(n.) Liqueurs, a flavored spirit sweetened with a sugar product, have a long and tangled history, probably dating back to (at least) 13th-century Europe, when alcohol infused with herbs was used as a medicinal tonic. Today, almost every alcohol-producing country makes a liqueur. By U.S. law, they must contain at least two-and-a-half percent sugar, but many contain much more. From there, the gates are wide open: any base spirit may be used, along with any combination of herbs, fruits, spices, creams or flowers, and they can range in alcohol from 15 percent to 55 percent ABV. The flavoring agents can be added by a number of methods: infusion, percolation or distillation. Famous examples include sloe gin<LINK>, Pastis<LINK>, Chartreuse and Triple Sec<LINK>.