In the early days of cocktail-making orange liqueurs emerged as the most popular ingredients, figuring in a vast array of cocktails. Cointreau still remains one of the most famous liqueurs in the world - but nowadays, orange liqueurs are just a small part of a vast array of fruit liqueurs from all over the world.
Possibly the best known and most prestigious French liqueur in the world. Grand Marnier Cordon Rouge is delicate blend of fine cognacs from the best growing areas and distilled essence of wild tropical oranges.
Grant's Morella Cherry Brandy was first produced in Kent in 1774, so they know what they're doing by now. The brand holds a Royal Warrant from The Prince of Wales, is mentioned in The Pickwick Papers and was also a favourite tipple of Queen Victoria, whose portrait appears on the packaging.
A flavoured rum based spirit from Bacardi combining strawberry with up-and-coming superfood Dragon Fruit, a weird looking beast with spiky pink and green skin that hides lightly coloured fresh pulp studded with crunchy black seeds.
The second in Sipsmith's range of fruit liqueurs, following up the very successful (and really rather tasty) sloe gin. This is a sweetened infusion of Damsons in their barley based vodka for a clean fruity burst.
Continuing the success of the last couple of years this is the 2012 vintage of Sipsmith's Sloe Gin. Made from their award-winning gin and rather a lot of sloe berries it's a big and fruity liqueur that's great for summer drinking on ice or nursing in front of the fire in winter.
A bottle of Warner Edwards SloeGin, produced by Tom Warner and Sion Edwards in a barn in the Northamptonshire village of Harrington. This combines their Dry Gin – with the main three botanicals of juniper, coriander and cardamom – and handpicked sloes from England and Wales.
A range of unusual liqueurs developed by Gabriel Boudier for use in the 3-Michelin-starred restaurants run by the Bernard Loiseau group. This version has combined sloe and elderberry which sounds superb.
A coconut liqueur from Chamarel, located on the west coast of Mauritius. This is produced from roasted dessicated coconut, which are then slowly macerated in their white rum. Serve with pineapple juice for a delicious Pina Colada.
Made in France with locally-produced Golden Japanese Ume plums, Prucia is made by macerating the plums in grape spirit before ageing in French oak barrels, with the end result having almond / marzipan along with the juicy plum flavours. Great in a glass of sparkling wine as an alternative Kir Royale.