Add flavorings to a base spirit, and you have a liqueur. Grape spirit, brandy, neutral grain spirit, whisk(e)y, rum, whatever, can be used as the base. The flavorings can be herbs, flowers, barks, roots, nuts, fruits, or even entirely artificial. Often regarded as the spirits for casual drinkers to drink, they offer a lot of variety. Many traditional liqueurs started life as medicines.
Gins are not liqueurs, since the flavoring isn't added to the final liquor. Flavored vodkas and akvavits are liqueurs (at least by the definition above), but are not usually considered as such (so they're in the vodka category).
Some common types of liqueurs are:
Amalfi Lemon Liqueur:
An Italian liqueur obtained by infusing fresh lemon peels (of the "Sfusato
Amalfitano" variety). This is suitably sugar-sweetened to give a flavor
very much like potent (30% alcohol) and strongly-flavored lemonade. Nice, and
nicely packaged. But you might be able to make your own, fresher and cheaper,
with some vodka and a couple of lemons.
Amarula Wild Fruit Cream:
A South African cream liqueur, made from the fruit of the marula tree, much
favoured by elephants. The result is a smooth and not particularly fruity
liqueur, 17%, with a light but distinct chocolate taste. Not too greasy to
drink straight. When in South Africa, drink it by the bucketful.
Baileys Original Irish Cream:
A traditional, and good, cream liqueur, one of the best examples of this style.
Smooth and creamy, with a hint of chocolate. Tasty and thick, much better than
the cheap imitations. A good non-drinkers drink. 17%, made from Irish whiskey,
cream, and chocolate.
Bäska Droppar:
Cinnamon scented, strongly bitter. Must be why it's called Bitter Drops.
Wormwood, Seville bitter and cinnamon. Very smooth, but too bitter to drink in
quantity straight. 40% alcohol.
Bénédictine:
Made to a recipe dating to 1510, originally to combat malaria, at Fécamp Abbey
in France. Rediscovered by one of the monastery's lawyers, into commercial
production it went. Sweet, herbal, and unique. Ingredients in the secret recipe
include juniper, myrrh, angelica, cloves, cardamom, cinnamon, vanilla, tea and
honey. A true classic liqueur. It's well-balanced, and you can even taste the
spices, especially vanilla at the end. 40% alcohol.
Bolivar
Bolivar A Canadian coffee liqueur, it's the usual brown colour, with a rich
coffee aroma. Nice level of sweetness (for my taste, anyway). If it's trying to
imitate a big-name coffee liqueur, it would be Tia Maria. 26.5% alcohol.
Bols Apricot Liqueur:
An aroma of hard-to-identify artificial fruit flavoring. Well, maybe it's real.
It has a flavor of apricots and almondy apricot kernels. 24% alcohol.
Bols Blue Curaçao Liqueur:
Blue in colour, sweet and pleasantly orange flavored. Nice, and very easy to
drink. Not real curaçao, but rather a curaçao liqueur, at 24% alcohol. Good to
drink, and good to look at.
Bols Cherry Liqueur:
Harsh and vile on the nose, but the sweetness helps compensate on the taste. I
don't like cherries, I don't like this strongly cherry-flavored drink. Okay,
however if you like the flavor. 24% alcohol. Used to be labelled "cherry
brandy."
Bols Coconut Creole Liqueur:
Clear and powerfully coconut scented, with a strong flavor of coconut flesh.
Just like a liquid coconut dessert. 24% alcohol.
Bols Creme de Bananes:
Sweet and lightly banana flavored - not so much like real bananas, but rather
like those candy bananas, but much milder, and, of course, alcoholic. This is
quite normal for a banana liquer. Not really thick enough for a crème liqueur.
Nice. 24 % alcohol.
Bols Creme de Cacao:
A sweet and well-balanced liqueur, tasting of imitation chocolate flavor.
Nicely textured, and easily drinkable, but nothing to get excited about. Mix it
or pour it over ice cream, and the artificialness of the flavor won't stand out
so much.
