The document defines a liqueur as a sweetened and flavored spirituous liquor. Liqueurs typically contain 30-65% alcohol and have three main elements - a spirit base like brandy or rum, flavoring agents, and a sweetener. Some common liqueurs mentioned include Advocaat, Benedictine, Calvados, Cointreau, Creme de Cacao, Izarra, Kahlua, Tia Maria, Slivovitz, and Malibu. Liqueurs are used in cooking, cocktails, and traditionally served neat in small glasses before or after meals.

1. LLiqueuriqueur
AA liqueur, according to Dictionary is a “strongliqueur, according to Dictionary is a “strong
spirituous liquor sweetened & flavored with aromaticspirituous liquor sweetened & flavored with aromatic
substances.”substances.”
TTechnically therefore, liqueurs are elaboratelyechnically therefore, liqueurs are elaborately
compounded spirit based liquor. Now a days we tendcompounded spirit based liquor. Now a days we tend
to use the term liqueur more loosely than the strictto use the term liqueur more loosely than the strict
definition would allow, and we treat as ‘liqueur’ severaldefinition would allow, and we treat as ‘liqueur’ several
quite mildly alcoholic, flavored drinks, a few of whichquite mildly alcoholic, flavored drinks, a few of which
are even based on wine rather than a spirit.are even based on wine rather than a spirit.

2. LiqueurLiqueur
Liqueur with known formula Liqueur with secret formula
or or
Generic liqueur Proprietary liqueur

3. ElementsElements
Most Liqueurs have 3 elementsMost Liqueurs have 3 elements
1.The Spirit base (Occasionally wine)1.The Spirit base (Occasionally wine)
2.The flavoring agents2.The flavoring agents
3.The sweetener3.The sweetener

4. Service of liqueurService of liqueur
Liqueur have many uses. Originally many of themLiqueur have many uses. Originally many of them
were developed as a medicine. They are muchwere developed as a medicine. They are much
used in cooking, particularly in guéridon service.used in cooking, particularly in guéridon service.
They are frequently used in cocktails also.They are frequently used in cocktails also.
Liqueur ServiceLiqueur Service
Before the meal/Apprétif
After the meal/Digestive

5. # If the liqueur is served before the meal then# If the liqueur is served before the meal then
in liqueur glasses and if it is end of the mealin liqueur glasses and if it is end of the meal
then served smaller glasses.then served smaller glasses.
# Traditionally in liqueur service no mixer is# Traditionally in liqueur service no mixer is
used, always served neat.used, always served neat.
# It required for frapé then add little crushed# It required for frapé then add little crushed
ice & two straws.ice & two straws.
# In liqueur alcohol contains 30%--65%# In liqueur alcohol contains 30%--65%

6. SSomeome IImportantmportant LLiqueursiqueurs
SLSL NameName ColorColor Flavor/Spirit baseFlavor/Spirit base CountryCountry
1.1. AdvocaatAdvocaat YellowYellow Egg yolk, sugar/BrandyEgg yolk, sugar/Brandy HollandHolland
2.2. BenedictineBenedictine Yellow/GrYellow/Gr
eeneen
Herbs /BrandyHerbs /Brandy FranceFrance
3.3. CalvadosCalvados AmberAmber Apple / brandyApple / brandy FranceFrance
4.4. CointreauCointreau ClearClear Orange /BrandyOrange /Brandy FranceFrance
5.5. Crème de cacaoCrème de cacao DarkDark
brownbrown
Chocolate, Vanilla/RumChocolate, Vanilla/Rum FranceFrance
6.6. IzarraIzarra YellowYellow
GreenGreen
Wild flavor, herb/BrandyWild flavor, herb/Brandy SpainSpain
7.7. KahluaKahlua PalePale Coffee/RumCoffee/Rum MexicoMexico
8.8. Tia MariaTia Maria BrownBrown Coffee/RumCoffee/Rum JamaicaJamaica
9.9. SlivovitzSlivovitz ClearClear Plume/BrandyPlume/Brandy EuropeEurope
10.10. MalibuMalibu ClearClear Coconut/RumCoconut/Rum CanadaCanada

7. SSomeome IImportantmportant LLiqueursiqueurs
SLSL NameName ColorColor Flavor/Spirit baseFlavor/Spirit base CountryCountry
1.1. AdvocaatAdvocaat YellowYellow Egg yolk, sugar/BrandyEgg yolk, sugar/Brandy HollandHolland
2.2. BenedictineBenedictine Yellow/GrYellow/Gr
eeneen
Herbs /BrandyHerbs /Brandy FranceFrance
3.3. CalvadosCalvados AmberAmber Apple / brandyApple / brandy FranceFrance
4.4. CointreauCointreau ClearClear Orange /BrandyOrange /Brandy FranceFrance
5.5. Crème de cacaoCrème de cacao DarkDark
brownbrown
Chocolate, Vanilla/RumChocolate, Vanilla/Rum FranceFrance
6.6. IzarraIzarra YellowYellow
GreenGreen
Wild flavor, herb/BrandyWild flavor, herb/Brandy SpainSpain
7.7. KahluaKahlua PalePale Coffee/RumCoffee/Rum MexicoMexico
8.8. Tia MariaTia Maria BrownBrown Coffee/RumCoffee/Rum JamaicaJamaica
9.9. SlivovitzSlivovitz ClearClear Plume/BrandyPlume/Brandy EuropeEurope
10.10. MalibuMalibu ClearClear Coconut/RumCoconut/Rum CanadaCanada