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 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 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.
A special edition gift pack from Disaronno, packaging up their canonical Amaretto liqueur with a combination glass/cocktail shaker - add your ingredients and ice, put on the lid, shake, remove the lid and serve.
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.