An introduction to liqueur

Go to section: Fruit liqueurs | Herbal liqueurs | Coffee liqueurs | Nut liqueurs | Cream liqueurs | Other dessert liqueurs

Liqueur is a very broad category that encompasses any spirit which has had flavouring and sugar added post-distillation. This is opposed to spirits that get 100 per cent of their flavour and character from the distillation and maturation processes such as vodka, gin, tequila, rum and whisky. Liqueurs must, by definition, have a significant amount of sugar or other sweetener (such as honey) added, as well as other flavours. If a spirit has simply been infused with flavour post-distillation without the addition of sugar, it would be called something different (like a pink gin, or a spiced rum, for example). 

Liqueurs can include anything from fruit-flavoured products like triple sec (orange), cassis (blackcurrant) and limoncello, through to coffee and chocolate-flavoured spirits or even cream liqueurs like Baileys Irish Cream. Most liqueurs are made on a neutral spirit base (essentially vodka) so the flavourings can shine. But there are also brandy, whisky and gin-based liqueurs such as DOM Benedictine and Drambui where the base spirit also offers some flavour. 

The thing about liqueur is that it’s easy and cheap to make, if you’re doing it poorly. All you need is some industrial-strength ethanol, sugar, some concentrated flavour extracts and colouring, et voila, you’ve got a basic commercial liqueur. But to make really high quality liqueur? That’s a different story entirely. Are you sourcing (or even making), the best possible base spirit? Are you paying attention to the integration of sugar? Are you using fresh fruit at the height of its season and processing it yourself?

There’s huge variation in the quality of liqueurs produced both domestically and internationally, but thankfully we have some excellent local producers trying to express the beauty of Australian fruit (or coffee, nuts, etc) with wonderful and uniquely Aussie results. Where once a margarita had to be made with imported triple sec, or an amaretto sour made with Italian stuff, now we have multiple local options – including a few wonderful surprises. 

Key liqueur types

Fruit liqueurs: these are liqueurs where the dominant flavours are fruit or fruits. Think things like apricot brandy, limoncello, cassis and curacao. These are predominantly used to make cocktails. 

Herbal liqueurs: often quite complex, these liqueurs have various herbs and spices as the dominant flavouring. Think of examples like Chartreuse or DOM Benedictine. 

Coffee liqueurs: we put coffee-flavoured spirits in their own category because there are so many of them being produced in Australia. These are spirits that have had coffee flavouring and sugar added, predominantly used to make espresso martinis and other coffee-flavoured cocktails, or for cooking in dishes like tiramisu.

Nut liqueurs: these are liqueurs where the predominant flavour derives from nuts such as macadamia, almond or hazelnut. Think local versions of Frangelico or amaretto. 

Cream liqueurs: these are creamy liqueurs that have had dairy or dairy substitutes added as well as sugar and other flavourings. Think local versions of Baileys. 

Other dessert liqueurs: things like chocolate, vanilla and other sweet dessert-style liqueurs will have their own category.

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Top image: Husk Distillery courtesy of Destination NSW