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If you’ve got bottles of fruit liqueur that don’t see much action, take them off the shelf and put them to use!
Liqueurs were first produced by medieval alchemists as medicines. Some were noted for their digestive benefits and became after-dinner drinks, served in small liqueur glasses or on the rocks.
Start experimenting with your liqueurs:
First, try reviving the custom of an after-dinner liqueur. Relax in a comfortable chair, sip and enjoy.
Before the meal, serve spritzers: Put an ounce of liqueur in a tall glass or wine glass and add soda water or ginger ale.
Try some liqueur-flavored whipped cream. Photo courtesy MackenzieLtd.com.
Marinate fruits for an hour or more to make dessert or a dessert topping. We like raspberries in raspberry liqueur, cherries in cherry liqueur (kirsch) or maraschino liqueur, bananas in banana liqueur, and so forth.
Make broiled grapefruit for dessert, with a drizzle of Curaçao or orange liqueur.
Drizzle on top of ice cream or sorbet.
Drizzle on fresh fruit: figs, melon balls, sliced stone fruits, or a bowl of multicolored grapes—with a side of shortbread or other cookies.
Add a tablespoon of coffee, chocolate or mint liqueur (crème de menthe) to chocolate pudding, mousse, pie filling and/or chocolate sauce.
Add orange liqueur to any sweet soufflé recipe (or coffee liqueur to a coffee soufflé, etc.).
Stir a teaspoon or two into heavy cream, prior to whipping cream.
Let us know what works for you.
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