The Schmerling liqueur is great for making decadent desserts at fleshig meals.
I made a trifle once, using a parve Dunchan Hines chocolate mix, parve whipped topping (Eden or Rich’s, IIRC), parve chocolate shavings, and topped each serving with a shtickle of the Schmerling. To die for.
A shame is that kosher kahlua must be brought in from Mexico.
I am still on the hunt for acceptable Grand Marnier, Framboises, Sambuca, and Campari. Any suggestions?