I'm part of a wine group, which I'll explain at length some other day. Suffice for now to say that they've introduced me to some really yummy liqueurs. I've tried nocino, made from green walnuts; chartreuse, which really is as green as its name implies; and was lately introduced to Genepi - a specialty of the French Alps, and not available in this country. It's probably a cousin to chartreuse, since they're both made with a wide array of herbs.
I recently purchased a liqueur called Zwack in an attempt to replicate the Genepi experience - it., too, is made from lots of herbs. It's probably similar - I'd have to do some side-by-side comparison to have a better feel for the nuances.
Aperol (similar to Campari, but about half the alcohol - no wonder I like it!) and St. Germain (made from elderflowers, and in some really lovely packaging). No, getting up the next morning wasn't painful at all.. why do you ask? (Actually, the alcohol wasn't a problem. Staying up past midnight playing Rock Band? That was a problem.)