A brilliantly diverse category, encompassing the monastic liqueurs like Chartreuse alongside Italian classics such as Amaretto and Sambuca, cult drinks like Jagermeister and old stagers like Kummel. Many herb liqueurs contain dozens of different ingredients, the exact constitution and combination of which is invariably a jealously-guarded secret.
Made to an original Latvian recipe, Kummel Mentzendorff is a classic caraway-based liqueur now produced in France by the Loire's famous Combier distillery. Serve chilled to within an inch of its life after a hearty meal.
A half litre bottle of cinnamon liqueur from Krucefix, based in the holy Slovenian village of Križe. Made from nothing more than cinnamon, fresh Alpine water and natural sugar, it is the perfect accompaniment to both sweet and savoury foods.
A half litre bottle of wild mint liqueur from Krucefix, based in the holy Slovenian village of Križe. The liqueur is made using Krucefix wild mint eau de vie as the base, with syrup extracted from wild mint, an ingredient long used in herbal medicine.
Among the native wildflowers found in the Alps are the Queen Charlotte and March Violets. Elegant in its simplicity, this authentic Crème de Violette captures their fragrance, vibrant colors, and taste. Enjoy this liqueur in classic cocktails such as the Blue Moon or Aviation, or as an ingredient in continental cuisine.
A famed Portugese liqueur flavoured with a secret recipe of herbs and spices from all over the world. Massively popular in Portugal it's drunk neat, in cocktails and used in recipes for cakes and desserts.
Mint liqueur Get 27 has been one of France's foremost cremes de menthe since 1796 and is a rather darker green than our photo might suggest. 'Get' is pronounced 'Jet' in this case due to the Gallic origin of the brand, while the 27 refers to the original alcohol percentage, which was subsequently reduced. So really it should be called 'Get 21', but they probably didn't want to confuse people.
A cult Czech herbal liqueur, Becherovka's recipe is, as with every herby liqueur, a well-kept secret, although we suspect there's at least some anise and cinnamon in the mix. It's great served as a frozen shot, or with tonic water.
A pomegranate twist on sambuca from Luxardo, adding sweet and sour fruity flavours to the classic anise. This can be enjoyed on its own or used to create a visually dazzling layered cocktail with a cream liqueur of your choice.
Byrrh was founded in the 19th century in France and this Grand Quinquina is a wine-based aperitif, with no added sugar - all the sweetness comes from the muscat base wine. Other ingredients include coffee, bitter orange and cocoa, as well as as the finest cinchona (quinine) barks. This is the kind of old-school cocktail ingredient that is really coming back into vogue.
As if almost single-handedly transforming the bitters category into a hotbed of innovation, and bottling ridiculously good ryes and fruit liqueurs weren't enough, here's The Bitter Truth's version of the Alpine herbal digestive liqueur, produced by the famous Dolin firm in Chambery, France (more famous for their vermouth). As always, the packaging is perfectly-judged - this Elixier will be a hit.
A development on the original Unicum, the dark bitter liqueur that's one of Hungary's national drinks, with less bitter herbs and more citrus. Excellent frozen or over ice and a great cocktail ingredient, adding a burst of bitter spice and citrus to everything it touches.