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
Chocolate liqueur as a subspecies of chocolate liquor. Chocolate liqueur can be consumed straight, as an after dinner drink rather than as aperitif. It is used in mixed drinks and in desserts, especially in dessert sauces, cakes, and truffles. A food writer notes that many recipes for chocolate truffle add a small amount of chocolate liqueur to melted chocolate, and warns that adding the liqueur often causes the chocolate to seize. One of the more unusual uses is in chocolate rolled fondant. Arguably the most controversial use may be in connection with a scandal concerning the provenance of certain 17th century bottles