A Roundup of Liqueur Drink Recipes
Cordials and liqueurs are key components of most cocktails, whether they’re the star of the show or a supporting player. These drink modifiers come in a range of flavors, from fruity, floral and herbal to spicy, bitter and savory. Here are a few cordials-based cocktails we like for this year.
Italian Sunshine
Ingredients
1 oz. Bergamot-flavored liqueur3 dashes Orange bitters sprayed on top1 bar spoon Fig jam½ oz. Lemon juice5 oz. Peroni beer
Instructions
Add all ingredients except beer to a cocktail shaker.
Shake then strain over ice into glass.
Top with beer and garnish with fresh fig or rosemary and lemon peel
Notes
The mixologists at Peroni created this recipe.
Good Intentions
Ingredients
2 oz. Ketel One Botanicals vodka any flavor½ oz. Strawberry sherbet½ oz. St. Germain elderflower liqueur½ oz. Basil-infused aloe liqueur½ oz. Fino sherry½ oz. Lemon
Instructions
Combine ingredients in a mixing tin and shake.
Strain into a Collins glass with ice.
Garnish with house-made fruit leather (made from food scraps generated in production of cocktail).
Notes
Nate Satterfield, bartender at Vaso rooftop restaurant in Dublin, OH, created this recipe.
Piña Verde
Ingredients
1 ½ oz. Green Chartreuse½ oz. Wray & Nephew Jamaican overproof rum2 oz. Coconut milk1½ oz. Pineapple½ oz. Lime
Instructions
Flash blend (pulse-mix the ingredients together in a blender) until all the ingredients are blended smoothly.
Pour into a glass.
Garnish with a mint sprig and nutmeg.
Notes
Dustin Rodriguez, master bartender at The Bamboo Club in Long Beach, CA, created this recipe.
Sun Clap
Ingredients
1 oz. Chinola passion fruit liqueur1¾ oz. El Tesoro Tequila Blanco1 oz. Fresh pineapple sage juice*¾ oz. Turmeric honey syrup**¾ oz. Fresh lemon juice
Instructions
Pour liqueur, tequila, pineapple sage juice, turmeric honey and lime into an ice-filled cocktail shaker.
Shake and strain into a wine glass and fill with ice.
Garnish with fresh pineapple wedge.
Notes
*Infuse fresh pineapple juice with fresh sage for three hours; refrigerate and strain before serving.
** Add a dash of turmeric powder to honey and stir until well blended.
The mixologists at Aura Cocina, Brooklyn, NY, created this recipe.
** Add a dash of turmeric powder to honey and stir until well blended.
The mixologists at Aura Cocina, Brooklyn, NY, created this recipe.
Fly as a Kite
Ingredients
1 oz. Blanco tequila½ oz. Giffard Pamplemousse liqueur½ oz. Batavia Arrack¾ oz. Fresh lemon juice¾ oz. Fresh grapefruit juice¾ oz. Mexican cinnamon rose water syrup*Mint and cinnamon for garnish
Instructions
Add all ingredients and shake with ice.
Serve into a Collins glass.
Garnish with mint and a smoking cinnamon stick.
Notes
*For Mexican cinnamon rose water syrup:
3 Cinnamon sticks
32 oz. Water
48 oz. Granulated sugar
1 oz. Rose water
3 Cinnamon sticks
32 oz. Water
48 oz. Granulated sugar
1 oz. Rose water
Toast up 3 cinnamon sticks in a saucepan on medium heat for 5 minutes (make sure to occasionally shake so it doesn’t burn). Add water and bring to a boil. Add the granulated sugar and stir till completely dissolved. Drop to a simmer for 20 minutes. Let rest for 30 minutes. Strain and add rose water.
Brandon Verkaik, bar manager at Maya in Charleston, SC, created this recipe.
Smoke & Whisper
Ingredients
1 ½ oz. Benriach The Original Ten Scotch¼ oz. Domaine de Canton ginger liqueur¼ oz. Limoncello¼ oz. Honey syrup 1:1½ oz. Meyer lemon juiceMist of Benriach The Smoky Ten Ten Scotch
Instructions
Shake liquid ingredients up.
Strain over a big ice cube in a rocks glass.
Garnish with a dehydrated lemon disk.
Mist The Smoky Ten over the top with an atomizer.
Notes
Mixologist Daniel Burns of Foreign Cinema in San Francisco created this recipe.
Alpine Holiday
Ingredients
1 ¼ oz. El Bandido reposado tequila¾ oz. Zirbenz Stone Pine liqueur¼ oz. Braulio amaro½ oz. Lemon juice½ oz. Root 23 cranberry apple spice syrupEgg white
Instructions
Combine ingredients in a mixing tin and shake.
Strain into a coupe glass.
Garnish with fresh pine sprig.
Notes
The mixologists at El Bandido created this recipe.
Good Vibrations
Ingredients
1 ½ oz. Smoke Lab vodka1 oz Giffard passion fruit liqueur2 oz Blood orange juice½ oz. Cinnamon syrup
Instructions
Combine liquid ingredients in a shaker with ice.
Shake and strain over fresh ice into a large rocks glass.
Garnish with a slice of blood orange and sprig of mint.
Notes
The mixologists at Smoke Lab created this recipe.
Autumn Sweater
Ingredients
2 oz. Zacapa No.23 rum1 oz. Oloroso sherry½ oz. Ancho chili liqueur½ oz. French herbal liqueurGarnish with rosemary sprig
Instructions
Add all ingredients to mixing glass with ice.
Site and double strain over a large ice cube into a Negroni glass.
Garnish and smoke with a flavor blaster.
Notes
he mixologists at Zacapa created this recipe.
The post A Roundup of Liqueur Drink Recipes first appeared on Cheers.