Bols Kibowa Kiwi Liqueur:
A charming emerald colour, with a pleasant aroma of kiwifruit (a.k.a. Chinese
gooseberries). Tastes like kiwifruit gone wrong. 24% alcohol.
Bols Kontiki Red Orange Liqueur:
Impressively red, this smells like (artificially flavored) red cordial. It's
supposedly passionfruit and orange flavored, but it just tastes pleasantly
sweet, with a generic synthetic fruit flavor to it. Very pretty, and perhaps
that's the point.
Bols Misty Peach Liqueur:
Powerful aroma of peaches. Tastes very peachy too, too much for me (Southern
Comfort is as peachy as I want to go). Otherwise, not bad at all. Serene says
it's excellent. Sweet and very fruity. 24% alcohol.
Bols Triple Sec Curaçao:
Sweet, and lightly bitter. Quite inferior to Cointreau (and much cheaper, I
guess), but passable. 39% alcohol.
Bundaberg Royal Liqueur:
The Bundy Rum chocolate/coffee liqueur. Very easy drinking, nice and smooth.
Tastes like coffee and chocolate, so how can you go wrong with this? The aroma
is a bit chemical, but the taste is fine, and not overly sweet.
Chambord:
Liquer Royale de France, this very fruity liqueur is made from framboises
(small black raspberries), other fruits, herbs and honey. It has a very sweet
fruity berry taste which reminds me of Ribena. Too sweet for me, but for those
who like sweet things, this is a supreme nectar. A very mild 17%.
Chartreuse (green):
An ancient and famous green herb liqueur, this is still made by Carthusian
monks in France, from a recipe dating back to 1605 (but only available to the
general public since 1848). It's a pale, refreshing green colour, and it's
strongly flavored, refreshingly herbal, and quite powerful and light-textured
at 55% alcohol. Made from a base of grape brandy, flavored with over 130 herbs
and other plants. It's sweet, but this is more than balanced by the bitterness
of the herbs and the high proof. There's also a sweeter and milder yellow
version. A classic, and good too. Jocelyn says to drink on ice!
Cointreau:
The classic orange liqueur, Cointreau is the King of triple sec. Dates back to
1849, it was originally drunk as a brandy, but as tastes changed, became more
an aperitif drunk on ice, or a cocktail ingredient. Still made by the original
family company from neutral spirit, sweet and bitter orange peels, and
sweetened with sugar, and bottled at 40% alcohol. A well-balanced orange
liqueur; you can taste both the sweet and bitter components (sweetness followed
by a hint of bitterness). Grain-free, say Cointreau. Strongly orange flavored,
it's usually mixed, but it's quite possible to drink a pint or so straight (but you might
regret it afterwards).
Drambuie:
The traditional (and great) Scotch liqueur (and expensive). ``An Dram Buidheach''
- the drink that satisfies. Flavored with herbs and honey, it's very herby and
not too sweet. Two parts Scotch to one part Drambuie makes a Rusty Nail, one of
the great digestifs.
Elixir de Spa:
Rather like clear Jägermeister, this is a tasty and sweet herb liqueur from
Belgium. It has a fairly thick texture from the sugar, but, at 40% alcohol,
still has quite a bite. One could get quite used to it.
Everglades Chocolate Schnapps Wine Aperitif:
Tastes very much like chocolate ice cream topping. Only 22.5% alcohol, so you
barely notice it. Not too sweet to drink straight, so it's a nice drink on the
rocks on a hot day. Very good for a cheap product, from Kiwiland.
Frangelico Liqueur:
Named after a legendary liqueur-making hermit, Frangelico, this hazelnut
liqueur comes from Italy, and is a classic of its type, indeed, it's one of the
world's great liqueurs. It has a strong aroma, and a strong taste. Not
cloyingly sweet, just pleasantly nutty. A very well made and balanced liqueur,
with hazelnuts very strongly in the foreground, against a background of herbs
(including vanilla) and flowers. 24% alcohol.
