Liqueur
Also known as: cordial
In short
Liqueur is the sweet side of the spirit world: spirit, sugar and aroma form the formula. We explain the definition, the big families and what sets a liqueur apart from a cordial.
In depth
What is a liqueur?
A liqueur is created when a spirit is married to sugar and aroma. The European definition requires at least 100 grams of sugar per litre and an alcohol content from 15 percent by volume. More is allowed, less is not.
The big families
- Fruit liqueurs: maraschino from cherries and curaçao from orange peels
- Orange liqueurs: triple sec and curaçao, the backbone of the margarita and the sidecar
- Herbal liqueurs: the bitter relative, happily served as a digestif
- Cream liqueurs: the velvety department
Liqueur or cordial?
In English, a liqueur is called a "liqueur" or a "cordial", while "cordial" in Britain can also mean a non-alcoholic fruit syrup. If you look closely, you know which sweet side is meant. Not to be confused, by the way, with the maraschino cherry, which has its own entry with us.
Classics with liqueur
Triple sec in the margarita, maraschino in an aviation, orange liqueur in a sidecar. The liqueur brings the sweetness, the acid of the lemon brings the tension.
At our lounge
Many of our classics live on the right liqueur. Ask us what goes into your drink, the answer is worth it.