Which Liqueurs Crystallize When Dehydrated?

In the Solid Liquids Project I've experimented with various methods to dehydrate liqueurs into solids. I've found that not every liqueur does crystallize through conventional heating methods to boil off the alcohol and water. Ones that do not crystallize usually leave a thick, sticky, gummy glob at the bottom of their container.

I have not figured out why some liqueurs don't crystallize, though I've had some theories.

Here is my list of liqueurs I've tried to crystallize (most of them in silicone cupcake cups in the oven) and whether or not it worked.

Liqueur Crystallization 

Liqueur	Crystallizes?	Notes
Campari	Yes
Midori	Yes
Amaretto	Yes
Luxardo Maraschino	Yes
Green Chartreuse	Yes
Rhum Clement Creole Shrub	Yes
Emmett's Irish Cream	Yes	Dairy
Aperol	Yes
Tuaca	Yes
Hiram Walker Triple Sec	Yes
Licor 43	Yes
Creme de Violette	Yes
DeKuyper Peppermint Schnapps	Yes
Pallini Limoncello	Yes	Beet sugar
Luxardo Bitter	Yes
Cointreau	Yes	Beet Sugar
Wild Turkey American Honey	No	Honey
X-Rated Fusion Liqueur	No	Fruit Juice
Hypnotiq	No	Fruit Juice
Irish Mist	No	Honey
Courvoisier Rose	No	Fruit Juice
Velvet Falernum	No- Squishy, thick
Hiram Walker Gingerbread Liqueur	No- Mostly Solid
Combier Roi Rene Rouge	No- Mostly Solid	Cherry Juice?
Firelit	No- Hard puck
Potters Creme de Cacao	No-Thick, Squishy
Hiram Walker Blueberry Schnapps	No- Soft Squishy
Patron Citronge	No-Soft, squishy
Barenjager	No- Crusty top gel beneath	Honey
Drambuie	No- Crusty top gel beneath	Honey
St.Germain	No- Crusty top gel beneath
Cynar	No- Crusty top gel beneath
Solerno	No- Gel
J. Witty Chamomile	No- Crusty top thick gel beneath	Agave?
Benedictine	No- Crusty top gel beneath	Honey
Cherry Heering	No- Dense Gel
Root	No- Solid Puck
Kahlua	No- Full volume gel
Domaine de Canton	No- Gel
VEEV	No- Crisp, glassy puck

It is possible that your results may differ for some of these, or that you have tried other liqueurs with successes and failures to share. If so, please let me know in the comments. 

 

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