Bartending/Alcohol/Liqueur

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 liqueursEdit

Chocolate liqueursEdit

Coffee liqueursEdit

Cream liqueursEdit

Crème liqueursEdit

Fruit liqueursEdit

Herbal liqueursEdit

Nut-flavored liqueursEdit

Other liqueursEdit

NotesEdit