Liqueurs that bear fruits
Intense, aromatic, mysterious. That’s how I prefer to describe fruit flavoured liqueurs. The strawberries, blackberries, raspberries add an aura of magic to the liqueur. Served after a meal in pretty glasses and in small portions, I really look forward to sipping these at leisure. I can gladly skip dessert in their favour. But yes, I enjoy them over lots of crushed rocks.
The range of liqueurs available in this world varies from the complex, crafted ones, which are neat over ice, to liqueurs, which are meant to be cocktail mixers. Fruit liqueurs are ready to drink within a short period of time of distillation.
Of these aromatic, fruit-flavoured creations, Grand Marnier, made from dried orange peel, macerated, distilled and blended with cognac, is my favourite. I love the way the orange flavour masks the potency of the alcohol. It has a huge depth and richness in the initial nose. This distinctive, classy product, like most liqueurs, is useful for cooking as well as sipping. Most of us are happy sipping it.
This liqueur has a passion fruit-based sister product, La Grande Passion. That too is delightful but I am partial to the orange flavoured one. On similar lines is yet another bright orange liqueur. Aperol has a unique taste, thanks to the secret recipe, which has never been changed, with infusions of selected ingredients including bitter and sweet oranges and many other herbs and roots in perfect proportions. Owing to its low-alcohol content of only 11 per cent, it is probably the lightest spirit in the world. It can be served over ice or in a variety of mixed drinks.
Another unique one is Safari liqueur made in the Netherlands. It is flavoured by what we would regard as tropical fruits: passion fruit, mango and papaya. It is almost like sipping a fruit punch, albeit creamier.
Amarula, made from the exotic marula fruit in South Africa is yet another popular liqueur. It is its creamy texture that sets it apart from the others. Apart from exotic fruits, good ol’ cherries make for a great liqueur. A tart fruit accent made of cherries and pits can be delightful in a glass. On one of my recent trips abroad, I tasted creme de cassis, or blackcurrant liqueur. It took me completely by surprise and that too when I’m not a great fan of blackcurrants otherwise. I somehow tend to prefer liqueurs with high fruit content.
Mini is a food writer
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