Running a Bar For Dummies
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Cordials are must-have items for your bar because they’re essential for mixing with other drinks to make cocktails or for layering to make popular shooters. Here is a list for must-have cordials for your bar (along with appropriate quantities, of course!).

Cordial Bar Stock Inventory/Storage
Apple schnapps 1 1
Banana schnapps 1 1
Blueberry schnapps 1 1
Butterscotch schnapps 1 1
Cinnamon schnapps 1 1
Cranberry schnapps 1 1
Lime schnapps 1 1
Peach schnapps 1 1
Peppermint schnapps 1 1
Pineapple schnapps 1 1
Raspberry schnapps 1 1
Root beer schnapps 1 1
Sour schnapps (consider orange, grape, apple, cherry) 1 each 1 each
Spearmint schnapps 1 1
Strawberry schnapps 1 1
Vanilla schnapps 1 1
Almond liqueur 1 1
Coconut amaretto 1 1
Melon liqueur 1 1
Orange Curacao 1 1
Veev (acai spirit) 1 1
Fireball (cinnamon whisky) 1 1
Chocolate liqueur 1 1
Tuaca (Italian orange vanilla liqueur) 1 1
Licor 43 (Spanish liquor) 1 1
Sweet tea liqueur 1 1
Grand Marnier 1 1
Cointreau 1 1
Triple sec 1 2
Crème de menthe, white 1 1
Crème de menthe, green 1 2
Crème de cacao, white 1 1
Crème de cacao, dark 1 1
Blue Curacao 1 1
Kahlua/Coffee liqueur 2 2
Amaretto 1 2
Sambuca 1 2
Midori 1 1
Hazelnut liqueur 1 1
B&B 1 1
Chambord 2 2
Irish cream 2 2
Southern Comfort 1 2
Irish Mist 1 1
Sloe gin 1 1
Anisette 1 2
St. Germaine Elderflower liqueur 1 1
Drambuie 1 1
Pernod 1 1
Jagermeister 1 1
Hpnotiq 1 1
Pama (pomegranate liqueur) 1 1
Cachaca (sugar cane spirit from Brazil) 1 1
Soho (lychee-flavored liqueur) 1 1
Agavero (tequila and damiana flower licor) 1 1
Pisco (the Peruvian national drink) 1 1
Rumchata 1 1
Domaine de Canton (ginger liqueur) 1 1
Tarantula Azul Tequila (lemony tequila liquor) 1 1
Absinthe 1 1
Chartreuse 1 1
Flavored brandies: banana, blackberry, apricot, cherry 1 of each flavor 1 of each flavor
Crème de cassis 1 1
Crème de violette 1 1
Pimm’s Cup 1 1

Check out a few of the big schnapps brand websites for tips on how to use these liquors to make your own delicious concoctions:

About This Article

This article is from the book:

About the book authors:

Ray Foley, a former Marine with more than 30 years of bartending and restaurant experience, is the founder and publisher of BARTENDER magazine. Heather Dismore is a veteran of both the restaurant and publishing industries. Her published works include Running a Restaurant For Dummies.

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