Liqueurs and Cordials

A common characteristic of almost all liqueurs and cordials is their sweetness. This quality relegates them as straight drinks to the after-dinner hour, along with a second demitasse.

With some, such as kummel, curagao, Cointreau, Grand Marnier, anisette, creme de menthe or creme de cacao, a single flavor predominates. In others—Chartreuse, Benedictine, Vieille Cure, Drambuie, for example—the flavor is more intricate.

Still a third class of liqueurs of which falernum and orgeat— almond, kirsch—wild cherry, creme de cassis—currant, grenadine—pomegranate, and maraschino—cherry are perhaps the best known, are used almost entirely as components of mixed drinks.

However, do not overlook this potentiality with all other liqueurs: a few drops, experimentally added, have touched off many a brave new cocktail. By themselves, serve liqueurs at room temperature or a little below, and in small quantities.