17 Herbal Liqueurs to Have on Your Cocktail Shelf

As an Amazon Associate, I earn from qualifying purchases and sometimes recommend products from other sellers at no extra cost to you. For more details see my disclosure policy and privacy policy.

Once you start to venture into the world of cocktail making beyond some of the simple, three-ingredient style drinks, you start to run into things like herbal liqueurs. This is a subcategory of a type of drink that is at the heart of many types of cocktails but isn’t as well known as others in the group such as fruit liqueurs or even chocolate liqueurs.

Shall we get to know them a bit better?

What are herbal liqueurs?

A liqueur is defined as

“Alcoholic drink composed of distilled spirits and additional flavourings such as sugar, fruits, herbs and spices”

Wikipedia

These drinks are often served with or after the dessert course of a meal and can often have a lot of sweetener in them. They can also be known as cordials or schnapps in the US whereas here in the UK, cordials are non-alcoholic fruit syrups – got to love a bit of terminology!

Herbal liqueurs are descended from herbal medicines. Some of them date back as far as the 13th century – Chartreuse is one example that was made by monks in 13th-century Italy for its medicinal properties and is still available today.

In modern times, they are used in a variety of cocktails, served neat or something as part of coffee recipes. They are also sometimes used in recipes to bring their unique flavour to the dish.

14 top herbal liqueurs

The best way to understand herbal liqueurs is to give a few examples of them and the flavours they bring to the drinks. So here are some of the most popular from around the world.

Amaro

Amaro is a bittersweet liqueur that originates from Italy, and is primarily known for its rich, complex flavors derived from a variety of botanicals such as roots, barks, flowers, and herbs. The recipe for each brand of amaro varies greatly, leading to an extensive range of flavors and aromas across different amari. 

Historically, amaro was produced for medicinal purposes and served as a digestif after meals to aid digestion. Today, while it is still enjoyed as a digestive, it is also frequently used in a variety of cocktails for its unique flavor profile, adding depth and complexity to the drink.

The taste of amaro can span a wide spectrum – from sweet and syrupy to dry and bitter, depending on the ingredients used. Despite the diversity in taste, all amari share a certain depth and richness of flavor that is truly unique to this type of liqueur. Their complexity and versatility make them a favorite among connoisseurs and mixologists alike.

Ancho Reyes

Ancho Reyes is a unique liqueur hailing from Puebla, Mexico, renowned for its distinctive, spicy flavor profile. The spirit is made from a blend of sweet and spicy Ancho and Poblano chile peppers, which are hand-picked, sun-dried, and then macerated in a base of neutral cane spirits for six months. This careful process results in a flavorful liqueur that is both sweet and smoky, with a notable kick of heat.

Ancho Reyes is characterized by its dark, amber color and complex flavors. When sipped, it delivers notes of chili, cinnamon, cacao, and sweet tropical fruit. Its robust and fiery flavor makes it a bold and versatile addition to numerous cocktails, adding a unique, spicy twist to any drink it graces.

Traditionally, Ancho Reyes can be enjoyed neat, allowing the warmth and complexity of the chile peppers to shine through. However, its intense flavors also make it a popular choice in various cocktail recipes, adding depth and a spicy edge to traditional drinks. Whether enjoyed straight or mixed into a cocktail, Ancho Reyes offers a truly unique tasting experience that spices up the world of liqueurs.

Anisette

Anisette, originating from France, is a sweet liqueur made primarily from the green anise plant. Unlike its cousins pastis and sambuca which also contain anise, anisette is characterized by its lower alcohol content and more sugary flavor profile. The clear spirit is typically distilled with the seeds of the anise plant, which impart its signature flavor.

Historically, anisette was consumed in Mediterranean countries by those seeking a digestive aid or a simple refreshment on hot days. Today, it’s traditionally served with water, which turns the clear liquid milky white, a characteristic shared with other anise spirits. When diluted, anisette’s flavors soften, becoming a gentle, sweet drink with a pleasant, licorice-like taste.

Anisette’s sweet, mild flavor profile makes it a versatile spirit that can be sipped straight, diluted with water, or mixed into various cocktails. Its unique taste makes it an intriguing addition to the bartender’s palette, able to add an unexpected twist to a variety of traditional drinks. Enjoyed in many parts of the world, anisette continues to bring a touch of sweetness to the world of liqueurs.

Benedictine

Benedictine is an herbal liqueur produced in France, renowned for its rich history and unique blend of 27 different herbs and spices. The recipe for this distinctive spirit dates back to the 16th century, and is said to have been developed by Benedictine monks, hence its name. This recipe, like many of its counterparts, remains a closely guarded secret known only to a select few.

