Liqueurs & Cordials

Liqueurs and cordials, sometimes called crèmes in the United States, are sweetened alcohols infused with fruit, nuts, or a mixture of herbs and spices. Their alcohol content tends to be moderate, although some, like anise liqueur, can be quite strong. Since most liqueurs are sweet, they feature in cream or fruit desserts and those made with chocolate. They are perfect for macerating fruits and they flavor sweet fillings of all kinds. Liqueurs are often added to reinforce the fruit they are made with (for example, crème de cassis is often poured over a black currant sorbet), but liqueurs may also provide a contrast, as when orange liqueur sauce accompanies strawberries or raspberries. Most liqueurs are too sweet for savory dishes, but they appear occasionally in recipes like duck with orange and Grand Marnier, while anise flavors are important in dishes such as scallops with Pernod. Liqueurs with a moderate or low alcohol content are usually mixed with a spirit for flaming, but stronger anise liqueurs can be flamed alone, and are popular with barbecued fish in Mediterranean countries.