Pucker is a sour apple liqueur.

A welcome touch: all diners were treated to an after-dinner green apple liqueur or a glass of pacharan, an anise-flavored Spanish digestive.

Also documented elsewhere, but not officially mentioned by Bols are blackberry liqueur and sour apple liqueur.

Apple Liqueur An invitingly smooth, golden liqueur with a subtle apple bouquet.

The nouvelle Quebecoise cuisine includes foie gras in caribou sauce or duck with locally made apple liqueur.

Mr. Meskouris makes his apple martini with Berentzen's apple liqueur, a pricey schnapps that gives it a platinum edge.

Another long drink, the Big Apple Cobbler, at left in photo, combines bourbon and apple liqueur with ginger ale and a fresh apple garnish.

The Ginger Smash mixes gin and apple liqueur with muddled ginger root and cranberries in quantities that challenge, if not defy, most straws.

The distillery's main product is the Timboon Single Malt, but other seasonal products include Irish cream, nocino, vodka, limoncello and apple liqueur.

The town is also the home of two alcoholic drinks called "piñatas" (a drink made primarily with pineapple juice and vodka) and "banderitos" (a type of apple liqueur).

(12.5 mL) of apple liqueur instead of the Amaretto and Blue Curaçao and garnishes it with a sugar cube dipped in raspberry liqueur.

The group enjoyed a guided tour of the Cider Museum in Hereford, where we also sampled some apple liqueurs and a few of us did some early Christmas shopping.

One called Autumn is the marriage of fine cognac with Je Ne Sais Quoi tea (it's Chinese, with a touch of Madagascar vanilla) plus apple liqueur, golden syrup, egg white and aromatic bitters.

APPLE MARTINI Adapted from H.K. 5 ounces vodka 2 ounces Berentzen apple liqueur 1 ounce Midori melon liqueur slice of green apple, for garnish.

Actually, time was that a martini menu ripe with peach, litchi and apple liqueurs could qualify as innovative in New York City, but that era is so far gone that it is no longer even fashionable to complain how unfashionable it is.

Shaking a potent mix of vodka, apple liqueur, mango juice, vanilla, lemon juice, garnished with lime, a slice of apple and redcurrants, Bosco impressed the jury with his complex juggling routine, at one point keeping four bottles in the air before catching them behind his back.

Some creations emerging from pastry kitchens have taken a wild turn, like a pale green sour apple float devised by Christophe Toury, the pastry chef at the Four Seasons Hotel, using sweetened lime juice, sour apple liqueur, green apple sorbet and Perrier.