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Subject: What are your favorite liqueurs? rss

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¡dn ʇǝƃ ʇ,uɐɔ ı puɐ uǝllɐɟ ǝʌ,ı
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Liqueur: a distilled spirit that has been flavored with fruit, cream, herbs, spices, flowers, or nuts, and bottled with added sugar or other sweetener.

After a trip to Amalfi (Italy), to this particular store: Antichi Sapori d'Amalfi, I have two favorites.
Their Limoncello is outstanding, but their Crema di Pistacchi (Pistachio Cream) is downright spectacular.

If you click on that link, you can see some of the other liqueurs that they produce (they have a whole other page just for lemoncello).
It is in Italian, but you should be able to figure out what many of them are without much help.
The "clearer" liqueurs do not have cream in them. So the Crema di Melone-- which is the color of cantalope-- looks quite different than the actual cantalope liqueur without the cream in it.

Other translations on that webpage:

Arance is "oranges"; I'm not 100% sure but Mandarino certainly sounds like it is made from Mandarin oranges, rather than "navel" oranges.
Anice is anise, a licorice-flavored pod common to a lot of Asian and European cuisine.
Fragoline di Bosco: Wild strawberries (literally "strawberries of the woods")
Crema di Nocciole: Hazelnut cream. Think "Frangelico" with cream. Ciocconcello is actually a Chocolate and Lemon combination. I'm not sure about that one.
There are two other fairly odd ones on the page, as well.

Finocchietto Selvatico: Wild fennel, and
Rucola Selvatica: Wild arugula

The last two items on that webpage are grappa (and the other is grappa with lemon) which "is made by distilling the skins, pulp, seeds, and stems, left over from winemaking, after pressing the grapes." It is then distilled whereas many artisinal liqueurs are made by merely adding brandy, or pure alcohol, to the ingredients and letting the flavors infuse into it.

Anyway, add a comment about some of the more commercially available favorites that you have, as well as any "artisinal" ones that you've tried.


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Michael Berg
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I'm a big fan of Irish cream as well as amaretto. We have an espresso anise liqueur that is pretty delicious as well. My favorite is Rum Chatta, which is a lot like Irish cream but made with rum, cinnamon and vanilla. It tastes a bit like a boozy tapioca pudding.
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Billy McBoatface
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I generally only have liquer as a mixer. Cointreau, for example, makes great margaritas. I have had Tuaca, and that's pretty good straight, but it isn't nearly as classy as the ones you're describing.
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Phil Alberg
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Limoncello

I am not a beer drinker, but adding a shot of limoncello to a glass of Blue Moon wheat beer is kinda tasty.
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Mark Hamzy
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Ludicrously high ABV beers like Tactical Nuclear Penguin at 32%. The chit chat crowd might approve of the version stuffed into a dead squirrel.
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I will not rest until Biblios is in the Top 100. - Steve Oksienik
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I have really been enjoying Barenjager lately. Sorry for the lack of umlauts.
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Billy McBoatface
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Rë: Whät ärë yöür fävörïtë lïqüëürs?
störmsëëkër75 wrote:
I hävë rëällÿ bëën ënjöyïng Bärënjägër lätëlÿ. Sörrÿ för thë läck of ümläüts.

FTFŸ.
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I will not rest until Biblios is in the Top 100. - Steve Oksienik
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Well I been watchin' while you been coughin, I've been drinking life while you've been nauseous, and so I drink to health while you kill yourself and I got just one thing that I can offer... Go on and save yourself and take it out on me
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wmshub wrote:
störmsëëkër75 wrote:
I hävë rëällÿ bëën ënjöyïng Bärënjägër lätëlÿ. Sörrÿ för thë läck of ümläüts.

FTFŸ.


LOVE IT!!
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John Holder
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St. Germain elderflower liqueur. Very versatile as a cocktail mixer, tastes awesome.

The "St Germain Cocktail" - Mix prosecco or Champagne with some St Germain and a lemon twist.

Can be added to many many cocktails, it is like bartender bacon -- makes almost any drink you put it in awesomer.

http://www.stgermain.fr/

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Mark Hamzy
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wmshub wrote:
störmsëëkër75 wrote:
I hävë rëällÿ bëën ënjöyïng Bärënjägër lätëlÿ. Sörrÿ för thë läck of ümläüts.

FTFŸ.


Nèéds môrē dîåcrītìcãl märks!
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Peter Dahlstrom
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Gran Marnier
Disaronno amaretto
Frangelico
Chateau Monet (like Chambourd)

A lot of liquors are all sweet - those have body & depth to them also.

I've wandered away a little, into flavored bourbon: honey & smoked maple, to be specific. Saw a pecan also, but held off.

(you sold me on the St Germain, BTW!)
(A trip to Amalfi sounds amazing, and that liquor store is a great find!)
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I'm all in favour of Kräuterlikör, be it Jägermeister, Kuemmerling, Underberg; Becherovka or Fernet and a lot of European ones that have no English wiki entry
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Erik D
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Does Ouzo count?

If not, I'll go with Becherovka, which tastes like Pine-Sol, but in a good way.
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Kyle
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MABBY wrote:
Liqueur: a distilled spirit that has been flavored with fruit, cream, herbs, spices, flowers, or nuts, and bottled with added sugar or other sweetener.


This is where liqueurs tend to lose me. I don't really like sweet.

Hence my fixation with beers.
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Bryan Thunkd
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erak wrote:
If not, I'll go with Becherovka, which tastes like Pine-Sol, but in a good way.
What other possible way could that have been interpreted?
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Adam Phelps
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Hot Damn! 100 Proof Cinnamon Schnapps Liqueur



This is the stuff!



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Joe Salamone
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Sambuca
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Michael Decker
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Cheap vodka followed by a Miller Draft chaser. Hmm, hmm, GOOD!
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Joakim Björklund
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Three favorites here:

- Vana Tallinn, an Estonian liqueur




- Mesimarja liqueur. Finnish speciality made from Artic Bramble (Rubus Arcticus).




- Sambuca, or anything anise-flavoured really.
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Edward Sexby
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joe_salamone wrote:
Sambuca


ARRGGGHHH!!! You just invoked the Spirit Of Hangovers Past! Get thee behind me, foul daemon...

There was this one time, when the First Mrs. Sexby challenged me to a drinking duel. We had a bottle of sparkling wine each, followed by White Russians (vodka, Tia Maria, milk and ice). And then a glass of L.B.V. port. Then, the only booze left in the flat was Sambuca. BLACK Sambuca, curse her lily-white, Gothic hide.

The noise she made after retiring to the bathroom sounded like something off of one of her Diamanda Galas albums. To this day, I shudder to recall the exact, unheimlich nature and colour of what was lining the loo.
For my part, I was hanging out the window singing the "Happy Happy Joy Joy" song from The Ren And Stimpy Show. Take heed, dear reader. Take heed.

Erm, anyway, I'll go for Kahlua or Tia Maria, preferably on ice cream.
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Jon M
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Never really got on with Limoncello - kind of too much like drinking washing up liquid and I usually like all things lemon

I like Amaretto but am not a fan of many others - mostly too sweet and sickly - especially the cream ones.
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Boaty McBoatface
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Putting plaster round my tongue, works every time.
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Matt Clark
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Campari. I like Aperol and Cappeletti too, but I think those are considered apertif wines and I really do prefer Campari.

I'm a big fan of fernet as well. Basically if it's kind of bitter and weird, I'm on board.
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Jeff
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...oh. Sorry, nevermind.
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