Tropical cocktails
started out as medicinal drinks


Adding the exotic touch

The liqueurs family is one of the biggest families in the world of distilled's; the most diverse and surprising scents and tastes are brought together by men's resourcefulness. Liqueurs stem from the first medicinal drinks in which apothecarians and physicians tried to capture the healing power of herbs and plants.

Through maceration, fermentation, followed by distillation they were able to produce different elixirs, that were initially intended to heal all sorts of ailments. These drinks would usually taste very well, because of all the aroma's that were contained inside of them. By adding sugar they tasted even better!

Even though the fantasy of some liqueur distillers have brought us many new, original and exotic liqueurs, the tradition of the old fruit liqueurs and crèmes still remain.

The very first recipes, mostly based on plants, were first made in monasteries, for instance in the Grand Chartreuse, which is found in the mountain range by the same name. As heirs of the monks and the apothecarians of old times, the liqueur distillers started to market the liquor recipes which were the result of centuries of research in the 17th century.

In France it was Marie Brizard (Marie Brizar), Edouard Cointreau (Cointreau), Pierre and Jean Get (Get 27), Louis-Alexander Marnier-Lapostolle (Grand Marnier) and a few more others, that named their liqueurs after themselves, which brought them fame, not only in their own country, but also worldwide.

In recent years many new liqueur tastes saw the light: exotic, like coconut, tropical fruits or the long underrated ones like the peach. At the same time the traditional liqueurs and crèmes (berries, black berries, cherries, raspberries, strawberries, blue berries, pears, nuts, etc.) are still maintained. De list of liqueurs appears almost endless and nowadays you will even find cola liqueurs, coffee liqueurs, banana liqueurs, lychee liqueurs, melon liqueurs, and passion fruit liqueurs

There are no limits to creativity and fantasy, but a certain degree of expertise is required. Liqueurs are commonly made of ripe fruits of the highest quality. De production method for most liqueurs (maceration or distillation) is roughly the same, but it's experience and care that made the difference.


This spectacular cocktails is easily made with the help of a machine called 'the cocktail master'.

Pour in a high champagne glass (slowly and over the back of a bar spoon)

4/10 Grenadine syrup
3/10 Anisette
3/10 Blue Curaçao

Serve with a straw.


Long Drink: at any time.

Put in a small tumbler glass with some ice cubes:

4 cl. Advocaat
1 splash lime juice
1 splash sugar cane syrup

Shake well and top off with any type of soda drink.



Long drink: at any time.

Put in a shaker half filled with ice:

3/10 Kiwi Liqueur
3/10 Blue Curaçao
2/10 Banana Liqueur
2/10 Lemon juice

Shake and serve in large tumbler glasses. Top off with soda water and decorate with a slice of kiwi.


In this sparkling long drink you can taste the different tastes of chartreuse, which are amplified by the grapefruit and the lemon.

Put in a shaker half filled with ice:

4/10 Green Chartreuse
3/10 Lemon Juice
3/10 Grapefruit Juice
1 egg yoke

Shake and serve in cocktail glasses.


More cocktails based on: | Gin | Vodka | Tequila | Rum | Whisky | Calvados | Cognac | Vermouth | Port | Anise drinks & bitters | Liqueurs | Wine | Champagne | Beer | warm cocktails |