Liqueurs And Cordials: What To Keep On The Shelf (Part 3)

Knowing where liqueurs and cordials comes from makes it easier to enjoy. A little practice goes a long way. Let's look at what makes liqueurs and cordials work, and what you can skip.

Where it started

More often than not, quality varies widely. Better liqueurs use real fruit, zest or botanicals and have a more natural color and aroma, while cheaper ones may taste syrupy and artificial. Reading the label helps, and so does tasting a small pour neat. Since liqueurs are used in minor amounts, a single good bottle will last a long time.

Small details like chilling the glass make a visible difference.

How it changed

Storage is generally easy because sugar and alcohol act as preservatives. Keep most bottles in a cool, dark cupboard with the cap closed tight. Cream liqueurs are the exception and should be refrigerated and used by the date on the label. Fruit and herbal liqueurs may slowly fade or darken after a year or two, so use them while they still taste vibrant.

What stayed the same

Liqueurs are also useful beyond cocktails. A splash over ice cream, in coffee, in a fruit salad or in a batter adds depth with very little effort. Use a measured pour, since a little goes a long way. Offer a modest glass of a flavored syrup with sparkling water so guests who skip alcohol can enjoy the same flavors.

The practical takeaway is to measure every pour, since small changes shift the balance.

How it is made today

On a day-to-day level, liqueurs, also called cordials, are sweetened spirits flavored with fruit, herbs, nuts, spices, coffee, cream or flowers. They are lower in strength than most base spirits and are used to add sweetness and flavor to a cocktail. Walking down the liqueur aisle can feel overwhelming, so it helps to build a short, useful collection.

It helps to make one drink first before scaling a recipe up for a group.

Enjoying it now

Worth keeping in mind: start with an orange liqueur, which is needed for margaritas, sidecars and cosmopolitans. Add a coffee liqueur for espresso martinis and White Russians, and an herbal liqueur for drinks such as the last word or a bourbon sour with extra depth. An almond or cherry liqueur and a bitter aperitivo for a negroni or spritz make a strong starting set.

Small details like chilling the glass make a visible difference.

Practical tips

Some practical points to keep in mind:

• Measure with a jigger rather than free-pouring.
• Never drink and drive; plan a ride home.
• Chill your glasses before serving.
• Keep a non-alcoholic option ready for guests.

The bottom line

Take it one drink at a time. Keep it simple, taste as you go, and enjoy the process. That is really all it takes.