Liqueur in the context of Spice

The raspberry is the edible fruit of several plant species in the genus Rubus of the rose family, most of which are in the subgenus Idaeobatus. The name also applies to these plants themselves. Raspberries are perennial with woody stems.

World production of raspberries in 2023 was 940,979 tonnes, led by Russia with 23% of the total. Raspberries are cultivated across northern Europe and North America and are consumed in various ways, including as whole fruit and in preserves, cakes, ice cream, and liqueurs.

An alcoholic beverage is any drink that contains alcohol, a central nervous system depressant. They are typically divided into three classes: beers, wines, and spirits; with alcohol content typically between 3% and 50%. The exact amount on which a beverage is considered alcoholic differs by country, with some considering drinks containing less than 0.5% to be non-alcoholic. These beverages are primarily consumed for the psychoactive effects that they produce.

Many societies have a distinct drinking culture, in which alcoholic drinks are integrated into parties. Most countries have laws regulating the production, sale, and consumption of alcoholic beverages. Some regulations require the labeling of the percentage alcohol content (as ABV or proof) and the use of a warning label. Some countries ban the consumption of alcoholic drinks, but they are legal in most parts of the world. The temperance movement advocates against the consumption of alcoholic beverages. The global alcoholic drink industry exceeded $1.5 trillion in 2017. Alcohol is one of the most widely used recreational drugs in the world, and about 33% of all humans currently drink alcohol. In 2015, among Americans, 86% of adults had consumed alcohol at some point, with 70% drinking it in the last year and 56% in the last month. Several other animals are affected by alcohol similarly to humans and, once they consume it, will consume it again if given the opportunity; however, humans are the only species known to produce alcoholic drinks intentionally.

Dessert is a course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world, there is no tradition of a dessert course to conclude a meal.

Historically, the dessert course consisted entirely of foods 'from the storeroom' (de l'office), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; dry biscuits (cookies) and wafers; and ices and ice creams. Sweet dishes from the kitchen, such as freshly prepared pastries, meringues, custards, puddings, and baked fruits, were served in the entremets course, not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts.

Chocolate liqueur is a chocolate-flavored liqueur made from a base liquor of whisky or vodka. Unlike chocolate liquor, chocolate liqueur contains alcohol. Chocolate liqueur is often used as an ingredient in mixology, baking, and cooking.

Absinthe (/ˈæbsɪnθ, -sæ̃θ/, French: [apsɛ̃t] ) is an anise-flavoured spirit derived from several plants, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. Historically described as a highly alcoholic spirit, it is 45–74% ABV or 90–148 proof in the US. Absinthe traditionally has a natural green colour but may also be colourless. It is commonly referred to in historical literature as la fée verte 'the green fairy'. While sometimes casually referred to as a liqueur, absinthe is not traditionally bottled with sugar or sweeteners. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed.

Absinthe was created in the canton of Neuchâtel in Switzerland in the late 18th century by the French physician Pierre Ordinaire. It rose to great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. The consumption of absinthe was opposed by social conservatives and prohibitionists, partly due to its association with bohemian culture. From Europe and the Americas, notable absinthe drinkers included Ernest Hemingway, James Joyce, Lewis Carroll, Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, and Henri de Toulouse-Lautrec.

Génépi or génépy (French: [ʒenepi]) is a traditional herbal liqueur or apéritif popularized in the Alpine regions. Genepi also refers to alpine plants of the genus Artemisia (commonly called wormwood) that is used to make a liqueur in the French region of Savoy and in the Italian regions of Aosta Valley, where the Artemisia génépi plants grow and where the beverage is commonly produced.

Génépi liqueur is related to absinthe in that its namesake botanicals are of the genus Artemisia, but like Chartreuse, it is a liqueur (contains sugar) and traditionally taken neat. Like many European herbal liqueurs, especially those used as digestifs, the flavor of génépi can be an acquired taste. It is less sweet than many digestifs, and the flavor imparted by the herbs is reminiscent of chamomile or feverfew. It is naturally light olive to pale gold in color. Cheaper versions may be made bright green through the addition of food coloring.

Flavored liquors (also called infused liquors) are liquors that have added flavoring and, in some cases, a small amount of added sugar. They are distinct from liqueurs in that liqueurs have a high sugar content and may also contain glycerine.

Flavored liquors may have a base of vodka or white rum, both of which have little taste of their own, or they may have a tequila or brandy base. Typically, a fruit extract is added to the base spirit.

Maceration is the process of preparing foods by softening, breaking down into pieces, or extracting its flavors, typically using a liquid.

Maceration is an important step in the making of wine, and is also used in the production of other flavored alcoholic beverages, such as cordials, liqueurs, and Geister.

Bénédictine (French pronunciation: [benediktin]) is a herbal liqueur produced in France. It was developed by wine merchant Alexandre Le Grand in the 19th century and is flavored with twenty-seven flowers, berries, herbs, roots, and spices. A drier version, B&B, blending Bénédictine with brandy, was developed in the 1930s.

Licor Beirão, commonly simply known as Beirão, is a Portuguese liqueur from the Beira region of Portugal. Originating in the 19th century, it is the most consumed alcoholic spirit in Portugal.

Production began in the 19th century in Lousã, in the Beira region, from where it got its name (Beirão means "from Beira"). It is made from a double distillation of seeds and herbs, including mint, cinnamon, cardamom and lavender, from all over the world, including former Portuguese colonies of Brazil, Sri Lanka, and India.

Chartreuse (US: /ʃɑːrˈtruːz, -ˈtruːs/ , UK: /-ˈtrɜːz/, French: [ʃaʁtʁøz]) is a French herbal liqueur available in green and yellow versions that differ in taste and alcohol content. The liqueur has been made by Carthusian monks since 1737, reportedly according to instructions set out in a manuscript given to them by François Annibal d'Estrées in 1605. It was named after the monks' Grande Chartreuse monastery, located in the Chartreuse Mountains north of Grenoble. Today the liqueur is produced in their distillery in nearby Aiguenoire. It is composed of distilled alcohol aged with 130 herbs, plants and flowers, and sweetened.

The color chartreuse takes its name from the drink.

Frangelico (Italian: [franˈdʒɛliko]) is a brand of hazelnut and herb–flavored liqueur coloured with caramel coloring, which is produced in Canale, Italy. It is 20% alcohol by volume (ABV) or 40 proof. Formerly, it was 24% ABV or 48 proof. When produced by the Barbaro family it was bottled at 28% ABV or 56 proof. The brand was created in 1978.

According to the manufacturer, the name of the liqueur is based on a legend of a hermit monk named Fra Angelico who lived in the Piedmont region of Italy and "created unique recipes for liqueurs". The bottle itself most closely resembles the habit of a Franciscan friar.