Entertainment / Liquor Glossary

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 nineteenth century and is now illegal not only in the United States but in Switzerland, the place of its origin. A . . . View Full Definition

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

Acerola Pulp: The pulp of the Barbados cherry, a variety of sub -tropical plants which grow in the Caribbean and Texas.

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

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, cloves, and nutmeg blend.

Amaretto: 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.

Amaretto Di Saronno: Italian amaretto produced since 1525. Originally created by a widow as a gift to an artist of the Leonardo da Vinci school of art. 56 proof.

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

Andong Soju: Andong Soju is a distilled liquor made in Andong, South Korea. It is made from fermented rice (and water). It is a distilled liquor, sold at around 45% alcohol.

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

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