The liqueur category (also known as cordials) is large and diverse in terms of the number of brands, flavors and alcohol content. Products in the category encompass virtually every flavor imaginable and are used as traditional after-dinner drinks, as ingredients in many popular shooters as well as for aperitifs, digestifs, components of classic cocktails or even as a flavorful enhancement to foods.
A liqueur is made by combining distilled spirits with a variety of flavorings and adding sweeteners.
Liqueurs are always sweet and are by definition as they must contain at least 2.5% sugar by weight although most cordials are considerably higher in their sugar content and many contain up to 35% of a sweetening agent. The sugar may be beet, maple, cane, honey, corn or a combination of these. If the sweetening accounts for less than 10% by weight of the finished product, the resultant cordial may be labeled "dry." Most cordials and liqueurs contain between 17% and 30% alcohol by volume although some brands are over 50% alcohol.
利口酒（Liqueur）是以无色烈酒、白兰地、琴酒或其它蒸馏烈酒与水果、花卉、植物或这些原料所榨的纯净液汁及其他天然料混合之後再蒸馏而成。
过滤、浸化是甜酒制造上最重要的手法，而蒸馏则是必要的过程。
根据美国联邦法律，甜酒（Cordials）与利口酒（Liqueurs）意义相同，无论使用哪一种字词，一般美国人总认为甜酒的制成，其中须含2.5%以上的蔗糖或葡萄糖。
