On Food and Cooking

Flowers: Sambuca (elderflower), Gul
(rose)
Spices: Anisette (anise), Pimento
(allspice)
Nuts: Amaretto (almond); Frangelico
(hazel); nocino (green walnuts)
Coffee: Kahlúa, Tia Maria
Chocolate: Crème de cacao
Fruits: Cointreau, Curaçao, Grand
Marnier, Triple Sec (orange); Midori
(melon); Cassis (black currants);
limoncello (lemon); sloe “gin” (plum)
Herbs: Benedictine, Chartreuse,
Jaegermeister, Crème de menthe,
peppermint schnapps

Layering    Liqueurs

The added sugar that sweetens liqueurs
also contributes to their body and density.
And because different liqueurs have
different proportions of light alcohol and
dense sugar, they have densities different