Liqueur

So I've been using Vegeta as an alternative to salt with tequila and it's changed my life. Has anyone tried making liqueur or some alcohol flavoured with vegeta or is this a terrible idea?

Sometimes guests buy a ketchup bottle that is mostly full and leave it in the fridge. Sometimes they buy liqueurs that they barely use or part of a 12 pack of beer or spices and seasonings that get left behind.

Guests - how do you feel about seeing those in units? Does it gross you out? Do you use them? Would you prefer hosts have removed them?

Hosts - what do you do with these leftovers? Leave or toss?

Hello! My vovó used to make anise liqueur but she passed away 5 years ago. We’ve almost finished drinking all the bottles that were left so we’ve been trying to experiment with making it ourselves. We have a recipe she had written down (although she never went off the recipe so she may have made it differently), but when we make it we can’t seem to get the sugar to crystallize on the branches. It tastes exactly the way it should, it just doesn’t crystallize. Does anyone still make it? Any tips??

I remember it as Hypnotiq, husband remembers it as Hypnotic, Google says Hpnotiq?

I think this is the first time I’ve ever posted on Reddit ever, even though I’ve been a longtime lurker. So, hello all!!! Anyway, I bartend at a semi-upscale restaurant/bar, and we have been severely lacking in the liqueur department. I’m talking like triple sec, st. germain, and luxardo maraschino only lol. I finally got the green light for expanding our selection though, so I’d love to hear any suggestions for what you’d stock behind your bar. TIA!

There are a few drink recipes that call for coconut liqueur. Death & Co recipe calls for Kalani Coconut Liqueur while some of the Smugglers Cove recipes call for Rhum Clement Mahina Coco Liqueur. Both are available to me, the Kalani is 2x the price here.

Any opinions. on whether the Kalani is 1.) worth 2x the price 2.) usable in the SC recipes that call for coconut liqueur?

I've seen this a few times, but what does this mean?It doesn't taste that sweet (maybe for a vodka, but not a liqueur). What's the liqueur they're talking about? It just tastes like cheap 40% alcohol vodka.

A couple brands I've seen: Kamchatka, Stroyski

Does anyone know a liquor store that has a good selection of liqueurs and other cocktail stuff? I’m talking about stuff like green chartreuse, st Elizabeth’s, good vermouth like carpano, cocchi, and punt e mes. Ideally somewhere in Town that isn’t charging an arm and a leg. Thanks in advance!

I don’t see this product discussed very often here but it seems like a very practical alternative to orgeat syrup if you use it infrequently (since syrup has a much shorter shelf life). Anyone specifically like it or dislike it?

Velvet Falernum seems to be quite popular for ostensibly the same reason.

My friends and I are harvesting the last bits of our garden and had excess berries and herbs. We were hoping to make some interesting infusions and liqueurs to use up our crop. Many recipes and guides call for using a neutral and strong spirit, namely Everclear. They don't sell that in my area so the next choice is cheap vodka.

I'm fairly new to vodka and spirits in general and was hoping to get some info. There's a sale going on at a nearby liquor store for Skyy and Svedka. Are these good choices to use for this purpose?

I see old comments that say they either taste okay or like burnt gasoline and they make some people sick to their stomachs - but I also hear that about any strong alcohol. The unused amounts will go towards penne alla vodka. Any suggestions?

Thanks

My hubby and I have a tradition of Friday Night Margaritas with his particular recipe. Since Keto it hasn't been the same without them, so I'm trying to find swaps. I've already found Torani simple syrup to replace the agave nectar but am not sure on something to replace the orange liqueur (think Grand Marnier). Any suggestions? Thank you!!!

His Recipe:

• 3 oz tequila
• 2 oz fresh lime juice
• 1 oz agave nectar
• 1/2 oz Grand Marnier (or equivalent)
• Instructions: shake over ice, pour in a rock glass with ice

Edit: Thank you for all the wonderful suggestions! I am going to try using an orange extract (this one here that says it can be measure for measure for organge liqueur) and if that doesn't work we will experiment with your other ideas :)

Hey team, so recently I had a bit of a tipsy mistake and mixed in a cream based chocolate liqueur into a drink I was experimenting with and well... curdle city! I've never clarified a drink before but managed to get a cheesecloth bag right before my country went back into lockdown so feel I might as well start experimenting with my free time.

I'm wondering if anybody has used milk clarification techniques with cream based liqueurs (like Bailey's) and how different it made the experience? I see most tutorials just use milk, and I wonder if I would lose anything significant in the process?

I'm trying to recreate one of my favorite cocktail from Pegu Club in NYC called the Black Pearl. The menu lists chamomile liqueur as one of the ingredients but I have never seen a bottle of it.

Can anyone direct me to a tried and true commercial bottle, or a good DIY recipe?