Galliano Amaretto:
Very distinctly almond flavored, this liqueur is a fine realisation of
alcoholic liquid marzipan. Thick and sweet, it's strong, but not overpowering
or cloying. Well balanced, as far as one-dimensional liqueurs go. 28% alcohol.
Galliano Espresso:
Strong and bitter, not too sweet, barely enough to take the roughest edges off
the coffee. Just the thing if one is after a less sickly-sweet coffee liqueur.
This Italian espresso liqeuer is a product of France. 22.5% alcohol.
Galliano Green Sambuca:
Just like the standard Galliano sambuca, except green. Might be a little sweeter
and milder. 38% alcohol.
Galliano Liquore:
In a very distinctive bottle, named after an Italian war hero of 1896, this is
a famous Italian herbal liqueur. A rather lurid yellow, it has an up-front flavor
of anise and vanilla, both quite strong, with the other 40 herbs, berries,
roots and flowers etc. blending into a muted background. Nice, and easy to
drink. A classic cocktail ingerdient, too. 35% alcohol. Jocelyn: ``I find it
too strong and not so well-balanced. At its peak in cocktails.''
Galliano Sambuca:
Sweet, and strongly anise flavored. What else would one expect? A fine and
respectable sambuca. 38% alcohol.
Gammel Dansk Bitter Dram:
Not sweet, very strongly flavored. Very bitter (what a surprise!), it's mostly flavored
with ginger and pepper. I thought it tasted of cardamom, with pine trees. Good
in coffee, but I can't readily drink it straight. Recommended first thing in
the morning, for a bad stomach, or for the day after
Glayva:
A Scotch whiskey liqueur, sweetened with honey, flavored with herbs. In the
same general category as Drambuie and Irish Mist, but less herby and sweeter,
very sweet in fact. This is good; if you like honey liqueurs, try it. Leaves a
crusty residue in the glass the next day. 35% alcohol.
Godet:
Belgian white chocolate liqueur. Beautiful. Tasty. Not very strong (15%
alcohol) so you can drink lots and lots. Jocelyn comments that it's good, but
the brandy isn't really in harmony with the rest of the liqueur. Glen has to
admit liking this "Girlie" drink as a milk addict.
Goldkenn Swiss Chocolate Liqueur:
A milky, creamy liqueur, only 18% alcohol. Dark coloured for a cream liqueur
(the wonders of caramel). This one is greasy, somewhat sweet, and strongly
chocolate flavored. Mix it with milk, or use it to make one of the best
chocolate milkshakes you'll get. Hardcore chocophiles will just drink it
straight (or just eat real Swiss chocolate). Too greasy for me.
Jacquin's Apricot Flavored Brandy:
66 proof and smells strongly of apricots. This is made by America's oldest
cordial producer. Strangely enough, I found this to be quite pleasant despite
not liking apricots. A fruity nectar of the gods if you like them. Glen says
it's beautiful. A low-end product, but tasty all the same.
Jacquin's Blackberry Flavored Brandy:
Now I am a big fan of the blackberry but this stuff doesn't seem to cut it and
is a poor cousin of the Apricot Jacquin's. I suppose a 70 proof fruit drink may
stray quite a way from it's original flavor and I've been told this stuff is a
good mixer with club soda/seltzer. Mixing isn't our game but to be fair, we'll
give it a try one day.
Jägermeister:
The famous German herb liqueur, unique in its style. Dark, and profoundly
herby. One can almost taste the texture of the flavorings. The combination of
herbs is too strange for some. Try it ice cold.
T *** J **** G **
Kahlua:
A classic coffee liqueur, Jocelyn says THE coffee liqueur. A really well
balanced liqueur with a touch of bitterness at the end just like coffee;
actually if you drink a bottle, you will not able to sleep for a day or two!!
Really good for mixing, too. Mix 1 part Kahlua with 2 parts vodka for tasty
Black Russians. Glen, the milk addict that he is, mixes his with milk. Kahlua
and milk is one of the traditional ways for non-drinkers to get drunk. Timo:
``Nice, but I prefer Tia Maria, especially for drinking straight.''
