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Cocktails by Liqueur

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Cocktails by Liqueur

GALLIANO

YELLOW BIRD
  • 1/2 oz. Galliano L'Autentico
  • 1.25 oz. White rum
  • 1/2 oz. Triple-Sec
  • 3/4 oz. Lime juice
  • Combine all ingredients together in a metal mixing cup and shake until combined. Strain into a pre-chilled coupe glass, or other stemmed glass.

VERACRUZ SMASH

  • 1.0 oz. Galliano L'Autentico
  • 1.5 oz. Tequila Blanco
  • 5-6 Mint leaves
  • 3-4 Lemon wedges
  • 1 Sugar cube
  • Muddle the fruit and sugar, add all ingredients, shake and fine strain into a filled crushed ice glass. Garnish with a mint sprig and lemon wedge if desired, then serve.

PROSECCO APERITIF

For direct access to Galliano's cocktail and mixology page, click here:  https://www.galliano.com/en/drinks

ST. GERMAIN

ST. GERMAIN SPRITZ

WATERLOO SUNSET

  • 2.0 oz. Gin
  • 1.0 oz. St. Germain Elderflower liqueur
  • 1/4 oz. St. George Raspberry liqueur
  • 2.0 oz. Champagne
  • Stir the gin and the St. Germain together in a metal mixing cup, then strain into a champagne flute. Fill the glass with champagne until approximately 3/4 full. Slowly pour the St. George Raspberry liqueur over the back of a bar spoon directly into the flute. Garnish with a fresh raspberry and serve.

MELON BALL DROP

  • 2.0 oz. Midori Melon liqueur
  • 1.0 oz. Citrus vodka
  • 1/2 oz. St. Germain Elderflower liqueur
  • 1/2 Lemon (juiced)
  • Sugar (for the rim)
  • Melon balls (preferably green melon)
  • Rim a chilled cocktail glass with sugar: Use a piece of lemon to wet the rim before dipping it in sugar. In a cocktail shaker filled with ice, pour the Midori, citrus vodka, St. Germain elderflower liqueur, and lemon juice. Strain into the prepared glass and garnish with a melon ball.

For direct access to St. Germain's cocktail and mixology page, click here: https://www.stgermain.fr/cocktails/

ST. GEORGE

RASPBERRY BRAMBLE

  • 2.0 oz. Gin
  • 1/2 oz. St. George Raspberry liqueur
  • 1.0 oz. Lemon juice
  • 1/2 oz. Simple syrup
  • Shake gin, lemon juice, and simple syrup with ice, then strain into a tall glass filled with crushed ice. Drizzle raspberry liqueur over the top and garnish with lemon.

RUNNING THROUGH ORCHARDS

REVOLVER

  • 2.0 oz. Bourbon
  • 1/2 oz. St. George NOLA Coffee Liqueur
  • 2 Dashes orange bitters
  • Stir all ingredients with ice until well chilled and then strain into a chilled cocktail glass. Flame an orange disc on top of the drink, then drop in the disc (the "smoking gun") for garnish.

For direct access to St. Germain's cocktail and mixology page, click here: http://www.stgeorgespirits.com/cocktails-featuring/

COINTREAU

 COS-GLOW

  • 3/4 oz. Cointreau liqueur
  • 2.0 oz. Vodka
  • 3/4 oz. Fresh lime juice
  • 10 Blueberries
  • Add Cointreau and blueberries into tin and muddle. Add the remaining ingredients to shaker with ice and shake. Fine strain into martini or coupe glass. Garnish with speared blueberry.

WHODUNIT

  • 1.5 oz. Cointreau liqueur
  • 2.0 oz. Blood orange soda
  • 1/2 oz Fresh lemon juice
  • 2.0 oz. Tonic water
  • Simply build in glass, combining all ingredients with ice and stirring gently and garnish with an orange twist on a pick.

BEAUTIFUL FRIENDSHIP

  • 3/4 oz. Cointreau liqueur
  • 1.5 oz. Black rum
  • 1/2 oz. Fresh lime juice
  • 1/4 oz. Simple syrup
  • 1 Bar spoon tamarind concentrate
  • 5 Leaves of fresh mint
  • 1 Pinch of cinnamon
  • 2 oz. Club soda
  • Muddle mint in simple syrup in the bottom of a shaker. Add Cointreau, rum, lime juice, tamarind concentrate, and pinch of cinnamon and fill with ice. Shake and strain over ice into a Collins glass. Top with soda and stir to combine. Garnish with mint sprigs.

