Abisante:  A pale green, anise flavored liqueur.
Abricotine:  An apricot liqueur made in France.
Absinthe:  Absinthe reached its peak of popularity and notoriety around the end of the nine . . .
Absolut:  A high quality vodka of swedish manufacture, most commonly and appropriately tak . . .
Acerola Pulp:  The pulp of the Barbados cherry, a variety of sub -tropical plants which grow in . . .
Advokaat:  A bottled egg nog mixture made with brandy and eggs that originated in the nethe . . .
After Shock:  A peppermint and cinnamon flavored liqueur
Akvavit:  From Scandinavia, made from rye with an infusion of caraway . . .
Ale:  A beer similar to lager, but with more of a bitter taste . . .
Alize:  A passion fruit flavored liqueur
Allspice:  A ground spice made from an unripe berry with an aroma reminiscent of a cinnamon . . .
Amaretto:  An after-dinner liqueur with an almond flavor that is made in Italy from apricot . . .
Amaretto Di Saronno:  Italian amaretto produced since 1525. Originally created by a widow as a gift to . . .
Amer Picon:  A bitter French cordial, bitter, orange-flavored, made from quinine, spices, cin . . .
Andong Soju:  Andong Soju is a distilled liquor made in Andong, South Korea. It is made from f . . .
Angostura Bitters:  Made from a trinidadian secret recipe.
Angostura Hitlers:  Aromatic bitters originating in Angostura, Venezuela; now produced in Trinidad . . .
Anise:  Licorice -flavored liqueur made from anise seeds
Anisette:  A sweet, clear, aniseed-flavored liqueur, the principle ingredient being aniseed . . .
Apertif:  An alcoholic drink taken before a meal or any of several wines or bitters. . . .