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This is a stripped down version of the classic Italian Amaretto, but with an Australian twist.To make it, the team smashes apart Australian grown bitter almonds (a by-product of the apricot industry), cooks and infuses them in a clean cane spirit for up to three months. This is where they get that big bold marzipan flavour that Amaretto lovers will recognise immediately. They then add a pinch of wild Strawberry Gum leaves, harvested from outback NSW, which adds an extra floral boost.On the nose,you'll detect thick marzipan notes but also a smattering of floral and herbal aromas, thanks in part to the addition of Strawberry Gum.On the palate,you'll be greeted with an explosion of marzipan flavour thanks to a generous infusion of bitter almonds. It's thick, decadent and syrup-like with plenty of sweetness.On the finish,you'll experience a long drawn-out ending with brown sugar playing a key role in the length.","brand":{"@type":"Brand","name":"White Possum"},"image":["https://media.danmurphys.com.au/dmo/product/1000005536_WPP-NA-1.png?impolicy=PROD_MD"],"url":"/product/ER_1000005536_WPP-NA/white-possum-amaretto-500ml","aggregateRating":{"@type":"AggregateRating","ratingValue":5,"reviewCount":3}}}]} 5 Best Liqueurs to Make Elite Autumn Cocktails (Naked Amaretto, Coffee Liqueur & More) - Dan's Daily | Dan Murphy’s

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5 essential liqueurs to make elite autumn cocktails

Australian products|

5 essential liqueurs to make elite autumn cocktails

Read time 4 Mins

Posted 23 Mar 2023

By
Brad Nash

A selection of liqueurs that are perfect for making warm-weather drinks

The cooler weather brings with it a welcome shift away from summery Spritzes.

As the chillier days hit more often, our drinking tastes tend to change in tune. Of course, we’re not quite ready to steal away to our studies with a whisky just yet, but when it comes to cocktails, the shorter, cooler days often leave us looking beyond light, refreshing concoctions. Autumn is a time for rich flavours, decadent combinations and ingredients that embody boldness and complexity – perfectly suited to transeasonal days where you don’t ever quite know what the weather will do.

So, what does this mean for your liquor collection at home? It means, of course, that it’s time to get acquainted with some new ingredients so you can add a few fall-focused concoctions to your repertoire.

A bottle of Chambord on a shelf

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1. Chambord

The Australian autumn is raspberry szn – a time of year when the tart sweetness of this fruit lends itself in abundance to desserts and cocktails that carry a certain boldness of colour and flavour. Raspberries alone won’t always do the job, though, and this is where Chambord – a raspberry liqueur made in France since the 17th century – comes in. Ruby red in colour, Chambord is made using black raspberries, offering it an even fruitier, richer flavour that, along with its classy AF bottle, makes it a bar cart essential for lovers of autumn cocktails. Try it in a Chambord Bellini, where the heavenly dark fruit flavours of the liqueur are given a welcome zing courtesy of frothy, sharp prosecco.

2. Antica Formula Vermouth

Vermouth, in all its complexity and varieties, is a concept far too large to properly dive into in this article, but suffice to say that for both sipping and cocktail-ing purposes, a bottle of the spicy wine-based formula is an absolute essential. A classic red or sweet vermouth lies at the heart of many classic cocktails, not least the Negroni and the Manhattan, and Antica Formula Vermouth is widely renowned as one of the most quintessential expressions of the drink, made from sweet, rich wines sourced from across Italy. We particularly love it in a Tipperary, where it’s afforded a delicious softness courtesy of Irish whisky, green Chartreuse and aromatic bitters. Just make sure you keep your vermouth in the fridge.

A bottle of Antica Formula Vermouth, which is great in Negronis, Manhattans and many other cocktails

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Amaro Montenegro is one of the most approachable amaro from Italy

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3. Amaro Montenegro

While the aperitif revolution has had a seismic effect on the drinks business in recent years, the renewed attention on all things bitter, fruity and exotic has naturally shed some light on the complex world of digestifs, particularly the herby, bitter-sweet amaro. Much like vermouth, folks in Australia are slowly coming to discover the diversity in flavour that amaro offers, with some bars like Brisbane’s Before + After even basing their entire drinks collection around it. We think Amaro Montenegro – a classic medium amaro from Italy’s Bologna that balances bitter, sweet, and citrus flavours in a way that’s made it a favourite since the 1880s – is a perfect entry point to the art form. You can try it neat by all means, but it arguably shines best in a MonteNegroni – a classic Negroni twist where amaro is subbed for Campari to provide even more complexity and body.

4. Mr Black Cold Brew Coffee Liqueur

It’s near impossible to discuss the recent emergence of coffee liqueur without also mentioning the Espresso Martini. But hear us out because coffee-based cocktails can offer so much more than the often sickly-sweet, frothy creations we’ve come to sip so religiously. Especially when you’ve got a quality base like Mr Black Cold Brew Coffee Liqueur – that actually tastes like great coffee (yes, even by Melbourne standards). Crafted on the NSW Central Coast, Mr Black uses a blend of cold-pressed, single-origin beans from Ethiopia, Brazil and Papua New Guinea. Forgo the Espresso Martini and try it in a Dominicana, which, instead of drowning the fresh coffee flavour in Kahlua and vodka, allows it to shine with the rich spiciness of aged rum.

Mr Black Cold Brew Coffee Liqueur is excellent in for all coffee-based cocktails

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The White Possum Naked Amaretto is an Australian take on amaretto

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5. White Possum Naked Amaretto

Amaretto is an essential in many cocktails, but a more daunting prospect for home drinkers. It often undeservedly evades the attention of people looking to build a great home cocktail set, with many scared off by its sweetness (my first experience of it was mixed with Vanilla Coke, which was naturally less than pleasant). When used properly, though, the marzipan flavours of amaretto shine, and White Possum’s Naked Amaretto delivers this in spades thanks to an infusion of bitter almonds and sustainably sourced apricot kernels. The subtle Aussie floral notes, instilled in the drink by an added infusion of strawberry gum leaves, work beautifully in the most balanced of all amaretto cocktails – the Amaretto Sour.

Looking for more ideas on how to use these liqueurs? Check out our growing collection of cocktail recipes, which are written and tested by a team of experts.

Brad Nash

Brad Nash is an Eora-based lifestyle writer and Americano fan who previously worked as the Digital Editor of GQ Australia.

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