Liqueur
A class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at least 2.5% of the contents by weight.
A liqueur is a sweet alcoholic beverage, often flavored with fruits, herbs, or spices, and sometimes cream.
Historically, they derive from herbal medicines, often those prepared by monks, as Benedictine. Liqueurs were made in Italy as early as the 13th century.
Some liqueurs are prepared by infusing certain woods, fruits, or flowers, in either water or alcohol, and adding sugar, etc. Others are distilled from aromatic or flavoring agents. The distinction between liqueur and liquor is not simple, especially since many liquors are available in a flavoured form today. Flavoured liquors, however, are not prepared by infusion. Alcohol content is not a distinctive feature. At 15 to 30%, most liqueurs have a lower alcohol content than liquor, but some liqueurs have an alcohol content as high as 55% (absinthe, for example). Dessert wine, on the other hand, may taste like a liqueur, but contains no additional flavouring.
Liqueurs may be drunk neat, often during or after dessert, or may be used in cocktails or cooking.
Advocaat
Amaretto
Anise-flavored liqueurs
Absinthe
Anisette
Arak
Galliano
Herbsaint
Ouzo
Pastis
Raki
Sambuca
Becherovka
Benedictine
Chambord
Chartreuse
Cherry Heering
Coffee Liqueurs
Kahlua
Tia Maria
Cointreau
Cream liqueurs
Amarula
Baileys Irish Cream
Saint Brendan's
Crème liqueurs
Creme de Banane
Creme de Cacao
Creme de Cassis
Creme de Cerise
Creme de Menthe
Creme de Noyau
Creme de Roses
Creme de Violettes
Curaçao, generically Triple Sec
Damiana
Drambuie
Frangelico
Glayva
Goldschlager
Goldwasser
Grand Marnier
Highland Mist
Izarra
Jägermeister
Kummel
Lemonello
Lemoncello
Maraschino
Metaxa
Midori
Patxaran
Pernod
Prunelle
Rock and rye
Rumpleminze
Sabra
Sloe gin
Southern Comfort
Strega
Tsipouro
Vermouth
Yukon Jack
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