Liqueur利口酒 = Cordials甜酒

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）是以無色烈酒、白蘭地、琴酒或其它蒸餾烈酒與水果、花卉、植物或這些原料所榨的純凈液汁及其他天然料混合之後再蒸餾而成。
過濾、浸化是甜酒製造上最重要的手法，而蒸餾則是必要的過程。
根據美國聯邦法律，甜酒（Cordials）與利口酒（Liqueurs）意義相同，無論使用哪一種字詞，一般美國人總認為甜酒的製成，其中須含2.5%以上的蔗糖或葡萄糖。