Seems to be impossible to find. Bishops Cellar has none in stock. Harvest Wines/West side don't carry it. NSLC only carry B and B (Bénédictine and Brandy) If anyone has leads on how to get some, would be greatly appreciated. Any bars that serve Singapore slings I'm assuming are getting some, unless to my horror they are making them without it.

When I started my latest batch of Limoncello (see previous post), I also started some Nocino. I'm quite excited to try it, however it requires a long infusion as well as time to mellow. I'll get a sip of it in about 6 weeks, but won't really be ready until Christmas.

But it has me wondering what else people have been making. What has worked and what hasn't.

Does anybody know how to make a DIY alternative to Trader Vic's Macadamia Liqueur? Right now it seems like the basic process would be to toast the macadamia nuts, infuse in vodka, then sweeten with white sugar, but I'm wondering if there's anything I might be missing.

Is it strange to consume drinks like Schwartzhog, or Jäger, as they are? Or is more advised to use them in a part of mix? I ask because I honestly do not mind the tastes as is. I certainly do not mind them mixed with a ginger beer, but also do not mind the taste as they are. Similarly, I can certainly mix a whiskey, but generally do not.

I typically reside in the beer section, so this is part of a learning experience.

Aloha,

What is your preferred brand of apricot liqueur? I've just about finished my bottle of Rothman and Winter and am curious what others would suggest. So far it's the only one I've used and as a result the Trade Winds is a favorite of mine. I'm always open to try new rums and figured I should give the liqueurs the same spirit!

For example, let's compare Mathilde Peach to Rothman & Winter Apricot.

I ask because there are various tiki and non tiki recipes that call for one or the other, and if they're relatively the same, I wouldn't feel the need to buy both.

Thanks!

I’m hunting for creme de cassis; my local (J’s) only has it by deKuyper’s (low quality, IMO) and [email protected] has a different brand that costs a little more than I wanted to pay. Just wondering if there’s a different shop I should check before committing. TIA

Hello friends,

I live in one of those unfortunate places where liquor sales are governed by a regulatory body, and they do not bring in any sort of maraschino liqueur.

I've been to places and have tried many of the classic cocktails that use maraschino (last word, aviation, etc.) and can certainly discern that somewhat bitter, almond-y, cherry pit flavor that it's known for.

Here's where I'll probably get my downvotes: I'm considering buying some amaretto and cutting it with small amounts of almond extract to use as a "sub". To me, almond extract, while extremely strong, does have that "maraschino flavor" that I'm looking for. I'm thinking amaretto because it already sorta has that almond-cherry flavor as a base.

I don't know - I think it might be the best option I have. Can anybody weigh in on the flavor profile of maraschino liqueur a bit to tell me if I'm absolutely insane? Any other liqueur besides amaretto that you would consider using in this experiment (Benedictine? chartreuse?)? Or perhaps some bitters I can source that might put me closer to the ballpark?

Alternatively, has anyone made their own maraschino liqueur or similar home-brew alternative?

How long does vermouth and "fruit liqueurs" (likely not real fruits!) really last before getting risky?

We don't need the alcohol, but a bottle or two probably has some emotional value:

Great-grandpa used to hide bottles around the house. Not because he was an alcoholic - he absolutely wasn't - but he never wanted to run out of, in case he needed a bottle of whisky or cognac for a gift, or apéritif / wine /digestif. Over the years after his passing, the bottles inside the wardrobe closets were found and consumed, and great-grandma passed away too and we took over the house ... and now we found a box down in the cellar behind some insulation material. The old man really was something.

We'd like to raise our glasses to great-grandpa's strange ways with something that has been in the bottle since the twentieth century or possibly even the eighties, but ... we aren't desperate enough to drink the riskiest stuff.

It isn't booze! There's stuff like vermouth and Blue Curacao. And kir. Probably quite sweet, I'm afraid. Like 16 to 20 percent ABV. Edit: all still sealed.

We have already carried Bailey's out into the trash.

I work at a chain restaurant that has recently rolled out rotating speciality cocktails that are unique to each location. Before Covid, my Matcha Ginger cocktail was picked for the menu.

I'm hoping to have another cocktail of mine picked next time around. I just made a pretty damn refreshing Campari cocktail w/ grapefruit & orange juice, lime sour, and soda water.

Do bitter liqueur cocktails ever find their way onto cocktail menus? Would you pay for one? The abv would be low compared to hard liquor cocktails.

I'm an infrequent drinker of cocktails, although I enjoy them. This sub is amazing and has motivated me to buy lots of liqueurs and bitters to make interesting drinks. I'm realizing that a lot of these things are going to be sitting around for a very, very long time. I don't see any expiration dates on the bottles of bitters or liqueurs (sweeter, syrupy things like creme de menthe, rumchata, kahlua). If there is not hard expiration dates, will taste degrade significantly after a certain amount of time?