Liqueur is a spirit with clear sweetness. It can be flavoured with spices, herbs, berries or fruit.
In France and Italy, the monks made liqueur for medicinal purposes as early as the 14th century, often according to very secret recipes. Some of the time-honoured liqueurs are still made today under extensive secrecy. Liqueur was long an exclusive and costly beverage that was only enjoyed in the very top level of society. The breakthrough for liqueurs in Sweden came at the beginning of the 19th century when an entirely new kind of serving establishment came about in Stockholm known as a “schweizeri” - licensed premises where coffee, tea, chocolate and liqueur was served.