As a drink, the term cordial can have several meanings. In this FAQ article, we answer the question ‘Is Cordial Alcoholic?’ and explain the difference between cordial vs liqueur.
While here at AlcoFree Brew our main focus is alcohol-free drinks, we thought it would be important to clear the confusion around the term ‘cordial’ especially as it refers to alcoholic beverages.
Depending on the region you’re in, cordial can refer to different beverages. Before you jump into any drink making or appreciation, it’s definitely a good idea to wrap your head around it.
In this article, we diverge from our normal alco-free talk to discuss alcoholic cordials vs liqueurs, and shed light on today’s frequently asked question “…is Cordial alcoholic?”.
Is Cordial Alcoholic?
In terms of drinks, ‘cordial’ is an ambiguous word that can mean different things, depending on which part of the world you are in. As a beverage, Cordial can be either alcoholic or non-alcoholic, depending on where you are asking the question.
United States – Is Cordial Alcoholic?
Cordials are generally thought of as alcoholic drinks in North America. They are sweet, rich and moderately strong in alcohol (20-25% abv or higher). What US residents think of as alcoholic cordials, are called ‘liqueurs’ in UK and Australia.
UK, Europe and Australia – Does Cordial have Alcohol?
In the UK, Europe and Australia cordials are thought of as non-alcoholic drinks. They are sweet, rich syrups that are diluted with water, usually fruit-flavored and popular with children. In the US, the closest equivalent to non alcoholic cordials are ‘fruit syrups’. Kool-Aid is also similar. For a detailed explanation of non-alcoholic cordials, check out our introduction to alcohol-free cordials article.
Alcoholic Cordial vs Liqueur
The difference between cordial and liqueur
If you’re wondering what the difference between cordial and liqueur is, the simple answer is… none.
In practical everyday terms, alcoholic cordial and liqueur drinks are the same thing. It just depends on where you are asking. In the US, they are called cordials. In the UK, Europe and Australia they are called liqueurs. Despite the name difference, there is no major difference between alcoholic cordial vs liqueur.
Both terms refer to sweet, richly flavored alcoholic beverages, with an alcohol content of 20-25% (or sometimes higher). They are often served as an after-dinner drink straight or over ice, and sometimes mixed with milk or soda. Alcoholic cordials and liqueurs come in a huge range of flavors, making them essential for cocktail making, to achieve a wide breadth of flavor blends.
Examples of alcoholic cordial and liqueur include:
- Kahlua (coffee flavored)
- Grand Marnier (orange flavored)
- Benedictine (herbal flavors)
- Frangelico (hazelnut flavored)
- Limoncello (lemon flavor)
In production, there are minor differences between cordials and liqueurs, but this is quite technical with regard to how the flavors are extracted, and whether producers even strictly adhere to them anymore is debatable. Liqueurs apparently involve distillation whereas cordials may not. However, with even major brands using the words ‘cordials’ and ‘liqueurs’ interchangeably, making a distinction between them is like splitting hairs.
The more important thing is to make sure that you are using the correct word for the region you are in. For example, if you are visiting UK or Australia don’t go to a restaurant and ask for a Cordial if you want something like Kahlua or Bailey’s, otherwise you will probably end up with a non-alcoholic Kool-Aid style drink instead.
The history of cordial vs liqueur
The origins of cordials can be traced to early societies like Egypt and Greece. Without sugar, they used honey and fruits to sweeten cordials, which were flavoured with herbs and spices they had to hand. Over the centuries, the use of cordials extended beyond making refreshing drinks and by mediaeval times, cordials were highly valued for their healing properties across Europe.
These first alcoholic cordials were used for medicinal purposes in medieval Europe because they were thought to have powerful healing qualities. They were first developed in Italian apothecaries during the Renaissance, where their sophistication developed rapidly during the 15th and 16th centuries.
They were known as Liqueurs d’Italie, from which the English term liqueur originates. In these times, monasteries were the centre of medical research and knowledge, so their move into the production of medicinal cordials was a natural progression.
When imported to Britain in the late 15th century, cordials were solely medicinal. Small, prescribed doses were thought to revitalise the heart, body and spirit while also curing disease. Unsurprisingly, their delicious flavours and alcoholic bases soon made them highly marketable as recreational drinks, which we still call liqueurs today.
They were often flavoured with exotic fruit, herbs, and spices imported from Asia and the Americas. Their popularity grew even more throughout the 18th and 19th centuries. Monasteries throughout Europe, but especially in France and Italy, started to produce their own recipes, such as Chartreuse in France and the Italian nut liqueurs, Amaretto (Almond) and Frangelico (hazelnut).
In the UK, cordials gradually grew in popularity from the 18th century onwards and although they retained some of their botanical ingredients, they were seen much more as recreational drinks. Manufacture was generally small-scale, and producers sometimes used expensive imported spices such as aniseed and cinnamon.
The evolution of alcoholic cordials into non-alcoholic cordials
The first mainstream cordial production started in 1868 in Leith, Scotland with the company L Rose. Ship chandler, Lachlan Rose, had developed a new way of preserving lime juice, without using alcohol but instead using sugar, creating a cordial.
In the previous century, seamen discovered citrus juice was an effective treatment for scurvy or vitamin C deficiency in sailors on long trips. However, lime and lemon juice didn’t have a good shelf life and could only be preserved using alcohol. At the time, it was mistakenly thought limes were more acidic than lemons, and therefore better at treating scurvy. So, limes were the final choice. The manufacturer, L Rose, still exists today although it has been taken over by a series of some of the largest drinks manufacturers in the world.
FAQ: Is Cordial Alcoholic? Final Answer
Now we come to the final answer – is cordial alcoholic?
The answer is yes… and no. It depends on which part of the world you are in:
- USA: Cordials are alcoholic (also known as liqueurs)
- UK, Australia, Europe: Cordials are non-alcoholic drink syrups (similar to fruit syrup and Kool-Aid)
Next question and quick answer:
What is the difference between alcoholic cordial vs liqueur?
None. They both refer to the same style of sweet and strong alcoholic drinks, but are called different things in different parts of the world. In the USA, you call them cordials. In UK, Australia and Europe they are called liqueurs. Same thing, different names.
Feeling inspired to learn more about cordials, and in particular non-alcoholic cordials? If so, check out our introduction to cordials and cordial making here, to learn more.
