Liqueurs and aperitifs are two drink classes that are often confused. Both are alcoholic drinks in which herbs or spices or other flavors like nuts, chocolate or coffee have been mixed or infused. Aperitifs, however, are usually bitter and served before a meal, while liqueurs are usually sweet and served as an after dinner drink.

Liqueurs are more alcoholic than aperitifs. Aperitifs mostly have a wine base, while liqueurs are made with either a neutral alcohol base like vodka, or they get additional flavor by using such bases as brandy, cognac, rum, or whiskey.

Beyond these generalities, there is no standard formula for liqueurs- even those that use the same name like crème de menthe. Manufacturers use proprietary, closely guarded formulas.

Some liqueurs are centuries old. These often have monastical origins and are made from a formula with numerous ingredients. Bénédictine, first produced in 1510 in Normandy, is flavored with more than twenty herbs and plants. Chartreuse, created by Carthusian monks in the Middle Ages, is purportedly blended from 130 different plants. I'm not sure whether the color chartreuse came from the liqueur or vice versa, but the liquid is bright green.

There is a large category of liqueurs that are anise or licorice flavored, e.g. anisette, absinthe, pastis, as well as liqueurs with proprietary names like Pernod or Sambuca. Sambuca actually gets its flavor from the elderberry bush. Traditionally, Sambuca is served with three whole coffee beans floating on the top. This is called con mosche or with flies, and is reputed to bring good luck.

The above liqueurs are based on a neutral alcoholic base. Drambuie, from Scotland, uses single malt whiskey as its base. Supposedly created from a recipe used by Bonnie Prince Charlie, the manufacturer adds heather honey, herbs, and spices to the whiskey. A close liqueur relation from Ireland is Irish Mist, which is a blend of Irish whiskey, heather honey and herbs.

The Web has some very good sources if you're interested in making liqueurs from home. Start with http://www.liqueurweb.com. Youll find numerous links to recipes for making liqueurs with such flavors as mint, ginger, allspice, vanilla, cinnamon, and lavender.

Most liqueurs are made just from the volatile oils or extracts of these spices and herbs, not from the plant part itself, which can contribute off flavors. To make homemade liqueurs, it is easiest to buy the underlying essences. Two good sources are www.brewhaus.com and http://www.home-distillation.com.

To get you started, here's one very easy recipe with a readily available spice should you want to make a licorice-flavored liqueur at home. This recipe uses star anise, a newly popular Chinese spice, named for its shape. It is a beautiful spice, often used as a garnish.

Star Anise Liqueur

3 tablespoons of ground star anise

2 cups of vodka

1 cup sugar

Combine the star anise and vodka in a clean glass jar. After 2 weeks, pour the liquid carefully into another jar leaving behind the spices that have settled on the bottom. Clean out the original jar, and pour the liquid back into it through a coffee filter. Add 1 cup of sugar to the jar and cover. Shake the jar repeatedly until the sugar has dissolved. Store the liqueur for at least 3 months. You may need to add slightly more alcohol or sugar to adjust the flavor.