SPIRIT SPOTLIGHT: Liqueurs
by Carrie Powell-Davidson

Oh, the sweet sounds of Christmas. All year we watch what we eat (and drink) but along comes December and out comes the sweet tooth. Why not take advantage of this urge to splurge and conjure up some festive cocktails with the tastiest and most versatile inhabitants on your back bar?

Liqueurs are to the bartender what vanilla is to the chef. They are a way of adding extra flavour and intensity with minimum risk. As the painter takes advantage of the endless combination of colours to create masterpieces, so too shall the bartender experiment with the worldwide collection of liqueurs.

The tastes of Christmas typically conjure up spices such as ginger, cinnamon, and anise and there are liqueurs flavoured with these. Noel nuptials include fruits and nuts. There are liqueurs flavoured with everything from pomegranates to hazelnuts. Of course, candy plays a huge part in seasonal celebrations. Don’t worry. Whether it is peppermint, chocolate, or toffee, liqueurs have it covered like a bonbon. In fact, perhaps the only yuletide yearning you may not be able to satisfy in a bottle would be turkey, but then again there is a new cranberry liqueur out there.

Liqueurs and cordials are made by combining distilled spirits with copious amounts of sugar syrup and flavourings from every corner of the globe. Note: The word “crème” in a liqueur name (as in crème de banana) refers to a larger amount of sugar added, not to cream flavourings such as those found in Baileys. This is helpful when layering because these products will always be the base due to their heaviness. Historically, the distinction between liqueurs and cordials was simply that liqueurs were made mostly in old Europe (France and Italy) while cordials came from Britain and other parts of the world. Over the years, that distinction has blurred and the two terms have become interchangeable. 

There are basically two groups of liqueurs. Fruit liqueurs are prepared using an infusion method with a slight heating action while plant liqueurs are made by a maceration-distillation method. Plant liqueurs are always clear after distillation so colouring is added as in the case of green crème de menthe and dark crème de cacao.
Since their introduction to our continent in the last century, liqueurs have always had a place behind BC bars. The mainstays in most bars include liqueurs flavoured with coffee, chocolate, cream and orange. The creators of liqueurs are constantly adding to the selection affording bartenders a huge opportunity to create the next big beverage trend. The Product Guide (available free from the LDB) has proven to be an invaluable tool for keeping abreast of the myriad of choices. Liqueurs are classified by flavour, making it easy to create new cocktails at a glance. 

The history books tell us that the original liqueurs were created over 500 years ago by the Monks (Chartreuse and Benedictine, for example). Historical sources also say they were used for medicinal purposes such as aphrodisiacs, but we’re not going to go there. Rather, let’s look at turning this most versatile category of alcoholic libations into a Christmas Cocktail Buffet.

White Christmas
Martini glass with chocolate syrup drizzled 
in a pattern and then frozen
1 oz. vanilla vodka
1 oz. white crème de cacao
2 oz. unwhipped whipping cream
Shake and strain.
Grate a chocolate truffle on top.


Butter Tart
Martini glass
1 oz. vanilla vodka
1 oz. butter ripple schnapps
1 oz. cream
Shake and strain.
Float three raisins.


Hot Buttered Rum Ball
Brandy snifter
1 oz. dark rum
½ oz. dark crème de cacao
Hot Water
Mix brown sugar, butter, powdered cloves, and nutmeg together and form a ball.
Drop the ball into the hot drink just before serving.
Garnish with a cinnamon stick and lemon slice.


Nuttier Than A Fruit Cake
Collins glass
1 oz. dark rum
½ oz. Frangelico
Splash cherry brandy (Surprised? It’s a liqueur, not a brandy.)
Pineapple juice and orange juice.
Build and garnish with as much fruit as you have available.


Snowball
Brandy snifter
1 oz. vodka
1 oz. advocaat
¼ oz. lemon juice
1 scoop vanilla ice cream
Blend with ice.
Top with Ginger ale.


An Angel Gets Her Wings
Dutch cordial (1½ oz. liqueur glass)
¾ oz. Kahlua
½ oz. Godiva dark chocolate liqueur
¼ oz. semi-whipped cream
Serve with an Ovation stick placed across the rim.


Happy Holidays!