Alcoholic drink with 15-55% vol. and high sugar content (min. 100g/L). Originally developed in the Middle Ages by monks and apothecaries as a remedy. Consists of a base spirit (vodka, rum, etc.), sugar and flavorings (fruit, herbs, spices). Production: 1. maceration - soak flavor carriers in alcohol. 2. distillation - for clear, concentrated flavors. 3. blending - mix with sugar and water. 4. maturation - allowing the flavours to harmonize. 5. filtering & bottling. Different types: fruit liqueurs (Limoncello), herbal liqueurs (Jägermeister), coffee liqueurs (Kahlúa), cream liqueurs (Baileys). Use: Pure, on ice, in cocktails, desserts.
