What is a Crème Liqueur?

There’s often confusion around the term “Crème Liqueur,” with many people mistaking it for a cream liqueur like Baileys Irish Cream. Despite the similarity in name – “crème” being the French word for cream – these are two entirely different categories of sweetened alcoholic beverages.

What is a Liqueur?

To understand the distinction, let’s first define what a liqueur is. According to European law from 1989, a liqueur must contain a minimum of 15% alcohol by volume (ABV) and at least 100g of sugar per litre. Liqueurs are sometimes called cordials in certain regions and have been crafted for centuries, originally as medicinal tonics before becoming the after-dinner drinks and cocktail ingredients we know today.

What Are Liqueurs Made From?

Liqueurs are made from three essential components:

1. A distilled spirit – This base can be a neutral grain spirit, fruit eau-de-vie, grape spirit, or molasses spirit. Some of the world’s most famous liqueurs use finished spirits such as whisky, Cognac, brandy, or rum as their base spirit.
2. A sweetener – Typically sugar or sugar syrup (such as fructose, glucose, or fruit sugar syrup), though honey, agave nectar, or sweet wine can also be used to add body and sweetness.
3. Flavourings – Liqueurs can be flavoured with almost anything through methods like maceration, infusion, percolation, or distillation. Common flavourings include fruits, nuts, herbs, flowers, roots, bark, beans, cream, and spices. The flavouring can be simple—like blackcurrant in Crème de Cassis—or incredibly complex, such as Green Chartreuse, which contains 130 different botanical ingredients (a closely guarded secret recipe).

The addition of sugar distinguishes liqueurs from flavoured spirits like flavoured vodka or gin. Liqueurs are typically bottled between 15% and 55% ABV, making them versatile for sipping neat, over ice, or in mixed drinks and cocktails.

Cream Liqueurs: Not the Same Thing

A cream liqueur is made from alcohol, sugar, and dairy cream (plus other flavourings). These indulgent drinks have a smooth, velvety texture and are often enjoyed as dessert alternatives or in coffee-based cocktails. Bailey’s Irish Cream is the most famous example, but others include Amarula from South Africa, Sheridan’s, and various chocolate and coffee cream liqueurs made with rum, whisky, tequila, vodka, and other spirits as their alcoholic base.

So, What is a Crème Liqueur?

A Crème Liqueur (also written as Creme Liqueur) has a more specific definition within the liqueur category. While it’s still a sweetened, flavoured liqueur, it must contain at least 250g of sugar per litre—more than double the minimum for a standard liqueur (100g/L). This higher sugar content is what distinguishes a Crème liqueur from other fruit or nut liqueurs.

Crème Liqueurs are typically made from fruits or nuts through maceration or infusion processes, hence the French terms Crème de Fruits (fruit-based) or Crème de Noix (nut-based).

Popular examples include:

• Crème de Cassis – blackcurrant liqueur, essential for Kir cocktails
• Crème de Framboise – raspberry liqueur
• Crème de Mûre – blackberry liqueur
• Crème de Pêche – peach liqueur
• Crème de Cacao – chocolate liqueur (made from cacao beans)
• Crème de Menthe – mint liqueur, available in white and green varieties
• Crème de Violette – violet liqueur, used in Aviation cocktails

There are exceptions to the standard regulations. For instance, Crème de Cassis de Dijon is geographically protected (similar to Champagne or Cognac) and must contain a minimum of 400g of sugar per litre. It must also include at least 25% of the prized Noir de Bourgogne blackcurrant variety, giving it a distinctive depth and intensity of flavour.

Characteristics of Crème Liqueurs

Due to their higher sugar content and concentration, Crème Liqueurs tend to be:

• More viscous and syrupy in texture
• Heavier in body and mouthfeel
• Noticeably sweeter than standard liqueurs
• More intensely flavoured, requiring less volume in recipes
• Longer-lasting due to the natural preservative qualities of sugar

The rich, concentrated nature of Crème liqueurs makes them ideal for adding bold fruit flavours to cocktails without diluting the drink excessively.

Using Crème Liqueurs in Cocktails and Recipes

When mixing cocktails or following recipes, you’ll typically need less of a Crème Liqueur compared to a standard liqueur due to its concentrated sweetness and intense flavour profile.

Classic cocktails featuring Crème liqueurs include:

• Kir – white wine with Crème de Cassis
• Kir Royale – Champagne with Crème de Cassis
• French Martini – vodka, pineapple juice, and Crème de Framboise
• Bramble – gin, lemon juice, and Crème de Mûre

For example, when adding premium Briottet Crème de Fruits liqueurs to white wine or sparkling wine—such as in a Kir or Kir Royale—use a smaller amount (typically 10-15ml) than you might with a regular liqueur to achieve the perfect balance of sweetness and fruit character.

Crème liqueurs can also be used in:

• Dessert toppings and sauces
• Ice cream and sorbet flavouring
• Cake soaking syrups
• Fruit salad enhancement
• Pastry fillings

Visit Fareham Wine Cellar to explore our curated selection of premium liqueurs, Crème de Fruits, and cream liqueurs, perfect for home bartending, entertaining, or gifting.