Definition: liqueur

a. ethyl alcohol of agricultural origin;
b. a distillate of agricultural origin;
c. a spirit drink within the meaning of this chapter;
d. a mixture of the products referred to in points (a) to (c).

2 The addition of ingredients of agricultural origin such as milk or other dairy products,
cider or aromatised wine is permitted.

3 The alcohol content of a liqueur named after a specific spirit
(egg cognac, kirsch liqueur, pear brandy liqueur
, etc.) must come solely from that spirit drink.

4 The liqueur must have a minimum sugar content of 100 g per litre, expressed as
invert sugar. By way of derogation from this requirement, the following values apply:
a. for "Vieille ...": 20 g per litre;
b. for kirsch liqueur: 70 g per litre;
c. for gentian liqueur: 80 g per litre;
d. for egg-based liqueur and egg liqueur: 150 g per litre;
e. for "crème de ...": 250 g per litre;
f. for crème de cassis: 400 g per litre.

5 Egg-based liqueur (advokat, advocaat, avocat) is a spirit drink obtained from ethyl alcohol of agricultural origin, which contains, in particular, quality egg yolk, egg white and sugar or honey. The minimum egg yolk content must be 140 g per litre of finished product.

6 Egg liqueur is a spirit drink obtained from ethyl alcohol of agricultural origin, which contains, in particular, high-quality egg yolk, egg white and sugar or honey. The minimum egg yolk content must be 70 g per litre of finished product.
Examples of liqueurs with fancy names:
Cherry Brandy: liqueur made from distillate and cherry juice and natural flavourings.
Grand Marnier: distillate of mountain oranges and bitter orange-flavoured condiments.
Cointreau: distillate of orange peel.
Curaçao: distillate of green Curaçao orange peel.
Maraschino: maraschino is produced from wild sour cherries from the Dalmatian forests.