Liqueurs

“The flavorful world of liqueurs has its origins in the ancient lore of drugs and medicines. The use of roots, barks, seeds, herbs, spices, fruits, flowers, and other flora has been the basis of assuaging human ills since the beginning of civilization, long before the art of distilling was known. The discovery of the technique of distilling probably had the same impact on the pharmacology of the Middle Ages as the discovery of antibiotics in the twentieth century had on modern medicine.”

Poister, John. The New American Bartender’s Guide. Signet (New York: 1989).

While the pharmacological properties of liqueurs may not be of immediate interest to the potential bartender, the fact that liqueurs are used in the vast majority of all shots (“good for what ails ya’!”) ought to grab your interest.

The term “liqueur”, or “cordial”, refers to an alcoholic beverage produced by combining a distilled spirit with a strong flavoring agent (usually a sweetener). Liqueurs are generally between 30 and 60 proof, though there are many exceptions. They can usually be enjoyed on their own, but many are frequently mixed with other sprits and mixers to create exciting and festive beverages.

When enjoyed alone, liqueurs generally fall into two basic categories: aperitifs and digestifs. An aperitif is technically any drink taken before a meal to “stimulate the appetite”, but the term is generally associated with particular types of liqueurs. Common aperitifs include Campari and vermouth. A digestif, as the name indicates, is an “after-dinner drink”, but common usage of the term applies to a number of “dessert” liqueurs. Some better known examples are Grand Marnier, Drambuie, and Bailey’s Irish Cream.

The many different types and brands of liqueurs are divided into two distinct classes: generic products and proprietary brands. Generic liqueurs are those which are produced by a number of manufacturers and are the liqueur equivalent of “well” liquors. Examples include cherry brandy, anisette, and schnapps. Proprietary brands are generally produced by only manufacturer, often using a centuries-old secret recipe. They range from moderately-priced to expensive, but their unique flavors and smoothness earn them devoted fans. Some of the more popular proprietary labels are Grand Marnier, Benedictine, and Frangelico.

Below is a list of the liqueurs that a modern bartender is likely to deal with frequently. If a generic type has a particularly popular brand name associated with it, I have indicated that in parentheses.

amaretto- almond-flavored liqueur of Italy (di Saronno)

anisette- anise, or black-liquorish, flavor (Sambuca, Ouzo)

Bailey’s- Irish cream liquor, it has seen a number of imitations over the years

B&B- Benedictine mixed with brandy at the site of production; attempting to make it yourself by mixing the two at the bar generally yields poor results

Benedictine- herb-flavored, monk-produced French liqueur

Campari- Italian, made from bitters and citrus fruits; has an aroma of Deep Woods Off

Chambord- black-raspberry flavored; French

crème de cacao- brandy-based liqueur, flavored with cacao beans and vanilla; available in light (clear) or dark (dark brown), both of which taste the same

crème de cassis- black currant liqueur, mostly from France

crèmes (in general)- very sweet with an approximately 28% (56 proof) liquor content, they are thick and excellent for mixing; flavors include banana, café (coffee), fraise (strawberry), noisette (hazelnut), and noya (almond)

crème de menthe- mint or peppermint liqueur; available in green or white (clear), both of which taste the same

curaçao- general term for orange-flavored liqueurs, originally from the Dutch West Indies (Cointreau); available in identically-flavored clear, orange, or blue, based on the color needs for the drink you are mixing

Drambuie- from Scotland, centuries-old secret recipe based on whiskey and honey

Frangelico- hazelnut liqueur, monk-produced

Galliano- an anisette-vanilla flavor, this Italian liqueur in a tall bottle generally sees the light of day only when someone orders a Harvey Wallbanger

Grand Marnier- an orange brandy produced in France

Irish Mist- herb and honey flavored, whiskey-based

Jägermeister- this herbal liqueur with an anisette finish, from Germany, is rumored to have once featured opium as a key ingredient

Kahlua- coffee-flavored liqueur of Mexican origin

Midori- a green, melon-flavored liqueur from Japan

Southern Comfort- bourbon-based liqueur with peach flavoring, from the U.S.; most people think this is liquor, not a liqueur, but it is actually only 76 proof

Tia Maria- coffee-flavored liqueur from Jamaica

triple sec- orange-flavored liqueur, a type of curaçao; one of the key ingredients of a Long-Island

vermouth- an herbal wine fortified with brandy; dry, or French, vermouth is light in color and has a dry, nutty flavor, while sweet, or Italian, vermouth, is red and has a sweet flavor

A number of less-expensive knockoffs of some of the expensive brands listed above have arisen over the years. Many bars (especially college bars) use these to cut costs, especially when the liqueur will be served in a mixed drink or to someone who looks naïve. The latter case poses some ethical questions, but you should be aware of what the imitators are, in case you do have to use them. Below, I have listed a few of the expensive brands, followed by their more widely-known imitators.

Bailey’s à Emmet’s Irish Cream, many others

Chambord à Razzmatazz, many others

Kahlua à Café Lolita

Midori à any number of melon liqueurs