Ask MetaFilter questions tagged with liqueur

Get 27

gimonca — Thu, 22 Oct 2009 21:24:03 -0800

Is Get 27 available in the United States...and/or online? Brick/mortar locations in the Twin Cities/Upper Midwest, if any, would be wonderful (but I don't have my hopes up). Get 31 would be of interest, too.

Asking about this specific brand, not possible substitutions, thanks.

It is hot, and I want a Sloe Gin Fizz!

Steve_at_Linnwood — Fri, 19 Jun 2009 11:09:19 -0800

Where can I find Plymouth Sloe Gin in the Twin Cities? I have called around, in vain, searching for Plymouth Sloe Gin at various liquor stores east of the Twin Cities (where I live) but have had no luck finding anyone who carries or is willing/able to order the liqueur.

I can find plenty of stores on the internet who sell the product, but Minnesota forbids the shipment of liquor across state-lines.

Does anyone know of a location in the Twin Cities, preferably in the St. Paul area, that sells this?

How can I use flavored liqueurs?

monkeymadness — Sun, 26 Apr 2009 18:33:28 -0800

Does anyone know the difference between, and good instructions for, flavored and infused liqueurs? I like to cook using interesting and uncommon ingredients. I like using my own infused oils (annatto, mostly) and homemade extracts (lavender and rose). I don't drink much other than the occasional beer so know very little about alcohol, besides using white wine in sauces. I've also added schnapps to ice cream to keep it soft. That's about it.

Seeing this instructable has made me want to try to make some liqueur, either for cooking or drinking. Specifically I like the ideas of coffee and cocoa liqueurs but am open to anything. What are the advantages to this over just an infused vodka? What are some obvious or not-so-obvious things I could do with this stuff? Does anyone have any good instructions other than the one I linked?

I know a lot of this stuff is easily google-able, but I'd prefer to hear from the great cooks and chefs here on the green.

Where can I buy mirto bianco in the USA?

ad_hominem — Mon, 30 Mar 2009 11:39:11 -0800

Where can I buy a Corsican Liqueur, mirto bianco, in the USA? When I was an exchange student in France many years ago, my host family took me on a trip to Corsica. While there, my host father bought a bottle of "Myrthe", a clear liqueur made from the leaves and/or berries of the myrtle plant, which had an amazing minty-herbal flavor and was wonderful as a digestif when splashed in a glass with some ice.

On-and-off research over the past few years has revealed that "Myrthe" is more typically called "Mirto", is popular both on Corsica and Sardinia, and comes in two varieties, red and white. White Mirto must be what I was drinking, and I would very much like to find it again.

Online, I've found bottles of a brand called Argiolas Tremontis, which is the red variety, but I fear it will leave my nostalgic craving unsatisfied. Both red and white Mirto is also produced/distributed by a company called Zedda Piras, a subsidiary of Campari, but is not, to my knowledge, sold in the United States. I've found it on an Italian website (http://en.yndella.com/), but when I tried to order it, I got the message "Impossible to send the product to this address for Local Customs resctrictions [sic]."

I feel I've exhausted all the likely routes. Does anyone else know where in the US I can order a bottle of white Mirto?

Where can I buy Ojen liqueur?

justrobin — Mon, 12 Jan 2009 07:48:34 -0800

My father asked me. Figured I could find it, quick. I've used google et al and can't seem to lock down anything but a likely country of origin, Spain(?)... Still, the question is: Where can Ojen liqueur be purchased in the US? But any details regarding its origin/production (/existence?) would probably be useful.

If you give me frosting, I'll give you cake

Polychrome — Sat, 21 Jun 2008 08:22:23 -0800

What is your best frosting recipe that doesn't use confectioners' sugar but does use a liqueur? I need to make some frosting for a yellow cake, but don't have confectioners' sugar, evaporated milk or condensed milk. I do have white and brown sugar and 1% milk and have found recipes using those, but not any that also incorporate a liqueur (I have some amaretto that I really want to use). So what's your favorite frosting/icing recipe that uses any type of liqueur and doesn't use confectioners' sugar?

Peaches make for a peachy life in every way

mitzyjalapeno — Mon, 05 Nov 2007 09:42:35 -0800

Thanks to this question, I have another liquor-related question. I'm a peachy girl, and my idea of heaven is a peach-filled universe. I like peach-flavored liqueur, alcohol and such, but I can't find a reliably tasty one to use as a base. I'd like a peach-flavored liquor that can go from chilled cocktail to baked goods to shaved ice (mixed with a basic peach syrup or a simple syrup, of course), but everything I taste is either too sweet, not sweet at all, strong enough to knock me on my ass, or doesn't work well for more than one of the uses I have in mind.

