Edmond Briottet's Curaçao Triple Sec

A descent triple sec, but I definitely prefer Cointreau.

40% ABV. Read more on distillerie Briottet website.

Mandarine Napoléon

This is a nice tangerine liqueur. With it, I prepare a fruity punch called Marquisette which is a speciality of the Ardèche region in France.

• 1 L sparkling wine
• 1 L lemon-lime soda (Sprite, 7up, etc.)
• 1.5 L dry white wine
• 10 cL simple syrup
• 15 cL Mandarine Napoléon
• 25 cL white agricole rhum
• 30 cL orange syrup
• 4 oranges
• 4 lemons

Chop the fruits into pieces and let them macerate in the liquid ingredients for at least a day in a bowl. Refrigerate long before you serve and when serving, add a big block of ice to the bowl.

This is really delicious. It can be compared to a white wine sangria.

38% ABV. Read more on Mandarine Napoléon website.

Pisang Ambon

"Verfrissend em fruitig, Pisang Ambon The Original is de avontuurlijke mixer om je party dat ietsje extra te geven."
"Rafraîchissant et fruité, Psang Ambon The Original est le mix original et surprenant pour animer vos fêtes !"

I never knew what to do with this sweet, bubble-gum tasting liqueur. I always used it in poor, vomit-inducing cocktails.

20% ABV. Read more on Pisang Ambon website.

Fernet Branca

"LE GRAND AMER (BITTER) ITALIEN
"Créé en 1845 à Milan, Fernet-Branca est un spirituex amer à base de plantes et herbes aromatiques issu d'une recette originale gardée secrète. On le déguste seul, avec du cola, ou dans de nombreux cocktails."

I find quite hard to find interesting cocktails with this spirit. I managed to build a pretty good one with an unexpected combination of ingredients. See the recipe in the post on Saffron Gin.

40% ABV. Read more on Fernet Branca website.

Charles Meunier et Successeurs' Liqueur de Noix

This is a walnut liqueur, which is typical from the region of Grenoble. Difficult to find recipes for it. With whisky, makes a descent Old Faschioned.

25% ABV. Read more on Distillerie Meunier website.

Giffard's Abricot du Roussillon

"Les abricots 'rouge du Roussillon' bénéficient de la chaleur et du soleil du sud de la France.Cette liqueur premium est élaborée à partir de la lente macération d'abricots 'rouge du Roussillon' qui lui confère des notes chaudes, légèrement compotées."
"The 'rouge du Roussillon' apricots benefit from the heat and sun of the South of France. Slow maceration of 'rouge du Roussillon' apricots bring [sic] out the warm intensity of the fruit."

Delicious top quality apricot liqueur.

25% ABV. Read more on Giffard website.

Charles Meunier et Successeurs' Crème de violette

This is a light flavoured, low proof violet liqueur. Alright, but not great.

17% ABV. Read more on Distillerie Meunier website.

Vlahov Maraschino

Not to be compared with the excellent Luxardo Maraschino but much better than Bols' Maraschino.

25% ABV.

Luxardo Maraschino liqueur

"Luxardo liqueur is made according to the original recipe in the possession of the Luxardo family since 1821
"Delicious on fruit-salad, strawberries, raspberries, kiwi."

I never had the chance to taste Luxardo liqueur before. I made several cocktails that were asking for maraschino liqueur, but I must admit none of the substitue I found were really similar to this amazing beverage. I tried an unknown brand found in an Italian shop in Grenoble, France. I tried Bols Maraschino liqueur and it is very different from the original stuff.

I finally made a proper aviation with it:

• 4 cL Cork Crimson Gin
• 1 cL Luxardo liqueur
• 1 cL lemon juice
• 1/2 cL liqueur de violette Giffard

Shake all ingredient with ice. Double strain into a cocktail glass.

My flatmate found it a bit bitter and sour (while I found it very good) and he added a dash of simple syrup.

32% ABV. Read more on Luxardo website.