While the average citizen may not know the importance of a quality liqueur in the face of all the big liquor brands, smart mixologists and bar owners realize that these low-abv beverages are often essential to making great cocktails—or even sipping straight-up.
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By Adam Levy
Liqueurs are quite possibly the most varying and versatile spirits of all. The range of flavors is astounding. Dry, sweet, fruity, sour, creamy, bitter, floral, savory—there’s a liqueur for every palate, purpose and mood. They have become an essential component to any bar, whether commercial or at home. Some people prefer to sip liqueurs neat or on ice, some prefer them with soda or added to wine or beer, some even cook with them or enjoy them over ice cream.
Of course, a great cocktail is never a solo project. For instance, without the addition of orange liqueur, a margarita would just be tequila with lime juice. A Negroni would be an oddly sweet mess without Campari or Aperol for balance. Scotch and orange juice? Never! But add the right amount of cherry cordial and it’s a delicious Blood and Sand. While the base spirits matters—whiskey, brandy, gin, rum, tequila, mezcal, vodka, etc.—other ingredients are necessary to support the drink’s flavors. Hence, for the love of liqueurs.
“What exactly defines a liqueur? In essence it’s a base spirit (see above), with a minimum of 100 grams of sugar per liter, and added flavors derived from fruit, vegetables, plants, herbs, spices, nuts, candy, flower petals, seeds, tea—almost anything edible that tastes good and has a sweet finish. The range of possibilities is enormous, and for this reason, liqueurs fall into several categories:
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