Cointreau is a type of Triple Sec and this means it is an orange flavoured liqueur. It is used in drinks like the Cosmopolitan and can be enjoyed straight with a bit of lime juice if you love sharp flavours. Crème de cassis White or Cane sugar. The vodka of sweetener. This has the most basic flavor profile and will provide the desired sweetness without adding too much of its own character to the mix. A liqueur is a sweetened spirit that can be flavored with a huge variety of ingredients like fruit, herbs, nuts, barks, you name it! We first tried the liqueur in a vivaciously bitter, tiki-inspired rosé slushie (recipe below). It was like a rosé Negroni gone tropical, and after slurping down three of the dangerously quaffable slushies, we had to know more about the mysterious new liqueur. It’s these two in harmony that are then rounded off by the strong, and vegetal agave flavors of a good tequila.

Molasses or Brown Sugar.Molasses is a by-product of sugar production and has a deep, rich flavor. Light or Dark Brown sugar is simply cane sugar with added levels of molasses. The recipe is easy to make, like my other liqueurs. The worst part of the process is the wait. For the fruit to seep properly, it takes at least a month to sit in the vodka. But if you can hang in there, it is well worth the wait. Just be sure to plan ahead if you when making this for a special occasion. Give the recipe plenty of time. and a range of fruits although the exact recipe is a secret. It can be used in place of blue curacao inFruit liqueurs – these use a wide range of different fruits to give the drink flavours and we will look at examples further down easily make it yourself to create the perfect flavours for what you love. Many people use vodka as a base as it is It is important to note that fruit liqueur is not the same as fruit liquor. Liquor is the same as spirits, or hard booze (gin, rum, vodka, etc).

glass bottle and keep them in a dark place at room temperature. Most fruit will need 2-4 weeks to transfer For example, in a classic Margarita, the balance of the drink hinges on the sweetness and citrusy complexity of say Cointreau or Gran Mariner, to counteract the fresh zip of tart lime juice. Chocolate liqueurs – these are made with chocolate and other ingredients and include crème de cacao Herbal liqueurs – these use herbs, often a mixture, to create the flavour and include things like Sambuca, Galliano and Chartreuse Coffee liqueurs – these are made with coffee and other ingredients and include Kahlua and Tia MariaNut liqueurs – these are flavoured with nuts and include Amaretto (almonds) and Disaronno (apricot kernel)