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Amaretto: Italian almond-flavored liqueur, 1945 (the original brand, Amaretto di Saronno, dates to 1851), from the Italian word for almond (q.v.), which did not acquire the excrescent -l- of the English word. Sometimes confused with amoretto. Amoroso (literally "lover"), a type of sweetened sherry, is attested from c. 1870.
anisette (n.): "liqueur flavored with aniseed," 1837, from French Anisette de Bordeaux, from diminutive of anis (see anise).
Cointreau (n.): orange-flavored liqueur, named for founders Adolphe and Edouard-Jean Cointreau, brothers from Angers, France, who set up Cointreau Distillery in 1849. The orange liqueur dates from 1875.
flavor (v.): 1540s, "communicate a distinctive quality to," from flavor (n.). Meaning "add a flavoring substance to" is from 1740. Earliest use was now-obsolete sense of "to smell" (early 15c.). Related: Flavored; flavoring.
gin (n.1): type of distilled drinking alcohol, 1714, shortening of geneva, altered (by influence of the name of the Swiss city, with which it has no connection) from Dutch genever "gin," literally "juniper" (because the alcohol was flavored with its berries), from Old French genevre "the plant juniper" (12c.), from Vulgar Latin *jeniperus, from Latin juniperus "juniper" (see juniper). Gin and tonic is attested by 1873; gin-sling by 1790; gin-fizz (with lemon juice and aerated water) is from 1878. Gin-mill, U.S. slang for "low-class tavern or saloon where spirits are drunk" (1872) might be a play on the senses from gin (n.2). British gin-palace "gaudily decorated tavern or saloon where spirits are drunk" is from 1831.

The card game gin rummy first attested 1941 (described in "Life" that year as the latest Hollywood fad); OED lists it with the entries for the liquor, but the sense connection seems obscure other than as a play on rummy.
ginger (n.): mid-14c., from Old English gingifer, gingiber, from Late Latin gingiber, from Latin zingiberi, from Greek zingiberis, from Prakrit (Middle Indic) singabera, from Sanskrit srngaveram, from srngam "horn" + vera- "body," so called from the shape of its root. But this may be Sanskrit folk etymology, and the word may be from an ancient Dravidian word that also produced the Malayalam name for the spice, inchi-ver, from inchi "root."

