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

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

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