XUXU is a German strawberry liqueur that is made with a combination of fresh strawberry mash, vodka, and a splash of lime to balance out the sweetness. The fruit content in the liqueur reaches the impressive 66%, and no additional sugars, apart from the natural fruit sugar, is added to the blend.
Because of its composition, XUXU displays fresh and fruity strawberry aromas and flavors. This sweet liqueur can be enjoyed as a shot, but it also perfectly blends into cocktails and long drinks. It is also commonly used in dessert-making, and it blends exceptionally well into custards and ice creams.
Chambord is a raspberry liqueur that was modeled on an ancient liqueur from the Loire valley. The base of the drink is made with a combination of raspberries and blackberries that are macerated in a neutral French spirit. The berry infusion is then blended with only natural essences that include juice of black raspberries and blackcurrants, Cognac, vanilla from Madagascar, honey, and botanicals.
No artificial additions are used in its production. Finally, the master blender will create the final filtered version, which is bottled at 16.5% ABV. The liqueur is dark purple, dense, richly-flavored, silky, aromatic, and not overly sweet. It is a perfect choice for cocktails, and it works especially well mixed with Champagne, vodka, rum, or gin.
Crème de mûre is a French-style blackberry liqueur. The drink is traditionally made by macerating blackberries in neutral spirit, while the additions usually include fresh blackberry juice, lemon or lime juice, and a sweetener.
The liqueur should be dark purple and thick, while the aromas and flavors should be reminiscent of fresh blackberries and blackberry jam. This aromatic liqueur can be enjoyed as an aperitif, but it also works well in mixed drinks and cocktails.
Crème de cassis is a blackcurrant liqueur that has its origins in French Burgundy. Although it is believed that it first appeared in the 16th century, commercial production started in the mid-1800s. The drink is produced by macerating blackcurrants in a neutral spirit.
It is characterized by its dark purple color and a perfect balance of sweetness and subtle tartness. Crème de cassis is mainly used as a cocktail ingredient in classics such as Kir and its numerous varieties, as well as Arnaud, El Diablo, or Vermouth Cassis.
VARIATIONS OF Crème de cassis
MAIN INGREDIENTS
Sloe gin is a tart liqueur made by macerating sloe berries (blackthorn) in gin, usually with the addition of sugar or sugar syrup. The combination is left to macerate for several months, resulting in a deep ruby or mahogany-colored drink with a bitter-sweet flavor and herbal aroma.
Sloe gin is still made at home, but commercial varieties are also available. This liqueur is best made with ripe berries, and homemade versions are easily sweetened to taste. Sloe gin most likely originated in England, where it has a centuries-old tradition.
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