Licor 43, known in Spanish as Cuarenta y Tres, is a Spanish liqueur famed for its golden color and warm vanilla-and-citrus profile — and it is poured at Grappa in Seattle’s Queen Anne neighborhood. Made in Cartagena on Spain’s Mediterranean coast, it takes its name from the forty-three natural ingredients said to go into its closely guarded recipe. We keep it on the list as a versatile sweet sipper, equally lovely poured over ice, served alongside dessert, or stirred into a cocktail.

About the Producer

Licor 43 was created in 1946 in Cartagena by the Zamora family, who still produce it today through the Diego Zamora company. The brand traces its inspiration to an ancient aromatic elixir of local fruits and herbs said to have been made in the region in antiquity. From that heritage the family built what has become one of Spain’s most recognizable and widely exported liqueurs.

Style & Production

Licor 43 is made from a secret blend of forty-three natural ingredients, including Mediterranean citrus and fruit, vanilla, and an array of aromatic herbs and spices. These are combined to produce a bright golden liqueur with a smooth, sweet, vanilla-forward character. The exact recipe and proportions remain a family secret, but the hallmark is its rounded, dessert-like sweetness balanced by lifted citrus.

Tasting Notes

The aroma leads with creamy vanilla, candied orange and soft baking spice. On the palate it is sweet and silky, full of vanilla custard, citrus zest and a gentle warmth of spice. The finish is smooth and lingering, with vanilla and orange carrying through — a comforting, dessert-like close to a meal.

What to Pair It With

Its vanilla-and-citrus sweetness makes it a natural companion to dessert: try it with Vanilla Bean Panna Cotta, alongside Mama’s Tiramisu, or with a scoop of Gelato/Sorbet. See the full dine-in menu for more.

How It’s Served at Grappa

Licor 43 is poured at $12, served neat, over ice, or in a cocktail as a sweet after-dinner liqueur.

FAQ

Where is it from?

It is made in Cartagena, on Spain’s Mediterranean coast, by the Zamora family, who created it in 1946.

What does it taste like?

It is sweet and silky with a vanilla-forward profile, layered with candied citrus and soft baking spice, finishing smooth and lingering.

Why is it called 43?

The name Cuarenta y Tres, Spanish for forty-three, refers to the forty-three natural ingredients said to make up its secret recipe.

When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.