liqueur

American Heritage® Dictionary of the English Language, Fourth Edition

1. n. Any of various strongly flavored alcoholic beverages typically served in small quantities after dinner.

Century Dictionary and Cyclopedia

1. n. An alcoholic drink, usually sweet and of high flavor and perfume; a cordial.
2. n. 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.
3. n. 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.
4. n. 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.
5. n. Same as liqueur-glass.
6. To flavor or treat (wine) with a liqueur.

Wiktionary

1. n. 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.

GNU Webster's 1913

1. n. An aromatic alcoholic cordial.

WordNet 3.0

1. n. strong highly flavored sweet liquor usually drunk after a meal