The new breed of local liqueurs are a world away from your aunt’s Baileys
The new breed of feelgood sustainable liqueurs.
“Liqueur” isn’t just how you pronounce “liquor” after a few negronis. While “liquor” is interchangeable with “spirits”, and can include anything from vodka to rum, liqueurs are a typically sweet concoction, where a base spirit is mixed with extracts or oils for flavour. The black raspberry-flavoured Chambord is one example, along with the equally sweet amaretto, with its prominent almond notes – as is Kahlúa (known as the OG espresso martini to anyone born before 1980).
While local boutique producers have long been honing their production of quality beers, wines and spirits, the liqueurs we enjoy are largely imported – but that’s starting to change. “Local spirits are bountiful, but when it comes to liqueurs Australian shelves are dominated by the European players,” says Lauren Bonkowski of Melbourne-based boutique liqueur brand Marionette (she makes up a quarter of the small team of four). “Our farmers grow such incredible fruit, so we’ve been bringing that produce to Melbourne