Liqueurs are Spirits which have been Sweetened and Flavored with Fruit or Herbs. There are Three Basic Types of Liqueurs:
- Herb predominating flavor
- One fruit predominating flavor
- Those with a mixture of flavors
Herbs and liquor have been recognized since the middle ages for their curative and digestive. Liqueurs are often used as centers for chocolates.
The finest liqueurs are not produced by distilling all of the ingredients together and then sweetening, but rather by adding an infusion of sweetening, fruits and/or herbs to the base; usually the best base for liqueurs is Cognac. All liqueurs are sweetened.
A Few Liqueurs of Distinction
CHARTREUSE
Chartreuse is a liqueur made by the monks of La Grande Chartreuse of the Carthusian order near Grenoble France. Over 130 herbs are believed to be used; angelica is apparent.
There are two types of Chartreuse: green and yellow. Green is the finest and contains 55% alcohol (110 proof), Yellow contains 43% alcohol (46 proof).
Chartreuse is believed by some to be the finest liqueur obtainable.
Chartreuse was first made in 1605 by Maréchal d-Estiees who gave the recipe for the elixir to the Carthusians of Paris.
In 1735 the Parisian fathers passed the recipe to the monastery where it was perfected by Brother Gerome Muabeck in 1757.
CREME DE MENTHE
Creme de Menthe, of which there are two kinds, is water white. Pure green vegetable color is added to make the green variety. Creme de Menthe is 29% alcohol (58 proof). The best base for Creme de Menthe, as for other Liqueurs is Cognac.
The principle flavoring ingredient of Creme de Menthe is the distilled essence of a common garden variety of mint that can be grown almost anywhere.
KÜMMEL
Kümmel is a liqueur that is made from caraway seed or, more finely, from cumin seed. Both caraway and cumin are excellent digestives. Kümmel is usually sweeter and contains about 39% alcohol (58 proof). Kümmel made from cumin seed is made in Copenhagen (Denmark). Kümmel made from made from caraway seed is made in the Netherlands (Holland).
BENEDICTINE
Benedictine is a liqueur made from over 30 herbs, brandy, honey and sugar.
Benedictine was first made in 1510 by a very learned Monk named Dom Bernardo Vencelli in France. China tea was once one of Benedictine’s ingredients.
For a more complete list of liqueurs visit An A to Z List of Popular Liqueurs on the “About Food” site.
Site Author, David Jonathan Curtis: David Jonathan Curtis, a seasoned professional in his fifth decade of bartending and bar management, began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in both iconic Midtown clubs and Wall Street bars, generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia and now Tampa, Florida. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management and is BarSmarts certified by Pernod Ricard.
