Our Top Rated Liqueurs & Bitters So Far

We're just getting started with this new category, but these are our top rated Liqueurs & Bitters so far!
Dec 18, 2018
  • 10
    10 Grand Marnier Cuvée du Centenaire
    93
    4.53
    4 out of 5 stars
    ( 10 )
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    Rich & Fruity
    Grand Marnier Cuvée du Centenaire was first introduced in 1927 to commemorate the 100th anniversary of the House of Marnier Lapostolle. Like the flagship Grand Marnier bottling, this is a blend of cognac and bitter orange distillate. However for this bottle, only XO cognacs from Grande and Petite Champagne crus are used.
  • 9
    9 Lo-Fi Aperitifs Gentian Amaro
    94
    0 out of 5 stars
    ( 1 )
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    Fruity & Herbal
    Lo-Fi Aperitifs is a collaboration between Ernest & Julio Gallo Winery and Steven Grasse of Quaker City Mercantile, combining expertise in wine, spirits, and brand creation. The tandem then sought bartender input in the creation of their products, including from brand ambassador Claire Sprouse. Its Gentian Amaro is made with a base of white wine fortified with grape spirits. Botanicals include anise, cinchona bark, orange oil bitters, hibiscus, grapefruit, ginger, bois de rose (rosewood), and gentian root.
  • 8
    8 St. Germain Elderflower Liqueur
    94
    4.29
    4 out of 5 stars
    ( 79 )
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    Floral & Fruity
    St. Germain took the cocktail world by storm when it debuted as the first available elderflower liqueur in 2007. To make the liqueur, elderflower petals are macerated in grape eau-de-vie, with the resulting combination then sweetened. St. Germain was created by the late Robert Cooper, and is now a part of the Bacardi portfolio.
  • 7
    7 Hayman's Sloe Gin
    94
    3.44
    3 out of 5 stars
    ( 31 )
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    Fruity
    The recipe this classic liqueur is based on has been kept in the family for many generations. It's made by steeping wild English sloe berries with Hayman's original London Dry Gin for months, before the addition of sweetener. Along with sloe berries, the botanicals include juniper, coriander, lemon peel, orange peel, angelica root, cinnamon, cassia bark, orris root, licorice, and nutmeg. Bottled at 26% ABV.
  • 6
    6 Casa d'Aristi Xtabentun Honey Liqueur
    95
    3.83
    3 out of 5 stars
    ( 4 )
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    Rich & Sweet
    Made in the Yucatan Peninsula, this honey liqueur is a nod to the beverage Indigenous Mayans made centuries ago from the nectar of the Xtabentún flowering vine. This liqueur, however, is made by fermenting the honey produced by bees who feast on that same flower. The resulting elixir is then combined with rum and anise to create this final product.
  • 5
    5 Drambuie
    95
    4.03
    4 out of 5 stars
    ( 79 )
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    Herbal & Sweet
    An essential ingredient in a handful of classic cocktail, including the Rusty Nail, Drambuie -- a Scotch whisky liqueur -- is flavored with spices, herbs and heather honey. The company dates its origins to the mid-1700s, when it was supposedly created for Bonnie Prince Charlie by his Royal Apothecary. In 2014, William Grant & Sons acquired the brand, which is still blended in Glasgow, Scotland. Its name is derived from the Scots Gaelic term ‘An Dram Buidheach,’ meaning “The Drink that Satisfies.”
  • 4
    4 Fernet-Branca
    95
    3.79
    3 out of 5 stars
    ( 58 )
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    Bitter & Spicy
    Fernet-Branca was created in 1845 by Bernardino Branca in Milan where it is still made today. It is made from a proprietary recipe of 27 different herbs, roots, and spices only some of which are disclosed. They include: aloe ferox, bitter orange, chamomile, cardamom, cinchona bark, cinnamon, galangal, gentian, iris, laurel, laraha, linden, myrrh, zedoary and saffron. It is aged in 15,000-20,000 liter Slovenian oak vats for at least a year. Due to the popularity of the brand in Argentina, a second distillery located outside of Buenos Aires was founded in 1941. Fernet-Branca & Coke is how it is most consumed there.
  • 3
    3 Mr Black Single Origin Colombia
    96
    3.5
    3 out of 5 stars
    ( 1 )
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    Rich
    Mr Black Single Origin Colombia is the first in a new limited edition series which will highlight a different coffee region in each release. The Colombia Single Origin expression is made from 100% Caturra arabica grown in Finca Villa Betulia near Hulia, Colombia. Luis Aníbal Calderón and his family grew the coffee and together they have over 60 years experience growing coffee and 12 years focusing on specialty coffee. Only 6000 bottles are available globally with just 600 headed to the States.
  • 2
    2 Amaro Montenegro
    96
    4.13
    4 out of 5 stars
    ( 47 )
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    Spicy & Herbal
    Amaro Montenegro is made with 40 botanicals using three processes: boiling, maceration, and distillation. Some of these botanicals include: sweet & bitter oranges, petite dried oranges, coriander seeds, marjoram, oregano, artemista blend, cinnamon, cloves, and nutmeg. After this process, 12 mother extracts are crafted. From there, the 12 extracts are blended to form "six aromatic notes" which are blended with alcohol, sugar, and water. Lastly, a seventh ingredient called the "premio" or "prize" is crafted from 5 botanicals which are micro-distilled. One liter of "premio" is used per 15,000 bottles. Amaro Montenegro was created by Stanislao Cobianchi who had traveled the world rather than follow his family's desire for him to join the clergy. He founded his company in 1885 and named it after Princess Elena of Montenegro who went on to become Queen of Italy in 1900.
  • 1
    1 Pierre Ferrand Dry Curaçao
    96
    4.42
    4 out of 5 stars
    ( 35 )
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    Fruity & Tart
    Pierre Ferrand Dry Curaçao is based on a 19th century recipe and made in consultation with cocktail historian David Wondrich. It's made by infusing bitter laraha orange peels for one week in grape spirit. Then this infusion is distilled. Separately, walnut skins and prunes are infused for several months in brandy and Pierre Ferrand cognac to create a vegetal infusion. Then the master blender blends the orange distillate, the vegetal infusion, along with brandy and Pierre Ferrand cognac. Toasted cane sugar, which is barrel aged for several months, is used to sweeten the blend. Finally, the Dry Curaçao is left to age for several months in French oak barrels before bottling.