Rāt'a-fi'ă, n.

(fē'ă) (Synop., § 130), n. [Sp., Pg., It., & Fr. ratafia, from Malay. arak, arrack, and tāfia, a spirit distilled from molasses; whence Sp. & Fr. tāfia, sugar-spirit, rum.] A fine spirituous liquor, flavored with cherries, apricots, peaches, or other fruit, and sweetened with sugar;—a term applied to the liqueurs called noyau, curaçoa, &c. [Written also ratafia and ratafee.]