The Most Wished For Liqueurs Last Week

The Distiller community was wishing for these liqueurs last week.
Jul 06, 2020
  • 10
    10 Fernet Leopold Highland Amaro
    93
    Rich & Sweet
    Introduced in 2012, Fernet Leopold Highland Amaro is made in Colorado with over 20 botanicals including three types of mint, rose petals, elderflower, chamomile, and honeysuckle. Other disclosed botanicals include gentian root, lavender, ginger, sarsaparilla, and cocoa nibs. It is aged in former Napa Valley chardonnay wine casks and bottled at 80 proof.
  • 9
    9 Luxardo Cherry "Sangue Morlacco" Liqueur
    93
    Rich & Fruity
    Part of the Luxardo portfolio since 1821, Luxardo Cherry "Sangue Morlacco" is flavored with marasca cherry, a variety of sour cherries. Sangue Morlacco translates to “Morlacco blood,” referring to the liqueur’s deep red color and a group of people from the Dalmatian hinterland from the 17th and 18th centuries. The name was coined by Italian poet Gabriele D’Annunzio in 1919, after which the liqueur was renamed nearly a century after its creation.
  • 8
    8 Amaro Montenegro
    96
    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.
  • 7
    7 Zucca Rabarbaro
    88
    Fruity & Sweet
    The recipe for Zucca Rabarbaro dates back to 1845 when a doctor prescribed rhubarb and medicinal herbs to Tilde Zucca to aid her digestion. Her husband Ettore decided to add alcohol to the concoction. It became quite popular in cafes as an aperitif in Milan among other European cities. In the early 1900s, a descendant of Ettore, Carlo, established the Zucca Company to bring the product to shelves. Rabarbaro is Italian for "rhubarb" and is the only disclosed ingredient by the brand. The rhubarb root is sourced from the Gansu province in China. Note: In Spring 2016, this product got an updated label and recipe upping the proof from 30 to 60.
  • 6
    6 Averna Amaro
    92
    Rich & Herbal
    Averna Amaro was first made in Sicily by the Averna family in 1868, after the recipe was gifted to them by Benedictine monk Frà Girolamo. Since then, descendants of the brand’s founder Salvatore Averna have passed the recipe down through the generations and grown the brand to international fame. The amaro is made with herbs and spices common throughout the Mediterranean and bottled at 29% ABV.
  • 5
    5 Luxardo Maraschino Liqueur
    92
    Sweet & Fruity
    Luxardo Maraschino Liqueur is a clear cherry liqueur made from Sour Marasca cherries which are cultivated exclusively by the Luxardo family in the orchards of the Euganean Hills in Veneto. The cherries including the stones, branches and leaves are placed in larchwood vats for two years to infuse with neutral alcohol. Then the infusion including the solids is distilled and the heart of the cherry distillate is aged in large Finnish ash wood vats for a 12-18 months. Water and sugar is added prior to bottling at 64 proof.
  • 4
    4 Grand Marnier
    88
    Rich & Fruity
    Grand Marnier is an orange liqueur made from a blend of cognac (51%) and bitter orange distillate (49%). To make this distillate, the bitter orange variety citrus Bigaradia is harvested and the peels are sun-dried. The peels then macerate in neutral alcohol for ~10 days before it is distilled. This bitter orange distillate is then blended with cognac and further aged in large oak vats for 1-6 months. Originally named Curaçao Marnier when created in 1880 by founder Louis-Alexandre Marnier Lapostolle, it was soon changed to Grand Marnier after friends declared it to be grand. Also called Grand Marnier Cordon Rouge or simply GrandMa by those in the bar industry.
  • 3
    3 Pimm's No. 1 Cup
    90
    Fruity
    Pimm's No. 1 is the most popular of the liqueur category known as cups. First created in 1840, No. 1 uses gin as its base along with a secret blend of spices, fruit, and botanicals. There have been other Pimm's over the years; No. 2 had a Scotch base, No. 3 used brandy, No. 4 was rum, No. 5 rye, and No. 6 used Vodka. They have all had been discontinued, but Diageo which currently owns Pimm's, rebranded No. 3 as Winter's Cup and it still uses brandy as its base. Every bar, both at home and otherwise, has their own recipe for their perfect Pimm's Cup cocktail. Some use lemonade, others lemon-lime soda or ginger ale. The sky is the limit for fruit additions, but strawberry and cucumber slices are quite common, especially during Wimbledon.
  • 2
    2 St. Germain Elderflower Liqueur
    94
    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.
  • 1
    1 Ramazzotti Amaro
    90
    Spicy & Herbal
    Ramazzotti Amaro was created in 1815 by Ausano Ramazzotti who owned an herbalist shop in Milano. The bitter liqueur includes 33 herbs and roots including angelica root, bitter orange, cardamom, clove, galangal, myrrh, rose petals, star anise, sweet orange, and vanilla. Ausano opened up a cafe near La Scala theater where his customers could consume his amaro instead of coffee. Although it was crafted in Milan, it is now produced in Canelli, Piemonte.