blackcurrant liqueur which originated in France and is made by both infusion and maceration. The original recipe for a crème de
Blue Curaçao liqueurs
Orange Curaçao liqueurs come in different colours: blue, red, clear and orange, all tend to have other flavourings besides just orange, particularly vanilla.
Cherry (cerise) liqueurs
Cherry 'brandy' is traditionally the largest category of cherry liqueurs. A confusing term as most of these liqueurs are actually made by macerating cherries
Crème de noyau/noyaux
Crème de Noyau (also spelt noyaux) are liqueurs made by infusing apricot, peach or cherry kernels (or a combination of these fruit stones) in neutral
Falernum
Falernum (pronounced 'Fah-Learn-Um') is a sweet liqueur or syrup (alcoholic or non-alcoholic) from the Caribbean which is used to sweeten and flavour cocktails.
Ferro china amari
Amari (plural of amaro) are traditional Italian bitter aperitivo or digestivo liqueurs and Ferro China are a distinctive sub-category of amari containing
Fruit cups
Fruit cups, quintessentially English summertime thirst-quenching drinks, were invented by the Victorians and were originally a mixture of fruit, liqueurs
Gentian liqueurs
Gentian liqueurs tend to be bright yellow and taste on the bitter side of bittersweet. As the name suggests, their flavour comes from an infusion and distillation
Italian red bitter liqueurs
There are numerous Italian bright crimson-coloured bittersweet apéritif liqueurs, but Campari is the best-known internationally. Typically, 20% to 28%
Limoncello/Lemon liqueurs
Limoncello is a lemon liqueur originally from Southern Italy. The best balance tart citrus acidity and spirituous spice with rich velvety sugar to become
Liqueurs / alc. cordials
Liqueurs and alcoholic cordials are sweetened alcoholic drinks made by mixing or redistilling spirits with flavourings and colourings. Within the EEC a
Mastikha/Mastika/Masticha/Mastic/Μαστίχα
Mastiha, pronounced 'mahs-TEE-ha' and variously spelt Masticha, Mastichato Chiou, Chios Masticha is a Greek liqueur flavoured with mastic, a semi-transparent
Orange curaçao liqueurs
Curaçao liqueurs are traditionally made from the dried peel of the small bitter Curaçao orange, named for the island of Curaçao. As Curaçao was a Dutch
Pimento Berry Spiced Liqueurs
Allspice Pimento Dram is a spicy liqueur made by steeping pimento berries in rum. Pimento Dram is a dried, unripened berry from a West Indian tree called
Red curaçao liqueurs
Curaçao are orange-flavoured liqueurs which take their name from the small Caribbean island of Curaçao. The island is renowned for its bitter orange
Swedish Punsch
Swedish Punsch (not to be confused with punch) is also known as Arrack Punsch, Caloric Punch, Punssi in Finnish, and simply as Punsch. Based on Batavia
Triple sec liqueurs
Triple Sec refers to a style of orange flavoured liqueur which is clear and typically between 20 and 40% alc./vol., although better quality examples are
