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.
Distilled from the fermented fruit of the Marula tree, a native of the African plains. The spirit is aged for three years, then blended with cream. If you like Bailey's you should give this a try. IWSC 2012 - Gold Medal - Liqueurs
An exemplary traditional cassis from the Carthusian monks, more famous for their phenomenally green herbal liqueur. The blackberries used to make this come from the area around the charterhouse in Voiron.
A coconut version of the Popular Passoa Liqueur, the original being a Passion Fruit edition. This would be a fantastic ingredient in a pina colada, even being combined with Passoa's pineapple liqueur if you so wished.
A delicious french cherry liqueur selected by the monks from the holy island of Lindisfarne in Northumberland. Produced using both black and sour cherries, this can be enjoyed as a long drink or as part of cocktails.
A luxurious plum liqueur made by preserving the fruit in premium sake, softening the spirit and enhancing the plum flavour. Akashi-tai suggest that it is drunk on ice or mixed with a little hot or cold water.
A bottle of Pallini's Peachcello. Made with luscious Italian white peaches which are distilled with sugar beet molasses alcohol to produce a fruity and sweet peach liqueur. Add to a glass of champagne for a delicious alternative to a Kir Royale.