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 Absinthe Akvavit Amaretto Amarula Arak Bailey's B & B Carolans Cassis Campari
Chartreuses Cointreau Curacao Damiana Drambuie Galliano Glayva Goldschlager
Grand Marnier Hiram Walker Irish Mist Jagermeister Kahlua Kamasutra Kirsch
Malibu Midori Ouzo Pastis 51 Pernod Pimm's #1 Cup Ricard Sambuca Schnapps
Southern Comfort Tia Maria Triple Sec Other Liqueur
Between the fourteenth century and the early seventeenth century considerable production of liqueurs was from the alchemists and the monastic orders. Benedictine, as the name indicates dates to the Benedictine monk Dom Bernardo Vincelli, in the Abbey of Fecamp about the year 1510. The recipe for Chartreuse liqueur was originally an 'Elixir de longue Vie' (an elixir of long life), given in 1605 to a Carthusian monastery near Paris by the Marechal d'Estrees, a captain under Henri IV. Cusenier Mazarine, a French Anise liqueur, dates to a 1637 recipe of the Abbaye de Montbenoit. Recipes, too, for the herbal liqueurs of Aiguebelle, Carmeline, La Senancole, and Trappastine were also originally monastic elixirs (primarily Cistertian). It would be a mistake, however, to claim that the total production of liqueurs was limited to these monasteries. By the middle to the end of the sixteenth century several distilleries had been formed which were producing commercial quantities of liqueurs. These included the Dutch distillery of Bols, founded in 1575 and Der Lachs, a German distillery which began producing Danzig Goldwasser in 1598. The first of the liqueurs produced by Bols was an anisette liqueur on which they began production shortly after the founding of the distillery.
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