1. An alcoholic beverage made by distillation rather than by fermentation.
2. A rich broth resulting from the prolonged cooking of meat or vegetables, especially greens. Also called pot liquor.
3. An aqueous solution of a nonvolatile substance.
4. A solution, emulsion, or suspension for industrial use.

1. To steep (malt, for example).
2. Slang. To make drunk with alcoholic liquor. Often used with up: was all liquored up.

[Middle English licour, a liquid, from Old French, from Latin liquor, from liquēre, to be liquid.]

The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.