| The vodkas, gins, and rums of this world are all | | | | and their stones. Popular in cheese fondue making. |
| known entities to the majority of the drinking | | | | LIQUEUR - A spirit which has been both |
| public, but what about all the weird and wonderful | | | | sweetened and flavoured. Originally used as |
| spirits and liqueurs that pop up in cocktail menus | | | | medicines, most liqueurs are now used in cocktails. |
| you've never, well, heard of? Confused over | | | | MALIBU - The best known brand of coconut rum. |
| Cachaca? Mystified by Midori? Below are some of | | | | MARSALA - A fortified wine from Sicily. Made |
| the more esoteric bottles in a bartender's arsenal. | | | | with Grillo, Inzolia, and Catarratto grapes. |
| ADVOCAAT - A Dutch liqueur made up of spirit | | | | MARTINI - A brand of vermouth from Piedmont |
| and sweetened egg yolks. Varies between | | | | in Italy. Rosso (red), Bianco (white) and extra dry |
| 14-20% abv. | | | | are the the most famous bottlings. |
| AKEVITT, AKVAVIT OR AQUAVIT - Grain or | | | | MIDORI - Japanese melon liqueur. First brought to |
| potato based spirit usually flavoured with caraway. | | | | market in 1978. |
| Scandinavian in Origin with an ABV typically at | | | | MOZART - Austrian chocolate based creme |
| around 40%. | | | | liqueur. Available in gold (made with fresh cream), |
| AMARETTO - Almond and/or apricot flavoured | | | | black (no cream), white and chocolate orange. |
| liqueur from Italy. The name is a diminutive of the | | | | NOILLY PRAT - Good quality brand of Dry |
| Italian Amaro, meaning bitter. | | | | Vermouth from the South of France. |
| ARRACK - From Asia. Distilled from sugar cane | | | | ORGEAT - Almond flavour syrup. Rose water or |
| and cooked rice, and, occasionally, the sap of | | | | orange water can also be added. |
| coconut palms. | | | | PASTIS - Generic name for aniseed flavoured |
| BENEDICTINE - French aged distillate of 27 herbs | | | | liqueurs such as Ricard, Pernod and Ouzo. The |
| and spices. Originally made by Benedictine monks. | | | | name comes from "Pastiche" as these drinks |
| CACHACA - Distilled from fermented and | | | | were an imitation of the old absinthe (thought to |
| concentrated sugar cane sap. A style of sugar | | | | be a health hazard as it contains wormwood, the |
| cane Brandy similar to unmatured or "raw" white | | | | hallucinogenic). |
| rum. Brazil's national spirit. | | | | PIMM'S - A slightly bitter fruity Summer drink with |
| CAMPARI - The red version of an Italian bitter | | | | a spirit base. No 1 (Gin based) is the best known |
| aperitif wine. Invented by Gaspare Campari in the | | | | bottling. No 6, Vodka based, is harder to obtain. |
| 19th Century. | | | | No's 2,3, 4 and 5 are based on Whisky, Brandy, |
| CHAMBORD - Black raspberry liqueur from | | | | Rum and Rye Whiskey in turn, and are very rare. |
| Burgundy in France. Sold in a distinctive globe | | | | PINEAU DES CHARENTES - From Charentes in |
| shaped bottle. Raspberries, blackberries, | | | | France. The product of grape must (not wine) |
| Madagascan vanilla, Moroccan citrus peel, honey | | | | and young Cognac blended and matured in cask. |
| and Cognac all form part of the blend. One of the | | | | Available in red and white. |
| most glamorous looking bottles in our cocktail | | | | PISCO - A clear Brandy. The national drink of |
| making and tasting events. | | | | Peru and Chile. Made from fermented Muscat |
| CHARTREUSE - Can be yellow or green. A long | | | | grape skins. |
| established French liqueur flavoured with many | | | | PUNT E MES - A dark brown bitter Italian aperitif |
| herbs. Famously made by Carthusian monks. | | | | fortified wine. Means "point and a half" in |
| COINTREAU - A French orange flavour liqueur | | | | Piedmontese + named after a sharp rise in the |
| made by the Cointreau family since 1849. Sweet | | | | stock market, which then created this brand to |
| and bitter orange peel steeped in alcohol is double | | | | commemorate the occasion. |
| distilled, diluted and sweetened. | | | | QUETSCH - Clear Brandy made from black plums. |
| CURACAO - From the Caribbean Island of the | | | | Produced in Alsace in North Eastern France. |
| same name. Sweet orange flavoured liqueur made | | | | SAMBUCA - Italian aniseed flavour liqueur made |
| from an infusion of orange peel in spirit, diluted | | | | from anise, herbs and roots. Typically colourless, |
| and sweetened. Styles are: triple sec (clear or | | | | although you can get black, and bright red |
| white), usually the product of redistillation of the | | | | Sambuca. When poured straight, often served |
| base spirit; dry orange Curacao, less sweet, clear, | | | | with toasted coffee beans. |
| orange colour; lastly red, green, and blue Curacao, | | | | SCHNAPPS - Grain or potato based neutral spirit |
| so coloured mainly for cocktail use. | | | | sometimes redistilled with assorted flavourings |
| DRAMBUIE - A Scotch Whisky liqueur made with | | | | such as Apple or Peach. "Schnaps" is a low |
| a secret blend of herbs, spices and heather | | | | German word that means swallow. |
| honey. | | | | SOUTHERN COMFORT - Well known American |
| DUBONNET - An aromatised wine similar Rosso | | | | Spirit brand. The recipe is secret, but Bourbon, |
| Vermouth. Has its origins in the French Foreign | | | | peaches, oranges and herbs are all believed to be |
| legion. Nowadays famously enjoyed by certain | | | | part of the blend. |
| members of the British royal family. | | | | SPIRITS - Drinks which have been produced by |
| FRAMBOISE - Raspberry eaux-de-vie or clear | | | | concentrating the alcohol present in a fermented |
| Brandy. | | | | liquid by distillation. |
| GALLIANO - Italian liqueur with over 80 herbs, | | | | STREGA - Italian liqueur made with 70 herbs. First |
| roots and berries, although predominantly aniseed | | | | blended in 1860. |
| in flavour. First blended by Arturo Vaccari in 1896. | | | | TIA MARIA - Jamaican coffee flavour liqueur. |
| GRAND MARNIER - A French blend of Cognacs | | | | Originally made using Jamaican blue mountain |
| and tropical oranges, aged in French oak casks. | | | | coffee beans. |
| Created in 1880. | | | | VERMOUTH - A fortified wine infused with herbs, |
| GRAPPA - Italian distillate of fermented grape | | | | barks, plant extracts etc. Usually frozen and |
| skins and stalks, which are themselves the residue | | | | thawed to encourage the removal of impurities, |
| of wine production. A typically fiery, raw spirit. | | | | before fine filtering. Dry Vermouth is occasionally |
| KAHLUA - Mexican coffee liqueur. Semi sweet | | | | referred to as "French", sweet rosso Vermouth is |
| and very full bodied. | | | | sometimes known as "Italian". Both countries |
| KIRSCH - Clear, occasionally slightly astringent | | | | make both types. |
| tasting eaux-de-vie distilled from black cherries | | | | |