Crema di whisky: Irish cream is a cream liqueur based on Irish whisky, cream and other flavourings. It typically has an ABV (alcohol by volume) level of 15 to 20% and is served on its own or in mixed drinks, most commonly Irish coffee. Its largest markets are the United Kingdom, Canada and the United States. It is not a traditional Irish product, as the first version of it, Baileys, was invented by a creative agency working for International Distillers & Vintners's Dublin office in 1973. Nevertheless, within the European Union, Irish cream is a protected geographical indicator product that must be produced in Ireland.
Anisetta: Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries. It is colorless, and because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). The most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced by simple maceration by the inclusion of the word distilled on the label. And while Pastis is a similar-tasting liqueur that is prepared in similar fashion and sometimes confused with anisette, it employs a combination of both aniseed and licorice root extracts. Sambuca is essentially an anisette of Italian origin that requires a high minimum (350g/l) sugar content. The liqueur is often mixed with water or poured over ice cubes because of its strong flavour.