Liqueurs are flavoured alcoholic beverages that are high in sugar.
Cream and egg liqueurs are mild, thick emulsion liqueurs. In addition to egg yolk or cream, they usually have another dominant flavour, such as toffee, cocoa, chocolate, coffee with milk, nougat, raspberry, strawberry, pear or mango.
Cream liqueurs are commonly served with desserts or as digestifs.
Cream and egg liqueurs should be stored in the fridge, and they do not improve with storage. Once opened, they keep for a few weeks in the fridge.
Liqueurs are served chilled, at 10–12°C.
The flavours of liqueurs are created using flavour extracts, flavour distillates or ethereal oils. The flavouring agents are added to a base spirit, which can be a neutral spirit or some other distilled alcoholic beverage. Fruits, wine, eggs, cream or milk can also be used to enrich the flavour and structure.