Mixing liqueurs

Though most liqueurs can be drunk neat, they really come into their own when used in cocktails. There are certain drinks like the Negroni that are built around a certain type of liqueur, in this case Campari, or the Amaretto Sour. Whereas other liqueurs provide a seasoning note like Benedictine in a Viuex Carre, or a sweetness like triple sec in a Margarita. If you’re experimenting with liqueurs, a good way to begin is to ask what element you are looking for the liqueur to provide. So if your cocktail needs a sweet component, like in an Old Fashioned, why not use a flavourful liqueur like Grand Marnier instead of just plain sugar? Creamy cocktails can benefit from cream liqueurs like Baileys, while you can have a whole lot of fun swapping around the bitter component. A conventional Negroni becomes a white Negroni when you use Suze – a bitter French liqueur – instead of Campari, and swap the red vermouth for white. So get experimenting and have fun.