Quetsch:
a clear liqueur fruit brandy, unsweetended and distilled from fermented
plums.
Quince-flavored
Brandy: a liqueur made by steeping quince in a sweetened
brandy; additional spices may be added.
R
Liqueur Glossary "R"-
Dallas Bartenders
Raki:
a high-proof anise-flavored liqueur from the middle east.
Raspail:
developed for medicinal needs by Francois Raspail, it is a French
liqueur with a secret recipe containing Angelica; similar to Benedictine
and still used in France to aid digestion disorders.
Ratafia:
a generic term referring to liqueurs and cordials and refers to a
greater extent those cordials made from steeping fruits and herbs.
The term refers to ratifying treaties in Europe when these cordials
were often served during the ceremony.
Reishu:
a Japanese cordial made from melons.
Rock
and Rum: similar to Rock and Rye but with a rum base;
great with a milk punch.
Rock
& Rye: an Irish whiskey-based cordial that is
made by steeping fruit slices like lemons and oranges and often contains
rock candy.
Rojano:
an Italian liqueur made with anise and vanilla flavoring.
Rosemint:
a mint liqueur with a pinkish hue.
Rosolio:
a cordial made from rose petals but does not have near the sugar content
as creme de roses.
Rumona:
a liqueur made with fine Jamaican rum and flavored with tonka beans.
S
Liqueur Glossary "S"-
Dallas Bartenders
Sabra:
a chocolate-orange cordial from Israel.
St.
Hallvard: a liqueur made
in Norway and has an aromatic herbal appeal.
Sambuca:
an Italian liqueur made from the sambuca plant and flavored
with licorice and other herbs.
Seve:
an herbal cordial from France.
Slivovitz:
an unsweetened plum brandy with outstanding liqueurs coming from Hungary,
Romania and Israel.
Sloe
Gin: a liqueur made from sloe berries, the product
of blackthorn bushes; the wild sloe berries of Devon and Cornwell
are said to produce the best sloe gin.
Southern
Comfort: a United States liqueur at 100 proof and
although the formula of distillation is secret, two known ingredients
are bourbon and peaches.
Stonedorfer:
a dark and bitter liqueur made in Germany.
Strega:
a fine quality Italian liqueur, its secret recipe includes nemerous
herbs and spices and is considered by many to be one of the finest
liqueurs made in Italy; lore has it that it was originally a witches
potion for love.
Swedish
Punsch: a liqueur with a base of Batavia Arak, made
in Scandinavia, it is flavored with herbs, spices, tea and lemon;
called a punsch because it gives off heat.
T
Liqueur Glossary "M"-
Dallas Bartenders
Tapio:
a Finnish liqueur made with herbs and juniper berries.
Tea
Breeze: a tea-flavor liqueur made in France.
Tia
Maria: a rum-based coffee-flavored liqueur made in
Jamaica with exceptional qualities.
Tiddy:
a light-brown honey sweetened liqueur made in Canada.
Trappistine:
made by monks in France this is an herb-flavored liqueur.
Tres
Castillos: a Puerto Rican honey-based liqueur sweetened
with rock candy.
Triple
Sec: a liqueur made with the green Curacao oranges
but does not contain near the sugar content of Caracao; a well-known
triple sec is Cointreau.
Tuaca:
an Italian milk brandy with flavors of oranges and a hint of coconut.
V-W
Liqueur Glossary "V-W"- Dallas Bartenders
Van
de Hum: an herb and tangerine-flavored liqueur made
in South Africa where the name translates literally to, "What's
his name?".
Vandermint:
a delicious creamy drink that is a chocolate and mint liqueur made
in Holland and has chocolate actually suspended in the liquid.
Verveine
du Verlay: made in southwestern France, there are
two variations, a yellow and a green liqueur; both are herb-flavored
and somewhat bitter.
Vieille
Cure: a liqueur made in France from a secret monastery
recipe with over fifty different herbs; brown in color and similar
to Benedictine.
Visnoka:
a wild-cherry liqueur made in eastern Europe.
Wishiowka:
a cherry liqueur, similar to Wishniak, but made in Russia and Czevhoslavakia.
Wishniak:
a Polish cherry liqueur.
Zitronen
Eis: a lemon cordial.
Zubrovka:
an unsweetened, bitter, but pleasantly fragranced vodka flavored with
zebrovka, a European buffalo grass, that is usually left in the bottle.
