Lemon liqueur proof neutral spirits to extract from it the lemon oil (an essential oil). The extraction is then diluted with simple syrup. Different varieties of lemon are used to produce different flavors. The variety of lemon used is usually dictated by region. Various alcohols can be used to give distinct flavors. A higher proof alcohol maximizes extraction of the lemon flavor, whereas darker alcohols add complexity of flavor. Many commercial brands of lemon liqueur are produced in Italy, in several styles (see Italian liqueur). In Italy, especially in Campania, lemon liqueur is consumed as a chaser ("ammazzacaffè") to coffee. Lemon liqueur
Maple liqueur taste. The process of making maple liqueur is simple. Equal parts rye whiskey and maple syrup are combined in a sealable mason jar, mixed thoroughly and then left to sit in the refrigerator for at least two weeks. Other spices and ingredients can be added to give different flavors to the liqueur, such as glycerin, honey, or brown sugar. As is with standard aging processes, generally, the longer the liqueur is left to age, the better the final product. After this, the liqueur is ready to be consumed. As mentioned previously, commercially produced maple liqueurs are not very common due