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Cook's Thesaurus: Fruit Liqueurs :: liqueur cointreau, liqueur cointreau
Gives synonyms, equivalents, and substitutions for fruit liqueurs.
Apercu : This liqueur tastes like both apricots and almonds. This is a chocolate and cherry flavored liqueur. Marnier, but considered a step above curaçao and triple sec. This is a crème liqueur that has an apricot flavor. This is a crème liqueur that has a pineapple flavor. This is a crème liqueur that has a banana flavor. This is a crème liqueur made with black currants and rum. This is a crème liqueur that has a cherry flavor. This is a crème liqueur that has a strawberry flavor. This is a crème liqueur that has a raspberry flavor. This is a crème liqueur that has a mandarin orange flavor. Curaçao is an liqueur made from orange peels. It comes in blue, orange, red, green, and clear versions that all taste exactly the same. To make your own colored version, add one or two drops of food coloring to a cup of clear liqueur. Not as good for sipping, but works fine for cooking. This is a liqueur flavored with kumquats. Italian liqueur is often stored in freezers so that it can be served ice cold. This cognac-based liquor is flavored with the peels of mandarin oranges. Maraschino liqueurs hard to find in recent years. Japanese liqueur has a very sweet, melon flavor. Cointreau, curaçao, and--the sweetest of them all--triple sec. French, and this sweet purple liqueur is flavored with citrus and spices. This is great in champagne or on ice cream. This is based on bourbon with peach flavoring. This is an orange liqueur with a hint of chocolate. This liqueur is made by steeping sloe berries in gin. Take one pound of washed sloes and prick their skins, then add 1/2 cup of sugar and one pint of gin. Steep for several months, then gently strain without crushing the fruit.
Voir Cook's Thesaurus: Fruit Liqueurs

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