Recipes

1. Shake and strain into a rocks glass
2. (Optional) Garnish with grated cinnamon

1. Pour Shot
2. Top with Heavy Cream

Garnish with an edible flower & grated cinnamon

1. Add Licor 43, vodka, apple butter, and apple cider to shaker.
2. Strain over ice and top with ginger beer.
3. Garnish with rosemary sprig and apple slice.

1. Shake and double strain into a rocks glass. 
2. Garnish with a blackberry skewered on a lemon wheel.

1. 4-5 ice cubes for the shaker
2. Additional ice for glass
3. Garnish with frosting and sprinkles

1. Preheat oven to 350°F. Grease and line an 8x8" pan.
2. Melt chocolate. In a bowl, whisk eggs, sugar & vanilla.
3. Stir in butter, then fold in flour, chocolate, hazelnuts & Licor 43.
4. Pour into pan. Bake 25–30 min. Cool, slice & enjoy.

Garnish with whipped cream and crushed Werthers hard candy

1. Fill your glass with a few wedges of lime and cane sugar.
2. Press (muddle) the juice out of the lime with a pestle until the juice has completely absorbed the sugar.
3. Fill the glass with crushed ice and then add the Licor 43 Original and Vodka.
4. Stir well through with a (bar) spoon.
5. Add some crushed ice so that the glass is completely filled.
6. Garnish with a lime wedge.

1. Preheat the oven to 350°F (325°F for convection). Grease a 9-inch bundt or round cake pan.
2. In a large mixing bowl, beat the softened butter with 1 cup sugar, vanilla, and a pinch of salt until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour and baking powder. Add to the batter in batches, alternating with the 3 tablespoons of milk.
5. Divide the batter in half.
6. In a small bowl, mix cocoa powder, 1 tablespoon sugar, Licor 43 Chocolate, and 3 tablespoons milk until smooth. Stir this into one half of the batter to make the chocolate portion.
7. Spoon half of the vanilla batter into the prepared pan and smooth it out. Spoon half of the chocolate batter on top. Repeat with the remaining batters.
8. Use a fork or knife to gently swirl the batters together in a circular motion to create a marble effect. Smooth the top.
9. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10–15 minutes, then loosen the edges and invert onto a wire rack. Cool completely.
11. Dust with powdered sugar before serving.

1. Add all ingredients into a blender and blend
2. Serve into Hurricane or Collins glass
3. Garnish with whipped cream and shaved chocolate

1. Add ingredients to a shaker
2. Shake, pour, and enjoy!

1. Add all ingredients to a shaker with ice
2. Shake vigorously until cold and creamy
3. Strain into a glass over fresh ice
4. Top with garnish and sip away

1. Pour Licor 43 Original in a glass with Ice.
2. Pour Cold Brew on top
3. Stir the drink

1. Combine ingredients in shaker with ice
2. (Optional) Rim glass with Caramel Syrup
3. Shake well and strain mixture into prepared glass
4. (Optional) Garnish with Caramelized Sugar

1. Preheat oven to 320°F.
2. Heat cream with scraped vanilla pod (or extract) over low heat.
3. Whisk egg, yolks & sugar until light and fluffy.
4. Remove vanilla pod. Slowly whisk warm cream into egg mix. Stir in Licor 43.
5. Pour into 6 ramekins. Place in a baking dish filled with hot water halfway up sides.
6. Bake 45 min. Cool, then chill in fridge.
7. Before serving, sprinkle sugar on top and torch or broil until caramelized.

1. Top with coconut whipped cream
2. Garnish with grated cinnamon & strawberries

1. Fill your glass with ice.
2. Add the fresh lemon juice, Licor 43 Original and grapefruit soda, then fill to the top with sparkling water.
3. Finish with the handful of dill and stir well.

1. Pour the Licor 43 Original into your glass, then add the green tea bag.
2. Leave to stew for two minutes before removing the tea bag.
3. Add ice cubes and the dash of lemon juice.
4. Stir the ice until the cocktail is chilled – and enjoy.

1. Add all ingredients to a shaker with ice.
2. Shake until chilled and frothy
3. Double strain into a coupe or rocks glass
4. Garnish and enjoy

Shake and strain into a Martini glass

1. Whisk Licor 43, milk & egg in a bowl.
2. Dip bread slices to coat both sides.
3. Cook in butter or oil until golden.
4. Serve warm with vanilla ice cream & mint.

1. Add six ice cubes to your glass and allow it to chill.
2. Pour the ginger ale over the ice.
3. Mix in the Licor 43 and add the squeezed lime juice.
4. Finish by garnishing with the lime slice and a twist of peel.

1. Fill a Collins glass with ice and add Licor 43, Mezcal San Cosme, pineapple juice, and fresh lime juice.
2. Stir gently to combine all ingredients and top with sparkling water.
3. Garnish with a dehydrated pineapple slice.

1. Fill your glass to the brim with ice.
2. Start by adding the Licor 43 Original and lemon juice, then fill your glass to the top with tonic.
3. Garnish with the four slices of cucumber.

