Liqueur Cocktail Recipes

Liqueurs are distilled spirits with additional flavorings such as sugar, fruits, herbs, and spices. They are frequently used in dessert cocktails, but they are also great additions to lighter drinks like spritzes and citrus-forward cocktails.

We've compiled a collection of liqueur cocktail recipes to add to your bar and restaurant menus.

 

Disaronno Fizz

Ingredients:

1.5 oz Disaronno Originale

.5 oz Fresh Lemon Juice

Top with Club Soda

Garnish: lemon Peel

Directions:

1. Add Disaronno Originale and fresh lemon juice to a white wine glass/spritz glass filled with ice
2. Top with club soda
3. Garnish with a lemon peel

 

Sorel Hibiscus Mule

Ingredients:

1.5 oz Sorel Liqueur 

.5 oz Fresh Lime Juice

Top with Ginger Beer

Garnish: Lime Wheel

Directions:

1. Add Sorel and fresh lime juice into a highball glass filled with ice
2. Top with ginger beer
3. Garnish with a lime wheel

 

Grapefruit Rose Spritz

Ingredients

1.5 oz Dulce Vida Grapefruit Tequila 

1 oz Fresh Lime Juice

¾ oz Orange Liqueur 

1 oz Rose Liqueur

Soda water, top

Garnish: Rose petals

Directions:

1. In a cocktail shaker, combine tequila, fresh lime, orange liqueur, rose liqueur and ice
2. Shake until chilled
3. Strain into a tall Collins glass filled with ice
4. Top with soda water
5. Garnish with rose petals

 

Italicus Spritz

Ingredients:

1 part Italicus Rosolio di Bergamotto

2 parts Prosecco

3 green olives to garnish

Directions:

1. Build in a wine glass over ice
2. Combine one part Italicus with two parts Prosecco or Champagne over ice
3. Add garnish with three green olives to balance the floral aromas with a touch of saltiness

 

Velveteeni

Ingredients:

1.5 oz limoncello

.25 oz creme de violette

.25 oz velvet falernum

2 dashes orange bitters

.25 oz coconut milk

1 oz egg whites

Fairy flower mix for garnish

Directions:

1. Combine limoncello, creme de violette, velvet falernum, orange bitters, coconut milk, and egg whites into shaker tin
2. Give a dry shake to incorporate
3. Add ice and shake again until egg whites become fluffy
4. Double strain into a coupe and top with fairy flower mix (a dried and crushed mixture of hibiscus flower, butterfly pea flower, and lavender petals)

 

Upside Down Pineapple

Ingredients:

1.25 oz. Barrel Proof Bourbon

1/2 oz. Palo Cortado Sherry

1/2 oz. Cascara Liqueur

1/2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed

3/4 oz. Lemon juice

1 tsp. Demerara syrup

Maple Lemon Foam

Maple Foam Ingredients:

3 oz. Water

2 oz. Pure maple syrup

1 oz. Fresh lemon juice

2 Egg whites

Directions:

For maple foam:

1. Combine in iSi canister and double charge with N2O. Shake well and refrigerate.

For cocktail:

1. Shake well and fine strain over a block of ice.
2. Top with maple lemon foam and a dehydrated pineapple slice.

 

Frida Kahlo

Ingredients:

2 oz. Blanco Tequila

1/2 oz. Pomp & Whismy Gin Liqueur

3/4 oz. The Perfect Purée Prickly Pear Puree, thawed

1 oz. Lime juice

1/4 oz. Simple Syrup

Method:

1. Combine all ingredients in a cocktail shaker
2. Shake
3. Strain and serve in an old fashioned glass with ice

 

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