A sweet alcoholic beverage made from an infusion of flavoring ingredients and a spirit.

A sweet, flavored, alcohol based drink. Used in the world of wine to mean something completely different. In the champagne method of making sparking wines "liqueur de tirage" is the mix of sugar solution and yeast added to the wine, to create the secondary fermentation, which will in turn produce bubbles. Again in sparkling wine production, the term is also used as "liqueur d'expedition" which is the sweeting agent added to the finished sparkling wine, which will determine the final style (from Extra-Dry, which is sweet to Brut, which is dry). Liqueur is also used in Sauternes, the dessert wine making region of Bordeaux, France, to refer to the sweetness of the wine. Finally, also from France, there is the occasionally used term "vin de liqueur," which refers to a wine made sweet by adding spirits to stop the fermentation process. This type of wine is more often called "Vin Doux Naturel."

A sweetened, flavored distilled product for mixing or used as an aperitif.

Any of various strongly flavored alcoholic beverages typically served in small quantities after dinner.

strong highly flavored sweet liquor usually drunk after a meal

an alcoholic beverage with a high sugar content and a variety of flavourings

a sweet alcoholic beverage, often flavored with fruits, herbs, or spices, and sometimes cream

a sweet alcoholic beverage , often flavored with fruits , herbs , or spices Historically, they derive from herbal medicines, often those prepared by monks, as Benedictine

a sweet alcoholic beverage prepared by infusing fruits, herbs, or spices

a sweetened, flavoured alcoholic beverage, obtained by distillation or infusion of aromatic and/or fruit substances, with potable spirit

A sweet, alcoholic after-dinner drink, also known as a cordial.

(li- cure) is a sugared and flavored distilled spirit. Drinking liqueur was required al all treaty signings during the Middle Ages.(Ref: Fun Facts: "Caveman to Columbus," item #16)

An alcoholic beverage that is manufactured by adding flavorings such as strawberry, orange, or almond to a distilled spirit. the flavorings can be added in one of three fashions; steeping, percolating/filtering, and redistilling. Combinations of flavors, such as mint, chocolate, vanilla, and coffee are also used. Because of the way they are produced, the differences in quality among liqueurs are dramatic. Some liqueurs, especially those manufactured in Europe, are still made by natural processes and contain natural ingredients. Unfortunately, many of the larger liqueur firms, including most American firms, use chemical flavor concentrates in the manufacture of their liqueurs. Where such chemical concentrates are used, the law stipulates that the liqueur must be designated on the label as "artificial", or "imitation". One line of liqueurs still manufactured entirely by natural process is France's Marie Brizard, Bols of Holland (which makes superb triple-sec, and curaçao), and the original Amaretto di Saronne.

Sweet alcoholic beverages flavored with fruits, herbs or spices, usually served after dinner. Some, such as Amaretto and Grand Marnier, are useful as flavorings in desserts.

Same as a cordial, a sweet drink made from berries, fruit or herbs.

A sweet flavored liquor based spirit.

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 2½% of the contents by weight.

strong sweet alcoholic beverage with a spirit base and flavored with aromatics.

a sweet alcoholic drink also known as a cordial and as a digestif, to be drunk after meals and served in small glasses. Also used to flavor desserts and in pastry making.

A liqueur is a sweet alcoholic beverage, often flavoured with fruits, herbs, spices, flowers, seeds, roots, plants, barks, and sometimes cream. The word liqueur comes from the Latin word liquifacere which means "to dissolve." This refers to the dissolving of the flavourings used to make the liqueur.