Updated: Nov 9
Most spirits that have been created were done so to preserve a flavor and/or health benefits of a specific edible substances, liqueurs are no different. They offer a plethora of spectacular flavors all with subtle hints of sweetness. The French word liqueur derives from the Latin liquifacere which means ‘to dissolve.” This is precisely how a liqueur is made; a sugar solution combined with concentrated flavorings is dissolved to the base alcohol. Liqueurs typically range from 15-55% abv and must be bottled with additional sugar which separates them from flavored liquors, fruit brandies and eaux-de-vie. The category of liqueur is as extensive as it is diverse with ingredients such as fruits, herbs, bark, roots and nuts just to name a few. Some liqueurs have ancient history behind their creation, such as Chartreuse, which dates to the 16th century as manuscript passed down to monks from an alchemist. Other liqueurs are simply products of new flavors that are desired to be preserved and utilized in cocktails. No matter the history or lack thereof one thing is for sure liqueurs are here to stay.
Liqueurs are a great addition to your bar as they will add complexity and depth to your cocktails. Although there are exceptions, typically liqueurs are utilized as a compliment to base spirits in cocktails.
One of our favorite cocktails utilizing liqueur and Kuleana rum is the Hemingway Daiquiri. Created for Ernest Hemingway in the La Floradita bar in Cuba.
1.75 oz Kuleana Huihui rum
.75 oz Luxardo maraschino liqueur
1 oz lime juice
.75 oz grapefruit juice
.25 oz simple syrup
-shake all ingredients, strain into a coupe and garnish with a Luxardo cherry