Liqueur Cabinet
Let’s face it: It’s no fun being a minimalist when it comes to cocktail-making at home. Sure, you can pare down your bottle collection to a capsule collection of true essentials and experiment only when you go out to restaurants and bars. But why? There’s a whole world of exotic and specialized liqueurs, amaros and apéritifs out there that would be great additions to your shelves, if you’re looking to expand your repertoire beyond basic gins and whiskeys. A good Gin & Tonic will never go out style, but there’s something to be said for pulling out unusual bottles, if nothing more than a conversation starter (but also because they taste good). Here are some that spark joy, from curaçaos to chili liqueur to artichoke — yes, artichoke — digestifs.
SUZE
This delicious French apéritif has the most gorgeous yellow color. Perfect in a white Negroni with gin and Lillet Blanc, it has become a darling for bartenders and shows up in an array of super creative drinks, from Spritzes to Daiquiris.
CHARTREUSE
With an incredibly epic backstory — recipes made by monks, centuries
of development and history — Chartreuse could exist simply as a historical oddball. But the intensely herbal sweet character of the green, yellow and white bottlings have bartenders pulling them out for fun classic drinks too, such as the Last Word, Alaska and the Bijou. (Psst, collectors: Vintage chartreuse is a real thing and well worth searching out.)
AMARO NONINO
Made from grappa and alpine botanicals, this complex Italian amaro is one of the main ingredients in the Paper Plane, a riff on the Last Word that’s made a big resurgence on bar menus — or simply drink it over ice as an apéritif.
FERRAND DRY CURAÇAO
With help from cocktail maestro David Wondrich, Maison Ferrand developed this rich, delicious curaçao based on a 19th century recipe. It’s less sweet than the curaçao with which you might be more familiar, allowing you to control the sweetness levels in your Margaritas and Mai Tais.
ANCHO REYES
Looking to kick your Margaritas up a notch? Try subbing an ounce of this Mexican chili liqueur for an ounce of tequila, or just sip it neat. It’s not too hot, which means you can bask in the flavor of the chili. Made from ancho chilis (dried poblanos), it’s sweet, smooth and spicy— just the recipe for something new.
BENEDICTINE
This herbal, floral liqueur is made in France from a proprietary blend of 27 herbs, spices and florals, including (supposedly) lemon balm, saffron, clove and nutmeg. Add a dash to sparkling wine for a fun apéritif or classic cocktails like the Vieux Carré or Singapore Sling.
PINEAU DES CHARENTES
This French apéritif is a relative of Cognac — it uses the grapes from the same region to form the base. It’s sweet with vanilla undertones, and it’s super delish when served with sparkling wine or other bubbly cocktails, like Spritzes, Mojitos and French 75s.
CHAREAU
Of all the plant material one could make liqueurs from, aloe probably wouldn’t be at the top of your list, but this award-winning bottling proves the naysayers wrong. It’s made from a blend of eaux de vie, macerated fruit and aloe vera juice, and feels incredibly summery, with notes of cucumber and watermelon. Drink it neat over ice, try it mixed with tonic for a twist on the classic G&T, or gussy up your Margarita with a splash.
CYNAR
Yes, this is a liqueur made from artichokes, and yes, you’re still going to want it. Think: Cynar Juleps and Negronis (sub the Campari for Cynar), plus an array of wildly creative drinks (hint: it pairs well with mezcal). Plus, it has an illustration of an artichoke on the bottle, which never fails to start a discussion.