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 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.
A traditionally made Thyme liqueur from Provence, made with wild thyme and small amounts of other herbs before being sweetened with sugar. Wonderful serve iced, in coffee or poured over sorbet, it's also a useful cooking ingredient, bringing sweet herbs to fried dishes.
A limited edition liqueur from the bitters specialists at Bittermens, turning an accidental cinnamon overdose in a test batch of their Amère Nouvelle into a winter warmer. An orange and gentian liqueur, heavily spiced with cinnamon and great for wintery drinks.
Joustra Beerenburg Extra is produced by adding a secret mix of herbs to jenever. The term 'extra' refers to the extra alcohol (3% more than the standard expression). Hailing from the Friesland province of the Netherlands, this is excellent as a digestif.
A Portugese liqueur made by combining honey and arbutus unedo spirit with a selection of mountain herbs. The mixture is aged for a minimum of 6 months in casks previously used for aging port. The strict following of these traditionally methods are what has earned this drink numerous gold medals in international spirits competitions.