(Part 5 of my Wine Education. I saved the best for last.)
Liqueurs, or cordials, are highly flavored, sweetened wines served as after-dinner drinks. They are ordinarily served at room temperature in very small liqueur glasses, for a little of them goes a long way. Italians feel that a liqueur after a heavy meal aids the digestion. Whether it does or not, the custom of sitting with friends, talking quietly, and sipping a fragrant liquore is without doubt a pleasantly relaxing way to end a good dinner.
Anisette: Colorless, with an anise flavor. Use it to flavor icings and cookies. Sometimes added to highballs, pickles, frappes, and flips.
Caffe Sport: Coffee colored and coffee flavored. Use it in icings and as a sauce over ice cream and puddings.
Cream de Menthe: Green or white, with a peppermint flavor. Use it in sour mixed drinks, frappes, cocktails and icings, or as a sauce for ice cream and puddings.
Grappa: Grape flavored, with a brandy base.
Maraschino: Red, cherry-flavored liqueur. Use it in icings, soufflés, and sour drinks.
Strega: Yellow, with an orange flavor. May be added to caffe espresso, or used in aromatic drinks, icings, and cake fillings.
Rosolio: Ruby colored, with a very sweet rose flavor. Made from the petals of fresh roses. Use it to flavor sour drinks, cake fillings, icings, and as a sauce over ice cream. Try a very little of it in iced tea.