Liqueurs for Cooking

A liqueur can be defined as a beverage created by combining a spirit and a flavoring ingredient. Following are just a few that are commonly used in food preparation.

Italy was the birthplace of this almond liqueur. A famous macaroon-type cookie is made using amaretto. It is also used to flavor a popular cheesecake.

This French liqueur is flavored with anise seeds. It's sweeter and lower in alcohol than other anise-flavored liqueurs. (Substitute one teaspoon anise extract for each tablespoon of anisette.)

An herbal liqueur beverage developed by Alexandre Le Grand in the 19th century and produced in France.

Creme de Cassis
Made with black currants, this sweet liqueur blends well in chocolate recipes. It also is used often with fruit.

It is flavored only with the peel of bitter oranges, specifically those native to the Caribbean island of Curaçao. Manufacturers may tint their Curaçao blue, green, orange, or amber, but color does not affect the flavor.

Another Italian beverage, Frangelico gets its flavor from hazelnuts. It can be found in cheesecake and mousse recipes.

This Italian liqueur is flavored with anise and comes in a bottle that's one inch taller than your liquor cabinet. It's used to make Harvey Wallbangers and other cocktails.

Grand Marnier
This classic is a mixture of brandy and orange. It is used in souffles, crepes, mousses, and desserts. Duck also pairs well with the rich orange flavor.

Made in New Orleans, this anise-flavored liqueur was developed as a substitute for absinthe, which contains a narcotic and is outlawed in the United States. It's used in mixed drinks and Oysters Rockefeller.

This coffee-flavored drink from Mexico is also used extensively in baking. Many Tiramisu recipes employ it.

Xanath (sha-nath)
Made from premium vanilla beans, organically grown (certification pending) in the rainforest of Veracruz. Because the vanilla is native to this exotic region, it is rainforest friendly and completely agriculturally sustainable. Xanath is crafted from a secret recipe by the Gaya family, processors and purveyors of vanilla and vanilla products since the 1870s.

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