Liqueur Glossary
Liqueur Glossary, Terminology Related To Liqueur
Liqueurs have a rich history, a variety of flavours, and a unique terminology that can sometimes be confusing for beginners. Whether you’re a home bartender, an aspiring mixologist, or simply a spirits enthusiast, this glossary will help you understand the key terms used in the world of liqueurs.
A
ABV (Alcohol By Volume)
The percentage of alcohol in a beverage.
Absinthe
A high-proof, anise-flavoured spirit traditionally made with wormwood.
Aperitif
A light, often dry liqueur consumed before meals to stimulate the appetite.
Amaretto
An almond-flavoured liqueur, often used in liqueur cocktails and desserts.
Anise-Flavoured Liqueurs
Spirits featuring the flavour of liquorice or anise (e.g., Sambuca, Ouzo, Absinthe).
B
Benedictine
A herbal liqueur with a complex blend of botanicals.
Bitters
Concentrated herbal infusions used to flavour cocktails.
Brandy
A spirit distilled from wine or fermented fruit juice, sometimes used as a base for liqueurs.
C
Campari
A bitter, herbal liqueur essential for Negronis and Americanos.
Chartreuse
A French herbal liqueur made by monks with a secret blend of botanicals.
Cognac
A type of brandy produced in the Cognac region of France.
Cordials
Another term for liqueurs, often used interchangeably in the U.S.
Cream Liqueurs
Blended with dairy or non-dairy cream (e.g., Baileys, Amarula).
D
Digestif
A liqueur enjoyed after meals to aid digestion (e.g., Fernet, Amaro).
Distillation
The process of heating and condensing a liquid to purify and concentrate alcohol.
E
Elderflower Liqueur
A floral liqueur made from elderflowers (e.g., St-Germain).
F
Fernet-Branca
A strong, bitter herbal liqueur, often enjoyed as a digestif.
Fruit Liqueurs
Made from macerated or distilled fruits (e.g., Cointreau, Chambord, Grand Marnier).
G
Grand Marnier
A blend of Cognac and orange liqueur, ideal for Sidecar cocktails and dessert recipes.
H
Herbal Liqueurs
Infused with botanicals, herbs, and spices (e.g., Chartreuse, Benedictine).
I
Infusion
A method where ingredients steep in a spirit to absorb their flavours.
K
Kahlua
A coffee-flavoured liqueur commonly used in Espresso Martinis and White Russians.
L
Limoncello
A citrus liqueur made from lemon zest, sugar, and alcohol.
Liquor vs. Liqueur
Liquor is a distilled spirit, while liqueur is sweetened and flavoured.
M
Maceration
The process of soaking fruits, herbs, or botanicals in alcohol to extract flavours.
N
Neat
Served without ice, water, or mixers.
O
On the Rocks
Served over ice.
P
Peppermint Schnapps
A mint-flavoured liqueur used in various cocktails.
R
Rum-Based Liqueurs
Liqueurs made with rum as the base spirit (e.g., Malibu).
S
Sambuca
An anise-flavoured Italian liqueur often served with coffee beans.
Schnapps
A category of flavoured liqueurs, typically fruit-based.
St-Germain
A floral elderflower liqueur used in spritzes and light cocktails.
T
Triple Sec
A citrus-flavoured liqueur essential in Margaritas and Cosmopolitans.
V
Vermouth
A fortified wine flavoured with botanicals, commonly used in Martinis and Manhattans.