Herbal liqueurs

'''''' ( , ) stylized as "Jägermeiſter", is a German spiced digestif liqueur. Developed in 1934 by Wilhelm and Curt Mast, it has an alcohol by volume of 35% (61 degrees proof, or US 70 proof). The recipe of 56 herbs and spices has not changed since its creation, and the drink continues to be sold in a green glass bottle. It is the flagship product of Mast-Jägermeister SE headquartered in , Germany.

Campari () is an Italian alcoholic liqueur, considered an apéritif of the bitter variety (and not an amaro) by Italians while considered an apéritif of the amaro variety by Americans, obtained from the infusion of herbs and fruit (including chinotto and cascarilla) in alcohol and water. It is a type of bitters, characterised by its dark red colour. It is produced by the Davide Campari Group, a multinational company based in Italy.

brand of liquor

traditional Latvian herbal liqueur

thumb|The longstanding bottle and label of Bénédictine

thumb|A bottle of Unicum Unicum () is a Hungarian herbal liqueur or bitters, drunk as a digestif and apéritif. According to legend the liqueur was created in 1790 and is today produced by Zwack a secret formula of more than forty herbs; the drink is aged in oak casks. During communism in Hungary, the Zwack family lived in exile in New York City and Chicago, and Unicum in Hungary was produced using a different formula. Before moving to the United States, János Zwack had entrusted a family friend in Milan with the production of Unicum based on the original recipe. After the fall of communism, Pé

Drambuie is a golden-coloured, 40% ABV liqueur made from Scotch whisky, heather honey, herbs and spices. The brand was owned by the MacKinnon family for 100 years, and was bought by William Grant & Sons in 2014.

right|thumb|298px|Goldwasser Goldwasser or Danziger Goldwasser (lit. 'Gold water from Danzig'), ; , with Goldwasser as the registered tradename, is a strong (40% ABV) root and herbal liqueur which was produced from 1598 to 2009 in Gdańsk (). Production now takes place in Germany.

sweet, mint-flavored alcoholic beverage

Krupnik (Polish, Belarusian) or Krupnikas (Lithuanian) is a traditional sweet alcoholic drink similar to a liqueur, based on grain spirit (usually vodka) and honey, popular in Lithuania and Poland. In Poland it is grouped in the nalewka category of alcoholic beverages. Mass-produced versions of krupnik consist of 40–50% (80–100 proof) alcohol, but traditional versions will use 80–100% grain alcohol as the base. Honey, usually clover honey, is the main ingredient used to add sweetness, as well as up to 50 different herbs. There are many versions and some recipes have been passed down through ge

Underberg is a digestif bitter produced at Rheinberg in Germany by Underberg AG. It is made from aromatic herbs from 43 countries that undergo inspections and are formulated based on a secret recipe of the Underberg family, whose members are personally responsible for the production of the drink. Underberg is one of the most widespread kräuterlikörs on the market. Underberg contains 1.3 percent herbal extract by weight and naturally occurring vitamin B1. The effects are known to subside digestive issues. The drink matures in Slovenian oak barrels for several months to enhance the taste. Underb

Zwack is a Budapest, Hungary-based company that makes liqueurs and spirits. The company produces an 80 U.S. proof (40% alcohol) herbal liqueur known as Unicum from a secret blend of more than forty different herbs and spices. Unicum is known as one of the national drinks of Hungary.

Fernet-Branca () is an Italian brand of fernet, a style of amaro or bitters. It was formulated in Milan in 1845, and is manufactured there by Fratelli Branca Distillerie.

Italian herbal liqueur

drink from the Dominican Republic

Italian bitter

Portuguese liqueur

Pelinkovac is a bitter-sweet liqueur derived from wormwood. Pelinkovac is a liqueur with a noticeably bitter taste of wormwood, from which it is made, with the addition of 26 different medicinal herbs that enrich it with a specific aroma and pleasant scent. It contains up to 35% alcohol. It is drunk chilled without ice, as an aperitif before and digestif after meals.

thumb|A bottle of Coeur de Génépi Génépi or génépy () is a traditional herbal liqueur or apéritif popularized in the Alpine regions. Genepi also refers to alpine plants of the genus Artemisia (commonly called wormwood) that is used to make a liqueur in the French region of Savoy and in the Italian regions of Aosta Valley and Piedmont, where the Artemisia génépi plants grow and where the beverage is commonly produced.

Eastern European herbal liqueur

sweet liqueur flavored with caraway, cumin, and fennel seeds

Irish whiskey-based liqueur

sweet liqueur made in Bayonne in the French Basque Country

thumb|A vintage ad of the liqueur Mechitharine (Mechitharine Kloster Likör) is an aromatic herb liqueur produced by the Armenian Mechitarist monks in Vienna. The liquor is prepared according to a secret recipe containing herbs roots and fruits – the precise ingredients and recipe remain a secret. Commercial Mechitharine production started in 1889, it is still produced today and sold commercially by the Mechitarist monks.

Amaro Montenegro is a traditional amaro distilled in Bologna, Italy

REDIRECT Kümmel (liqueur)#Allasch

thumb|250px|A bottle of German Kräuterlikör. Kräuterlikör () (herbal liqueur or spiced liqueur) is a type of liqueur that is flavored with herbs or spices and is traditionally drunk neat or on ice as a digestif, which is very similar to the concept of an Italian amaro. A distinction is made between sweet herbal liqueur, Halbbitter (half-bitter) and Bitter (or Kräuterbitter). Herbal bitters are produced all over the world, and many regions in Germany have their own specialties.

alcoholic extract

Centerbe () or Centerba (Italian for 'Hundred Herbs') is a liqueur made by aromatic herbs commonly found on Mount Majella. It is a typical Abruzzese liquor in central Italy and is made on a base of 70% alcohol. The liqueur comes in two strengths: strong and mild. The strong centerba is widely used as digestif after-meals and has antiseptic properties. It was originally manufactured by Beniamino Toro in Tocco da Casauria in 1817.

Ricqlès is a French manufacturing products based on peppermint.