Recipes

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Carajillo

INGREDIENTS

1.5 oz (1 part) Licor 43 Original 1.5 oz (1 part) Strong Espresso Roast or Cold Brew

METHOD

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

Carajillo

Minibeer

INGREDIENTS

1 Shot Licor 43 Original Chilled Heavy Cream

METHOD

  1. Pour Shot
  2. Top with Heavy Cream

Minibeer

Afternoon Delight

INGREDIENTS

2 oz Licor Horchata1 oz Frangelico1 oz Hennessy V.S.O.P.0.5 oz Coco Cream

METHOD

Garnish with an edible flower & grated cinnamon

Afternoon Delight

Apple Butter 43

INGREDIENTS

1 1/2 oz Licor 43 Original1 oz Vodka2 Tbsp. Apple Butter2 oz Apple CiderGinger BeerRosemary Sprig & Apple Slice (garnish)

METHOD

  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.

Apple Butter 43

Berry Smashed

INGREDIENTS

¾ oz. Licor 43 Original1 ½ oz. Reposado Tequila ¾ oz. Lemon juice ½ oz. Simple syrup 3 muddled Blackberries

METHOD

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

Berry Smashed

Birthday Cake

INGREDIENTS

1.5 oz Licor 43 Horchata1 oz Licor 43 Original1.5 oz Pineapple Juice

METHOD

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

Birthday Cake

Butterscotch Bliss

INGREDIENTS

1.5 oz Licor 43 Chocolate1.5 oz Butterscotch Schnapps

METHOD

Garnish with whipped cream and crushed Werthers hard candy

Butterscotch Bliss

Caipiroska 43

INGREDIENTS

1 oz Licor 43 Original¾ oz VodkaHalf lime in segmentsTeaspoon cane sugarCrushed iceGarnishing: Lime

METHOD

  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.

Caipiroska 43

Chocolate Bliss

INGREDIENTS

1.5 oz Licor 43 Chocolate1 oz Rum2 Scoops Vanilla Ice Cream2 Oreo Cookies1/2 Banana

METHOD

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

Chocolate Bliss

Crème Brûlée Martini

INGREDIENTS

2 oz Licor 43 Crème Brûlée1 oz VodkaCaramel Syrup (for rim of glass)Caramelized Sugar (option garnish)

METHOD

  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

Crème Brûlée Martini

Darryl Strawberry

INGREDIENTS

3 Strawberries (Muddled)1.5 oz Licor 43 Horchata1 oz Vodka0.5 oz Chambord

METHOD

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

Darryl Strawberry

Dill-icious 43

INGREDIENTS

1⅓ oz Licor 43 Original2 oz Grapefruit Soda ¾ oz Fresh Lemon Juice ¾ oz Sparkling WaterA handful of dill

METHOD

  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.

Dill-icious 43

Dr. Sam Tea 43

INGREDIENTS

1⅔ oz Licor 43 Original ½ oz Fresh Lemon Juice 1 Green Tea Bag

METHOD

  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.

Dr. Sam Tea 43

Espresso 433

INGREDIENTS

1.75 oz Espresso1 oz Licor 43 Original1 oz Vodka

METHOD

Shake and strain into a Martini glass

Espresso 433

Ginger 43

INGREDIENTS

1¾ oz Licor 43 Original6¾ oz Ginger AleJuice from half a limeIce cubesGarnishing: Slice of lime and a twist of lime peel

METHOD

  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.

Ginger 43

Golden Hour 43

INGREDIENTS

1 oz Licor 433/4 oz Mezcal San Cosme 1.75 oz Pineapple Juice0.5 oz Lime Juice1/6 oz Agave Syrup1.75 oz Sparkling Water

METHOD

  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.

Golden Hour 43

Green Spring 43

INGREDIENTS

1⅓oz Licor 43 Original ½ oz Fresh Lemon Juice Tonic Garnishing: 4 slices of cucumber

METHOD

  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.

Green Spring 43

Hot Apple Pie 43

INGREDIENTS

¾ oz Licor 435 oz Apple Juice1 cinnamon stickGarnishing: Whipped cream and ground cinnamon

METHOD

  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.

