I'm just thinking of the sorts of liqueur that Lee keeps around. It's not like he doesn't have some excellent bottles. With that variety and range of quality, I expect that it's the basic alcohol taste that's the problem. A liqueuer that masks the alcohol flavor well would most likely be your best bet, which means pretty intense flavors.
Germain-Robin "Liqueur de Poete" is a honey-herb dessert liqueuer with only the lightest hint of alcohol in the taste. It's expensive and hard to come by, though; it's distilled in small batches by an expat Frenchman living up in the redwood forests of Mendocino County.
The Qi tea liqueurs might work, but they don't really mask the alcohol flavor; they just use very high-quality base spirits to produce a "rounder" alcohol flavor without the harshness. The folks running the St. George distillery started on eau de vie, un-aged fruit brandy; the goal in distilling eau de vie is not to reduce the alcohol flavor but to highlight the most delicate flavors of the source fruit. Their "poire" pear eau de vie is strong and, for lack of a better description, tastes like the shadow of a pear (not that pears have that much flavor to start).
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Germain-Robin "Liqueur de Poete" is a honey-herb dessert liqueuer with only the lightest hint of alcohol in the taste. It's expensive and hard to come by, though; it's distilled in small batches by an expat Frenchman living up in the redwood forests of Mendocino County.
The Qi tea liqueurs might work, but they don't really mask the alcohol flavor; they just use very high-quality base spirits to produce a "rounder" alcohol flavor without the harshness. The folks running the St. George distillery started on eau de vie, un-aged fruit brandy; the goal in distilling eau de vie is not to reduce the alcohol flavor but to highlight the most delicate flavors of the source fruit. Their "poire" pear eau de vie is strong and, for lack of a better description, tastes like the shadow of a pear (not that pears have that much flavor to start).