Berliner Luft is a popular peppermint liqueur that originates from Berlin, Germany. This clear schnapps is characterized by a refreshing and sharp peppermint flavor, which often leaves a cool feeling in the mouth.
Berliner Luft has grown in popularity both in and outside of Germany, and it's often consumed as a shot after meals or as part of various cocktails. The peppermint flavor makes it an ideal digestif, as it can feel quite refreshing after a hearty meal.
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 spices, to create this complex aperitif that is characterized by floral, bitter, and spicy flavors.
While the dominant aroma is imparted with mashed gentian roots, the drink displays subtle, earthy notes of citrus, vanilla, apricots, and caramel. Suze is typically served cold, as a long drink when it is usually paired with tonic or orange juice.
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 reach the 44% ABV. Underberg is still produced following the original recipe, which dates back to 1851 and is only known by the members of Underberg family.
The drink is traditionally enjoyed as a digestif, typically served in the signature tall glasses. It is sold in copyrighted 20ml bottles that are wrapped in straw paper.
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 Italy, Spain, France, Greece, and Turkey.
The drink is mostly distilled from a base that is flavored with anise plant, sometimes together with other botanicals. The distillate is then usually sweetened or additional flavored. Most varieties range from 40 to 60% ABV. Anise liqueurs are usually enjoyed neat, mixed with water, or served over ice, but they can also be added to espresso (café corretto), or incorporated into cocktails and long drinks.
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 secret, Kuemmerling is created with a large selection of herbs and spices such as cloves, cinnamon bark, licorice, wormwood, mint, calamus, and angelica root.
It is an amber-colored drink that is characterized by herbaceous and bittersweet flavors. The drink is bottled at 35% ABV, and it is usually sold in the 20ml miniature spirit bottles. Kuemmerling is best served well chilled, preferably in a shot glass, and it is mostly enjoyed as a digestif, although it can also be incorporated into cocktails and long drinks.
This cream liqueur is prepared with a blend of premium vodka, quality Dutch cream, and best selection of Belgian toffee. It was launched in 2000, and it is produced by the family company BEHN in Eckernförde. Dooley’s is bottled at 17% ABV, and though it is best enjoyed neat over ice, it also incorporates well into a variety of cream-based cocktails.
Apart from the original toffee variety, Dooley’s comes in licorice, egg cream, and white chocolate flavor.
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 flavor.
Originally invented as a stomach remedy, Unicum was first produced in 1790 by Dr. József Zwack. The mass production of the liqueur started in 1840 when the doctor founded the first Zwack Company, followed by the central distillery in 1892. In the aftermath of the Second World War, the company was overtaken by state, while the Zwack family fled the country, taking with them the original recipe.
Stroopwafel Liqueur is a sweet and creamy liqueur whose flavor should mimic traditional Dutch stroopwafel, a cookie made with a caramel-like cream sandwiched between two thin wafers. The drink is sweet and smooth, with caramel, cinnamon, and nutty notes.
Stroopwafel liqueur has around 15% ABV. It can be enjoyed neat or incorporated into cocktails, hot toddies, or desserts. Because of its character, it is also sometimes added to coffee or tea. Stroopwafel liqueur is produced by Van Meers company in Zwijndrecht.
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 dark brown with amber highlights.
The flavor is bittersweet, and the aroma is herbal and earthy with a dominant minty note. Brancamenta was released in the 1960s, and it was inspired by the famous opera singer Maria Callas. Supposedly, Callas liked to drink her Fernet Branca with mint syrup—as this would make it lighter and easier to drink.
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 recipe is still a family secret, but it is known that the liqueur is flavored with 43 herbs.
Schrobbelèr is a smooth, light amber liqueur with herbal flavor and aroma. It is intended for sipping and should be enjoyed chilled. Schrobbelèr is traditionally served neat or on the rocks, and it is sometimes paired with coffee. The name stems from the wool industry that was once important for the locals—schrobbelèr was the person who would untangle wool.
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