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.
A liqueur made by infusing liquorice root in alcohol. This is intended as a postprandial drink. Evangelista is a family owned company founded by Mayor Antonio Evangelista in 1907 in the Chieti region of central Italy, a particularly cold mountainous area. He made a punch to a secret recipe that he would heat and serve to his friends and is still in production today.
A rum-based liqueur made in Jamaica for The Bittter Truth, Pimento dram is based on allspice (aka pimento or Jamaican pepper) and also includes the likes of cloves, nutmeg adn cinnamon. A highly sought-after cocktail ingredient of yore.
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.
A long standing traditional French aperitif, made by infusing wine with gentian and cinchona, amongst other ingredients, to produce a sweet, sour and bitter drink that's excellent as a pre-prandial tipple.
A gorgeous elderflower liqueur. Delicious chilled on the rocks and, given bartending demi-god Simon Difford's input into its creation, it's no surprise that St Germain is versatile enough to star in a host of cocktails too.
A cordial liqueur from the folks at Bittermens, the Commonwealth is a concentrated form of tonic water, ready for lengthening with soda water. For a more interesting twist on the idea of a G&T leave out the soda water to make a Gin & Tonic Turbo, as popularised by the folks at Purl...
A vanilla liqueur from Dutch producer Zuidam, who also produce their own gin, vodka and single malt and rye whiskies. Made with Madagascan vanilla pods, hand cut into 1mm parts and combined with neutral spirit to marry for at least 6 months.
Formerly known as Amaretto Mascarada, Saliza is made by the famous grappa producer Tosolini and is a cut above standard-issue amarettos with a delightful lightness and intense yet elegant marzipan flavours.
A relatively modern liqueur bitters, having been invented in Denmark in 1964, Gammel Dansk contains 29 natural ingredients and is the second best-selling spirit in its native country, producing over 4 million litres per year.
Released in July 2013, but based on the original 1951 version (hence the name) this combines the aniseed flavours of the 'white' expression with fruit extracts - strawberry, raspberry, pink grapefruit and blackcurrant. Best served as a long drink with one part added to seven parts water and topped with ice cubes.