from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun Any of various strongly flavored alcoholic beverages typically served in small quantities after dinner.

from The Century Dictionary.

  • To flavor or treat (wine) with a liqueur.
  • noun An alcoholic drink, usually sweet and of high flavor and perfume; a cordial.
  • noun Especially— A strong and sweet wine like those grown in some southern places, such as Lunel, Alicant, and Cyprus, which are also called liqueur wines.
  • noun A spirituous compound based upon brandy or pure alcohol, and wholly artificial in its composition. These liqueurs are in a certain sense the successors of those of the middle ages, which were supposed to be universal remedies. Their modern use is almost exclusively the gratification of the palate. See curaçao, Benedictine, chartreuse, maraschino, eau-de-vie de Dantzig (under eau-de-vie), anisette, and cordial.
  • noun A mixture prepared for the purpose of dosing champagne, the effervescence and sweetness of the wine depending much upou, its composition. It consists either of wine or of fine brandy, or of a mixture of the two, with pure rockcandy dissolved in it.
  • noun Same as liqueur-glass.

from the GNU version of the Collaborative International Dictionary of English.

  • noun An aromatic alcoholic cordial.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun A flavored alcoholic beverage that is usually very sweet and contains a high percentage of alcohol. Cordials are a type of liqueur manufactured using the infusion process as opposed to the essence and distillation processes.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • noun strong highly flavored sweet liquor usually drunk after a meal


from The American Heritage® Dictionary of the English Language, 4th Edition

[French, from Old French licour, a liquid; see liquor.]

from Wiktionary, Creative Commons Attribution/Share-Alike License

Borrowing from French liqueur.


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