According to the “Williams-Sonoma Kitchen Companion,” no more than two tablespoons of liqueur should be added to every one cup of sauce or batter.
Here are some recommended liqueurs used to flavor desserts, sauces and other dishes.
Almond: amaretto – an Italian almond-flavored liqueur.
Anise: Galliano, Ouzo.
Apple: Calvados, an apple brandy.
Apricot: Apry, an apricot brandy.
Banana: creme de banana.
Cherry: creme de cerise, maraschino, Cherry Rocher, Kirsch.
Chocolate: creme de cacao, Chocolat Suisse.
Coffee: Kahlua, Tia Maria.
Hazelnut: Frangelico.
Herbs: Beneditine, Liquore Galliano.
Mint: creme de menthe.
Orange: Cointreau, Grand Marnier, Triple Sec, Curacao.
Peppermint: creme de menthe, peppermint schnapps.
Pineapple: creme d’ananas
Raspberry: Chambord, Framboise.
Vanilla: creme de vanilla.
Walnut: nocello.
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