Mandarine:
a brandy-based liqueur made from mandarine oranges.
Maraschino:
a cordial made from marasca cherries in Yugoslavia from the area of
Damatia.
Marmot:
this chocolate liqueur contains solid bits of chocolate and is produced
in Switzerland.
Masticha
or Mastic: a liqueur produced from the sap of trees
with anise flavoring made in Greece and Cyprus; not necessarily known
for its quality.
Mazarine:
made in Argentina by monks from the Abbey of Montbenoit, it is an
herbal liqueur made according to a secret formula.
Medoc:
a term that may refer to a claret wine or a cordial containing claret,
Curacao flavoring, brandy or other ingredients.
Melisse:
this was the variety of white Chartreuse that is no longer produced.
Mille
Fior d'Alpi: a liqueur made from alpine plants that
includes a miniature plant at the bottom of the bottle that is crystallized
in sugar.
Mirabelle:
a plum brandy produced in the Alsace.
Mobana:
a sweet banana liqueur made in Freeport, Bahamas.
Monastique:
a brandy-based liqueur with herbal flavors; not as
good as Benedictine.
Monte
Aquila: a sweet liqueur flavored with allspice or
pimiento and made in Jamaica.
"O"
Liqueur Glossary "O"- Dallas Bartenders
O
Cha: a tasteful liqueur flavored with green tea and
produced in Japan.
Ojen:
a Spanish liqueur with a high alcohol content and flavored with anise.
Okolehao:
a term referring to two distinct Hawaiian liqueurs made from the distillation
of fermented rice and sugar cane; the white variety is flavored with
coconut juice while the dark variety is flavored with the root of
the ti plant, an ornamental plant used by natives of the island for
many purposes.
Orange
Curacao: a liqueur made from the peel of the green
oranges on the island Curacao often flavored with cinnamon and cloves.
Orgeat:
an almond-flavored syrup with orange flower petals used to flavor
drinks.
Ouzo:
a Greek liqueur flavored with anise. It is a clear
liquid until water is added and the oils of the anise become visible.
"P"
Liqueur Glossary "G"-
Dallas Bartenders
Parfait
Amour: a sweet cordial made in France with different
varieties; some are made from the petals of flowers but most are made
with lemon peel and vanilla while other spices may be present.
Passion
Fruit: a tropical fruit
that is made as a iqueur in Australia and is made in the United States
as a nonalcoholic flavoring syrup.
Pastis:
a French term referring to anise-flavored cordials mad in or
around Marseilles.
Peach-flavored
Brandy: actually a liqueur becasuse it is a sweetended
brandy; made by several American producers.
Peach
Liqueur: a sweeter cordial with less alcohol content
than peach-flavored brandy.
Peppermint
Schnapps: a mint cordial that is not near the sugar
content as creme de menthe.
Pernod:
an absinthe substitute that is anise-flavored but contains
no alcohol.
Perry:
a fermented pear juice that is similar to apple cider.
Pimento
Dram: a pepper-flavored liqueur with a rum base made
in Jamaica.
Pineapple
Liqueur; Licor de Pina: a pineapple cordial from the
Carribean or Hawaii.
Pisco:
a Peruvian brandy made from the distillation of muscat grapes.
Poncho
Real: a brandy-based orange iqueur produced in Spain.
Poire-Williams:
an unsweetened distillation of the Williams pear; the Swiss
version may aften contain a whole pear in the bottle. The United States
version of the pear is the Bartlett.
Prunelle:
a cordial made in France from plums and prunes.
