What is a cordial or liqueur?
Cordials and liqueurs are liquors that have been sweetened and flavored. The base spirit is combined with botanicals or other flavoring agents, as well as a sweetener and sometimes coloring. The sweetening requirement is what makes them distinct from dry flavored spirits such as gin. Liqueurs also have a wide range in ABV. They can be as low (or lower) than 15 percent and up to 55 percent ABV.
So, what’s the difference between liqueurs and cordials? In the United States, “cordial” and “liqueur” are used interchangeably. Regulations require that they contain at least 2.5 percent sugar by weight and are made from fruits, flowers, plants, pure juices, or other natural flavoring materials, or with extracts from those materials. In Europe, cordials refer to non-alcoholic drinks. We use the terms based on US regulations.
How are cordials and liqueurs made?
The base spirit or liquor for cordials and liqueurs is often neutral, such as vodka. But it doesn’t have to be. A robust spirit like whiskey, for example, can mix beautifully with flavoring agents. Regulations allow producers creative license with not only the base spirit and flavoring agents, but also with how they’re incorporated. Flavoring agents are added after distillation by one of these basic methods:
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Infusion: This method involves steeping the flavor source.
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Maceration: A more aggressive method which entails crushing the flavor components before steeping.
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Percolation: Producers pump water or spirits over the ingredients to extract flavors.
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Compounding: This method simply adds the flavoring extract to the spirit.
Heartier flavoring agents such as seeds and flowers may be distilled along with the original spirit, often during the second distillation. This is similar to the gin-making process. Others, such as cream liqueurs, require homogenization and additional mixing processes.
After producers combine the flavoring agents with the base liquor, they can reduce the ABV by adding water, which is sweetened and often colored. Sweetening agents include sugar, high-fructose corn syrup, and honey. In some cases, producers use rectified grape must, a sugary, unfermented concentrated grape juice.
Types of Cordials & Liqueurs
There are countless styles of cordials and liqueurs. Common flavors include fruits ranging from stone fruit to citrus and berries to nuts, as well as coffee and chocolate and even aromatic spices and seeds. Some include a touch of cream to round out the other tasty elements. Here are a few common styles and options to check out.
Citrus
Margaritas and mimosas sing when spiked with bursts of citrus flavors.
Herbal & Spice
Savor herbal and spice liqueurs in a pre-dinner cocktail or simply enjoy neat as an after-meal digestif. These are perfect for adding flavor in Prosecco, Champagne, and Cava cocktails.
Sweet Fruit
It's simple. You can't go wrong with fresh and fruity flavors like pineapple, apple, banana, berries, and peaches in your favorite cocktail.
Nutty
Not just for cocktails — add a splash of hazelnut, almond, amaretto, or peanut butter to your after-dinner coffee or drizzle them on ice cream.
Cream
Give your sweet tooth a treat with smooth and creamy cordials — straight up or stirred into coffee.
Coffee
Coffee Lovers: Enjoy coffee liqueurs on their own or add them to your cup of joe.
Chocolate & Dessert
Drink your dessert with flavors like chocolate, tiramisu, and honey.
How to Drink Cordials & Liqueurs

Liqueurs and cordials are ideal for sipping after a meal, spiking a tasty dessert, and mixing into fun, flavorful cocktails. They are an important part of any bar, and most cocktails include at least one or two. Here is a list of a few cocktail recipes to try.
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Negroni – Campari
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Aperol Spritz - Aperitif
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Cosmopolitan – Orange Liqueur
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Caramel Apple Martini – Apple Pie Liqueur; Butterscotch Schnapps
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Last Word – Green Chartreuse; Maraschino Liqueur
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Bahama Mama - Coffee Liqueur
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Aviation - Maraschino Liqueur; Crème de Violette
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Grasshopper Marini - Crème de Menthe; Crème de Cacao
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Blue Lagoon – Blue Curaçao
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Peachy Keen – Peach Schnapps
