Know The Secret Behind Good Cocktails : Liqueur

A liqueur is a distilled spirit that is sweetened with sugar or syrup, it contains flavoring agents such as fruit, herbs, and oils. Most liqueurs are sweet, but some have a bitter taste as well, depending on the herbs used 

We all are accustomed  with popular liqueurs like Campari, Jägermeister, Grand Marnier, Kahlúa, and Cointreau. Mixologists are using variety of liqueurs as an important ingredient in their cocktails. 

Let us know more about the popular liqueurs . Campari is the quintessential Italian bitter orange liqueur, with its distinctive carmine colour. There is no Negroni without Campari, so this is a back-bar or home-bar essential. Cointreau is known for  intense aromas of sweet and bitter oranges, resulting in a balance of zesty, fresh and fruity notes with a long finish. This liqueur is good on its own or as an ingredient in cocktails.

Jägermeister is a liqueur originating from Germany. Its’ ingredients include 56 herbs, fruits, roots, and spices, including citrus peel, licorice, anise, poppy seeds, saffron, ginger, juniper berries, and ginseng. These ingredients are grounded , then steeped in water and alcohol for two to three days.

Grand Marnier is a sophisticated blend of cognac and exotic bitter orange. It is a truly perfect union that is unique, and places Grand Marnier in a category all of its own as a timeless and irreplaceable liquid.

Kahlúa is coffee liqueur, it has  enticing caramel colour, and boasts the deep, rich flavor of real black coffee and indulgent sweet butter.

Amaretto is a sweet liqueur made from almonds and it has made its mark in Lombardy Italy. It  is also  a supplement in classic Italian desserts such as Tiramisu

Popular Hindi Filmi hero Danny Danzonpa started making few liqueurs in his Sikkim based brewery wayback in 1987, but due to non aggressive marketing these liqueurs could not reach to enthusiasts pan India. These were based on pan, coffee and mint . 

Of late, Indian liqueurs are trickling in, and it’s time to give them a try.

This year , in January, Kumaon-based Himmaleh Spirits—the makers of Kumaon & I gin— introduced a cold brew coffee liqueur named as Bandarful. It uses regional rice varieties, like Noori basmati rice from Kumaon, locally sourced brown sugar and single - estate Arabica coffee beans from Chikmagalur. It is worth trying.

  In 2018, Goa-based liquor brand DesmondJi introduced mahua-based liqueur, DJ Mahua Liqueur, made with the eponymous flower from central India. 

Quaffine, another Goa-based cold-brewed coffee liqueur brand was launched in 2020.

Although there are a handful of made-in-India liqueurs, it’s hard to spot them in wine stores and bars. Brands like the French Cointreau, Italian Sambuca and Mexican Kahlua are more commonplace. 

The big question is why do Indian bars prefer imported liqueurs over home- grown ones. Bartender Prantik Haldar of Mumbai’s The Bombay Canteen told The Mint , “We don’t necessarily prefer imported liqueurs over homegrown ones. It’s more about availability. We often use liqueurs like amaretto, limoncello and Baileys, which aren’t locally made or widely available here. In India, we have some home- grown liqueurs like coffee liqueur, sambuca, and triple sec, but the variety is limited. Indian distillers can look at introducing liqueurs like amaretto, which goes into many classic cocktail recipes. It will attract more customers compared to less familiar options.”

Despite bartenders’ hesitation to use homegrown liqueurs, the segment is picking up. Rajasthan’s heritage liqueurs, known locally as asaav and dating to the 15th and 16th centuries, need a special mention. They were made with herbs and were known for their medicinal rather than intoxicating properties. In 2005, the former Mahansar royal family of Shekhawati in Rajasthan took the onus of reviving these heritage liqueurs. They launched the Maharani Mahansar range of liqueurs, featuring the saffron-flavoured Somras, the rose-based Shahi Gulab and the citrusy Narangam (orange). It takes 8-10 days to process liqueurs from herbs, spices, dry fruits, flowers and fruit with generations-old recipes. For now, these are available in Rajasthan, Haryana, Delhi, Punjab, Madhya Pradesh, Daman, Diu, Silvasa and Goa. “We aim to be pan-India brand by 2025. We will also start exporting to Australia, New Zealand, United Arab Emirates and Japan soon,” says Surendra Pratap Singh, managing director of Shekhawati Heritage Herbal, the parent company of the brand.

In 2006, Goa’s Adinco Distilleries launched Cabo White Rum With Coconut Liqueur, which has since gained a cult following. Solomon Diniz, managing director of Adinco Distilleries, dislikes Cabo being compared to Caribbean Malibu and strongly advocates its provenance as a spirit-liqueur hybrid made by infusing natural coconut extract in white rum. Diniz aims to export it to Thailand soon.

The gin market is crowded and rum is picking up, but the liqueur industry has ample space for experiments and new launches. With the rise of cocktail culture and popularity of indigenous ingredients, homegrown liqueurs will get the much- needed impetus.

My own cocktail based on liqueur is The Fire Garden. Try at your home . Ingredients: 

6 Thai basil leaves, muddled
1 oz. Soltado Spicy Añejo tequila
½ oz. Cointreau
½ oz. Green Chartreuse
1 ½ oz. Cucumber juice
½ oz. Simple syrup
½ oz. Lime juice

Shake all ingredients with ice and strain over ice.

For making cucumber juice, blend 1 cucumber, 1 cup water and ¼ cup sugar. Strain through a sieve. Cover and chill.