식후에 주로 마시는, 과일이나 허브 등으로 향을 내고 설탕을 첨가한 달콤하고 독한 술.
A strong, sweet alcoholic spirit, often flavored with fruit, herbs, or nuts and typically served after a meal.
예문:
"The bartender recommended a herbal liqueur to aid digestion after the heavy meal."
"He added a dash of cherry liqueur to the cocktail to give it a fruity finish."
샴페인이나 포도주 등에 리큐어를 넣어 맛이나 향을 더하다.
To flavor or sweeten a beverage, especially champagne or wine, by adding liqueur.
예문:
"The vintner chose to liqueur the batch to achieve a sweeter demi-sec profile."
"Some traditional sparkling wines are liqueured just before the final corking."