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Spice & Chile

(19 products)

A spiced liqueur gets its main flavor from spices or chiles, such as allspice, ginger, clove, caraway or roasted peppers, rather than from fruit or herbs. Bar staples here include Ancho Reyes, St. Elizabeth Allspice Dram, Canton and John D. Taylor's Velvet Falernum.
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About Spice & Chile

Spice-driven liqueurs are the quiet workhorses of tiki and modern craft cocktails. A quarter ounce can add warmth, heat or a lingering finish that syrups and bitters cannot match on their own.

Most are made by macerating whole spices or dried chiles in spirit, then sweetening and filtering. Ancho Reyes uses sun-dried ancho chiles for a smoky, gently hot liqueur, and its Verde bottling uses green poblano for a brighter, vegetal kick. St. Elizabeth Allspice Dram is a rum-based allspice liqueur and a classic tiki ingredient. John D. Taylor's Velvet Falernum from Barbados brings lime, clove and almond, and Canton and Barrows cover the ginger end of the shelf. You will also find Estonia's Vana Tallinn, caraway-forward Gilka Kaiser Kummel and Stroh Jagertee for hot drinks.

Use them as accents. The Lion's Tail mixes bourbon, lime juice and allspice dram with a dash of Angostura bitters. The Corn 'n' Oil is aged rum and Velvet Falernum over ice with bitters. Ancho Reyes is also excellent in a spicy margarita or simply poured over ice with a strip of orange peel.

Explore more botanical bottles in our full herbal and spice liqueur collection.

Spice & Chile FAQ

What is allspice dram?

Allspice dram, also called pimento dram, is a liqueur made by steeping allspice berries in rum and sweetening it. It tastes like clove, cinnamon and nutmeg at once. St. Elizabeth All Spice Dram is the standard bottle for tiki drinks and the Lion's Tail, and a quarter ounce is often enough.

How do you drink Ancho Reyes?

Ancho Reyes Ancho Chile Liqueur can be sipped chilled or over ice with an orange slice, or mixed into cocktails. Swap it for part of the orange liqueur in a margarita for smoky heat, or add it to a whiskey sour. Ancho Reyes Verde Chile Poblano Liqueur is brighter and pairs well with tequila and pineapple.

What is Velvet Falernum used for?

Velvet Falernum is a sweet Caribbean liqueur flavored with lime, ginger, clove and almond. John D. Taylor's Velvet Falernum is used in tiki classics like the Zombie and in the Corn 'n' Oil with aged rum and bitters. It also adds depth to a daiquiri or a rum and tonic.

What is the best spiced liqueur for cocktails?

It depends on the drink. Canton Ginger Liqueur is smooth and sweet for a ginger margarita, while Barrows Intense Ginger Liqueur is sharper and suits a Moscow Mule twist. For tiki, St. Elizabeth All Spice Dram adds warm baking spice, and Ancho Reyes Ancho Chile Liqueur brings gentle, smoky heat to sours.

About Liquor Barn

Family-owned since 1982, The Liquor Barn has three stores across Chicago's North Shore in Wheeling, Niles, and Vernon Hills. We carry over 17,000 wines, spirits, and beers — and we ship nationwide. Most orders go out same day with tracking.

Visit one of our Illinois locations or shop online today.

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