The process of making Benedictine involves a meticulous process of distillation, aging, and blending, resulting in a final product that is both complex and aromatic. The liqueur is recognized for its warm, golden amber color and its flavors of honey, citrus, and a hint of spice.

Traditionally, Benedictine is enjoyed neat or on the rocks, showcasing its complex flavors. However, it is also a versatile addition to a variety of cocktails, adding a touch of elegance and sophistication to the mix. Despite its age, Benedictine continues to be appreciated by liqueur enthusiasts worldwide, testament to its timeless appeal and delightful complexity.

Chartreuse

Chartreuse is a French herbal liqueur that is renowned for its distinct green color and complex flavor profile. Made by the Carthusian Monks since the 18th century, the recipe for Chartreuse is a closely guarded secret, rumored to comprise over 130 different botanicals. These elements are macerated and then distilled, a process resulting in a uniquely vibrant, herbaceous spirit.

Recognized for its striking emerald hue, Green Chartreuse offers flavors that are rich and complex, with a sweet start that gives way to a spicy, pungent finish. Its counterpart, Yellow Chartreuse, is milder and sweeter, with a golden hue and flavors of honey and anise mingling with its herbal notes.

Traditionally, Chartreuse is served neat or on the rocks, allowing its intricate flavors to be fully savored. However, its unique flavor and color have also made it a popular ingredient in cocktails, bringing an exotic touch to the mix. Chartreuse’s deep history and distinct character continue to fascinate spirit enthusiasts, marking it as a truly singular presence in the world of liqueurs.

• Green Chartreuse – 55% ABV, green colour with herbal and floral aromas
• Yellow Chartreuse – 43% ABV, yellow in colour with a milder and sweeter flavour

Creme de menthe

Creme de menthe is made with mint (menthe) and comes in two versions – a colourless one known as white creme de menthe and an eye-catching bright green version. There are a few ways it is made with traditional versions steeping dried leaves in alcohol whereas others use a mint extract.

Fernet

Originating from Italy in the 19th century, Fernet is a type of amaro, a bitter, aromatic spirit. It’s known for its intense, bracing bitterness and complex flavors derived from a myriad of botanicals including myrrh, rhubarb, chamomile, cardamom, aloe, and saffron, among others. The exact recipe is a closely guarded family secret, differing across brands and contributing to the individual character of each Fernet.

Fernet was originally crafted as a medicinal tonic, with its health benefits traditionally associated with digestive aid. Today, it’s often consumed in the form of a digestif after meals and is appreciated by enthusiasts worldwide for its unique, challenging taste. The bold bitterness, laced with nuances of mint and spices, often takes center stage when sipped neat, revealing the complexity of this darkly hued spirit.

In addition to being consumed straight, Fernet has found its way into the world of mixology, often used as a balancing element in cocktails. Its robust flavor can stand up to other strong, complex components, making it a favorite amongst adventurous bartenders. Despite its polarizing taste, Fernet continues to intrigue and captivate those seeking a unique and invigorating tasting experience in the world of liqueurs.

Galliano

Galliano, a vibrant yellow Italian liqueur, is globally recognized for its tall, distinctively shaped bottle and its unique vanilla-anise flavor. Originally created in 1896 by Arturo Vaccari, it was named in honor of Giuseppe Galliano, an Italian war hero of the First Italo–Ethiopian War.

The liqueur is a complex concoction made from a blend of over 30 ingredients, including Mediterranean anise, juniper, musk yarrow, star anise, lavender, peppermint, cinnamon, and vanilla, with the latter lending Galliano its primary flavor note. These ingredients are infused in neutral alcohol before being distilled and aged in oak casks for up to seven years, culminating in a sweet, aromatic spirit.

Galliano’s taste is best described as a layered symphony of flavors, beginning with a sweet vanilla-citrus profile that eventually gives way to stronger, herbal undertones. It’s known for its versatility and can be enjoyed in a variety of ways – sipped neat, on the rocks, or as an ingredient in cocktails. One of the most famous cocktails featuring Galliano is the ‘Harvey Wallbanger,’ a simple, refreshing concoction of vodka, orange juice, and a float of Galliano on top. Whether enjoyed in a cocktail or savored on its own, Galliano provides a sweet, anise-kissed flavor experience that is appreciated by liqueur aficionados the world over.

Goldschlager

Goldschläger, a Swiss cinnamon schnapps, is known globally for its striking characteristic of containing real, 24 karat gold flakes floating in the clear, golden liquid. Introduced in the late 1980s, its name is derived from the German word ‘goldschläger’, which means ‘gold beater’, referring to the gold leaf-makers of the past.

