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
Xtabentún (liqueur) Xtabentún (liqueur) Xtabentún is an anise liqueur made in Mexico's Yucatán region from anise seed, and fermented honey produced by honey bees from the nectar of xtabentún flowers. Rum is then added to the anise and honey mixture. Because of the rum content, the xtabentún liqueur is sometimes called a "distilled honey" beverage, which is misleading, because the honey alcohol is fermented, not distilled. It is, nonetheless, a spirit beverage, since rum, a distilled product, is added. Distilleries still survive today in the Yucatán that produce the liqueur. Xtabentún may have its origin in "balché", a ceremonial liquor produced by