Kännu Kukk Liköör:
Drunken Rooster Liqueur, I'm told this isn't the best of Estonian products. A
frightening artificial bright red colour. Smells of some flavor, I can't tell
what. Thick and syrupy, it goes down like molten candy, perhaps not
surprisingly, since it's 45% alcohol and 50% sugar. Keep a bottle around for long
enough and it'll produce very attractive giant sugar crystals on the bottom of
the bottle.
Kenya Gold:
``Blended from the prized Kenya peaberry, acknowledged as the finest coffee
bean in the world,'' it's nicely coffee scented, and nicely coffee flavored.
Not too sweet, not too strong, it's a well balanced coffee liqueur. Might be a
bit lost if mixed, good to drink straight. milder than Tia Maria. 26.5%, from
Nairobi, Kenya.
Koskenkorva Salmiakka:
Finnish black sambuca-like liqueur, seems to be flavored with real
liquorice/licorice rather than aniseed. Popular with the young people.
Agreeable aroma, but extremely strong taste. Thin and not overly sweet, which
makes it much more drinkable straight if one can become accustomed to the
strength of flavor. Potentially quite addictive, like strong flavored candies
that you can't stop munching. 32% alcohol.
Krupnikas:
Lithuanian honey vodka, made by Stumbras in Kaunas. So much honey, in fact,
it's thick and syrupy. Much sweeter than the Polish Polmos Old Krupnik, and a
much milder herb flavor. The label is in Russian, but I think it's got either
40% alcohol and 37.7% honey, or vice versa. Tasty enough, and if you're a honey
fiend, you might even fall in love with this one.
Lapponia Mesimarja:
A 21% arctic brambleberry drop. Dark, sweet, fruity and smooth. Very tasty,
despite being a bit treacle-like.
Lignell & Piispanen Lakka-Light Hjortronlikör:
Seems to be a light (ie low-calorie) version of the regular L&P lakka
(cloudberry) liqueur, sweetened with fructose, giving it 33% fewer calories.
Also lighter in flavor. Others say it's tastier and more rounded. You'll have
to try it yourself. Dieters, this is it!
Lignell & Piispanen Mesimarja-vadelma:
From arctic bramble and raspberry, this is 21% alcohol, with a very nice fruit flavor.
It's not too sweet and is very smooth. One of the best of its type. Seems to
have no distribution outside Finland.
Liquore Strega:
Very light yellow in colour, smells of cloves and herbs. A not-so-sweet herb
liqueur, with a touch of bitterness. Supposedly made to an old aphrodisiac love
potion recipe (strega is Italian for witch); perhaps this is the point rather
than drinking pleasure. It's not bad, but hardly something to sit down and
drink for enjoyment. 40% alcohol.
Malibu:
A Caribbean white rum and coconut liqueur, it usually lurks inside an opaque
white bottle. Inside is a clear somewhat viscous drink smelling strongly of
coconut. Pleasant to taste and nicely sweet, this went down very easily. If
you're into coconut, try it. 24% alcohol.
Mandarine Napoléon:
A cognac-based liqueur, 38% alcohol. A classic Grande Liqueur Impériale, this
comes from Belgium. Sweet, but not overly so, with only a mild flavor. I'd say
drinkable, but don't go out of your way (or pocket) for this. Tangerine skins
are soaked in cognac and other French brandy, which is then redistilled,
sweetened, and coloured.
Marie Brizard Cherry:
A surprisingly good and easy to drink cherry liqueur. Not particularly sweet,
or too strong, this can be drunk as is. 24% alcohol.
Marie Brizard Crème de Fraise:
This is a good strawberry liqueur for it's price. Not too powerful and just a
little bit too sweet. There are worse crème de fraise on the market, but the
better ones are more expensive. I'm no strawberry fan, so the flavor is far too
much for me, and seems somewhat artificial to boot. Might be okay in some kind
of foo-foo drink. 20% alcohol.