The word apparently was readopted in Middle English from Old French gingibre (12c., Modern French gingembre). In reference to coloring, by 1785 of fighting cocks, 1885 of persons (gingery with reference to hair is from 1852). Meaning "spirit, spunk, temper" is from 1843, American English (see gin (v.1)). Ginger-ale is recorded by 1822, the term adopted by manufacturers to distinguish their product from ginger beer (1809), which was sometimes fermented. Ginger-snap as a type of hard cookie flavored with ginger is from 1855, American English.
hopped (adj.): a word that seems to merge three senses of hop; the meaning "flavored with hops" (hop (n.1)) is first attested 1660s; that of "under the influence of drugs" (hop (n.2)) is from 1924; that of "excited, enthusiastic" (perhaps from hop (v.)) is from 1923. Meaning "performance-enhanced" (of an engine, etc.) is from 1945.
julep (n.): late 14c., a syrupy drink in which medicine was given, from Old French julep (14c.), from Medieval Latin julapium, from Arabic julab, from Persian gulab "rose water," from gul "rose" (related to Greek rhodon, Latin rosa) + ab "water," from PIE root *ap- (2) "water" (see water (n.1)). Sense of "alcoholic drink flavored with mint" is first recorded 1787, American English.
Kahlua: Mexican coffee-flavored liqueur, produced from 1936, the name said to be from the native Acolhua people, allies of the Aztecs.
liqueur (n.): "sweetened, flavored alcoholic liquor," 1729, from French liqueur "liquor, liquid," from Old French licor "liquid." See liquor, which is the same word but borrowed earlier.
muscat (n.): type of wine, 1570s, from French, from Italian moscato, literally "musky-flavored," from Vulgar Latin *muscatus, from Latin muscus (see musk).
ouzo (n.): liquor flavored with aniseed, 1898, from Modern Greek ouzo, of uncertain origin. One theory [OED] is that it derives from Italian uso Massalia, literally "for Marsailles," which was stamped on selected packages of silkworm cocoons being shipped from Thessaly, and came to be taken for "of superior quality."
pop (n.1): "a hit with an explosive sound," c. 1400, of imitative origin. Meaning "flavored carbonated beverage" is from 1812.
A new manufactory of a nectar, between soda-water and ginger-beer, and called pop, because 'pop goes the cork' when it is drawn. [Southey, letter, 1812]
Sense of "ice cream on a stick" is from 1923 (see popsicle). Meaning "the (brief) time of a 'pop'" is from 1530s. Pop goes the weasel, a country dance, was popular 1850s in school yards, with organ grinders, at court balls, etc.
ratafia (n.): liqueur flavored with kernels of cherries, apricots, etc., 1690s, from French ratafia (17c.), of unknown origin; perhaps ultimately from the same source as arrack.
salami (n.): "salted, flavored Italian sausage," 1852, from Italian salami, plural of salame "spiced pork sausage," from Vulgar Latin *salamen, from *salare "to salt," from Latin sal (genitive salis) "salt" (see salt (n.)).
saloop (n.): "sassafras tea, variously flavored," 1712, originally a variant of salep (q.v.).
seasoned (adj.): mid-15c., "flavored, spiced," past participle adjective from season (v.). Meaning "fit for use" is from 1540s; that of "acclimatized, accustomed" is from 1640s.
sling (n.2): sweetened, flavored liquor drink, 1807, American English, of unknown origin; perhaps literally "to throw back" a drink (see sling (v.)), or from German schlingen "to swallow."
soda (n.): late 15c., "sodium carbonate," an alkaline substance extracted from certain ashes (now made artificially), from Italian sida (or Medieval Latin soda) "a kind of saltwort," from which soda was obtained, of uncertain origin. Perhaps it is from a Catalan sosa, attested from late 13c., of uncertain origin. Proposed Arabic sources in a name of a variety of saltwort have not been attested and that theory is no longer considered valid. Another theory, considered far-fetched in some quarters, traces it to Medieval Latin sodanum "a headache remedy," ultimately from Arabic suda "splitting headache."

Soda is found naturally in alkaline lakes, in deposits where such lakes have dried, and from ash produced by burning various seaside plants. A major trading commodity in the medieval Mediterranean, since commercial manufacture of it began in France in late 18c., these other sources have been abandoned. Washing soda (sodium carbonate) is commonly distinguished from baking soda (sodium bicarbonate). A soda-cracker (1863) has baking soda as an ingredient.

The meaning "carbonated water" is first recorded 1834, a shortening of soda water (1802) "water into which carbonic acid has been forced under pressure." "It rarely contains soda in any form; but the name originally applied when sodium carbonate was contained in it has been retained" [Century Dictionary, 1902]. Since 19c. typically flavored and sweetened with syrups. First record of soda pop is from 1863, and the most frequent modern use of the word is as a shortening of this or other terms for "flavored, sweetened soda water." Compare pop (n.1). Soda fountain is from 1824; soda jerk first attested 1915 (soda-jerker is from 1883). Colloquial pronunciation "sody" is represented in print from 1900 (U.S. Midwestern).
sugar-plum (n.): c. 1600, figurative, "something sweet or agreeable;" see sugar (n.) + plum (n.). As a type of small, round, flavored candy, from 1660s.
Tia Maria (n.): coffee-flavored, rum-based liqueur, originally made in the West Indies, 1948, Spanish, literally "Aunt Mary."
vermouth (n.): white wine flavored with aromatic herbs, 1806, from French vermouth (18c.), from German Wermuth "wormwood," from Middle High German wermuot, from Old High German wermuota (see wormwood), name of the aromatic herb formerly used in the flavoring of the liqueur.
water-ice (n.): "sugared water, flavored and frozen," 1818, from water (n.1) + ice (n.).