LIQUEURS

Essentially, a liqueur is a spirit that has been flavored and sweetened.  Typically, the alcohol content will be roughly half of what we’d expect from most spirits (40 proof) - achieved by going through one less distillation.  Many of the best liqueurs out there have ingredients and production methods that are tightly kept secrets. Not all are created equal: there are some liqueurs that have been mainstays in cocktail craft for generations, while some being presented at the time of this writing might not be around a couple years from now.

Let’s take a look at some essentials:

TRIPLE SEC / ORANGE CURACAO

Triple Sec is an orange-flavored liqueur made with an un-aged brandy base.  Most bars stash a bottle of triple sec in the speed rack of each well. It’s used that often!  Popular brands include Grand Marnier and Cointreau, but those bottles will usually be sittin’ pretty on the back bar.

CAMPARI

An Italian liqueur that is versatile as a bitter or sweet element, this is an aperitif flavored with a combination of herbs and the peels of chinotto oranges.  Watch Steve Zissou order about a dozen of these (“on the rocks”) during Wes Anderson’s The Life Aquatic.

MARASCHINO

The marasca cherry isn’t the only defining characteristic of this electric liqueur - its production method is unique in that the distillation is of the fermented fruit itself (rather than being flavored with cherries or juice afterward).  We have the Italians to thank for this one as well, popularized in its basket-cradled bottle by the Luxardo brand.

CHERRY HEERING (or HEERING CHERRY) Liqueur
Also a cherry-based creation, this one is unique from the last because of the cherry juice and spices added after distillation, as well as the three years spent aging before bottling.  While the Danish manufacturer still sells its namesake product around the world, many other makers have come along since - many based in France. Some are notably sweet, while others are considerably tart.

CHARTREUSE (YELLOW & GREEN)
This highly unique and alcoholic liqueur has been in production since 1605!  It was the creation of a French monastery - and remains a tightly guarded recipe to this day.  While star anise, wormwood and fennel are definitely part of it, there are over 130 (!) herbs present in this elixir, as well as sugar.  Extra credit: name 130 herbs from the French countryside, off the top of your head.