Cordials and liqueurs have a variety of purposes. Some are great mixers, others are good after-dinner drinks, and a few make good aperitifs (pre-meal beverages) as well. Cordial and liqueur are interchangeable, although liqueur is more popular in Europe, and cordial is more popular in the United States.

Cordials are made by infusing the flavor of fruits, herbs, spices, and other plants with a spirit, such as brandy, vodka, or whiskey. Cordials come in many different varieties, and most are sweet. In fact, cordials sold in the United States contain up to 35 percent sugar and must contain a minimum of 25 percent sugar by weight.

Within the cordial category are cremes and fruit-flavored brandies. Cremes have a high sugar content, which makes them, well, creamy. Usually, the name of such a cordial indicates what it tastes like. Creme de banana tastes like bananas, and apricot brandy tastes like apricots. Most cordials are served after dinner or mixed as cocktails and served over crushed ice as frappes.

Store an unopened aperitif, cordial, or liqueur bottle in a cool, dry area that's always out of direct light. After a bottle is opened, it should have a shelf life of three years.