• Any of various strongly flavored alcoholic beverages typically served in small quantities after dinner.
  • To flavor or treat (wine) with a liqueur.
  • An alcoholic drink, usually sweet and of high flavor and perfume; a cordial.
  • Especially— A strong and sweet wine like those grown in some southern places, such as Lunel, Alicant, and Cyprus, which are also called <internalXref urlencoded="liqueur%20wines">liqueur wines</internalXref>.
  • A spirituous compound based upon brandy or pure alcohol, and wholly artificial in its composition. These liqueurs are in a certain sense the successors of those of the middle ages, which were supposed to be universal remedies. Their modern use is almost exclusively the gratification of the palate. See <em>curaçao, Benedictine, chartreuse, maraschino, eau-de-vie de Dantzig</em> (under <em>eau-de-vie</em>), <em>anisette</em>, and <em>cordial.</em>
  • A mixture prepared for the purpose of dosing champagne, the effervescence and sweetness of the wine depending much upou, its composition. It consists either of wine or of fine brandy, or of a mixture of the two, with pure rockcandy dissolved in it.
  • Same as <internalXref urlencoded="liqueur-glass">liqueur-glass</internalXref>.
  • An aromatic alcoholic cordial.
  • A flavored <xref>alcoholic</xref> <xref>beverage</xref> that is usually very sweet and contains a high percentage of alcohol. <xref>Cordials</xref> are a type of liqueur manufactured using the infusion process as opposed to the essence and distillation processes.
  • strong highly flavored sweet liquor usually drunk after a meal
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