Hot Apple Pie 43

Maracuya 43

INGREDIENTS

1⅔ oz Licor 43 Original 5 oz Passion fruit juice Ice cubes

METHOD

  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.

Maracuya 43

Mediterranean Breeze

INGREDIENTS

2 oz Licor 43 Horchata1 oz Villa Massa Limoncello

METHOD

Shake and strain over crushed ice

Mediterranean Breeze

Neapolitan

INGREDIENTS

1 oz Licor 43 Chocolate1 oz Vodka1 oz Heavy Cream1 oz Vanilla Simple2 Strawberries (Muddled)

METHOD

Garnish with chocolate covered strawberries

Neapolitan

Oaxacan Lady

INGREDIENTS

1.5 oz Mezcal1 oz Lemon Juice0.75 oz Licor 43

METHOD

Shake and strain into a coupe

Oaxacan Lady

Old 43

INGREDIENTS

2 oz Yellow Rose Whiskey0.5 oz Licor 43 Original 2 dashes Orange Bitters2 dashes Angostura Bitters

METHOD

Stir and garnish with an orange twist

Old 43

Peanut Butter Cup 43

INGREDIENTS

1 ½ oz Licor 43 Chocolate1 oz Peanut Butter Whiskey0.75 oz Crème de Cacao2 oz Chocolate Milk or Chocolate Almond Milk1 oz Club SodaCrushed IceWhipped Cream (garnish)Peanut Butter Cups (Garnish)

METHOD

  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.

Peanut Butter Cup 43

Pink Kiss 43

INGREDIENTS

1¾ oz Licor 43 Original¾ oz Rose Strawberry Cream Liqueur2¾ oz Cold MilkIce cubes

METHOD

  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.

Pink Kiss 43

Pink Panther 43

INGREDIENTS

1 ⅓ oz Licor 43 Original ⅔ oz Grenadine 2 ⅔ oz cold milk Ice cubes

METHOD

  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.

Pink Panther 43

Pornstar 43

INGREDIENTS

1 ¾ oz Licor 43 Original1 oz Vodka¾ oz Passion Fruit Liqueur¾ oz Lemon JuiceHandful of ice cubesGarnishing: half a passion fruit Optional: One egg white

METHOD

  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.

Pornstar 43

Red Hot 43

INGREDIENTS

1½ oz Licor 43 Original 4 oz Sparkling Water½ oz Fresh Lime JuiceRed chili

METHOD

  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.

Red Hot 43

Red Sangria 43

INGREDIENTS

8 ⅓ oz Fruity Red Wine8 ⅓ oz Orange Soda4 ⅓ oz Licor 43 Original1 ⅓ oz BrandyApple, lemon and orangeGarnishing: 1 Orange slice and 2 cinnamon sticks

METHOD

  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.

Red Sangria 43

S'mores 43

INGREDIENTS

1 ½ oz Licor 43 Chocolate½ oz Vanilla Vodka1 ½ oz heavy cream1 graham cracker (to crumble and rim glass)Marshmallow for toasting and garnish Chocolate syrup to drizzle in glass (optional)

METHOD

  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.

S'mores 43

Sour 43

INGREDIENTS

1⅓ oz Licor 43 Original⅓ oz Sugar Syrup2 dashes Frothee or whipped egg whiteJuice from half a lemonIce Cubes

METHOD

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

Sour 43

Spanish Margarita 43

INGREDIENTS

1⅓ oz Licor 43 Original1⅓ oz Tequila Juice from half a lime Dash of orange bitters (optional) Ice cubes Garnishing: Slice of lemon and sprig of fresh mint

METHOD

  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.

Spanish Margarita 43

Tiramisu 43 Popsicles

INGREDIENTS

8 oz mascarpone cheese⅔ cup granulated sugar1 cup heavy cream ½ cup water2 oz espresso1 cup Licor 4312-16 lady finger cookies2 oz chocolate bar16 popsicle sticks

METHOD

  • 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.

Tiramisu 43 Popsicles

Tropicocoa

INGREDIENTS

1.5 oz Licor 43 Chocolate1 oz Amaretto2 oz Pineapple Juice

METHOD

Garnish with slice of pineapple & pineapple leaves

Tropicocoa

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