This is a popular general-purpose preparation for food and beverage recipes made by the C.W. Abbott Co. of Baltimore, Maryland.

An apricot liqueur made by Garnier from France.

An anise-flavored, high strength liqueur once banned due to the alleged toxic effects of wormwood, which reputedly turned the brains of heavy users to mush. Pernod and Ricard are the two best known substitutes; neither one contains wormwood.

A beverage from the Netherlands resembling eggnog and made with brandy and egg yolks. Its alcoholic strength ranges from 15% to 18%. Also spelled Advockaat.

A chocolate-coconut cordial made in Sierra Leone.

Popular in Spain, it means "Burning water" a most appropriate name for this generally high-powered brandy-like spirit.

Eau-de-vie made from red mountain cranberry.

A generic liqueur invented from Italy and made from apricot pits and herbs, creating an almond flavor.

A bitter formulation of cinchona bark, oranges, and gentian, once popular as an aperitif, taken neat or mixed with vermouth, a dash of grenadine, or a soft drink. Made in France by Picon & Co. at Levallois Perret.

An amber, medium-dry sherry with a nutty flavor, it makes an excellent apéritif or mixed-drink ingredient.

An anise-based absinthe substitute.

Angostura bitters have become indispensable in the making of a proper Pink Gin, Old Fashioned, or as they are best known to enhance: the Manhattan. Angostura bitters is a unique combination of tropical herbs and spices that produces a strong flavour and as a result is best added by the drop or dash.

A sweet, anise (licorice) -based generic liqueur.

Originally refered to an apéritif wine fortified by herbs and spices. As that combination was believed to be an appetite stimulant it was traditionally served before meals. As it evolved, various versions of wine and spices were refered to as apertifs and slowly other alcholoic based beverages , including spirits , were served as apertifs before meals., blurring the definition of Apertif. To this day some wine and spirits based products refer to themselves as being an apertif. The popular and simplest defintion in todays world of apertif is any alcholol based beverage consumed before dining.

Also referred to as apple brandy, this spirit is distilled from apples and aged in wooden barrels.

An apricot flavoured brandy.

An apricot liqueur.

A Scandinavian distilled beverage of typically about 40% alcohol by volume. Its name comes from aqua vitae, the Latin for "water of life".

(Also Arrack and Arrak) A generic term that refers to spirits, most often flavoured with anise, made in parts of the Pacific and Southeast Asia.

A Brandy produced in the Armagnac region of France

A German brandy.

Orange flavoured liqueur from Italy.

"Benedictine & Brandy",refers to mixing cognac and Benedictine liqueurs to end up with a drier version of Benedictine.

A world leader in the distilling business best known for its manufacturing of rum. Some use the name Bacardi when ordering a rum based drink istead of refering to rum.

The worlds first Irish Cream Liqueur and still the best selling liqueur in the world.

Originally designed for wine drinking, this big--ten- to fourteen-ounce--glass is being used to serve everything from whiskey to beer and many kinds of cocktails and coolers. May be used when a large wine goblet is specified.

Eau-de-vie distilled from apricot.

Rum distilled in Barbados. Barbados Rum is generally gold in colour and has a smooth taste.

Rum made from malted rice and molasses resulting in a rich , aromatic rum.

Any drink made with fruit and rum, often referred to as "sugarcane brandy."