Other preparations:

*Honey liqueur slush: fill an elongated container with equal amounts of liqueur and water and place in the freezer. We have to be careful at the moment of elaborating the cocktail and place the slushy as the last ingredient as it defrosts rapidly.
*Orange liqueur jelly: 150g. water, 150g. liqueur and 6 g. of agar agar. Boil only one portion with alcohol and the water (so as not to lose the alcoholic content when it boils), remove from the stove and add the gelling agent while we mix, adding as well the remaining liqueur.