n
A red Italian alcoholic liqueur.
n
A pale, dry sherry from Montilla.
n
A sweet Italian liqueur, having a golden-yellow colour, manufactured from brandy, oranges and saffron.
n
A dark, sweet vinegar, made from reduced white wine, that has been matured in wooden barrels, the resins of which contribute to its flavour; especially such a vinegar from Modena in Italy.
n
Hungarian apricot brandy
n
Alternative form of cachaça [a Brazilian rum made of sugar cane juice. It is one of the ingredients of caipirinha]
n
a Brazilian rum made of sugar cane juice. It is one of the ingredients of caipirinha
n
A liqueur made from these berries, especially crème de cassis.
n
(South Africa) A cocktail of red wine and cola.
n
(countable, uncountable) A cherry-flavoured drink.
n
Alternative letter-case form of Chianti [A Tuscan red wine.]
n
(archaic) A drink made of wine, honey, and spices.
n
A variety of apple used to make cider
n
Urban legends regarding the drink Coca-Cola.
n
An ancient Mexican alcoholic drink made from nopal.
n
A sweetened cranberry drink.
n
A blood-red, sweet, blackcurrant-flavored liqueur, and is an ingredient of kir, an apéritif.
n
A brandy liqueur with violet flavoring.
n
A kind of mead made with apples.
n
(UK) A drink traditionally flavoured with dandelion root and burdock root, sometimes fermented.
n
A dark rum, made in Guyana using molasses and this sugar, mainly used for blending.
n
A kind of mustard made with verjuice (or, more recently, white wine) instead of vinegar.
n
A beverage comprised of ginger ale, vodka, and grenadine.
n
A fine Martinique liqueur, made by distilling the flowers of the mammee apple with spirit of wine.
n
(in compounds) A drink or food (of a specified type) which imitates this cocktail by featuring peach and orange as central flavours (with or without alcohol).
n
A syrupy reduction of vinegar (or wine) and sugar
n
Alternative form of jeropiga [A liqueur made from partially fermented malt or wine, found mainly in Portugal.]
n
Jelly made from grape juice.
n
(countable) A frozen dessert made of fruit juice, water and sugar.
n
Obsolete form of hippocras. [A cordial, made from a spiced wine mixed with sugar and spices, usually including cinnamon, which were strained out by a cloth before the drink was consumed.]
n
(uncountable) Italian vermouth, a dark-colored, sweet or mildly bitter vermouth.
n
(South Africa) A sweet fortified wine.
n
(often capitalized) A clear brandy made from black cherries: kirschwasser.
n
A dessert (sometimes consumed as a drink) made from fruit or berry juice and thickened with starch, common in Slavic and Baltic countries as well as Finland.
n
A German caraway liqueur.
adj
Alternative form of lemonadey [(informal) Resembling or characteristic of lemonade.]
n
A liquor made from this herb.
n
A drink from the Dominican Republic, made from rum, red wine, and honey soaked with tree bark and herbs.
n
Synonym of marchand de vin
n
A sauce made from Marsala wine.
n
A liqueur similar to raki made from anise or other sources, made in the Balkans.
n
artificial vinegar prepared from diluted acetic acid with optional addition of caramel colouring; found especially in fish and chip shops as a cheap alternative to vinegar.
n
A French liqueur made at Poissy in north central France from brandy and flavoured with almonds and the pits of apricots.
n
Archaic spelling of noyau. (French liqueur) [A French liqueur made at Poissy in north central France from brandy and flavoured with almonds and the pits of apricots.]
n
A type of sherry, darker and smoother than fino sherry, used as a base for sweetened sherries.
n
A form of mead made with verjuice.
n
A sweetened drink, made with oranges but often containing additional flavourings, that is served diluted with water.
n
A drink resembling limoncello but made with oranges rather than lemons.
n
A Chinese distilled spirit flavored with osmanthus flowers, specially consumed during the Mid-Autumn Festival.
n
The spontaneous formation of an emulsion when water is added to certain anise-flavoured liqueurs and spirits, giving the drink a milky appearance.
n
A reddish-brown sloe liqueur popular in parts of Spain.
n
A kind of brandy produced in Peru and Chile.
n
A highball cocktail popular in Peru, made of pisco and usually cola.
n
A fruit wine made of plums.
n
(rare) A sweetened drink made from pomegranates.
n
A traditional drink from Galicia, Spain, made from aguardiente, herbs, lemon peel, coffee beans and cinnamon. It is set alight before drinking.
n
A liqueur made from the fruit.
n
A traditional distilled alcoholic beverage in Nepal and Tibet.
n
An alcoholic beverage made from fermenting various forms of rice, usually with an ABV similar to wine.
n
Alternative letter-case form of Riesling [A variety of grape grown especially in Germany and other relatively cool areas.]
n
Alternative form of rob (“inspissated juice of ripe fruit”) [A syrup made of evaporating fruit juice over a fire, usually mixed with sugar or honey, and especially used for medicinal purposes.]
n
A hot alcoholic drink traditionally made from sherry, eggs, etc. and now made from rum and various spices.
n
A beverage (soft drink) flavored with this root, such as root beer.
n
A sweet drink of Trinidad and Tobago, made with milk, dried fruits, and vermicelli.
n
A variety of huangjiu made from rice, from the region of Shaoxing in the Zhejiang province of eastern China. It is used in cooking and as a beverage.
n
An effervescent powder made of bicarbonate of soda, sugar and flavourings, intended to be eaten alone or mixed with water to make a drink.
n
Alternative form of sops of wine (a kind of apple) [An old European variety of apple, of a yellow and red colour, shading to deep red.]
n
(Canada, US) A slushie; a partially-frozen drink made of small ice crystals flavored with syrup.
n
A liquor made from wine palm in Benin and Togo.
n
Alternative form of sops of wine (a kind of apple) [An old European variety of apple, of a yellow and red colour, shading to deep red.]
n
A sorbet containing fruit juice
n
A sweetened strawberry drink.
n
An Italian herbal liqueur coloured with saffron.
n
(dated) A drink made with tamarind and lemon juice and sugar syrup.
n
Alternative form of tokay [A variety of grape grown in eastern Hungary and in eastern Slovakia.]
adj
(cooking, postpositive) Prepared with wine, grapes, and a cream sauce.
n
An almost colourless form of cider usually made from pomace.
n
Any of several palms that have a sugary sap that can be fermented to produce palm wine; especially the fishtail palm (Caryota urens) and the palmyra palm (Borassus flabellifer).
n
Alternative form of zivania [A traditional Cypriot alcoholic beverage made from grape pomace and wine.]
n
A traditional Cypriot alcoholic beverage made from grape pomace and wine.
n
A Spanish drink, similar to sangria, of red wine and fruit.
n
A traditional rice wine brewed in Nagaland, a thick white beverage with a fruity aroma and sour taste.
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