1. Heat the apple juice with the cinnamon stick and stir the Licor 43 Original into the warmed mixture.
2. Remove the cinnamon stick and pour into your coffee glass.
3. Garnish with whipped cream and a sprinkle of cinnamon to finish.

Frosting Ingredients
2 tbsp Licor 43 Original
1 tbsp milk
½ cup butter (softened)
2 cups powdered sugar

Instructions
Preheat oven to 340°F (170°C).
Beat butter, sugar & egg until smooth. Mix in sifted flour, baking powder & salt.
Blend milk & Licor 43, add slowly to batter, and beat until fluffy.
Divide into cupcake cases. Bake 15 min. Cool completely.
For frosting, beat butter & sugar. Mix milk & Licor 43, then blend in.
Pipe frosting onto cupcakes. Decorate as desired.

1. Combine ingredients in a glass with ice
2. Top with Soda Water
3. Garnish with Lime or Orange Slice

1. Pour the passion fruit juice and Licor 43 Original into a shaker with the ice cubes.
2. Shake well and pour into your glass.

Shake and strain over crushed ice

Garnish with chocolate covered strawberries

Shake and strain into a coupe

Stir and garnish with an orange twist

1. Fill a Collins glass with crushed ice.
2. In a shaker, combine Licor 43 Chocolate, peanut butter whiskey, crème de cacao, and chocolate milk. Shake well.
3. Pour the mixture into the Collins glass over the ice.
4. Top with a splash of club soda for a fizzy finish.
5. Garnish with whipped cream and a mini Peanut Butter Cup on top.

1. Fill your glass with ice cubes and pour the milk and Licor 43 Original over the top.
2. Finish with the strawberry liqueur, stir gently and enjoy.

1. Fill your glass with ice cubes.
2. Shake all the ingredients in a shaker with ice.
3. Strain the liquid from the shaker into a highball glass and enjoy.

1. Fill your cocktail shaker with Licor 43 Original, passion fruit liqueur, vodka and lemon juice.
2. Shake for at least 10 sec. and pour your Pornstar (without ice cubes) into a martini glass.
3. Garnish with half a passion fruit.
4. Optional: for a creamy topping you use one egg white during shaking.

1. Cut three small pieces of red chili, about 3mm thick. Muddle them in the bottom of your glass.
2. Top the muddled chilies with the Licor 43 Original, lime juice and sparkling water.
3. Stir briefly and enjoy.

1. Fill the jug with 1/3 of ice cubes and add the sliced fruit.
2. Pour the red wine and the orange soda.
3. Add the Licor 43 Original and the Brandy.
4. Stir, garnish and serve.

1. Fill the jug with 1/3 of ice cubes and add the sliced fruit.
2. Pour rosé wine and the bitter lemon soda.
3. Stir, garnish and serve.

1. Prep the glass. Dip the rim into the melted chocolate, then into the graham cracker crumbs to coat.
2. Add Licor 43 chocolate , vanilla vodka, and ice to a cocktail shaker. Shake until
   well combined.
3. Add more ice to the prepared glass, then strain the cocktail into the glass. Pour the heavy cream on top.
4. Thread marshmallow onto a toothpick, then broil until golden brown. Place on the drink as a garnish.

1. Add mango, cucumber & all liquids to a blender.
2. Blend until smooth.
3. Pour into two glasses & serve chilled.
   
   

1. Just shake all of the ingredients with ice.
2. Pour into your glass and enjoy.

1. Shake the Licor 43 Original, tequila, lime juice, orange bitters and ice cubes in a cocktail shaker.
2. Pour the mixture through a sieve into your glass.
3. Garnish with a slice of lime and some fresh mint.

1. Rim glass with lime juice and dip in Tajín (if using).
2. Muddle jalapeño slices in a shaker.
3. Add Licor 43, tequila, lime juice, bitters, and ice.
4. Shake well and strain into an ice-filled glass.
5. Garnish and serve.
   
   
   
   
   
   
   

1. Shake everything on ice and strain on fresh ice into a glass
2. Spray lemon zest on drink and garnish with dried orange slices and/or lemon twist
   
   

1. Mix espresso with half the Licor 43.
2. Whisk yolks, sugar & remaining Licor 43 until creamy.
3. Gently fold in mascarpone.
4. Dip ladyfingers in espresso mix & layer in dish.
5. Spread half the mascarpone mix on top. Repeat layers.
6. Dust with cocoa. Chill 4+ hours before serving.

• Place the mascarpone cheese and sugar in a large bowl, beat with electric mixer until smooth
• Slowly incorporate the cream, water, and espresso, until smooth.
• Pour the mixture into popsicle molds, until they are 2/3 full.
• Pour the Licor 43 into a shallow bowl.
• Dip each ladyfinger into the Licor 43 for 5 sec/side, then press one down into the center of each popsicle mold.
• Add a stick to each pop and gently tap the mold on the counter to help everything settle into place.
• Shave chocolate curls over the base of each popsicle. Freeze pops for at least 3 hours.
• When ready to serve, flip the mold over and run the bottom of each pop under hot water for a few seconds. Then gently pull each pop out of the mold.

Garnish with slice of pineapple & pineapple leaves

1. Shake all ingredients & serve

2. Garnish with an edible flower