Best Fruit Liqueur Types in the World
Umeshu is a Japanese liqueur made by macerating sugar and ume plums (Prunus mume) in alcohol. It is usually made with rock sugar and ripe or green ume plums, while the base is generally made with shōchū, though other neutral spirits can also be used.
The result is a bittersweet liqueur with a fruity aroma. Apart from the classic version, umeshu comes in a variety of styles that may include other sweeteners such as honey or black sugar, while some add additional flavorings. Umeshu can be enjoyed straight, on the rocks, or diluted with water, tea, or soda.
VARIATIONS OF Umeshu
THE BEST Umeshu Fruit Liqueurs
Ginjinha (Ginja) is a traditional sour cherry liqueur that is mostly associated with Óbidos and Alcobaça, but the drink is enjoyed throughout the country, and it is also especially popular in Lisbon and Algarve. The creation of the liqueur was inspired by the ancient recipes of Cistercian monks, and only fresh, natural products should be used, with no artificial preservatives.
The liqueur is typically ruby red, subtly sweet with strong cherry aromas. It is best served as an aperitif or a digestif, preferably neat, in shot cups, and with or without the alcohol-soaked cherry. Ginja can also work well in cocktails and remains a true hallmark of the region.
THE BEST Ginjinha Fruit Liqueurs
Created in 1880 by Louis Alexandre Marnier Lapostolle, Grand Marnier Cordon Rouge (lit. red ribbon) is a sophisticated blend of cognacs infused with the distilled essence of bitter oranges. In addition to Lapostolle's secret touch, the liqueur gets its incomparable roundness by slow aging in French oak casks.
It can be enjoyed neat, used in mixed drinks, or even added to desserts. In France, Grand Marnier is one of the essential ingredients of the famous crêpes Suzette. Apart from the original Grand Marnier, there's also the Cordon Jaune version (lit. yellow ribbon) which is made with a base of neutral grain spirits.
This Italian liqueur is made with lemon zest that is left to infuse in a neutral spirit. The combination is mixed with sugar and water, and it is then filtered after a resting period. Although it is enjoyed and produced throughout Italy, limoncello is usually associated with Sorrento, Amalfi Coast, and the island of Capri, where it was first patented in 1988.
Limoncello is characterized by its vibrant yellow color, while its flavor is fresh, sweet, and aromatic, with strong citrus notes. It is usually enjoyed as an aperitif or a digestif, always well chilled and sometimes served in ice-cold glasses. As an ingredient, it is used in cocktails and long drinks, but it is also easily incorporated in various desserts.
THE BEST Limoncello Fruit Liqueurs
This classic triple sec was created by the Cointreau brothers, who managed to distill sweet and bitter orange peels to create a slightly sweet, fresh liqueur with incredibly concentrated flavor. The brand was first registered as triple sec in 1885, and since then it has remained one of the best-selling, premium options. Cointreau is mainly used as the essential ingredient in various cocktails such as the classics Sidecar, Margarita, or Cosmopolitan.
Hailing from Padua, this Italian liqueur was invented in 1919 by the Barbieri brothers. It has been produced following the original secret infusion that combines bitter and sweet oranges, rhubarb, herbs, and alcohol. It is characterized by its combination of bitter, fruity, and floral flavors and a low alcohol content of only 11% ABV. Aperol was initially invented as an apéritif, preferably served over ice, but it also pairs incredibly well with citrus or fruit juices, and soda.
The most popular combination is undoubtedly Aperol Spritz—the fashionable, light apéritif that combines Aperol, Prosecco, and a splash of soda water.
Also known as Cuarenta y Tres, which translates as forty-three, this sweet liqueur was first produced in the 1940s by Diego Zamora and other members of the Zamora family who claim that their recipe was based on an ancient liqueur known as liqvor mirabilis (marvelous liquid).
Although the exact recipe is secret, the liqueur is made with precisely forty-three ingredients—hence the name. After it is aged and filtered, the final result is a smooth and dense golden-colored drink with aromas reminiscent of vanilla, citrus fruit, and spices. Licor 43 can be served well-chilled, preferably on the rocks and enjoyed as a digestif, but it is also commonly incorporated into cocktails and mixed drinks.
