Liqueur - quick and easy recipes - page 5

This easy recipe teaches how to make the best homemade Toblerone cocktail. Don't miss it!

This easy recipe teaches how to make the best homemade Crostoli or Chiacchiere, a typical Italian dessert. Don't miss it!

This easy recipe teaches how to make a White Russian, one of the most famous classic cocktails. Don't miss it!

Digestifs are boozy after-dinner drinks said to tame the effects of a rich, heavy meal. They’re ridiculously easy to make: Just add citrus peels or herbs to grain alcohol and steep, then strain and mix with simple syrup. Digestifs keep forever (we store ours in the freezer so they’re pre-chilled), ready whenever you want a nightcap or a cocktail mixer. This recipe relies on the peel from pomelos to create a wonderfully aromatic liqueur.

The Blood and Sand first appeared in Harry Craddock’s classic The Savoy Cocktail Book of 1930. What to buy: Heering Cherry Liqueur was created by Peter Heering in Denmark in the early 1800s. It is viscous and sweet with an intense dark-cherry flavor.

Blending up batches of these tasty margaritas for your next party is the drinks equivalent of success insurance. This version goes minimal on the sugar and has a nice kick of alcohol. If you still aren’t persuaded to blend it up, here’s a margarita on the rocks. What to buy: Get the best-quality 100 percent agave tequila you can afford; it’ll taste better, and you won’t be as regretful the day after. Also, try to use Cointreau or Grand Marnier instead of Triple Sec—they’re not as sugary and h...

Here’s an adaptation of a bubbly celebration drink from American mixology pioneer Dale DeGroff. It combines añejo tequila, blood orange juice, aromatic Clément Créole Shrubb liqueur, and a top-up with sparkling rosé. What to buy: Blood orange juice is available at well-stocked grocery stores and online. Clément Créole Shrubb liqueur, from Martinique, is made up of a blend of rums flavored with spices and orange. We featured this recipe in our Drinks Around the World for New Year’s Eve story.

A pre-Prohibition cocktail with a kick, the Frisco turns two ingredients into classic cocktail-lounge glamour. Bénédictine D.O.M., an ancient herbal liqueur originally made by monks and infused with a long, secret formula of aromatics, tempers rye whiskey with just the right amount of sweetness and mystery. The lemon-peel garnish adds a subtle blast of freshness. If you add a squeeze of lemon juice, too, this becomes a Frisco Sour.

Midori, Japanese for green, is a melon-flavoured liqueur that lives up to its meaning and can be enjoyed in a wide variety of cocktails, long drinks and short drinks. Because it is extremely sweet, it's mixed with sour flavours to offset its sweetness.

The most German of cakes: Black Forest Cake! You'll love how this cake's layers are lovely and moist (too often they are terribly dry!), and how this Black Forest Cake is not too sweet so you can actually taste all the elements.

It's always nice to have a digestive drink to round off the meal. In Italy it is common to drink limoncello, a recipe that lightens the intense lemon peel flavour with some sugar and balances perfectly with a dessert.