Imagine Tequila Egg Nog and you won’t be too far wrong
Think of it as a Coca Chartreuse Lite and you won’t be far off the mark.
Try it with, or on a friend.
Black Currants were illegal from New York State in 1911 until recently (2006), nice to see them back !
A very nicely done cherry cordial
n this instance they use New York State Montmorency Cherries and their own distilled spirit to produce this cordial.
Excellent liqueur to explore new cocktail frontiers with.Similar but better than a Sloe Gin
There are a number of Limoni, Lemoncello, and similar types of fruit liqueurs out there. Some domestic, some imported,and of course in widely varying quality.
There are a few different types of sambuca out there. The first is “Sambuca Agrumi” a mix of Star anise and citrus, second is “Stellato” a 100% star anise variety, and the third is Liquirizia which is a star anise and licorice mix.
There are a few different types of sambuca out there. The first is “Sambuca Agrumi” a mix of Star Anise and Citrus, second is “Stellato” a 100% star anise variety, and the third is “Liquiriza” which is a star anise and licorice mix.
Benedictine and Otard Cognac in one bottle !
Great way to sweeten a drink and add some flavor other than agave.
Nicely done, natural, if a bit rustic.
Nicely done complex herbal liqueur of the Czech/German school of herbal liqueurs .
This liqueur is a mixture of over 27 plants, and alcohol made by Benedictine Monks since at least the middle ages (around 1510 A.D.)
Uses allspice ( tastes like cinnamon, nutmeg and mace altogether hence allspice) as main ingredient .
A very well done and excellent cream liqueur with a lot of well balanced flavor.
Not drinkable by anyone old enough to legally do so.
A nicely done yogurt liqueur very much like a light form of advocaat and quite mixable.
A very well-made example of a very much overlooked eastern European specialty liqueur.
A multinational blend of products make up this new créme (cream) liqueur. Coffee from various countries, créme from Holland, vodka from France.
The Reincarnation of the stuff in Chinese Restaurant back bars that no one would drink. Much better 2nd time around, they must have learned something !
“Chartreuse, the only liqueur so good they named a color after it.” – Quentin Tarantino, Death Proof
A kinder, gentler, chartreuse, worth a try. Sweeter and more honeyed than it’s older sibling.
A lovely expression of an apple liqueur made with high quality, aged, Calvados as a base, and not sugared to death.
Super premium version of Cointreau made with cognac rather than straight alcohol base.
Considered to be the gold standard of triple sec by some. Excellent but pricey .
The best triple sec available.
One of the best cherry liqueurs out there. Will ruin you for the others out there.
A nice Dijon style cassis, very nice in a Kir or Kir Royale. Have a Kir not a Cosmo !
Crème Yvette is a must have for your bar to mix certain cocktails.