Tinctures: how they differ from liqueurs, and how to drink them
Quick answer: a tincture is a 30–48% spirit infused with fruit, berries or herbs, usually less sweet than a liqueur (15–30%). A tincture is more often drunk chilled on its own, while a liqueur is mostly used as a cocktail ingredient.
The main difference is the balance of strength and sugar. A liqueur is made sweeter and weaker on purpose, to soften a cocktail's flavour. A tincture is closer in character to a standalone spirit (like vodka or brandy), just with a fruit or herbal accent.
How to serve a tincture: chilled, in small glasses, as a digestif after a meal, or over ice — without extra ingredients. Tinctures also work in cocktails, but need careful proportions because of their higher strength.
In the BrandBar catalog, tinctures are their own category — from a classic pomegranate tincture to berry variations. If you're after a standalone drink for the table rather than a mixing ingredient, that's the section to look at.