Nearly all liqueurs start their life as vodka so this seemed a natural for a book such as this. However, there are so many books available on making liqueurs that this chapter is fairly abbreviated. A few tips are provided ---- e.g. sugar won't dissolve in alcohol, use glucose syrup rather than glucose solids for thickening ---- and there are six recipes out of the hundreds available in books and on the Internet. They include limoncello, kirsch and crème de menthe.