If you’re like me, and I know I am, your bar is fairly well stocked with the best booze money can buy — righteous rum, boutique bourbon, killer tequila. But these basic bottles are like primary colors — essential, elemental and only a fraction of the spectrum. If you want to add a little more color to your cocktail palate, you’ve got to invest in some liqueurs.

Liqueurs encompass a broad range of potent potables, from sickly sweet to palate-burningly bitter. Many make their presence known in contex of common cocktails, while others yet refuse to share the spotlight and demand to be drank alone, on their own terms. Regardless, each has its own respective place and time, be it a preprandial aperitif or a stomach-settling digestif.

New liqueurs hit the shelves practically every day, often capitalizing on burgeoning trends in the food world. Just in time for fall, thedelicious pops open a bottle of Pama Pomegranate Liqueur “for an antioxidant-tini…or something.” Pama’s been making the rounds in the blogosphere lately, catching the eye of MattBites and Slashfood. If pomegranates are a superfood, is Pama a superliqueur? Only time will tell.

Another trendy tipple, Lichido’s psychedelic bottle belies a curious concoction of cognac infused with lychee and peach. I love lychee, and already make my own lychee-infused vodka, so this totally gets my attention. Liquor Snob liked the stuff, saying it had “a delicate and exciting flavor,” and cocktail maven Rick Dobbs calls it his “new favorite drink.” Strong praise indeed.

Fruit factors into many liqueurs, most famously the dueling orange liqueuers, Gran Marnier and Cointreau. While most folks are probably familiar with them as quintessential margarita ingredients, either is perfectly good for sipping straight up or, better yet, poured over vanilla ice cream. Each drink has its devotees, and never the twain shall mix. Loft3 casts his vote for Gran Marnier: “This is one of those tastes of pure indulgence that will stir the senses and awaken your palate. The cognac allures, the orange excites and the sweetness blends it all together into a masterpiece.” Liqueur-lovin’ Anita says that “for my margaritas — or just plain sippin’ — there’s nothing like Cointreau.” I’m with her on this one.

Anita has some unique insight to other useful liqueurs, like Luxardo Maraschino. Don’t be fooled by the name — it has no relation to the nuclear-red cherries used for garnish, but rather sports a flavor redolent of cherries and nuts. “It’s a key ingredient in classic cocktails like the Aviation and The Last Word,” she advises. And if you want to gussy up your everyday champagne cocktail (what, you don’t have a champagne cocktail every day?), splash in a dash of pear-flavored Belle de Brillet.

If it’s the sweet stuff you’re after, there’s a liqueur for your palate as well. Loft3 licks his lips for Vandermint Mint Chocolate Liqueur, finding it “smooth, rich, creamy and alluring — all without being milky, syrupy sweet or heavy.” Brenda Pederson at The Spirit World takes a virtual trip to New Orleans for a sugary sip of Praline New Orleans Style Pecan Liqueur, featuring the pronounced flavor of America’s own native nut. I’m sure it’s just dandy all by its little old lonesome, but her notion of a Praline-soaked bread pudding sends me into insulin shock.