Cordials - Defined and Varieties

Cordials—Or liqueurs as the French call them, enter into many ices and drinks that are served at banquets, of which the following is a list of those most used. "Absinthe, Alkermes, Benedictine, Chartreuse, Curaçoa, Kummel, Shrub, Kirsch or Kirschenwasser, Maraschino, Nectar, Negus, Noyeau, Punch, Ratafia and Vermouth.

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Epicurean Cooking Terms
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