This clear cherry-flavored liqueur dates back to the 16th century when it was first made by Dominican monks in Zadar. It is produced from the fruits (including the pits) of Marasca cherries, which give Maraschino its unique, intense aroma, and subtle bitterness.
The commercial production started in the 18th century by Francesco Drioli, while Dalmatia was still under the rule of Venetian Republic. In the mid-20th century, during political turmoil, the production was abruptly stopped, and the Yugoslav government later unified it under one enterprise, which would later be named Maraska.
Triple sec is a French term for clear, orange-flavored liqueurs. They are traditionally distilled from a macerate of dried orange peels and a neutral spirit. The origin of triple sec is undoubtedly French, though it is disputed who was the first to use and market the term, as well as the true meaning of the name triple sec, which translates as triple dry.
Combier distillery from Saumur claims that their triple sec is the earliest version, first made in 1834, though some name Cointreau as the original producer. Regardless, the two companies are still the biggest competitors and the most important triple sec brands.
VARIATIONS OF Triple Sec
Midori is a vibrant green melon-flavored liqueur. It is made with a base spirit infused with yubari and musk melons, which are cultivated and sourced from Japan. The drink also includes sugar, brandy, and artificial coloring, which provides its distinctive green color.
Midori is a clear and sweet liqueur with a subtle melon flavor. When it was released in 1964, it was initially named Hermes Melon Liqueur. The name Midori, which translates as green, was introduced in 1978. In the same year, the liqueur gained international attention after it was launched at the legendary ‘Studio 54’ in New York.
Best Fruit Liqueur Producers in the World
A Ginjinha is a famous Portuguese bar and producer of Ginjinha (sour cherry liqueur) located in Lisbon, Portugal. Established in 1840 by a Galician monk named Espinheira, it is renowned for its iconic cherry liqueur made by infusing sour cherries (ginja berries) in aguardente (Portuguese spirit).
The liqueur is traditionally served in a small glass, with customers asked if they prefer it “com ou sem elas” (with or without the cherry). This sweet-tart drink has become a symbol of Lisbon's cultural experience, drawing locals and tourists alike to enjoy a taste of this authentic Portuguese tradition.
BEST A Ginjinha Liqueurs
LicÓbidos, a family-owned company established in 1949, produces Ginja Mariquinhas, a traditional Portuguese sour cherry liqueur. Cultivating over 22,000 sour cherry trees, they ensure self-sufficiency and maintain high-quality standards for their liqueur.
Ginja Mariquinhas is 100% natural, free from artificial colorings and preservatives, offering a clear, ruby-colored appearance with an intense sour cherry aroma. The brand draws inspiration from Portuguese cultural elements like Fado music, filigree, and embroidery, reflecting the nation's rich heritage.
BEST LicÓbidos Liqueurs
Best Fruit Liqueurs in the World
AWARDS
Bartender Spirits Awards - Gold
2023
A Ginjinha Espinheira is a traditional Portuguese liqueur made from infusing sour cherries (ginja) in alcohol with sugar, resulting in a sweet, tangy, and slightly tart flavor. The brand A Ginjinha is one of Lisbon's most iconic producers, founded in 1840, and is renowned for its authentic preparation methods.
It is typically served in small cups and enjoyed "com elas" (with cherries) or "sem elas" (without cherries), depending on personal preference. The liqueur is a key part of Lisbon’s culinary identity and can be found in small, rustic taverns, especially at the iconic A Ginjinha bar near Rossio Square.
AWARDS
Great Taste Awards - 2 stars
2024
Ginja Mariquinhas, produced by LicÓbidos, is a traditional Portuguese sour cherry liqueur crafted since 1949. This 100% natural liqueur contains no artificial colorings or preservatives, offering a clear, ruby-red appearance and an intense sour cherry aroma.
LicÓbidos ensures quality by cultivating over 22,000 sour cherry trees, maintaining control over the entire production process. The brand's design draws inspiration from Portuguese cultural elements like Fado, filigree, and embroidery, reflecting the nation's rich heritage.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 35 Fruit Liqueurs in the World” list until March 21, 2025, 1,136 ratings were recorded, of which 919 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.