Liqueur is a spirit, mostly sweet and about 20% ABV (but there are losts of exceptions on this rule)
  
                                                                    
For all liqueurs the minimum contents of alc. is 15%ABV and the minimum sugar contents should be 100 grams a litre. Cream liqueurs are even sweeter and have a minimum sugar contents of 250 grams a litre.
For sugar there are no real limits however. Creme de Cassis for instance has got 400 grams of sugar a litre.  Liqueurs that have less alcohol than 15%ABV are called licorettes. 
A liqueur is always produced with the following ingredients:
- distilled water
- some kind of alcohol(this can be neutral alcohol but also a spirit like whisky, cognac or brandy.)
- sugar (or a different sweetener like honey)
- flavourings. These flavourings mostly also give colour to the liqueur.
Liqueurs can be selected on different types such as:
- Fruitliqueurs
- Liqueurs based on spices and herbs
- Liqueurs based on nuts and beans
- Creamliqueurs
Liqueurs mostly are used as after dinner drinks, as a delicious supplement of a cup of coffee, or as the ingredients for longdrink or cocktail.
In origin liqueurs are medicinal elixers.In the early middle ages munks did extract wholesome herbs on alcohol. To make these drinks really drinkable they added sugar. They say the word liqueur destinates from the Italian word "liquefare" what means liquid.

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