Amaretto A sweet Italian liqueur that originated in Saronno, Italy. It may be made from apricot kernels, bitter almonds, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the almond-like flavour of the liqueur.

Bärenfang Bärenfang or Meschkinnes is a German honey-flavoured liqueur based on vodka. 35% ABV

Bénédictine Made of 27 herbs and roots with sugar in a Cognac base. Several distillations are blended in production. Allegedly used to revive tired Benedictine monks. The term D.O.M. found on the label stands for Deo Optimo Maximo which translates to "God, most good, most great". Supposed ingredients include angelica, hyssop, juniper, myrrh, saffron, mace, fir cones, aloe, arnica, lemon balm, tea, thyme, coriander, clove, lemon, vanilla, orange peel, honey, red berries, cinnamon, and nutmeg.

Becherovka A spicy and herbal Czech liqueur made since 1807. Bitter with strong notes of cinnamon, ginger and clove. 38% ABV

Bonal An spicy, earthy aperitif made in France since 1865. The recipe was created by a monk, Hyppolite Bonal, from the Grande Chartreuse Monastery. It is made with an infusion of gentian, cinchona (quinine) and herbs of the Grande Chartreuse mountains in a mistelle base (fortified wine). 16.0%

Chartreause A French liqueur made by Carthusian monks since 1737 in the Chartreuse Mountains, known for its complex, herbal flavor profile. Yellow Chartreuse (80 proof) is milder and honeyed, while green Chartreuse (110 proof) is intensely herbal. The original formula is said to include 130 herbs, plants and flowers and secret ingredients combined in a wine alcohol base. The recipe was further enhanced in 1737 by Brother Gérome Maubec. VEP versions are also produced which are aged extra long in oak casks.

Cardamaro A wine-based amaro fron Piemonte, Italy. Created in the 1950's with cardoon and blessed thistle as primary ingredients. Light, with a slight herbal bitterness at 17% ABV.

Cocchi Americano An aromatized wine created in 1891. It has a base of Moscato fortified with alcohol and infused with botanicals, including gentian, cinchona, bitter orange peel, rhubarb, juniper, coriander, rose and mace. Common substitute for Lillet Blanc. Sweet, honey flavor with bitter finish. 16.5% ABV

Curaçao Made with the dried peel of the laraha fruit, the Curaçao bitter orange, found on the Caribbean Curaçao island. Other spices are added during production and along with blue dye by some brands. Pierre Ferrand is a drier, less sweet, and not blue Curaçao brand.

Disaronno An Italian liqueur made from almonds, apricot kernels, vanilla and other spices.

Dubonnet Rouge A French aromatized wine apertif originally made in 1846 by Sir Joesph Dubonnet. Made from red wine, herbs and spices including quinine and cane sugar. Port wine and herabl flavors with a bittersweet finish.

Frangelico Distilled from hazelnut infusion and mixed with vanilla, chocolate and coffee. Made origiannly by Monks from Piedmont. 20% ABV

Galliano L'Autentico An Italian sweet herbal liqueur made since 1896. Mint and anise flavors are most prominent along with warm spices, citrus and vanilla. 42.3% ABV

Herbsaint An anise flavored liquer made in New Orleans. Originally created in 1934 to replace the then illegal absinthe. 45% or 50% ABV

Irish Cream Made from Irish whisky, cream, and other flavorings. Baileys contains cocoa as well. Must be made in Ireland. ~15 - 20% ABV.

Kina Lillet A liqueur that was made with white wine mixed with fruit liqueurs and flavored with quinine. The "Kina" in its name is derived from quinine's main ingredient, the bark of the kina-kina (or cinchona) tree. Now named Lillet Blans. 17% ABV.

Lillet A French wine–based aperitif from Podensac. It is a blend of 85% Bordeaux region wines (Semillon for the blanc and for the rosé, Merlot for the rouge) and 15% macerated liqueurs, mostly citrus liqueurs (peels of sweet oranges from Spain and Morocco and peels of bitter green oranges from Haiti). The mix is then stirred in oak vats until blended. During the aging process, Lillet is handled as a Bordeaux wine (undergoing fining, racking, filtering, etc.).

Limoncello An Italian lemon liqueur made from lemon peel, water, sugar and a neutral spirit.

Midori Midori is a vibrant green, sweet muskmelon liqueur, that was first introduced as Hermes Melon Liqueur in 1964 by Suntory, a Japanese distiller. 21% ABV.

Ouza A Greek dry anise-flavored aperitif. It is made from neutral spirits that have undergone a process of distillation with anise and other spices. 37.5 to 50% ABV.

Pastis Sweet French liqueur made with star anise as well as sage, verbena, licorce, pepper et al.

Punsch Commonly called Swedish Punsch. A blend of spirits, commonly rum (arrack in particular) or brandy along with lemon, spices sugar and water. Typically served warm or as a component of cocktails. ~25% ABV

Romana Black An Italian anise-flavored liqueur deep blue in color, produced by the infusion of witch elder bush and licorice, sweetened with sugar. 40% ABV

Salers Gentian Apéritif The oldest gentian liqueur made in the Massif Central in France. It has a pure, firm, rustic earthy profile. Salers is less sweet than other gentian liqueurs and does not add artificial yellow color. 16% ABV

St. Germain Made in France, from hand-picked elderflower blossoms. 20% ABV.

Strega An Italian herbal liqueur containing nearly 70 herbs. Made in Benevento by Strega Alberti Benevento. Complex with pine notes. 40% ABV

Suze A French aperitif/bitter made by Pernod Ricard from gentian root. Bitter, fruity with some spice. A component of the White Negroni cocktail. 15% or 20% ABV

Unicum A Hungarian herbal liqueur made from over forty herbs and aged in oak casks. Thick in texture with a bitter, piney taste. Created in the 1790s.

Velvet Falernum A rum based liqueur made from Barbados with a sweet, spicy, and almond characteristics. Provides weight and texture to cocktails. Commonly used in tropical drinks and punches. 11% ABV