Add Some Spice to Whisky Cocktails

A Spanish liqueur built around vanilla, citrus, and coriander, Licor 43—named for its secret recipe of 43 natural ingredients—is a versatile cocktail component that plays well across the whisky spectrum. Bourbon is an easy pairing due to its sweet flavors, while rye enhances Licor 43’s spice, Irish and Japanese whiskies play to its fruity caramel notes, and peated scotch offers balance to the liqueur’s many other flavors. “I have yet to find a whisky that doesn’t pair well with Licor 43,” says New York City’s Rosevale Cocktail Room head bartender Emily Harkins. “The vanilla and caramel in Licor 43 match the aromas and flavors that whiskies glean from barrel aging.”

Chris Figueroa, beverage director at Markette and The Argyle in New York City, agrees. “Whisky’s aging process develops layers of baking spices and depth that naturally complement Licor 43’s orange and vanilla flavors, creating a balanced and seamless partnership,” he says.

Similarly, Keith Larry, beverage director at Dandelion in New York City, describes Licor 43 as a vanilla and citrus sweetener that adds subtle baking spice notes to drinks. “In whisky cocktails, it helps round out sharper edges, enhance caramel flavors, and adds texture without requiring many additional ingredients,” he explains. Licor 43 can upgrade classic cocktails like the Old Fashioned or offer something unique in modern drinks.

Elephant in The Room

James Ruggiero, beverage director for Washington Street Hospitality

• 3/4 oz. Four Roses bourbon
• 3/4 oz. Licor 43
• 3/4 oz. Solerno Sicilian blood orange liqueur
• 3/4 oz. See The Elephant amaro
• 3/4 oz. Heering cherry liqueur
• Orange twist for garnish

Add all ingredients to a cocktail shaker and fill with ice. Shake vigorously for 15 seconds. Double strain into a coupe. Garnish with orange twist.

The Breakfast Club

Emily Harkins, head bartender at Rosevale Cocktail Room in New York City

• 1 oz. Sagamore Spirit small batch rye
• 1 oz. Licor 43
• 1/2 oz. Lustau Pedro Ximénez San Emilio sherry
• 1/2 oz. fresh lemon juice
• 1/4 oz. honey syrup (2 parts honey to 1 part warm water)
• Cherry for garnish

Add all ingredients to a shaker and top with ice. Hard shake for 15 seconds. Strain into a coupe and garnish with cherry.

43 Old Fashioned

Keith Larry, beverage director at Dandelion in New York City

• 2 oz. Michter's rye
• 1/2 oz. Licor 43
• 2 dashes Angostura Aromatic bitters
• Orange peel for garnish

Pour ingredients into a large rocks glass. Add one large ice cube. Stir until chilled (15-20 seconds). Express orange peel over the drink and use as garnish.

Nail In The Coffin

Chris Figueroa, beverage director at Markette and The Argyle in New York City

• 1 1/2 oz. Yamazaki 12 year old
• 1/2 oz. Licor 43
• 1/4 oz. Fernet-Branca amaro
• 3/4 oz. Blandy's 10 year old Sercial madeira
• Freshly shaved cardamom for garnish

Add all ingredients to an ice-filled mixing glass and stir thoroughly. Strain into a Nick and Nora glass. Garnish with cardamom.