Bartending/Alcohol/Liqueur

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The word liqueur is derived from the Latin word 'liquefacere', which means to melt, or dissolve (literally 'to make liquid', i.e. the base ingredient in liquid form). Liqueurs are characterised by their high alcohol and sugar content[1]. Cordials are liqueurs manufactured using the infusion process as opposed to the essence and distillation processes[2]. Liqueurs are often used as the modifying ingredient in cocktails, and are occasionally consumed straight, often chilled or over ice. As a modifying ingredient they have found popularity in cocktails such as the Sour Apple Martini or Brandy Alexander. When consumed straight, they are usually taken as a digestif or dessert.

Anise liqueurs[edit]

Chocolate liqueurs[edit]

Coffee liqueurs[edit]

Cream liqueurs[edit]

Crème liqueurs[edit]

Fruit liqueurs[edit]

Herbal liqueurs[edit]

Nut-flavored liqueurs[edit]

Other liqueurs[edit]

Notes[edit]

  1. Council Regulation (EEC) No 1576/89 of 29 May 1989 laying down general rules on the definition, description and presentation of spirit drinks an EEC regulation requires a sugar content of 100g per litre for a drink to be labelled a liqueur.
  2. 1911 Brittanica