The cane sugar and 2-year-old brandy from the cognac region in France are added to the concentrate, along with the green food colouring, to give the liqueur this unique, electric colour, matching the flesh of muskmelon. For over 20 years, the Tequila Rose Distilling Company has been producing this enticing blend of strawberry cream and tequila. The company soon gained celebrity status and is still all over social media. But it was not until 1920 when the company decided to make a liqueur. Over the next decade, the brand created 20 varieties of this lush drink. Today, De Kuyper Royal Distillers Shieldam is one of the world-renowned label and leading distillers of liqueurs.

Taste notes: Perfectly matured Prucia Plum Liqueur begins with a silky smooth juicy plum flavour it has delicate hints of almond and sweet marzipan notes. Visit Chambord and discover the origins of this classic fruit liqueur for yourself on board one of our luxury barge cruises. Our step by step guide to French liqueurs: Calvados & Apple Brandy. Made from distilled wine, brandy is a heart-warming after-dinner treat, with both affordable and beautifully aged varieties available. After the infusion period, the mixture is strained to remove solid particles, leaving behind a vibrant and flavorful liquid. Finally, a touch of sugar may be added to achieve the desired sweetness. This whole process takes weeks, and sometimes even months.Peach Peach based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Peaches when you can make your own. The Prucia Plum Liqueur is developed and produced by the liqueur department of Louis Royer’s at the cognac distillery in France. First founded by Louis Royer, the Cognac Brand was established in 1853. Remained in the family until 1989, the brand was passed onto XO Cognac which later joined the Suntory family, where it remains. Salmiakki Koskenkorva (salmiakkikossu, salmari, salmiakki; originally Turkish pepper salty licorice) Taste notes: The Lapponia Lakka Cloudberry Liqueur has a subtle mellowness and almost floral approach to it. With the slight bitterness, the liqueur has a beautifully-delicious, creamy sweet taste of cooked fruits in cinnamon and honey syrup. The finish is full-bodied and fragrant with a unique, piquant aroma of balanced spices and fruits. Summary Berries with a distinct skin can be left in the freezer for a few hours before using to encourage the skins to burst open to allow their flavour to escape more easily.

Apricots Apricot based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Apricots when you can make your own. Honestly, it is a lot of extra work just to make it look pretty. The sediment poses no danger. You can simply use it as is or pour through some cheesecloth as you use it. It is just fine and still should taste great. If you make a chocolate liqueur (with vodka, chocolate, vanilla and/or sugar), your only requirement is that the bottles be sparkling clean. The alcohol in the liqueur will preserve the mixture. You can use a cork in the top and it will keep on a shelf for at least a year.Chambord fruit liqueur offers a world of flavours that range from the sweetly acidic raspberry to the rich oak undertones from the cognac oak barrels. It comes in a characteristic round bottle – the Chambord Royale has a crown bottle top – and has a strength of 16.5%. How to drink Chambord

The Maison Boudier was founded by Gabriel Boudoir in 1909 in Dijon. After he died in 1936, his widow sold the house to Marcel Battault who kept the trading name and later handed the business over to his son Perre Battault. The Maison Boudier remains in Battault family since, where it is successfully grown and developed, promoting the Boudier tradition. Alternatively, if your liqueur makes you screw up your face with its sharpness, add some more sugar and leave to age a little longer. Our luxury hotel barge holidays include fruit liqueur tastings – experience the world’s finest orange liqueurs for yourself while you gently cruise down the French rivers. If exploring the base behind Grand Marnier appeals, book a boating holiday in the Cognac region. Take a handful of berries to create more fruit liqueurs You need a large lidded glass jar that should be carefully washed or sterilised before use. The method

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Lapponia Lakka Cloudberry Liqueur is made from the rare wild cloudberry, growing in wetlands and marshes of Northern Hemisphere. Lapponia in Latin means Lapland and Lakka is the Finnish name for cloudberry. Place fruit in a large, clean glass container. (I use my collection of vintage canning jars for this purpose. But any quart size or large jar will work.) Add 2-3 cups vodka or brandy or enough to cover the fruit. Some fruit will float and that is okay. Add any spices that you wish. Stir the mixture and cover the container tightly. Set container on a shelf, away from heat or sunlight for at least 4 weeks. Stir or shake occasionally. To create this liqueur, plump, sun-ripened Brazilian bananas are pureed, slowly infused in neutral spirit to create an infusion, then blended with a spirit distilled from bananas to enhance the tropical profile. A touch of oak-aged Cognac and natural sugar marries the luscious favors together and lends an opulent mouth-feel. I do have one question – Did you cut the fruit in half and remove the pits before starting your jars? You don’t want the pits in the mix. So if you have not done that, do it now. You want to use the fruit of the apricot. Hope it all turns out yummy! To perfect your liqueur-making, experiment a little. After the first straining, store the liquid in a carefully-labelled (e.g. first straining) bottle. Return the fruit to the original jar, layering it with sugar. Tightly cover and leave for a few days so the sugar can draw the alcoholic juices out of the fruit. Strain off into another labelled (e.g. second straining) bottle. Repeat this process as many times as you have patience for or until the fruit has given up most of its goodness and looks withered. Then you can begin mixing the bottles, blending and sampling the products. Bear in mind that the first liquid drawn off will be the most alcoholic and the final the sweetest and least alcoholic. When you are satisfied, bottle and enjoy. A simple lemon liqueur

Honey Honey based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Honey when you can make your own. A multiple award winner, this remarkable, exceptional quality drink is presented in a dark glass bottle featuring an original label created in 1874. Summary This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.The other quintessentially French orange liqueur also comes in an unmistakable bottle, although this one’s round. But like Cointreau, it carries a ribbon (red) and wax seal. Grand Marnier also turns out to be more or less contemporary with Cointreau since its recipe was perfected in 1880 in Neauphle-le-Chateau, just outside Paris. The red fruit (unstoned to add to flavour) is fermented in oak barrels before sugar and alcohol complete the recipe. It tastes sweet and rich, and you’ll notice distinct almond undertones both in the bouquet and on the palate. These come from the stones. How to drink Guignolet Carefully decant most of the clear portion of the liquid off into new bottles and only filter the remaining cloudy portion at the bottom of each bottle. This gorgeous golden-colour liquid nestles inside a lovely shape bottle. Bronze medal winner of the 2015 international wine & spirits competition. Summary Singeverga (herbs and spices) – Made by monks at the Singeverga Monastery in Porto, Portugal, it is a sweet-tasting liqueur [6]