Alcohol, a distilled spirit, varies greatly depending on where it is produced, how it is made, and the cuisine of the region. While vodka, whisky, wine and beer are some of the most commonly beloved liquors, they most often or not have less utility in mixology (the art of creating cocktails). Some liqueurs are used in minute quantities purely for flavouring purposes. For example, Absinthe is an anise-flavoured liqueur that is only used in cocktails to bring in an earthy flavour. In fact, the alcohol is so strong that while creating cocktails, absinthe will only be sprayed inside the glass or rubbed on the rim to give it the required punch of flavour. 

You can read about more such speciality liquors below:


Super fancy alcohol, the Jägermeister has a nuanced flavour with melds of spice, barks and herbs. A digestif liqueur, Jägermeister is sweet even though it is created from vinegar and some other odd 56 ingredients including poppy seeds, saffron, juniper and star anise. 

The alcohol hails from Germany and is frequently believed to be created from deer’s blood but the truth is that it is vegan. Best served cold, the Jägermeister is mostly remembered because it's famous called Jäger Bomb. 


A colourless liquid, the Samba is the unsung hero of the alcohol cabinet. The Italian liquor Pais extremely well with multiple other alcohols. So, at-home mixologists keep a note. But the recommendation from the producers is to enjoy it neat or with a dash of warmth. The Sambuca is also sweet and claimed to be made from pure volcanic water to give that extra edge and boost complex flavours. 

Grand Marnier

An orange flavoured liqueur, this one holds importance not just in the bar but also in the kitchen. It is often used in baking cakes or just sautéing meat. Like absinthe, it is used in small quantities for a citrusy flavour.