Herbal Liqueur

Hailing from Gdańsk, this herbal liqueur is easily distinguished by the flakes of real gold. According to the written records, it first appeared in 1598, and it was an invention of a Dutch Ambrose Vermollen who created a recipe that was based on a... READ MORE

Averna is a popular Italian bitter digestif that was named after its inventor Salvatore Averna who created it in 1868. Some sources state that the recipe was handed to the Avernas by a monk of the local San Spirito monastery. The exact in... READ MORE

Amargo Obrero is a dark brown bitter characterized by its herbal, almost licorice flavor. It was initially created in 1887 as a response to the sweet drinks of the upper classes, and since then it has been known as the aperitif of the Arg... READ MORE

Chartreuse is one of the oldest and most popular French liqueurs. It is believed that the drink originates from an ancient manuscript that was sent to the Grande Chartreuse monastery at the beginning of the 18th century. In 1764, the Cart... READ MORE

Amaro is a potent digestif with a silky, sometimes even syrupy structure that originated in the 1800s. It is traditionally produced by macerating several herbs, flowers, aromatic bark, citrus peels, and spices in alcohol, either spirits o... READ MORE

Angostura is a concentrated bitters made with herbs and spices. It was developed in 1824 in the Venezuelan town of Angostura (now called Ciudad Bolívar), when a German doctor Johann Gottlieb Benjamin Siegert, who was a surgeon gene... READ MORE

Tentura is a traditional liqueur that hails from Patras. It is prepared by infusing brandy or rum with herbs and spices. The most common flavorings include cinnamon and cloves, but the recipes often also use nutmeg and citrus fruit. Tentu... READ MORE

Lucano is an Italian amaro that is flavored with more than 30 botanicals. Some of them are familiar such as wormwood, sage, gentiana, angelica, bitter orange, and ruta, but the exact composition and the recipe remain secret. The resulting... READ MORE

Bràulio is an Italian amaro that was created in 1875 by Francesco Peloni, a chemist from Bormio who was an expert in medicinal herbs from the alpine Valtellina region. Although the recipe and the exact ingredients are kept secret, ... READ MORE

Montenegro is a popular Italian liqueur and a type of amaro that has been produced in Bologna since 1885. It is made with 40 botanicals sourced from four continents, and it remains one of the most popular and best-selling amari in Italy. ... READ MORE

Catalonian ratafia is a rich and aromatic nut liqueur that belongs to the broad category of ancient ratafia liqueurs mostly associated with Mediterranean countries. It originated as a homemade beverage made with availabe ingredients and w... READ MORE

Beirão is a Portuguese herbal liqueur that was first produced in the 19th century. Although the recipe is held secret, the drink is made by macerating twelve different botanicals. According to a widespread story, the history of the... READ MORE

The original Becherovka was created by a British doctor Frobrig. He passed down the recipe to Josef Becher who perfected it and initially put it on the market as a medical remedy in 1807, under the name English Bitter. Despite th... READ MORE

Alchermes is an ancient Italian liqueur based on a combination of rosewater and orange blossom water, sugar, herbs, and spices, while the typical red hue was traditionally imparted with the addition of crushed cochineal insects. It is bel... READ MORE

Amaro Nonino is a type of amaro made with aged grappa and a macerate that includes various botanicals. The combination is aged for a minimum of five years in Nevers, Limousin, and ex-sherry oak. The resulting drink has a warm amber color.... READ MORE

This popular German herbal liqueur was developed in 1934 by Curt Mast. He created the base of the drink with 56 different herbs, roots, and fruits that are macerated in a combination of alcohol and water. The procedure is repeated several times, a... READ MORE

Although the true origin of this French herbal liqueur is somewhat mysterious, one theory claims that Alexandre Le Grande obtained the original recipe from a Benedictine monk. Le Grande started to produce the drink under its current name in 1863, ... READ MORE

This Italian amaro was first produced in 1815, and it is still made according to the original secret recipe that employs 33 different herbs and roots. The recipe was developed by Ausano Ramazzotti, who offered the drink at his café, located... READ MORE

Génépi is a herbal liqueur that is usually made by macerating dried herbs in neutral alcohol or grain spirit, with added sugar. Although small amounts of other herbs may be added to the macerate, the most prominent are the a... READ MORE

Zirbenlikör is a pine liqueur that is produced in Alpine countries, but which is mostly associated with Austria. The spirit is made with pine cones, usually Arolla Stone Pines, which are harvested during summer, when they are still g... READ MORE

The term kräuterlikör denotes different types of European herb liqueurs, predominantly German, which are also known as halbbitter (half bitters). They appeared soon after the introduction of distillation and were primar... READ MORE

