glossary

Crème de Cacao

(n.): A sweetened liqueur flavored with cacao (cocoa bean) and vanilla. The word “crème” refers to the rich texture of the liqueur, which is often achieved by adding sweeteners. Usually…

glossary

Liqueur

(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…

glossary

Infuse

(v.) The practice of steeping herbs, spices, or fruits in alcohol to transfer flavor to the liquid. There are two basic ways of flavoring alcohol: during the distillation process, in…

glossary

Grand Marnier

(n.) A French brand of orange-flavored liqueur used in mixed drinks, served neat as a digestif or used as an ingredient in desserts (most famously, flambéed in Crepes Suzette). Created…

glossary

Cordial

(n.) In the United States, the terms cordial and liqueur can be used interchangeably to denote a sweetened-spirit, though the latter sounds less grandmotherly...

glossary

Chartreuse

(n.) Invented by Carthusian Monks in the early-16th century for medicinal purposes, Chartreuse is one of the earliest-known herbal liqueurs. There are two versions: the 110-proof green, which has more…