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Historically, they derive from herbal medicines, often those prepared by monks, as Benedictine. Liqueurs were made in Italy as early as the 13th century.
Some liqueurs are prepared by infusing certain woods, fruits, or flowers, in either water or alcohol, and adding sugarThis article deals with sugar as food and as an important, widely traded commodity; the word also has other uses; see Sugar (disambiguation A sugar is a form of carbohydrate; the most commonly used sugar is a white crystalline solid, sucrose; used to alte, etc. Others are distilledDistillation is a means of separating liquids through differences in their boiling points. Known since antiquity, the concentration of alcohol by the application of heat to a fermented liquid mixture is perhaps the oldest form of distillation. However, th from aromatic or flavoring agents. The distinction between liqueur and liquor is not simple, especially since many liquors are available in a flavoured form today. Flavoured liquors, however, are not prepared by infusion. Alcohol content is not a distinctive feature. At 15 to 30%, most liqueurs have a lower alcohol content than liquor, but some liqueurs have an alcohol content as high as 55% ( absintheAbsinthe (from the French) is an alcohol liqueur derived from herbs including the flowers and leaves of wormwood, Artemisia absinthium. Absinthe is known for its popularity in France—and especially its romantic associations with Parisian artists and write, for example). Dessert wineDessert wines are those wines which are typically served with dessert, although they are also drunk on their own, i. not accompanying food. They are often sweet wines such as ice wine, Sauternes, Tokaji Aszu, beerenauslese, trockenbeerenauslese and Comman, on the other hand, may taste like a liqueur, but contains no additional flavouring.
Liqueurs may be drunk neat, often during or after dessertDessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly flavored one, such as some cheeses. Some cultures do not have a separate final sweet course but mix sweet and savory dishes through, or may be used in cocktailIn scuba diving, the word "cocktail" is also used to mean a hazard with diving with some rebreathers: it means a caustic solution resulting from water reaching and dissoving the absorbent. high-proof alcohol which is ignited prior to consumption. A cocktas or cooking.