Liqueurs

Bailey's

Sometimes, out of the blue, I’ll put on a wig & sip some Grand Marnier. And then I’ll either start speaking French or talking like William Buckley!

I don't drink anymore, but Sambuca used to be my cold/sinus medicine.

I don't drink anymore either. But peppermint schnapps was a favorite. Does that count?

Gran Marnier. I also put a dash of it in Amaretto (another favorite). Baileys is good too. I also like Chambord. But really, Gran Marnier is the best.

Please excuse my spelling in r5.

I live in Switzerland and we drink it after heavy meals on the regular. I like bitters, from the Jura to the Alps through to Italy there are a lot. I also like citrus liqueurs on simple, cold, cream-based desserts. Sometimes I put shots in my espresso just for the hell of it. Like strong asian Umami accents - these concentrated little hits of flavor help to readjust the mind and mood.

Hpnotiq; The stuff is outstanding.

Im really loving Amaro Nonino. It’s an Eye-talian bitters that’s good on its own, or adds a pizazz to a plain ol’ Old Fashioned

I hate them. Any sugar in my alcohol makes me sick. Beer or vodka are the only things I like.

R8 Is that you, Aunt Sandy?

I drink JACK you schnapps pussies.

Tia Maria

Campari, Chambord, Midori, Amaretto, Frangelico, Limoncello.

Fernet Branca for when I overeat and have indigestion.

R8, what is the flavor?

R9, what is the DL eye-talian thing about? Please explain.

Ya think?

Sambuca

Anisette

Amaretto

grappa

Disaronno Originale Amaretto

Drambuie (neat). Amaretto (neat or with sour mix).

I love Irish Cream. SO decadent!

Kahlua in my coffee to start the day.

Pastis

I just bought a bar cart and I'm working on filling it up, what are the basic 1/2 dozen or so liqueurs I should stock it with?

A basic bar should have Vodka, Gin, Whisky (Jack Daniel's is the most popular), Tequila, Brandy and Rum. There are thousands of varieties, but those are kind of the basics. You might invest in some high quality Luxardo Cherries. Not the florescent pick shit you get at cheap dive bars.

Tried B&B for the first time. Very nice flavor. A sipper. Neat, with whiskey stones. I'm not a mixed-drink cocktail drinker, so this is a great option. (Haven't tried straight Benedictine yet.)

Yes, thanks R25 - I have the liquor basics. I was specifically asking for advice on a half-dozen or so common liqueurs to supplement. When I have people over (specifically, gays) what are they likely to ask for? Basic liquor + mixer (tonic, soda, cola, juice) I've got covered.

Thanks, guys.

Hot chocolate with a shot of Amaretto. And/or Bailey's

r27, I've never heard of anyone specifically requesting a liqueur from a host at a private residence. usually the host offers them based on his own preferences.

According to this website, the most popular liqueurs are Amaretto, Bailey's Irish Cream, Campari, Cointreau, Frangelico, Kahlua, St. Germain, and Sambuca. That's a great list of things to have on hand. Also, if you favor a certain ethnic kind of cooking, you could also offer with a meal you prepare the liqueur often favored by that part of the world: Italians often enjoy limoncello after their meals, for example, and Scandinavians enjoy aquavit.

The Smith restaurant chain in NY, DC, and Chicago has a really great Manhattan. The bartender told me they add an eighth of a teaspoon of walnut liqueur. I still haven’t picked any up for home, but that drink is delicious.

Someone gave me a box of these for Christmas: an assortment of liqueurs in chocolate bottles. I find them quite delightful.

R31, you type drunk AND fat.

Campari.

Bailey’s doesn't deserve to be called a liqueur. It’s a cocktail in a bottle.

And God created cassis ...

Campari and orange juice is a really good sweet-and-astringent combination.

Straight Benedictine with a club soda chaser.

Highly recommended.

R26 Nice... Benedictine on its own is lovely, though quite strong has a unique bouquet or nose. To me, it smells like wood after getting wet after a summer rain. It provides a most unusual buzz as well. I love most of the choices here, and I cook with many of them sometimes. Straight Grand Marnier or Amaretto I find a bit too sweet for my taste, so I cut both with plain Brandy or Cognac.

I always add Grand Marnier or Cointreau to my Orange Passover cake, French Toast, and a giant splash of Chambord to Bluberry and Cherry pies. I add the Chambord to Raspberry sorbet I make in my Cuisinart, and it's delicious over vanilla ice cream as well. Bailey's and Irish Cream go nicely over ice-cream, especially chocolate and fudgey varieties.

Midori! We used to put a shot of it in our Zima's back in the day. Freaking delicious!

R39 Pairs rather well with Gin, you should give it a try! Grapefruit juice, shot of Gin, and a shot of Midori. It sounds as if it would be wrong, but it's surprisingly good. Great with Pineapple juice and White Rum too.

R31 I'm rather keen on those too. They make great gifts for those of us who appreciate booze/liqueurs

[quote]Midori! We used to put a shot of it in our Zimas back in the day. Freaking delicious!

Bahaha, I can't think of anything more 90s than this.

[quote] I just bought a bar cart and I'm working on filling it up, what are the basic 1/2 dozen or so liqueurs I should stock it with?

Campari: good mixed with soda or a citrus juice, e.g., grapefruit. Not sweet.

Angostura bitters: not sure if this is a liqueur, but it's useful mixed with soda or to make Champagne cocktails. Not sweet.

Benedictine: I love B&B (Benedictine & brandy). Some people might hate it as it is thick, sweet, and syrupy. I'm assuming you already have brandy and can mix your own drink rather than buying the pre-made B&B. Drambuie, IMO, is along the lines of Benedictine. (You can make a Rusty Nail with Drambuie & Scotch to cut the sweetness.)

Grand Marnier or Cointreau: I don't really like either of these, but other people like to use these orange liqueurs to make "premium" margaritas. IMO, a margarita doesn't need this extra liqueur.

Chambord: I don't really like this that much, but it comes in a cool-looking bottle. I think the new bottle is not as fancy-looking. Tastes like a purple Tootsie Pop (lollipop candy). Used in Champagne cocktails or mixed in soda. The color of the liqueur is not really pretty when it's mixed down.

Midori: I actually do like the taste of this. Good in frozen drinks, like a blended Midori daiquiri. Just a fun liqueur. Bright green as well.

Liqueurs you can mix with coffee: amaretto & Kahlua.

Licorice or black-jelly-bean liqueurs: I don't like the taste, but they're a classic flavor. E.g., Romana Sambuca. Not sure about Romana Sambuca, but these licorice liqueurs tend to turn white & cloudy after you add ice/water. Kind of a cool effect.

Pimm's might also be something you'd like to try.

R43 You have some interesting thoughts and remarks there. Funny, I have never perceived a "Tootsie-Pop" flavour, or chocolate undernote to Chambord. To me, it's more a mélange of Raspberry, Cassis, and a vague perfume like undernote, almost akin to violets, yet quite hard for me to describe otherwise.

I don't think you're crazy, or wrong to share with us it tastes so to you. I recently told a friend Coca-Cola with sugar has a Ju-Ju-Bees undernote to me. He laughed, and asked me if I was high! I find it not only interesting and helpful when people make such comparisons, but even if I disagree, I respect the creativity in such descriptions.

Chambord + Frangelico = Peanut Butter and Jelly cocktail. Not exactly, but close enough for jazz.