GG Archives Website - Link to Homepage

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.

Return to Top of Page

Epicurean Cooking Terms

Definitions, Usage, Recipes, Etc.