I've just picked up (online) the following:
Pernod absinthe (my first, having only had pastis).
Giffard creme de banane.
Giffard creme de framboise.
Hennessy VS cognac (a cognac restock, replacing Martell).
Monin orgeat (bottom shelf I know, but the only one they had and having never used it before, I didn't want to start making my own. Not a tiki guy).
I'm on the lookout for a peach brandy in the UK, if anyone could point me in the right direction. I know it's not common in the US, never mind here. I'm assuming the recipes I want to use it for (1930s-1960s) call for an actual brandy; not a liqueur or clear eau de vie. But I'm not certain. I suspect the 60s recipes may sway more towards liqueur, as the Dutch makers seemed to have a big market share at the time. That said ABV info is often hard to come by and when I have, it tends to be higher ABV than a liqueur/creme (c.16-18%) and lower than a brandy/eau de vie.