When there is up to 40% alcohol content in a liqueur and when the taste is unique on its own, you won't want to meddle it up and complicate a recipe. Here Timothy Jason, the South East Asia Brand Ambassador for Giffard shares a few of his creations that make use of your liqueur at home and how to save money but still make great tasting cocktails. 

Read also: Giffard and its legacy

Punch Julep
45ml Giffard Menthe-Pastille
10ml Giffard Premium Elderflower liqueur
30ml Pineapple juice (with pulps)
Crushed ice
Glassware: Silver cup
Garnish: Grapefruit zest, Grapefruit quarters and mint sprig
Technique: Pour all ingredients into the glassware then fill it up with crushed ice and swizzle. Zest grapefruit peel before placing the mint sprig.

Spring of Cassis
40ml Giffard Cassis Impérial liqueur
30ml Fresh lemon juice
30ml Chilled apple juice
Crushed ice
Glassware: V series
Garnish: Mint sprig
Technique: Pour all ingredients into the shaker and shake. Pour into glass filled with crushed ice. Garnish with mint sprig.

Cucumis Punch
15ml Giffard Melon Liqueur
10ml Giffard Lychee Liqueur
1 no. Lime wedge
50ml Pineapple juice (with pulps)
30ml Orange juice
Cube ice
Glassware: High ball glass
Garnish: Orange peel and grapefruit quarters
Technique: Pour all ingredients into mixing glass then squeeze lime wedge and share. Pour into glass filled with fresh ice cubes.

Thyme Sours
50ml Agave Sec Liqueur
10ml Bigallet Thyme Liqueur
15ml Giffard Passion Fruit Syrup
30ml Fresh lemon juice
1 no. Egg white
Glassware: Champagne flute (chilled)
Garnish: Lemon peel and thyme sprig
Technique: Pour all ingredients into mixing glass and dry shake. Put ice in and shake again. Double strain into chilled glass and garnish with lemon peel and thyme sprig.

C&T
45ml Bigallet China-China (kina-kina)
10ml Giffard Macadamia Nut Syrup
Tonic water
Cube ice
Glassware: High ball
Garnish: Thyme sprig
Technique: Pour all ingredients in then put ice. Top up with tonic water.