Vișinată is a Romanian version of sour cherry liqueur. Often prepared as a homemade specialty, the drink is made by macerating sour cherries and sugar in neutral alcohol. The combination is left to infuse for several weeks or months until the macerate attains cherry flavors and appealing red color.

There are no set recipes for vișinată, and most families have their traditional techniques. The final flavor largely depends on the recipe, choice of base spirit, and the quality and ripeness of cherries. When the macerate is ready, the liquid is filtered, while alcohol-soaked cherries can be used in desserts. 

Sloe gin is a tart liqueur made by macerating sloe berries (blackthorn) in gin, usually with the addition of sugar or sugar syrup. The combination is left to macerate for several months, resulting in a deep ruby or mahogany-colored drink with a bitter-sweet flavor and herbal aroma.

Sloe gin is still made at home, but commercial varieties are also available. This liqueur is best made with ripe berries, and homemade versions are easily sweetened to taste. Sloe gin most likely originated in England, where it has a centuries-old tradition. 

Crème de cassis is a blackcurrant liqueur that has its origins in French Burgundy. Although it is believed that it first appeared in the 16th century, commercial production started in the mid-1800s. The drink is produced by macerating blackcurrants in a neutral spirit.

It is characterized by its dark purple color and a perfect balance of sweetness and subtle tartness. Crème de cassis is mainly used as a cocktail ingredient in classics such as Kir and its numerous varieties, as well as Arnaud, El Diablo, or Vermouth Cassis.

Crème de mûre is a French-style blackberry liqueur. The drink is traditionally made by macerating blackberries in neutral spirit, while the additions usually include fresh blackberry juice, lemon or lime juice, and a sweetener.

The liqueur should be dark purple and thick, while the aromas and flavors should be reminiscent of fresh blackberries and blackberry jam. This aromatic liqueur can be enjoyed as an aperitif, but it also works well in mixed drinks and cocktails.

Chambord is a raspberry liqueur that was modeled on an ancient liqueur from the Loire valley. The base of the drink is made with a combination of raspberries and blackberries that are macerated in a neutral French spirit. The berry infusion is then blended with only natural essences that include juice of black raspberries and blackcurrants, Cognac, vanilla from Madagascar, honey, and botanicals.

No artificial additions are used in its production. Finally, the master blender will create the final filtered version, which is bottled at 16.5% ABV. The liqueur is dark purple, dense, richly-flavored, silky, aromatic, and not overly sweet. It is a perfect choice for cocktails, and it works especially well mixed with Champagne, vodka, rum, or gin. 

This amber Finnish liqueur is produced with cloudberries—wild orange berries found in the in the Northern hemisphere—that are macerated in a neutral spirit, while the final blend is then enriched with honey and spices such as cinnamon or cloves. Lakka is typically bittersweet and aromatic, with subtle berry notes, and an alcohol content that may vary depending on the label.

It is usually enjoyed neat, but it is also a great addition to various cocktails. The most popular brands include Chymos and Lapponia.

XUXU is a German strawberry liqueur that is made with a combination of fresh strawberry mash, vodka, and a splash of lime to balance out the sweetness. The fruit content in the liqueur reaches the impressive 66%, and no additional sugars, apart from the natural fruit sugar, is added to the blend.

Because of its composition, XUXU displays fresh and fruity strawberry aromas and flavors. This sweet liqueur can be enjoyed as a shot, but it also perfectly blends into cocktails and long drinks. It is also commonly used in dessert-making, and it blends exceptionally well into custards and ice creams. 

Liquore di mirto is a sweet liqueur typical for Sardinia, though it also found in other parts of southern Italy. It is usually made by macerating red myrtle berries (mirto rosso), sometimes with added myrtle leaves, in alcohol.

The berries are usually macerated for several weeks, and then the liquid is strained and sweetened. Before the berries are discarded, they are usually squeezed, and the juice is added to the infusion. The final version is subtly sweet with myrtle and herbaceous aromas.

Myrtle liqueur is commonly homemade, but several bottled versions are also available. 

Cassis de Beaufort is a blackcurrant liqueur that is produced at Château de Beaufort, a castle dating from the 11th century. The exact recipe has not been disclosed, but the drink is made with fresh blackcurrants that are macerated in alcohol and kept in wood.

The liqueur is sweetened and then bottled. This dark-colored liqueur is rich in texture and flavor. It has a light earthy character with a fruity aroma and a combination of sweet and tart flavors. Cassis de Beaufort has been continually produced since 1928.