Chambord Raspberry Liqueur

Raspberry Liqueur is what a liqueur is, a neutral liquor, wine or gin with added flavours and sweetness from fruits, herbs and other ingredients.

In Raspeberry Liqueur, raspberries are macerated with sugar in vodka, and vanilla pods are often added for a wider flavour profile, alcohol and sugar draw out the fruit's natural juices and essential oils into the spirit.

Few popular raspberry liqueur brands would be

• 1. Chambord Black Raspberry Liqueur.
• 2. Bols Black Raspberry Liqueur.
• 3. Giffard Framboise Liqueur.
• 4. St George's Raspberry Liqueur.
• 5. Mathilde Framboise Liqueur.

Amaretto Almond Liqueur

Amaretto is a liqueur, a sweet Italian liqueur that originated in Saronno. There are different brands and each have their slight variations and ingredients vary from apricot kernel, bitter almonds, peach stones or almonds, all these are natural sources of the benzaldehyde that brings the almond flavour to the liqueur. Amaretto usually contains a 21% to 48% Alcohol by Volume.

Amaretto liqueur can be drunk straight or used as an ingredient in mixed drinks, or with coffee.

The name Amaretto originated from the Italian word amaro, meaning bitter. Amaretto's bitterness is derived from the drupe kernel and although the bitterness of Amaretto tends to be mild, sweeteners and at time sweet almonds are added to enhance the flavour of the final product.

Creme De Noyaux

Crème de Noyaux is an almond flavoured crème liqueur, made not from Almonds but Apricot Kernels or Peach Kernels and Cherry Pits macerated or distilled in superfine alcohol, which provide an almond like flavour. The colour of the liqueur is Pink or clear and is 20% ABV in US, 40% in original and French. It is 40 Proof in USA.

Ice Cream

Cream can be used to make a creamy cocktail, but when you make a cream cocktail make sure you whip and make your own version. You can also go for a heavy whipped cream which is thicker than regular cream and milk fat can be between 30%-40%.
For a rich and creamy cocktail recipe, combine heavy cream with one shot of alcohol and powdered sugar, then whip it until soft peaks form for a fluffy consistency or you can use it as a loose cream.