A liqueur is an alcoholic beverage made from a distilled spirit that has been flavoured with fruit, cream, herbs, spices or nuts, and bottled with added sugar or other sweetener (such as high-fructose corn syrup. Liqueurs are typically quite sweet; they are usually not aged for long after the ingredients are mixed, but may have resting periods during their production to allow flavours to marry. Some liqueurs contain digestive properties and are ideal for having with coffee after a meal.

Grand Marnier

ALC/VOL = 40% Alcohol
Grand Marnier Cordon Rouge is an orange-flavoured cognac based liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a blend of Cognac brandy, distilled essence of bitter orange, and sugar. Grand Marnier can be consumed "neat" as a cordial or a digestive, and can be used in mixed drinks and desserts. In France this kind of use is the most popular, especially with Crêpes Suzette.

ALC/VOL = 38% Alcohol
Cointreau is a brand of triple sec (an orange-flavoured liqueur) produced in Saint-Barthélemy-d'Anjou, France. It is drunk as an apéritif  or in cocktails. It was originally called "Curaçao Blanco Triple Sec".

Cointreau Distillery was set up in 1849 by Adolphe Cointreau, a confectioner, and his brother Edouard-Jean Cointreau. They blended sweet and bitter orange peels and pure alcohol from sugar beets. The first bottles of Cointreau were sold in 1875. An estimated 13 million bottles are sold each year, in more than 150 countries. Cointreau was family-owned until 1990, when it merged with Rémy Martin to form Rémy Cointreau, now a publicly traded company.

Cointreau sources its bitter oranges from all over the world, usually Spain, Brazil, Haiti and Ghana

ALC/VOL = 40% Alcohol
Aurum is a sweet Italian liqueur produced in Pescara since 1925, it has a 40% alcoholic volume and it is made from brandy and citrus fruit infusion. It goes well with sweets, especially with parrozzo, another specialty of Pescara. Other than as a drink, it is often used as a cake ingredient or as an addition to ice-cream.

The name of this liqueur was chosen by Amedeo Pomilio, the founder of the Aurum factory, upon suggestion by the poet and writer Gabriele D'Annunzio, with a reference to the ancient roman origins of the recipe. The name derives from the pun between the Latin words aurum, which means gold, and aurantium, which means orange (fruit).

ALC/VOL = 30% Alcohol
Sabra liqueur is a chocolate-orange flavoured liqueur produced in Israel. The primary flavour of Sabra is a rich, bittersweet chocolate. The dense chocolate is cut by the sweet and sour taste of Jaffa oranges. Slightly chilling Sabra liqueur strengthens the chocolate taste, while slightly warming it brings out the citrus taste. The Sabra bottle design is based on a 2,000-year-old Phoenicia wine flask found in a Tel Aviv museum.

Sabra was developed and introduced in 1963 by Edgar Bronfman, Sr., the head of Seagram, to be an identifiably Israeli liqueur. Its name is a term used affectionately to describe a native-born Israeli Jew, a term derived from the Hebrew name of a prickly pear cactus that grows in Israel. The original liqueur was made from this cactus fruit, but did not succeed and was quickly changed to the successful chocolate-orange product.

Mandarine Napoleon 

ALC/VOL = 38% Alcohol
Mandarine Napoleon is a mandarin flavoured liqueur from Belgium that was created by Antoine-Francois de Fourcroy, by macerating mandarins in alcohol, and blending the results with cognac. It was first bottled in 1892. It still belongs to the Fourcroy, and the recipe a secret. Today the distillate is aged for 2 years, and then blended with "old" cognacs, water and sugars. This golden-orange liqueur bears fresh mandarin and tangerine aromas. Only the freshest mandarin peels from Sicily are used and these have a fine peel with very little pith, resulting in plenty of zest.

Tia Maria

ALC/VOL = 20% Alcohol
Tia Maria is a coffee liqueur made originally in Jamaica using Jamaican coffee beans, cane spirit, vanilla, and sugar. The drink was invented by Dr. Evans in Jamaica just after World War II. It can be consumed pure and with ice, but is also frequently used as an ingredient for cocktails, with coffee, or in desserts. Popular cocktail containing Tia Maria is the Jamaican coffee, featuring both Tia Maria and Rum.

Bailey's Irish cream

ALC/VOL = 20% Alcohol
Bailey's Irish Cream was created in Dublin by Gilbey's of Ireland in1974 as the first Irish cream liqueur on the market. The Baileys name, is fictional, inspired by the Bailey's Hotel in London. Baileys is made mostly of whey and cream, together with some Irish whiskey from a number of distilleries. If stored correctly it is guaranteed to have a 24 month shelf life. Other flavours are: mint chocolate, crème caramel, coffee, hazelnut and biscotti with hazelnut