Our Shelf of Descriptions
Aquavit: A Scandinavian caraway-infused spirit.
Adovokaat: An eggnog liqueur popular in Holland.
Amaretto: An almond-flavored liqueur made from
Anisette: A licorice-flavored liqueur made from anise
Apple brandy: An apple liqueur, also known as Calvados or applejack.
Apricot liqueur: A cordial made from apricot pits.
Banana liqueur: A banana liqueur also known as
creme de banana.
Benedictine: A soft herbal liqueur that has been produced since the 1860s by the Benedictine monks in France.
Bitters: Angostura bitters, A brand of bitter aromatic
tonic used to flavor aperitifs and drinks.
Orange bitters: A bitter liquor made from the dried
peel of unripe, sour, or bitter oranges, steeped in
gin or alcohol.
Peychaud bitters: The brand name of a bitters produced in the southern United States.
Blackberry liqueur: A cordial made from blackberries.
Bourbon: A brown liqueur made from at least 51 percent corn mash with wheat or rye grains and
aged for at least two years in white oak casts.
Brandy: A liquor distilled from wine or fermented
Burgundy: The unblended wines (both white and
red, but mainly red) of Burgundy, France.
Campari: A bright red type of orange bitters.
Chambord: A French liqueur made from small black
Chambraise: A French liqueur made from wild
Chartreuse (green or yellow): Green Chartreuse is
the only green liqueur in the world with a completely natural color. It also is produced in yellow.
Coffee liqueur: A coffee-flavored liqueur.
Cointreau: An orange-flavored liqueur made from
the skins of curacao oranges.
Cognac: A fine brandy from the Cognac region of
Cranberry liqueur: Cranberry-flavored cordial.
Creme de cacao: A chocolate-flavored liqueur that
comes in white and dark.
Creme de cassis: A black currant-flavored liqueur
that is popular in the Kir Royale.
Cream of coconut: A coconut syrup.
Creme de menthe: A mint-flavored liqueur that
comes in white or green.
Creme de noyaux: An almond-flavored liqueur, known as creme de almond.
Creme de violette: A violet-flavored liqueur made
with the oil of violets and vanilla.
Curacao: A delicate orange-flavored liqueur that
comes in orange and blue.
Drambuie: A honeyed and herbal liqueur with a
scotch malt whiskey base.
Dubonnet: A vermouth from the south of France that
comes in sweet or less sweet.
Fernet Branca: A bitters made of herbs, with a strong
Fino sherry: A very dry type of sherry.
Framboise: A raspberry-flavored liqueur.
Frangelico: A hazelnut-flavored liqueur.
Gin: An alcoholic drink distilled from malted grain and
flavored with juniper berries.
Dutch Genever gin: A type of gin of very superior
quality mainly produced in the Netherlands.
Gordons gin: A brand of gin made in England.
Galliano: A golden Italian liqueur with an anise,
licorice, and vanilla flavor.
Grand Marnier: An orange-flavored French liqueur
with a brandy base.
Grappa: The name of an Italian brandy made from
the stalks of grapes.
Grenadine: A pomegranate-flavored syrup with
Irish cream liqueur: A liqueur made with Irish
whiskey blended with fresh cream, spirits, and chocolate.
Kirsch: A white brandy distilled from cherries.
Licor 43: A sweet, bright yellow citrus and vanilla-flavored Spanish liqueur made from a combination
of forty-three ingredients, including citrus and
fruit juices, herbs, spices, and vanilla.
Lillet: A sweet French aperitif wine containing quinine and spices in two varieties: sweet and
Madeira: A specific Portuguese sweet fortified wine.
Malibu: A coconut rum liqueur.
Mandarine Napoleon: A Belgian liqueur made with
rare mandarines whose skins are soaked in a
Maraschino: A cherry-flavored clear liqueur.
Marsala: A fortified Sicilian wine available dry or sweet.
Ojen: An anise-flavored Spanish liqueur popular in
Orange flower water: A non-alcoholic diluted orange
flower extract in water.
Orgeat: A non-alcoholic syrup made with almonds,
orange flower water.
Ouzo: An anise-flavored Greek aperitif spirit made
from pressed grapes, herbs, and berries including
aniseed, licorice, mint, wintergreen, fennel, and
Parfait Amour: A light purple curacao flavored with
rose petals, vanilla, and almonds and made in
Pastis: An anise-flavored absinthe substitute that
does not include wormwood, not to be confused
Pisco: A Peruvian or Chilean unaged brandy.
Punsch: A rum-based liqueur with a spicy sweet flavor.
Rum: A liquor made from fermented and distilled
molasses. Light rums are usually produced in
Puerto Rico, Barbados, and Cuba and do not age
for very long. Dark rums come mostly from
Jamaica, Martinique, and Haiti and can mature
from three to twelve years. The color of rum is
due to the aging process.
Sabre: An orange liqueur with a hint of chocolate
produced in Israel.
Sake: Japanese wines made from rice, spring or
mountain water, yeast, and a fungus known as
Sambuca: Licorice-flavored liqueur
with an infusion of elderberry. Sambuca is similar
to anisette but with a higher alcohol content.
Black sambuca is similar but opaque black in color.
Scotch: A term used to designate whisky made in
Schnapps: Another name for spirit, mostly 42 proof.
Sloe gin: A berry-plum liqueur made from sloe
berries steeped in gin.
Southern Comfort: A blend of bourbon, orange, and
Strega: A delicate, mild, and colorless herbal Italian
Tequila: A spirit that is only produced in two regions
of Mexico and that is made with a minimum of 51
percent distilled blue agave sap.
Tia Maria: A coffee-flavored, rum-based Jamaican
Tonic: A tall drink made with ice, spirits, and tonic
Triple sec: An orange-flavored clear liqueur similar
to Cointreau. Known in nineteenth century as
Vermouth: French or French-style dry fortified wine
and herb aperitif. The two most common types
are: sweet red and Italian, plus dry white and French.
Vodka: A clear alcoholic spirit made from grain that
originated in Russia.
Whiskey: Blended whiskey is Whiskey produced from
a combination of whiskeys and,or neutral spirits
containing at least 20 percent straight whiskey.
Canadian whiskey: A whiskey mainly made of rye,
usually lighter bodied than American whiskeys.
Irish whiskey: A whiskey made from malted cereals,
barley, water, and yeast.
Rye whiskey: A whiskey made from a mash that contains a minimum of 51 percent rye, and is aged in
new oak barrels.
Tennessee whiskey: A smoky sweet type of whisky
that is produced like Bourbon, but is mellowed
before being stocked in barrels. It is considered by
law as a separate category of whiskey.
Yukon Jack: A Canadian-whiskey-based liqueur with
citrus and herb flavors.