Licor 43 Caramel Cookie is a creamy, dessert-inspired liqueur from Spanish Licor 43, created with inspiration from the classic spiced speculoos cookie. The product combines the well-known character of Licor 43 with notes of spiced biscuit, rich caramel, warm cinnamon, vanilla and a subtle hint of citrus. The result is a smooth, full-bodied and sweet liqueur with a clear dessert profile and a warm, spiced finish.
In the glass, Licor 43 Caramel Cookie has a dark, toasted and creamy appearance with golden tones. The aroma is reminiscent of freshly baked spiced cookies, with hints of cinnamon, caramel and vanilla. On the palate, it is round and silky, with a distinct character of caramelised cookie, soft creaminess, sweet vanilla and the gentle citrus freshness typical of Licor 43. It is a liqueur that feels both familiar and modern – sweet and easy to enjoy, yet with a warm spiced depth that gives it more character than a traditional caramel liqueur.
The product is a cream liqueur and was launched as a limited edition within the Licor 43 family. It continues the brand’s dessert-focused flavour direction, following previous releases such as Licor 43 Chocolate and Licor 43 Crème Brûlée. Licor 43 Caramel Cookie is bottled at 16% alcohol.
Production and style
The exact recipe is not publicly disclosed, which is typical for Licor 43. The base is rooted in the brand’s classic flavour profile, with Licor 43 Original known for its secret family recipe containing 43 natural ingredients, including Mediterranean citrus and selected botanicals.
In the Caramel Cookie version, this classic profile has been given a creamier and more dessert-like expression. The flavour is enhanced with associations of caramel, cinnamon, vanilla and spiced biscuit, making the liqueur softer, rounder and more dessert-oriented than Licor 43 Original. It is designed to be enjoyed neat, over ice, in coffee drinks or as a flavouring ingredient in desserts.
About the producer
Licor 43 is produced by Zamora Company, a Spanish family-owned company with roots in Cartagena, in the Murcia region. The company’s history is closely connected to Licor 43. In 1946, Diego, Ángel and Josefina Zamora, together with Josefina’s husband Emilio Restoy, began producing and marketing the liqueur that would later become the company’s most famous brand.
Licor 43 is still produced exclusively in Cartagena according to the Zamora family recipe. The brand is built around its Mediterranean heritage, golden colour, sweet spiced character and secret recipe of 43 ingredients. Today, Licor 43 is one of Spain’s most recognised liqueurs and is sold in markets around the world.
Serving and use
Licor 43 Caramel Cookie is best served well chilled. It can be enjoyed neat over ice as a dessert liqueur, used in coffee drinks or mixed into creamy cocktails. It also works very well as a flavouring ingredient in desserts, for example over vanilla ice cream, in tiramisu, panna cotta, cheesecake, milkshakes or baked desserts with chocolate, caramel or cinnamon.
It pairs particularly well with:
- coffee and espresso
- vanilla ice cream and creamy desserts
- chocolate cake, brownies and tiramisu
- cheesecake, panna cotta and crème brûlée
- desserts with caramel, cinnamon, apple or nuts
- serving over ice as an after-dinner drink or dessert cocktail
