Abisante:
an anise-flavored absinthe substitute.
Abricotine:
an apricot liqueur made in France from a small indigenous apricot
grown in Ile de France.
Absinthe:
an herb-flavored liqueur containing wormwood and a hefty flavoring
of anise to mask the bitterness of the wormwood. The liqueur is banned
in most countries due to the toxicity of wormwood but substitutes
are available such as Abisante, Herbsaint, Pernod and several others.
Advocaat:
a Holland liqueur now made in the U.S. made with egg yolks, sugar
and brandy similar to eggnog.
Aiguebelle:
a French liqueur with reportedly over fifty herbs.
Alkermes:
a liqueur made in the Mediterranean from orange flowers, cinnamon
and cloves.
Allasch:
a sweet liqueur made in Latvia that contains caraway, almond and anise
flavoring.
Amaretto:
an almond-flavored liqueur distilled from apricot pits.
Amer Picon: a bitter French liqueur that contains
flavors of oranges, quinine and spices that is usually used as a mix
rather than enjoyed straight.
Anesone:
anise flavored like anissette but sweeter and higher
in alcohol content.
Angelica:
a European herb used in flavoring many liqueurs.
Anis
del Mono: a fairly dry Spanish-flavored liqueur that
is anise-flavored.
Anisette:
a sweet cordial that is flavored with anise and sometimes fennel,
coriander, almonds or other ingredients.
Liqueur Glossary Terms: A and B- Dallas Bartenders
Apricot
Liqueur: a delicious liqueur made from apricots in
most apricot producing countries. The apricot kernels add an almond
flavor if used during the distillation process.
Apry:
an apricot liqueur made by Marie Brizard in France known for its quality.
Aquavit
or Akvavit: an unsweetened liquor, made in Scandinavian
countries, flavored with caraway seeds.
Armagnac:
a brandy made in southwestern France and aged in casks of black oak
from Gasony.
Arrack
or Batavia Arak: a pungent liqueur mad in southeast
Asia from the fermentation and distillation of rice and palm wine;
frequently used in Scandanavian punch recipes.
Aurum:
a dry Italian liqueur made from oranges and herbs found in the Abruzzi
mountains.
"B"
Liqueur Glossary: B- Dallas Bartenders
Balsam:
a banana-flavored cordial produced in the West Indies.
B
& B; Benedictine & Brandy: a drier liqueur
than Benedictine.
Benai:
an American cordial similar in characteristics to Benedictine.
Benedictine:
a liqueur from France that is produced from a secret recipe of more
than fifty herbs, originally produced by monks before the French Revolution.
Bitters:
a flavoring agent made from herbs and roots steeped in alcohol and
used to flavor drinks and liqueurs with usually just one or two dashes.
Blackberry
Cordial and Blackberry-flavored Brandy: blackberry-flavored
liqueurs that are reported in folklore to be antidiarrheic.
Black-Currant
Liqueur: a moderately low alcohol content liqueur
also known as creme de cassis flavored with black currants.
Brazilia:
a coffee liqueur made in Brazil.
Bronte:
a brandy based liqueur flavored with herbs and sweetened with honey;
made in Yorkshire, England.