For direct access to Cointreau's cocktail and mixology page, click here: https://www.cointreau.com/us/en/cocktails

DOMAINE DE CANTON

SUNKISSED
  • 1.0 oz. Domaine de Canton ginger liqueur
  • 3.0 oz. Prosecco
  • 2.0 oz. Fresh grapefruit juice
  • 3 Slices of cucumber

  • In a mixing glass, gently muddle cucumber and grapefruit juice. Add Domaine de Canton and shake with ice until well chilled. Strain cocktail into a champagne flute. Top with Prosecco and garnish with fresh slice of cucumber.

THE RUBUS CUBE

  • 1.5 oz. London Dry Gin
  • 3/4 oz. Domaine de Canton ginger liqueur
  • 1/2 oz. Fresh lemon juice
  • 5 Raspberries
  • 1.5 oz. Club soda
  • Muddle raspberries and lemon juice. Add Domaine de Canton and gin, shake with ice until well chilled. Strain over ice into a rocks glass. Top with club soda and garnish with fresh raspberries and a lemon twist.

KENTUCKY BUCK

  • 2.0 oz. Bourbon
  • 3/4 oz. Domaine de Canton ginger liqueur
  • 1/2 oz. Fresh lime juice
  • 2.0 oz. Ginger beer
  • Combine bourbon, Domaine de Canton and lime juice, shake with ice until well chilled. Strain cocktail over ice in a Collins glass. Top with ginger beer and garnish with a lime wedge.

For direct access to Domaine de Canton's cocktail and mixology page, click here: https://www.domainedecanton.com/recipes.php?page=cocktail

MIDORI

GARDEN DELIGHT

  • 1 part Midori melon liqueur
  • 1 part Gin
  • 1 Large sprig of rosemary
  • 2 Slices of cucumber
  • Tonic water
  • Build into a tall glass over ice. Whip the sprig of rosemary against the glass to release aroma before adding to glass. Top with tonic water. Garnish with cucumber inside glass.
TROPICAL GARDEN
  • 1 part Midori melon liqueur
  • 1 part Silver tequila
  • 1.5 parts Pomegranate juice
  • Splash of rose water
  • Rose petal
  • Combine the three ingredients into a tin shaker, then shake and strain into chilled cocktail glass. Garnish with a rose petal.

FROSTY FRUIT

  • 1 part Midori melon liqueur
  • 1 part Orange vodka
  • 1 part Pineapple juice
  • 1/2 part Lemon juice
  • Orange slice
  • Combine all ingredients together in a mixing tin, then shake and strain into a cocktail glass, garnish with an orange slice.

For direct access to Midori's cocktail and mixology page, click here: https://www.midori-world.com/bartenders

KAHLUA

DALGONA COFFEE

  • 1.5 tbsp Kahlua coffee liqueur
  • 1.0 tbsp Instant coffee
  • 1.0 tsp Sugar
  • 1.5 tbsp Hot water
  • Whole milk/Half & Half to fill
  • Combine the hot water, instant coffee and sugar together in a tall Collins glass until completely blended. Add ice, then pour milk or cream until the glass is approximately 2/3 full. Fill the remainder of the glass with Kahlua liqueur, slowly drizzling it on top of the cream to create a layer and serve.

SPRITZY AMERICANO

  • 1.5 oz. Kahlua coffee liqueur
  • 1.5 oz. Sweet vermouth
  • Soda water
  • Orange wheel
  • Fill a wine goblet with ice and add the Kahlua and vermouth, then stir slowly to combine the ingredients. Top the mixture with soda water and garnish with an orange wheel on the rim of the glass then serve.

KAHLUA SOUR

  • 2.5 oz. Kahlua coffee liqueur
  • 1.0 oz. Fresh lemon juice
  • 1/2 oz. Simple syrup
  • 1 Egg white
  • Pour Kahlúa, lemon juice, simple syrup and the egg white in a shaker. Shake for ten seconds. Then add a big scope of ice to the shaker and shake again. Strain into a martini glass.

