Liqueurs and Cordials

What feels like a creamy sip of dessert or a bittersweet aperitif may not be as exciting as a whiskey on the rocks. But liqueurs and cordials remain a vital component in modern mixology. Typically, liqueurs are sweetened, lower-proof distilled spirits. With a base of alcohol (15-30% ABV), liqueurs are the catalysts that make regular spirits less boring. Herbs, spices, nuts, fruits, chocolate, and coffee are a few ingredients that make this liquor a ‘liqueur’.

Whereas cordials are distilled spirits that feel a lot sweeter. These are prepared solely from fruit or fruit juice. Basically, liqueurs and cordials describe an alcoholic beverage seasoned with sweet and punchy flavors. The liqueur is derived from the Latin word ‘liquefacere,’ which means the act of dissolving something in a liquid. Contrarily, cordial is derived from the Latin word cor, which means heart. Although both terms are synonymous, cordials seem to be more widely used in the United States and liqueurs are more popular in Europe.