Dubbed as the national drink of the Dominican Republic, mamajuana (Mama Juana) is a herbaceous, full-bodied, and spiced alcoholic drink made with rum. It was initially invented as a medicinal tea that was often lauded as a libido booster.... READ MORE

Pelinkovac is a traditional herbal liqueur produced with a distillation of herbal macerates. The distillate is adjusted and blended with water, alcohol, and the macerate base. Pelinkovac should always have dominant wormwood (Artemisia abs... READ MORE

This aniseed-flavored liqueur is made with a clear spirit and usually a secret combination of herbs and spices that further elevate its flavor. Luigi Manzi was the first to commercially produce sambuca in Civitavecchia, in the mid-1800s. ... READ MORE

This Latvian herbal liqueur is based on a combination of 27 different botanicals, including wormwood, valerian, black pepper, gentian, and ginger. The herbal infusion is later matured and mixed with honey and caramel. It is believed that the drink... READ MORE

Though most brands keep their recipe secret, this Italian-style liqueur is typically made with a blend of various spices and herbs such as saffron, juniper, rhubarb, aloe, chamomile, and mint. Because of the extensive list of ingredients, Fern... READ MORE

Ancho Reyes is a unique Mexican liqueur infused with ancho peppers—the dried version of ripe poblano chile peppers. The recipe is based on traditional Puebla liqueurs (menjurjes) that date from the 1920s. The entir... READ MORE

This best-selling anise-based spirit was invented by Paul Ricard. He experimented with the distillation of fennel, anise and Provençal plants until he perfected the recipe in 1932, and started to market it as the real pastis of Marseill... READ MORE

This French national drink is made with the potently sweet star anise—which gives pastis its unmistakable flavor—as well as herbs and spices such as sage, melissa, verbena, licorice, cinnamon, cardamom, and pepper. Its name st... READ MORE

Crème de menthe is a liqueur that is flavored with mint (menthe). Although it is typically bright green, it also comes in a colorless (white) version. While traditional technique includes steeping dried mint leaves in alcohol, some... READ MORE

Killepitsch is a German herbal liqueur (kräuterlikör) that is made with 98 different herbs and spices. The drink has been produced since 1858 by the Busch family from Düsseldorf, and the original recipe is still ke... READ MORE

This herbal liqueur is produced with a combination of 40 carefully selected herbs and spices, including ginger, angelica root, lemongrass, and orange peel. The blend is aged in oak casks for six months until it achieves its herbal, bittersweet fla... READ MORE

Brancamenta is a minty version of Fernet Branca—the richly flavored amaro from Milan. This liqueur is also based on more than thirty botanicals, but it also includes essential peppermint oil from Piedmont. The resulting drink is dar... READ MORE

Schrobbelèr is a herbal liqueur hailing from Tilburg, Netherlands. It was created by Jan Wassing, a local who could not handle traditional liquors and spirits, so he decided to make a drink he could enjoy during the Carnival. The r... READ MORE

This German herbal liqueur is produced with the aromatic extraction of 43 herbs that results in an amber-colored, herbal drink, with notes of spices and licorice. The base is then aged in oak casks before it is adjusted with fresh spring water to ... READ MORE

Anisette, anisetta, or simply anis is a term that encompasses various anise-based liqueurs. These types of liqueurs don’t have a single origin, but they are mostly associated with Mediterranean countries, such as I... READ MORE

Kuemmerling is a type of herb liqueur that is classified as a kräuterlikör. It was created by Hugo Kümmerling in 1938, and since 1963 the drink has been produced in Bodenheim. Although the exact recipe is kept secr... READ MORE

First marketed in 1889, this French liqueur was an invention of Fernand Moureaux who originally produced it in the commune Maisons-Alfort. He decided to distill the roots of wild gentian root, together with a secret combination of other herbs and ... READ MORE

Malört is a bitter, wormwood-based liqueur that was created in the 1930s by a Swedish immigrant Carl Jeppson. The drink was first introduced in Chicago, and although it is now produced in Florida, it is still mainly associated with i... READ MORE

Singeverga is a Portuguese liqueur produced by the Benedictine monks at the Singeverga Monastery. The liqueur is distilled from a macerate of various botanicals, such as vanilla, coriander, cloves, angelica root, saffron, cinnamon, and n... READ MORE

Herbero is a Spanish liqueur hailing from the Serra de Mariola mountain range in Valencia. Officially called Herbero de la Serra de Mariola, this herbal liqueur is made from aniseed and various mountain herbs. The drink can be distilled o... READ MORE