Note: IANA bartender, and I cannot handle my alcohol. Two shots put me to sleep. I'm interested in something that pairs well and is tasty on its own. I want something subtle with smooth flavors and just enough alcohol to make it worth it. Does anyone have any recommendations or ideas?

Where to buy izarra?

gimonca — Fri, 05 Oct 2007 07:57:18 -0800

Where can I buy izarra? Either online or in the Twin Cities area. Thanks.

How to make a delicious raspberry cordial/liqueur?

charlesroper — Mon, 23 Jul 2007 14:09:32 -0800

Does anyone have a good cordial/liqueur recipe that uses fresh berries and everclear? If so, please share! It's July and, in Oregon, that means it's time to enjoy all sorts of fresh berries. We have a lot of Marion Berries and Raspberries to use up and thought we'd start making some cordials for holiday gifts. We have lots of sugar, everclear and wine bottles along with the fruit and just need a recipe to put it all together.

Any help is much appreciated. Thanks!

What family recipes are hiding in your closet?

magikker — Mon, 12 Feb 2007 07:40:27 -0800

LiqueurFilter: After realizings that vodka + sugar + instant coffee + water + vanilla + chocolate and carmel syrup to taste makes a decent version of Kahlua, I am looking for other good liqueur recipes. This is not a moonshine question. I will not be making alcohol. This is much more about turning one bottle of booze into another.

The whole thing came about when my roommate built a bar for the house and wanted to stock it. I didn't want to spend a bunch of money on stuff I wouldn't drink so I made some stuff out of cheap vodka. I've made Coffee Liqueur, and Cinnamon and butterscotch Liqueurs. The last two made by melting hard candies and adding vodka. Now I'm interested in making something of a higher quality.

Damned Limeys get all the good drinks

SpecialK — Tue, 31 Oct 2006 15:49:36 -0800

We're trying to find Drumgray Cream Liqueur in the US. Does anyone know of a way to get this awesome stuff in the states, or do the limeys get to keep it all to themselves?

How do I mix a drink that tastes like Coke?

moss — Sun, 06 Aug 2006 02:34:51 -0800

BoozeFilter: The flavor of cola drinks, like Coke, is "a mixture, or fantasia, of vanilla, cinnamon, and citrus flavorings". Knowing this, what three kinds of alcohol would you combine if you wanted to make a mixed drink that tasted as much like cola as possible? I could obviously just grab whatever citrus, cinnamon, and vanilla flavored liquor I can find, but I can see a few different pitfalls to avoid: one flavor being too strong or too weak; the ingredients not combining well; some unexpected other flavor appearing too strongly; or (possibly unavoidable) the whole thing combining into one Giant Unstoppable Ball Of Pure Hangover. So, I throw myself on the mercy of the combined alcoholic knowledge of all MetaFilter: what could I use that would have a reasonably high alcohol content, would have relatively similar intensities of flavor, wouldn't clash with each other terribly, and wouldn't make me too sick?

Liquor in the back....

emptybowl — Wed, 21 Dec 2005 08:54:11 -0800

I'd like to get my uncle a nice and/or unique liqueur for Christmas. Does anyone have any suggestions for good liqueurs or good liquor stores in the Annapolis area where something like that could be acquired?

Lakka (Finnish cloudberry liqueur)

KRS — Wed, 07 Dec 2005 10:01:50 -0800

ISO Lakka (Finnish cloudberry liqueur). No one seems to import it into the U.S. Does anyone know a U.S. source or a European place that will ship to the U.S.?

How can I get a bottle of German liqueuer in America?

icetaco — Fri, 03 Dec 2004 08:40:21 -0800

There's a wonderful liqueur that I'd like to buy as a gift, but it's only available from a distillery in Germany. I contacted the distillery, and with my somewhat limited German, was able to ask about shipment to the US. They can ship it, but don't accept payment via credit card, but rather "mit Rechnung." This I believe to be "by check," but I'm not sure. Has anyone had experience with this kind of transaction? Some German sites I saw which also require that kind of payment have forms that ask for a password. Is this an EU thing only?

Help identifying an empty German flask I found?

Smart Dalek — Mon, 12 Jan 2004 15:32:15 -0800

I'd like some help identifying an empty flask I found in a drawer.
It's from Germany, and bears the inscription "Herrenberger Blutwurzelansatz / Weinhaus Gläßer / Brennerei Herrenberg / Deutsches Erzeugnis".
The bottle is at least 10-12 years old, and doesn't mention any overseas distributor. Could it have held an herbal wine, or a liqueur?