In European countries liqueurs have long been savored as after-dinner drinks, bringing a delightful end to a leisurely repast. In the U.S., perhaps because Americans seem to do everything at a breakneck pace, lingering over a liqueur straight up is not quite the tradition it is in Europe. Americans have always tended to enjoy liqueurs mixed with other ingredients, evidenced by the popularity of classic cocktails such as the Grasshopper and the Pink Squirrel. Americans inevitably put their own spin on things and are quick to launch or latch on to trends. The Fuzzy Navel, born during the schnapps phenomenon, remains an oft-requested drink.
Most people use the terms cordial and liqueur interchangeably.
Though both describe liquors made by combining or redistilling spirits with one or more aromatic flavorings and are usually highly sweetened, there are subtle differences. Liqueurs are flavored with flowers, herbs, seeds, roots, plants, barks, or any number of spices, while cordials are generally prepared with fruit pulp or juices. Made in every country of the world, nearly all liqueurs are quite sweet, with a highly concentrated, dessert-like flavor. Several, made from closely guarded secret recipes and processes, are known throughout the world by their proprietary brand names. Here are brief descriptions of the most well-known liqueurs.