LIQUEURS are like $5 hookers - they are everywhere and they will do anything. But if you like what you find, the cost can scale up quickly. They are sweet, cloying, leggy, easy on the tongue, flattering, but I mean, what do you do once you find out one drink of kiwi liqueur is enough for a lifetime? Enough with the metaphors.
Liqueurs are all low alcohol. This is part of what makes them taste so sweet. Alcohol is backbone and without it a beverage is a bit flaccid. (I know, I said I was done with the metaphor - sorry ). Look for natural flavors and generally stay away from brands with huge line extensions [marketing term for 'one of every kind']. Although for the basic "creme de banana/cacao . . . " you can't do any real damage with DeKuyper or Bols in summer or tropical drinks.
Almost without except the American produced versions are flat out not very good. Not quite sure why this is. An exception is Clear Creek in Oregon. But the real stuff comes from Europe - all over Europe.
Liqueur flavors tend to cluster. The most successful liqueur segment is Orange - Grand Marnier, triple sec, Mandarine Napoleon. The Berry segment has some very delightful entries - Cassis, Framboise, Chambord - and the Herbal segment has a large number of mysterious and useful entries - Chartreuse comes to mind quickly. The latter generally made by mad monks in some remote outpost.
On the other hand, some that seem like they should be winners, just don't cut it - the most noticeable in my mind is Pear. I'm not crazy about the liqueurs or the brandies - the natural flavor is too delicate to stand up in a drink. The Nut segment is closer because their flavors function apart from sweet, but after amaretto and Frangelico I struggle. And if it weren't for a few drinks, the Coffee/ Chocolate segment would survive only on Ben & Jerry graduates. But I think this one is more a lack of imagination on the part of the drinker. Gianduia is gentle and pretty amazing actually. But if you cut any of these with vodka or brandy and serve as discussed below, they all become potential keepers.
Mostly, don’t undersell the mileage you can get out of a well timed liqueur drink late in the evening.
One of my favorite ways to drink these sweeter items is to pack a 4 oz pedestal glass with crushed ice, splash in lime juice, and then fill with any liqueur. The ice and lime suppress the cloying sweetness and let the pure natural flavor of the liqueur through. Not to be missed!
As a starting point for the gang rush that is Liqueurs, check out this List of Liqueurs.