As you explore the index of cocktail recipes you will find many of them use liqueurs, or cordials that you are probably not familiar with. Names like Drambuie, Cointreau and Benedictine appear often and then the there is the crème liqueurs. What are all of these, what flavors do they add to cocktails and can one be substituted for another? These are all questions that are answered in the descriptions of the most common liqueurs below.
- Abisante- Pale green anise-flavored liqueur. Turns opalescent when dripped slowly over ice. Replaces the outlawed absinthe.
- Absinthe- An anise-flavored liqueur that was originally 136 proof and is now outlawed in most countries. Abisante, Pernod and Herbsaint now replace Absinthe in cocktail recipes.
- Advocaat- A liqueur from Holland made of egg yolks, brandy, sugar and vanilla that is often enjoyed straight or on the rocks.
- Amaretto- An almond flavored liqueur made with apricot pits. This liqueur is commonly paired with a coffee liqueur in drinks like a Toasted Almond or used as a smooth liqueur in shooters like the Alabama Slammer.
- Averna- An Italian bitter liqueur (or Amaro) still produced from the original 1868 recipe of herbs, roots and citrus rinds with natural caramel for sweetness. The liqueur is a favorite digestif in Italy and is often served on the rocks, but it also makes a great mixer for cocktails.
- Benai- An American version of Benedictine.
- Benedictine- Made of herbs, roots and sugar with a Cognac base. Try Benedictine in a B&B.
- Blackberry liqueur, blackberry-flavored brandy- The flavored brandy is sweeter than the liqueur and makes a wonderful blackberry sour.
- Butterscotch liqueur, butterscotch schnapps- A liqueur made from a mix of butter and brown sugar that tastes like butterscotch candy. Sometimes refered to as Buttershots (brand name produced by DeKuyper).
- Cacao Mit Nuss- Crème de cacao with a hazelnut flavor.
- Campari- A bitter Italian apèritif made with a unique blend of herbs and spices with orange being the dominant flavor. The secret recipe was originally developed by Gaspare Campari in 1860 for his Cafè Campari in Milan. Campari is often served on the rocks either by itself or mixed with club soda and is also a key ingredient in many apèritif cocktails such as Negroni and Americano.
- Chambord- A liqueur that dates back to 1685 when Louis XIV visited Château de Chambord. Chambord is produced in the Loire valley in France and is made from red and black raspberries, honey, vanilla, and cognac.
- Chartreuse- An herbal liqueur produced by Carthusian monks in the French Alps. It is available as either Green or Yellow Chartreuse and as a special V.E.P. bottling of both varieties, which is aged for a longer period of time.
- Cherry liqueur- A tart fruit accent made of cherries and pits. A great on the rocks sipper as well.
- Coffee liqueur, Crème de Café- Coffee-flavored liqueur. The most popular coffee liqueur is the Mexican Kahlua. Others include Tia Maria from Jamaica, Expresso from dark-roasted Italian coffee, crème de café of Brazil, and Pasha from Turkey. Any of the coffee liqueurs are great served ice-cold with heavy cream floating on top.
- Cointreau- An orange-flavored cousin of triple sec, curaçao and Grand Mariner.
- Crème d' Abricots, Apricot Liqueur, Apry- Cream of apricot liqueur from France. Luscious when drizzled in a Champagne flute over cracked ice.
- Crème d' Almond- A pink liqueur flavored with almonds and fruit stones. Similar to crème de noyaux.
- Crème de Bananes, Banana Liqueur- Cream of banana liqueur that is usually quite sweet and is true to the fruit's flavor. Wonderful addition for a banana daiquiri.
- Crème de Cacao- Cacao (chocolate) and vanilla bean based liqueur. Available in both white and brown varieties. The white is used in a Grasshopper while the brown is used in an Alexander.
- Crème de Cassis- A sweet, low-proof liqueur made from French blackcurrants.
- Crème de Cerise- French name for cherry liqueur.
- Crème de Framboise- A crème liqueur with a raspberry flavor.
- Crème de Menthe- This refreshing liqueur made with mint leaves can be white, green, pink or gold.
- Crème de Noyaux- A pink liqueur has a distinct almond flavor and is made with the stones of plums, cherries, peaches and apricots.
- Curaçao- Made of the dried peels of small green oranges, spices and sometimes port wine and rum. Normally it is orange in color but can also be white, blue or green.