For direct access to Kahlua's cocktail and mixology page, click here: https://www.kahlua.com/us/drinks/

ANGOSTURA

QUEEN'S PARK SWIZZLE
  • 2.0 oz. Dark rum
  • 1.0 oz. Demerara simple syrup
  • 1.0 oz. Fresh lime juice
  • 6-8 Dashes Angostura Aromatic bitters
  • 12-14 Mint leaves
  • Build in a highball glass; muddle mint leaves in lime juice and simple syrup then fill glass with dry crushed ice. Pour rum over crushed ice and swizzle well until glass is ice-cold and frosted. Pack glass with more crushed ice and top with Angostura aromatic bitters and serve.

LEMON, LIME & BITTERS (MOCKTAIL)

  • 5-6 oz. Lemon lime soda
  • 6-8 Dashes Angostura Aromatic bitters
  • Lemon or lime wedge
  • Add lemon-lime soda to ice filled highball glass and top with bitters. Garnish by squeezing a lemon and lime wedge into the drink and serve.

NEGRONI

  • 1.0 oz. Gin
  • 1.0 oz. Sweet vermouth
  • 1.0 oz. Campari liqueur
  • 2 Dashes Angostura Orange bitters
  • Orange twist
  • Stir all ingredients well in ice filled mixing glass and strain into ice filled old fashioned glass. Garnish with an orange twist and serve.

For direct access to Angostura's cocktail and mixology page, click here: http://angosturabitters.com/cocktails-and-mocktails/

DRAMBUIE

THE UNDERDOG

  • 2/3 oz. Drambuie liqueur
  • 1/2 oz. Amaro Lucano liqueur
  • 2/3 oz. Dry vermouth
  • 1/2 oz. London Dry Gin
  • Pour all ingredients into a tumbler filled with ice. Stir until the outside of the glass starts frosting up. Garnish with a peel of lemon zest and serve.

DRAMBUIE FRESCO

  • 1.0 oz. Drambuie liqueur
  • 2.0 oz. Pink grapefruit juice
  • Soda water
  • Pour the Drambuie and pink grapefruit juice into a tumbler filled with ice and mix together with a bar spoon. Top with soda, garnish with a slice of pink grapefruit and mint, then serve.

"D.T.C." - DRAMBUIE, TONIC & COFFEE

  • 1.75 oz. Drambuie liqueur
  • 2.5 oz. Tonic water
  • 1 Small espresso
  • Pour your Drambuie into a Collins glass and fill 3/4 with tonic water. Pour in the small espresso. Stir the drink to mix the ingredients and serve.

For direct access to Drambuie's cocktail and mixology page, click here: https://www.drambuie.com/cocktails/

CHAMBORD

CHAMBORD VODKA LEMONADE

  • 1.0 oz. Chambord Raspberry liqueur
  • 1.0 oz. Vodka
  • Lemonade
  • Lime Wedge
  • Pour in Chambord, vodka and lemonade into a tall glass filled with ice. Stir the ingredients well with a bar spoon. Garnish with a lime wedge and serve.

FRENCH MARTINI

  • 1/2 oz. Chambord Raspberry liqueur
  • 1.75 oz. Vodka
  • 2.0 oz. Fresh pineapple juice
  • Raspberry/Lemon twist
  • Pour the Chambord, vodka and pineapple juice into a mixing tin filled with ice and shake until completely combined. Strain into martini glass and top with a raspberry or a lemon twist, then serve.

CHAMBORD ROYALE

  • 1/2 oz. Chambord Raspberry liqueur
  • Brut champagne
  • Raspberry
  • Pour the Chambord into a champagne flute, then top with champagne until the flute is approximately 3/4 full. Gently drop a raspberry into the flute and let it sink as a garnish, then serve.

For direct access to Chambord's cocktail and mixology page, click here: https://www.chambordchannel.com/en/cocktail-recipes/

GRAND MARNIER

SIDECAR

  • 1.5 oz. Grand Marnier liqueur
  • 1/2 oz. Cognac
  • 1/2 oz. Lemon juice
  • Combine Grand Marnier, cognac and lemon juice in a cocktail shaker with ice. Shake vigorously until chilled. Stain into chilled coupe glass and serve.

