10 Cocktails That Highlight Liqueur

Liqueurs are the unsung heroes of cocktails. They’re the supporting actors or actresses who help prop up the lead role, while shining a little light on themselves as well. They’re indispensable in mixology.

So for you or your customer who wants to enjoy some liqueur-based libations this weekend, here are 10 cocktails that make good use of liqueur:

La Poire

2 oz. La Quintinye Vermouth Royal Blanc
½ oz. Mathilde pear liqueur
½ oz. Lemon juice
2 dashes Orange bitters
Club soda

Build in a highball glass with ice, and stir. Garnish with lemon wheel and rosemary sprig.

Jacques Bezuidenhout of Wildhawk in San Francisco created this recipe.

bicycle-ride-2

The Bicycle Ride

The Bicycle Ride

1 ½ oz. Dolin Dry vermouth
1 oz. St. Germain liqueur
½ oz. Plantation 3 Star rum
2 dashes Celery bitters
Soda water

Combine all ingredients in a chilled highball glass over ice. Garnish with a long grapefruit peel.

Emily Jamison, bartender at Yvonne’s in Boston, created this recipe.

Tropical Rock

4 oz. Pina Colada mix
1 oz. Bacardi Razz rum
1 oz. Midori melon liqueur (½ oz. as a float)
½ oz. DeKuyper crème de banana liqueur

Add ½ oz. Midori to the bottom of the mason jar. Blend together other ingredients with ice and pour over the Midori. Float the remaining ½ oz. Midori on top and garnish with a speared cherry.

The mixologists at Hard Rock Cafe created this recipe.

say-it-again-oiji

Say It Again

Say It Again

¾ oz. Jasmine-infused Hwayo soju
¾ oz. Chartreuse
¾ oz. Luxardo Maraschino
¾ oz. Lime Juice

Shake with cube ice, fine Strain into a flute glass and garnish with lime zest

Ryan Te of Oiji in New York created this recipe.

Cha Cha Ritta

3 oz. Kahlua
2 oz. RumChata
1 oz. Tequila

Rim glass with chocolate and caramel sauce and roll in crushed Oreo cookies. Combine ingredients and blend until smooth. Pour into prepared glass.

Philadelphia-based bartender Eileen Eubanks created this recipe.

Collins Park Sour

1 ½ oz. Gin
¾ oz. Crème de peche
¾ oz. Lemon juice
2 drops of Orange blossom water
Egg white

Combine ingredients and dry shake, then wet shake. Strain into a parfait glass and garnish with matcha.

The mixologists at Sweet Liberty Drinks & Supply Co. in Miami created this cocktail, which is pictured atop.

the-queens-cup

The Queen’s Cup

The Queen’s Cup

1 oz. Baileys Original Irish Cream
1 oz. Ketel One vodka
1 oz. Cold brew coffee
5 Strawberries
Whipped Cream

Place 4 strawberries in cocktail shaker and crush with muddler. Add Baileys, vodka, cold brew coffee and ice to the cocktail shaker. Shake well. Strain contents into a Martini glass. Top with whipped cream and garnish with remaining strawberry.

Mixologist Lauren Davis created this recipe.

Cinco Aneis

1 oz. Ketel One vodka
½ oz. Caćhaça
½ oz. Banana liqueur
¾ oz. Honey syrup
¾ oz. Lemon juice
½ oz. Pineapple juice
Dash Angostura bitters

Build all ingredients in a shaking tin with ice. Shake with rigor, strain and pour into a Collins glass. Top with crushed ice, garnish and enjoy.

Christian Orlando of Seamstress in New York created this recipe.

fire-garden-thai-basil-cucumber-cocktail

The Fire Garden

The Fire Garden

6 Thai basil leaves, muddled
1 oz. Soltado Spicy Añejo tequila
½ oz. Cointreau
½ oz. Green Chartreuse
1 ½ oz. Cucumber juice*
½ oz. Simple syrup
½ oz. Lime juice

Shake all ingredients with ice and strain over ice.

*For cucumber juice, blend 1 cucumber, 1 cup water and ¼ cup sugar. Strain through a sieve. Cover and chill.

Kourtney Wenke of Butapub in Rochester, NY, created this recipe.

The Upbeat

¾ parts Drambuie
¾ parts Hendrick’s gin
2 parts Darjeeling tea (cooled)
½ part Rose simple syrup
2 dashes Peach bitters
1 parts Sparkling water

Combine Drambuie, gin and simple syrup in a mixing glass filled three-quarters with ice. Stir for 30 seconds to combine. Pour into an Old Fashioned glasses with one large ice cube. Add 2 dashes of the bitters into each glass. Further sweeten with rose simple syrup to taste. Stir again. Finish with sparkling water in each glass. Garnish with an orange slice.

The mixologists at Drambuie created this recipe.

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