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 Absinthe Akvavit Amaretto Amarula Arak Bailey's B & B Carolans Cassis Campari
Chartreuses Cointreau Curacao Damiana Drambuie Galliano Glayva Goldschlager
Grand Marnier Hiram Walker Irish Mist Jagermeister Kahlua Kamasutra Kirsch
Malibu Midori Ouzo Pastis 51 Pernod Pimm's #1 Cup Ricard Sambuca Schnapps
Southern Comfort Tia Maria Triple Sec Other Liqueur
Recipes for liqueurs and cordials are a strange and unusual lot. Of those liqueurs whose names have come down to us through the years, in many cases that is all that we know. Others are simple herbal mixtures of only a single spice, such as anise. Some, like Kummel are made up of only two herbs i.e. caraway and cumin. We know that Hippocrates drank an anise flavored beverage called anisum, and that the ancient Greeks used caraway and cumin in their beverages. We can also find references to the use of these herbs in alcoholic beverages in the Bible in the Book of Isaiah. Legend has it that apricot pits were distilled four centuries ago to make amaretto liqueur. We also have some liqueurs which have survived to this day, but for the most part ignorant of what the actual ingredients are unless we happen to be one of the four people in the world which are trusted with the secret of the recipe for Chartreuse liqueur. I am not one of those people and I don't know anyone who is. I have neither seen, nor heard of any recipes which claim to duplicate Chartreuse at all well. Recipes for Benedic- tine-like liqueurs do exist, though they often contain bitter almonds, or the oil of bitter almonds, which, contain cyanide and are quite poisonous, and oil of wormwood, which can cause brain damage and is also illegal in most civilized countries as well as other ingredients now known to be quite poisonous. Almond extract may be used in place of oil of bitter almonds and oil of horehound or oil of hyssop for oil of wormwood.
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