GRAND COLLINS

  • 1.5 oz. Grand Marnier liqueur
  • 1/2 oz. Fresh lemon juice
  • Soda water
  • Raspberry
  • Add Grand Marnier to a Collins glass filled with ice. Then add the lemon juice and top with soda water. Stir well and add orange zest and a single raspberry to garnish, then serve.

GRAND OLD FASHIONED

For direct access to Grand Marnier's cocktail and mixology page, click here: https://www.grandmarnier.com/grand-cocktails/

BAILEYS IRISH CREAM

 MUDSLIDE

  • 2.0 oz. Baileys Irish Cream liqueur
  • 1/2 oz. Vodka
  • Chocolate syrup
  • Blend the vodka, Baileys and ice together in a blender until slushy. Before pouring, swirl chocolate syrup around glass. Garnish as desired and serve.

CHOCOLATINI

  • 2.0 oz. Baileys Irish Cream liqueur
  • 1/4 oz. Vodka
  • 1/4 oz. Godiva chocolate liqueur
  • Combine Baileys, vodka, chocolate liqueur and ice in shaker. Strain into martini glass and serve.

FLAT WHITE MARTINI

  • 1.5 oz. Baileys Irish Cream liqueur
  • 3/4 oz. Vodka
  • 3/4 oz. Espresso
  • 2-3 Coffee beans
  • Combine all the ingredients apart from the coffee beans in a cocktail shaker. Shake it up until everything is blended and the liquid is smooth as silk. train into a martini cocktail glass and garnish with the three coffee beans then serve.

For direct access to Baileys' cocktail and mixology page, click here: https://www.baileys.com/en-us/recipes/cocktails

DISARONNO

THE FRENCH CONNECTION

  • 3/4 oz. Disaronno liqueur
  • 1.5 oz. Cognac
  • Orange zest
  • Pour over the mix into a heated cognac balloon glass. Garnish with orange zest and serve.

DISARONNO FIZZ

  • 1.5 oz. Disaronno liqueur
  • Fresh lemon juice
  • Soda water
  • Pour Disaronno over ice, add a squeeze of fresh lemon juice and top up with soda water. Stir and garnish with lemon zest, then serve.

KENTUCKY SOUR

  • 2.0 oz. Disaronno liqueur
  • 3/4 oz. Bourbon
  • 3/4 oz. Fresh lemon juice
  • 1/4 oz. Simple syrup
  • Egg white
  • Orange slice
  • Combine all ingredients together in a mixing tin filled with ice. Shake the  ingredients well and strain into a rocks glass with crushed ice already in it. Garnish with an orange slice and serve.

For direct access to Disaronno's cocktail and mixology page, click here: http://www.disaronno.com/en/drinks

TIA MARIA

TIA TONIC

  • 1.75 oz. Tia Maria liqueur
  • 2.75 oz. Tonic water
  • Lemon peel
  • Simply combine the Tia Maria with tonic water, and garnish with a twist of lemon peel then serve.

TIA GRONI

  • 3/4 oz. Tia Maria liqueur
  • 3/4 oz. Gin
  • 3/4 oz. Red bitter
  • Orange slice
  • Pour the Tia Maria, Gin and Red Bitter into a glass of ice. Stir until chilled, garnish with a slice of orange and serve.

TIA 'COLD' FASHIONED

  • 3/4 oz. Tia Maria liqueur
  • 1.5 oz. Bourbon
  • 3/4 oz. Cold brew coffee
  • Orange twist
  • Fill the glass with ice and add Tia Maria, bourbon and cold brew coffee. Gently stir and garnish with an orange peel then serve.

For direct access to Tia Maria's cocktail and mixology page, click here: http://www.tiamaria.com/#cocktails

   We will continually bring you more recipes for cocktails and mocktails here on our Cocktails blog page in the future. Although this list is fairly long, it is by no means fully comprehensive. There are hundreds of mixers, bitters and liqueurs out there for you to investigate and experiment with. If you have any questions or concerns, please feel free to contact us at transpirits@gmail.com.

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