The liqueur is noted for its sweet, syrupy consistency and strong cinnamon flavor, with an underlying heat from its high alcohol content. Goldschläger is crafted from a mix of alcohol, sugar, and cinnamon, and is further unique due to its inclusion of thin, yet edible, gold flakes. Contrary to popular myth, the gold flakes are not meant to create ‘micro-cuts’ in the throat to enhance alcohol absorption, but rather are included purely for aesthetic reasons.

Goldschläger can be enjoyed in a variety of ways – it can be savored neat, used in shots, or incorporated into cocktails, where its fiery cinnamon flavor and sparkling gold flakes can add a touch of drama and intrigue. One of the more popular cocktails featuring Goldschläger is the ‘Cinnamon Toast Crunch’, a creamy, sweet concoction of Goldschläger, RumChata, and Fireball Whisky. Whether consumed straight or in a cocktail, Goldschläger provides a unique, visually captivating, and tastefully stimulating experience in the realm of liqueurs.

Kraterlikor

This is a group of German herbal liqueurs also known as halbbitter or half bitter. They are often used in cocktails and long drinks but can also be served ice cold and neat as a digestif.

The most well-known of the group is Jagermeister. This herbal liqueur was created in 1934 by Curt Mast using 56 different herbs, roots, and fruits. It is usually enjoyed as an ice-cold shot or in cocktails.

Krupnik

Krupnik comes from Poland and is made with either vodka or fruit brandy and then honey is added. Herbs and spices are then added to different family recipes using different ones. It has been made since the 16th century and is credited to the Benedictine monks of Niasviz.

Jagermeister 

Jagermeister is a complex liqueur made from 56 different herbs, fruits, woods, and spices including star anise, ginger, and citrus peel. This German digestif is crafted from a secret recipe that has been preserved and perfected over the years. The exact ingredients and proportions of the recipe are a closely guarded secret, known only to a select few at the Mast-Jägermeister SE family-owned company. 

Typically, Jagermeister is served extremely cold, and is often kept in the freezer prior to serving. It can be enjoyed neat, as a shot, or used in a variety of cocktails, with the Jager-bomb being one of its most popular concoctions. This is a popular option with the college crowd and the get-drunk-quick shooter fans!

Pastis

Pastis is a unique and refreshing herbal liqueur that originated in France, specifically in the Provence region. Renowned for its distinct anise flavor, pastis also contains a variety of other herbs and spices such as licorice root, giving it a complex, layered taste. 

It was first commercialized in the early 20th century as a replacement for absinthe, which had been banned due to health concerns. Today, it continues to be enjoyed as a popular aperitif, traditionally diluted with cold water before drinking. 

Pastis is typically enjoyed at room temperature with five or six parts of water for every part of pastis. This dilution process results in a cloudy, milky appearance that is characteristic of the drink. Despite being less well-known on the global stage compared to other liqueurs, pastis holds a special place in the hearts of those who appreciate its unique taste and cultural significance.

Riga Black Balsam

Riga Black Balsam is a Latvian drink that first creates an essence of botanicals in spirit water before being added to the rest of the ingredients. The original recipe dates to 1782 when Abraham Kunze created it with 24 natural ingredients. The recipe was lost during World War II but has been pieced together again to restore the drink.

Sambuca

Sambuca is a renowned Italian liqueur recognized for its strong anise flavor. It is made from essential oils obtained from anise, star anise, and elderberry, among other ingredients, resulting in a sweet and potent spirit. The precise recipe varies among different brands but the anise flavor remains the primary characteristic of this spirit.

Traditionally, Sambuca is served neat with three coffee beans floating on top, each, symbolizing health, happiness, and prosperity. The drink is often set alight to enhance the flavors before being quickly extinguished. It can also be served with water, resulting in a milky, opaque drink similar to Pastis, or used as an ingredient in various cocktails for its distinct flavor. 

Sambuca has a rich history, often linked to ancient legends and traditions, and continues to be enjoyed by many as a digestif or as part of a ceremonial toast. Despite its strong flavor, Sambuca has a smooth finish that makes it a favorite among those who appreciate anise-flavored liqueurs.

Strega

Strega is an Italian liqueur that is bright yellow in colour and mixed with some 70 different botanicals including spices and herbs such as Ceylon cinnamon, mint, and saffron. The result is a sweet and herbal drink.

Unicum

Unicum is a liqueur made with 40 herbs and species including ginger, lemongrass, and orange peel for a bittersweet flavour. It was originally created as a stomach remedy by Dr. Jozsef Zwack but was later mass-produced as a liqueur.

You might also like

A Guide to Nut Liqueur: What Nuts They Use and What They Taste Like by The Cocktail Bird