"Cordials"
History: The history of cordials (also called liqueurs) goes all the way back to the 1200s in Europe, when every sort of spice, fruit, flower, and leaves were distilled or infused in alcohol in an attempt to discover cures for diseases, the secret of eternal youth, or a magic portion to turn base metals into gold. Alchemists and monks in monasteries produced these elixirs behind closed doors and guarded the recipes. A single drink might call for over 100 different ingredients (many of which are familiar today). In France, in the 1700s, the character of cordials changed. Their medicinal properties were forgotten and they began to be consumed for pure pleasure following a meal. They were named digestif, a drink to aid digestion. A new cordial was often created to commemorate a victory or other happy occasion. Lighter, sweeter, and more brightly colored than earlier cordials, they were first cousins to the cordials we enjoy today.
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