Liqueurs are sweetened distilled spirits with various flavorings. Cordials can refer to dessert-like spirits or nonalcoholic syrups. Most liqueurs contain 15-30% ABV, with some reaching 40%. Liqueurs are used as backup ingredients in cocktails
Amaretto is a sweet Italian liqueur from Saronno. Contains 21-28% alcohol by volume. Made from apricot kernels, bitter almonds, peach stones, or almonds. Name means "a little bitter" in Italian
Chartreuse is a French herbal liqueur made by Carthusian monks since 1737. Recipe contains 130 herbs and plants aged in wine alcohol base. Named after Grande Chartreuse monastery in Chartreuse Mountains. Production moved from Voiron to Aiguenoire in 2017
Cloudy lemonade is common in North America and South Asia. Made with lemon juice, water, and sweeteners like sugar or honey. Traditionally served cold, hot, frozen, or used as mixer. Children in US and Canada start lemonade stands for summer
Drambuie is a 40% ABV liqueur made from Scotch whisky and heather honey. Name possibly derived from Scottish Gaelic phrase "the drink that satisfies". Legend claims Prince Charles Edward Stuart rewarded Captain John MacKinnon with recipe. James Ross developed recipe in 1880s, changing from brandy to scotch whisky
Black liquorice contains Glycyrrhiza glabra root extract and is flavored black. Red liquorice is similar but made without liquorice extract. Dutch, German and Nordic liquorice use ammonium chloride instead of sodium chloride