The earliest liqueurs, probably dating back to 400 BC, were wines in Greece mixed with fruits, honey or additional spices. One of these early liqueurs was made by Hippocrates, who added cinnamon to fermented honey, and right up to the reign of Louis XIV (late 17th, early 18th century), Hippocras — or a combination of honey wine with fruit or spices — was quite commonly consumed, with what we can only imagine was great pleasure.

Originating from the Latin word ‘liquifacere’, which means to dissolve, liqueurs are usually formed by dissolving various flavourings into the base alcohol. They are not aged extensively, usually being allowed to rest only for the amount of time it takes for the different ingredients to marry.

From early roots in herbal medicine, the liqueur has come a long way. Its various processes — distillation, preservation, vaporisation, maceration, percolation and others — have been perfected over time. There are a variety of liqueurs: herbal, cream-based, fruit, anise, chocolate, coffee, nut-based and schnapps.

“Liqueurs were traditional household products created to make traditional spirits more respectable, especially in the period of prohibition after World War II,” says mixologist Irfan. “Due to the infusion of various herbs and other agents and its sweet taste, it was a great palate cleanser as well as a digestive. However, in modern times as people have become more health and calorie conscious, the very nature of liqueurs has changed and it is up to bartenders to popularise these drinks by turning them into various cocktails,” he adds.

Among the more popular liqueurs in India are Irish Cream, Kahlua and Cointreau. And even these, unfortunately, have usually had to be hoarded from duty-free shops. The scenario is slowly changing and the good news is that the classic Baileys Irish Cream is now available off the racks in India.

Here’s how you can make the most of your liqueurs:

Irish Cream

This has reinvented itself from an after-dinner drink to an anytime drink. Especially popular among the women, Irish Cream with its deadly combo of whisky, cream, chocolate, vanilla, caramel and sugar, is perfect on its own with three cubes of ice, as a dessert topping or in a cup of steaming latte. Baileys was the first company to be able to combine whiskey and cream in a stable emulsion that could be distributed commercially in 1974 and has remained a market leader. Launched by Diageo, a bottle of Baileys Irish Cream is priced at Rs 1,827 (MRP) in Bengal. With new flavours like caramel and mint chocolate, this delicious drink has just got tastier!

The Traditional Way: A 50 ml shot of Baileys Irish Cream poured over three cubes of ice. Never add crushed ice as it will dilute the creamy flavour.

The Deadly Cocktail: Chocolatini

Drop several ice cubes into a shaker. Pour 50 ml of Irish Cream, 10 ml of vodka and 15 ml of chocolate liqueur over it. Shake together. Strain into a chilled Martini glass. Garnish with chocolate shavings or flakes. If you don’t have chocolate, try a sprinkling of cocoa powder or hot chocolate powder. Indulge!

Kahlua

This is a heavy and sweet coffee-flavoured liqueur from Mexico that is a perfect substitute for your after-dinner coffee and tastes great in milkshakes, desserts, cocktails and even with coffee! “This is one liqueur where every sip should be delicately savoured like a shot of great tasting double espresso,” says Irfan.

The Traditional Drink: 60 ml of Kahlua poured over crushed ice.

The Deadly Cocktail: Black Russian/White Russian

Take 30 ml of vodka and 30 ml of Kahlua and pour it over crushed ice. To turn this into a White Russian, add one cup of milk and 1½ tablespoons of Milkmaid or vanilla, chocolate or coffee ice cream. Blend it with ice and enjoy!

Triple Sec

“This is a liqueur that is slightly on the drier side with an orange-based flavour. Its translucent colour makes it a great drink for many cocktails,” says Irfan. Cointreau is one of the most popular varieties (it is also considered a liqueur on its own), and is a combination of sweet and bitter orange peels and pure alcohol from sugar beets.

The Traditional Drink: 60 ml of Triple Sec poured over crushed ice.

The Deadly Cocktail: Cosmopolitan

Take 45 ml vodka, 50 ml Cointreau, juice of one lemon wedge, 90 to 100 ml cranberry juice and shake it all with ice. Strain into a chilled martini glass and say cheers to a great cocktail!