Marie Brizard Crème de Framboise:
Raspberry liqueur, and proud of it. Too strong in flavor, even unpleasantly so;
mix it or avoid it. If you're into raspberries, go for Chambord instead. 20%
alcohol.
Marie Brizard Crème de Menthe:
One of the best green crème de menthes because it is not too sweet (unlike
some) and it really taste like leaves of peppermint. A refreshing (or
frightening?) green colour, it's smoothly drinkable, like sucking down liquid
peppermints. Try sipping it straight while eating strong dark chocolate. 25%
alcohol.
Midori:
A pretty good green melon liqueur, sweet and fruity and easy to drink. An
excellent mixer and coktail ingedient. I notice it's usually mixed with
lemonade, as it's too sweet straight. A Japanese invention. 21% alcohol.
Classic "Girlie" drink with some class.
Opal Nera:
A classic, the original black liquore alla sambuca, Italian, of course. Almost
opaque, with a slight purple tinge. Liquid black jelly beans in appearance and flavor.
Well-balanced, it's not too overpowering or too sweet. Nice. 38% alcohol.
Pisa Nut Liqueur:
A product of Italy of course. This stuff has got to be the best way to enjoy
the flavor of almonds, it's basically liquid, alcoholic marzipan. Stong but
very sweet and overall very enjoyable. Definitely worth a try.
Polmos Old Krupnik Honey Vodka:
A very nice Polish honey vodka, this is awesomely good. Blended by experts from
a recipe dating back to the eighteenth century, it's smooth and tasty, with the
right amount of honey. And a nice herby bite, too. Sweet, but not overdone. Buy
a case today.
Sabra Chocolate Orange Liqueur:
From Israel, this is like liquid Jaffas. Very tasty and smooth. Not too sweet
or too strong, so drink it straight. 30% alcohol.
Southern Comfort (Kentucky version):
Well, it's Southern Comfort. It's famous, and sweet, and tasty. The same
up-front flavor as the US Virgin Islands product, but with a distinctive
whiskey aftertaste lacking in the latter version. We can't tell what kind of
whiskey is used, but tastes like it could be bourbon. Or maybe it's just
neutral spirit. Jocelyn: ``Too brutal in flavor for me. Good for mixing but
that's it.''
Southern Comfort (USA and Ireland version):
This seems smoother and sweeter than the Kentucky product, but is otherwise
very similar to it. This is a combined effort from the USA and Ireland, and we're
not sure what parts come from where.
Southern Comfort (US Virgin Islands version):
Tastes like it's made from white rum, rather than whiskey. Still, coming from
the US Virgin Islands instead of Kentucky, that's not too much of a surprise.
Not overly sweet, very mildly flavored for a liqueur, and high alcohol content
(37.1%). Traditionally mixed with Coke, and very good it is. If you like
bourbon, try the Kentucky product.
Suomen Marjat Tyrni Liqueur:
Made from seabuckthorn, this 21% liqueur was pleasant enough, but was a little
rough. Not too sweet.
Tia Maria:
A well-known coffee liqueur. It's classy and balanced; not too sweet, but
enough to balance the coffee bitterness. Jocelyn can taste the herbs in the
aftertaste (I never noticed that, maybe I had too much for this to be
possible). The coffee liqueur to drink straight, in large quantities.
Toro Sambuca alla Centerba:
Mysterious green stuff, the bottle says it's a blend of fine Sambuca and
Centerba liqueur. Full of strange herbs, it has a strong taste and is very
good.
Valdoglio Liquore a Base di Grappa e Mirtillo:
A grappa-based blueberry liqueur. Fruity blueberry aroma overpowers the base
grappa. Nice, not overpoweringly flavored or too sweet, a very mild grappa
taste in the background, dominated by blueberries. Good stuff. 25% alcohol. Not
too fruity either, so I like it a lot despite fruitphobia. Comes in a skinny
conical blue bottle.