Liquor Cabinet

I like variety, and this is really evident by the contents of my liquor cabinet. It would take me a long time to drink all these, but fortunately they keep well. Here's what I've managed to collect over the years.

  • Absinthe - infused with wormwood, anise, hyssop, and other herbs, very strong, should be diluted with water until it clouds (the "louche")
  • Disaronno Amaretto - infused with bitter almond and sweetened, nice on its own or in a mixer
  • Amarula - a cream liquor made from amarula fruit
  • Bay Liqueur - infused with bay leaves
  • Brandy - distilled from fermented fruit, specifically grapes if not otherwise specified
  • Campari - a bitter used as an apéritif or mixer
  • Cassis - infused with black currants and sweetened
  • Chambord - infused with black raspberries and sweetened
  • Chartreuse - infused with herbs and sweetened, very strong, nice as is or on the rocks, sometimes as a mixer
  • Crème de Cacao - infused with cocoa and sweetened, used as a mixer
  • Crème de Menthe - infused with mint and sweetened, used as a mixer
  • Framboise - infused with raspberries and sweetened, used as a dégistif mixer
  • Frangelico - infused with hazelnuts and sweetened
  • Gin - infused with juniper and other spices
  • Goldschläger - cinnamon schnapps with gold leaf
  • Ice Wines - fruit wines made from cryoconcentrated juice to leave residual sweetness after it reaches wine strength, good as a dégestif
    • Ice Cider - a concentrated, sweet hard cider
    • Ice Wine - a concentrated, sweet grape wine
    • Bakeapple Iceberg - an ice wine style made from bakeapples
  • Limoncello - infused with lemon and sweetened, best served at freezer temperature (it stays liquid)
  • Ouzo - infused with anise and sweetened, clouds when served with ice
  • Pommeau - a mixture of apple brandy and apple cider, like an "apple port", sweet and tart
  • Port - wine whose fermentation has been stopped early by the addition of brandy, strong and sweet; "tawny" ports have been aged longer and lost some of the ruby colour
  • Rum - fermented and distilled from sugar cane
  • Triple Sec - a class of orange liqueur
    • Blue Curaçao - a coloured triple sec used as a mixer
    • Cointreau - a sweetened triple sec with perhaps a touch of chile, can be used as a mixer but best on the rocks; the dilution causes precipitates to turn it white
    • Grand Marnier - a sweetened triple sec used frequently in desserts
    • Triple Sec (unbranded) - used as a mixer
  • Vermouth Rosso
  • Vodka - a neutral unaged spirit, made from a variety of sources
  • Whisk[e]y - made from grains and aged in wood
  • 94% alcohol - this nearly pure alcohol is used for homemade infused liqueurs, bitters, and flavour extracts