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An apricot liqueur made in France


Absinthe reached its peak of popularity and notoriety around the end of the nineteenth century and is now illegal not only in the is actually a green-hued cordial with aniseed (licorice) flavor. The ingredient that caused all the fuss was wormwood (actually deleterious only when taken in immense doses). Pernod, Abisante, Abson, Anisette, Ojen, and Oxygene are its modern, safe, respectable substitutes.


A high quality vodka of swedish manufacture, most commonly and appropriately taken unmixed. Now available flavored with lemon, blackberry, and peppers.


A bottled egg nog mixture made with brandy and eggs that originated in the netherlands.


An after-dinner liqueur with an almond flavor that is made in Italy from apricot kernels. The original amaretto, Amaretto di Saronne, was first made in Saronne, Italy, in 1525.


A bitter French cordial, bitter, orange-flavored, made from quinine, spices, cinchona bark, oranges, and gentiam


(see bitters) made from a trinidadian secret recipe.


A sweet, clear, aniseed-flavored liqueur, the principle ingredient being aniseed.


An alcoholic drink taken before a meal or any of several wines or bitters.


An apple brandy produced principally in the United States and France. A version produced in Normandy, Calvados, is of very high quality. Also known as "Jersey lighting" and "hard cider". Made from winter apples, a great deal of applejack produced in the Unites States is of the homemade variety, and thus of widely varying quality.


(Akvavit) Scandanavian Vodka flavored with caraway, dill and other herbs and spices.

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