| Abbott's Bitters |
| This is a popular general-purpose preparation for food and beverage recipes made by the C.W. Abbott Co. of Baltimore, Maryland. |
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| Abricotine |
| an apricot liqueur made by Garnier from France. |
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| Absinthe |
| 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. |
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| Advocaat |
| 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. |
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| Afri-Koko |
| A chocolate-coconut cordial made in Sierra Leone. |
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| Aguardiente |
| Popular in Spain, it means``Burning water'' a most appropriate name for this generally high-powered brandy-like spirit. |
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| Airelle |
| Eau-de-vie made from red mountain cranberry. |
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| Amaretto |
| A generic liqueur invented from Italy and made from apricot pits and herbs, creating an almond flavor. |
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| Amer Picon |
| 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. |
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| Amontillado |
| An amber, medium-dry sherry with a nutty flavor, it makes an excellent apéritif or mixed-drink ingredient. |
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| Anesone |
| An anise-based absinthe substitute. |
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| Angostura Bitters |
| 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. |
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| Anisette |
| A sweet, anise (licorice) -based generic liqueur. |
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| Apéritif |
| 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. |
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| Applejack |
| Also referred to as apple brandy, this spirit is distilled from apples and aged in wooden barrels. |
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| Apricot brandy |
| An apricot flavoured brandy |
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| Apry |
| An apricot liqueur |
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| Aquavit |
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| Arak |
| (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. |
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| Armagnac |
| A Brandy produced in the Armagnac region of France |
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| Asbach Uralt |
| A German brandy. |
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| Aurum |
| Orange flavoured liqueur from Italy. |
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