A liqueur or cordial is a distilled spirit that mainly distinguishes itself from liquor by the addition of substantial sugar. Most begin as a base of liquor (rum, brandy, whiskies) but not all. To the base is added flavoring from fruits, herbs and spices, and sometimes creme, raising the alcohol level and calories.
Other than many liqueurs tasting so amazingly delicious straight, on ice or over ice cream (meaning I don’t have to bake), liqueur glasses can be works of art.
The photos below are of several extraordinarily exquisite liqueur glasses, the first two designed by Rikki Hagen, the owner of Copen Hagen Design Studio.
While Riedel’s “Orchard Fruit” and “Bitters” glasses have a designated use (according to Riedel), I use mine for any liqueur I want. My guests love them – so elegant. The Unterberg Bitters glass is an amazing 11-3/8 inches tall, hand made, mouth blown. The Orchard Fruit is also versatile, but when I have peach, apple, blackberry, etc. liqueurs, I always use this glass.
For Grand Marnier and Kahluá, I like a snifter, or footless Cognac/Brandy glass, and sometimes, with a little ice.
My favorite creme liqueur is Sheridan’s Coffee (Irish) Liqueur. It was once-upon-a-time available in the U.S. but now I have to buy it in airport duty-free shops. If I have to beg a traveling friend, I willingly do so.
It’s magic. The creme comes out on top every time!
Still under construction – more to come.