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How to Make (and Use) Apricot Liqueur at Home

DIY Projects Autumn Giles 2 comments

I wanted to be sure I had the best possible liqueur-making method, aiming to figure out if fresh or dry apricots were best, if the apricot pits added anything to the flavor, and whether adding the sweetener before or after the infusion period was better. More

9 Easily Confused Cocktail Terms You Should Know

Cocktail 101 Michael Dietsch 11 comments

Have you ever wondered about the difference between a spirit and a liqueur? What on earth is a cordial? And why is that bartender over there so precious that he has to call his Manhattan perfect, anyway? Here's your guide to a few easily-confused cocktail terms. More

Would You Try Yogurt Liqueur?

Maggie Hoffman 6 comments

Though it smells only like sweetened yogurt, the flavor packs a boozy punch, even though it's just 15% alcohol, around the level of strong red wine. More

We Try Mama Walker's Breakfast-Inspired Booze

Vinny Mannering 12 comments

I don't tend to seek out breakfast nor breakfast-flavored booze, but there we were with three new breakfast-flavored liqueurs: Blueberry Pancake, Glazed Donut, and Maple Bacon, all 70 proof. More

DIY vs. Buy: How to Make Your Own Root Beer Liqueur

DIY Projects Marcia Simmons Post a comment

I like to think of root beer as the gateway beverage into the big, bad world of booze. Even though it's a big leap from A&W to Fernet Branca, there's definitely a connection between what makes a good root beer and what makes a good alcoholic beverage. This homemade root beer liqueur has more in common with an aperitif than it does with a soda, because the sugar is dialed back and the root-and-bark goodness can shine through. More

DIY vs. Buy: How to Make Cranberry Liqueur

DIY Projects Marcia Simmons 5 comments

Forget about the big jugs of watery cranberry juice on the grocery store shelves—the best way to put these gorgeous red fruits into your drinks is with a homemade cranberry liqueur. Fresh cranberries are ubiquitous this time of year, and turning them into liqueur is a snap. So not only will you have a versatile ingredient for festive Thanksgiving cocktails, but a bottle of this beautiful crimson liqueur also makes a great gift come December. More

Drinking the Bottom Shelf: Hiram Walker Whipped Cream Liqueur

Drinking the Bottom Shelf Will Gordon 15 comments

October is finally here and I couldn't be more pleased. I've always loved fall, and I'm particularly fond of the early part when there's drastically reduced chances of wet snow or dry turkey. As things start to drift along into November, fall's more liable to drop some family obligations or disastrous weather on you, but in these early post-summer days, no right-thinking man can help but smile at the moderate temperatures, reasonable daylight allocation, and dying leaves. More

DIY vs Buy: Banana Liqueur

DIY vs. Buy Marcia Simmons 3 comments

Bananas don't get much play in the cocktail world because they're mushy and fibrous, making them impossible to juice and gross to muddle. Even when the blender is out, poor old banana is frequently left out of the cocktail party. But the vibrant, tropical flavor of bananas tastes amazing in drinks, especially ones made with rum. More

The Serious Eats Field Guide to Orange Liqueur

Cocktail 101 Michael Dietsch 10 comments

Orange liqueur has earned a bad reputation over the last few decades. Take, for example, curaçao. When many people think of curaçao, they immediately recall bright blue cocktails, sticky sweet and garish—drinks they might have had in college or even as recently as last weekend. Today we'll look at a range of orange liqueurs, from high-priced brandy-laced products to inexpensive triple secs. More

DIY vs. Buy: How to Make Cherry Liqueur

DIY vs. Buy Marcia Simmons 3 comments

The first time I tried cherry liqueur, I thought it tasted like cough syrup. For years, I avoided anything made with the stuff because I don't want my cocktails to remind me of sick children. Then one day I ordered a Singapore Sling without really knowing what was in it. When I found out that cherry liqueur played a big part in making this drink so good, I realized that maybe I had stereotyped all cherry liqueurs because of one that was particularly bad (and probably cheap). More

DIY vs. Buy: How to Make Melon Liqueur

DIY vs. Buy Marcia Simmons Post a comment

A good melon liqueur can turn basic club soda into a sophisticated summer cooler or add another layer to a complex tiki drink. More

DIY vs. Buy: How to Make Blackberry Liqueur

DIY vs. Buy Marcia Simmons 4 comments

Sometimes when I read about big city bars, I get a little jealous. Part of what inspired me to learn to mix a good drink is that most of the bars within walking distance of my house have deer heads mounted on the wall and bartenders who get a little confused if your cocktail isn't a Rum & Coke, Gin & Tonic, or other drink whose name is its ingredients. But then I make a batch of DIY blackberry liqueur with fresh berries, I mix myself a Bramble, and all envy dissipates. More

DIY vs. Buy: Should I Make My Own Elderflower Cordial?

DIY vs. Buy Marcia Simmons 5 comments

Elderflower liqueur is a magical potion—a little bit will revive and brighten Champagne that's heading south or enhance the botanicals in a good gin. It perks up a drink by adding a little sweetness and a light floral touch. Though it was once hard to find in the states, elderflower liqueur is now such a common and essential mixing ingredient that it's called "bartender's ketchup" in cocktail circles. More

That's the Spirit: Art in the Age Root, Snap, and Rhuby Liqueurs

Spirit Reviews Andrew Strenio 13 comments

Q: What do a Native American medicinal herbal drink, lebkuchen, and a legendary (if possibly apocryphal) tea brewed by Benjamin Franklin have in common? A: They've all served as the inspiration for unique and exciting liqueurs from Art in the Age of Mechanical Reproduction. More

DIY vs. Buy: Should I Make My Own Limoncello?

DIY vs. Buy Marcia Simmons 15 comments

Limoncello is a sweet, sunshine-colored liqueur made with lemon zest. It has a bright lemon flavor with none of the tartness. Created in Italy as an after-dinner drink, it's light and delicate with just the right amount of alcohol intensity. It's impossible not to smile when you're sipping limoncello. Especially if you made it yourself. More

Cocktails and Spirits with Paul Clarke: St. Germain

Paul Clarke 6 comments

Since its debut earlier this year, St. Germain has been collecting plenty of accolades: The delicate elderflower liqueur took a double gold medal at the San Francisco World Spirits Competition, and on Sunday it was selected as Best New Product during the Tales of the Cocktail Spirit Awards. More

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