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A class of [[Spirit|spirit]] that is usually sweet and often served after dinner. It is produced by either mixing or [[Distillation|redistilling]] spirits with natural ingredients such as [[Fruit|fruits]], plants, flowers, chocolate, or sometimes cream. [[Sugar|Sugar]] must be at least 2.5% of the contents by weight.
[[File:Dalkowski_advocaat.jpg|thumb|80px|right|Dalkowski Advocaat]]
A class of [[spirit]] that is usually sweet and often served after dinner. It is produced by either mixing or [[Distillation|redistilling]] spirits with natural ingredients such as [[fruit]]s, plants, flowers, chocolate, or sometimes cream. [[Sugar]] must be at least 2.5% of the contents by weight.


Historically, liqueurs derive from herbal medicines, often those prepared by monks, as Benedictine. Liqueurs were made in Italy as early as the 13th century.
Historically, liqueurs derive from herbal medicines, often those prepared by monks, as Benedictine. Liqueurs were made in Italy as early as the 13th century.


Some liqueurs are prepared by infusing certain woods, fruits, or flowers, in either [[Water|water]] or [[Alcohol|alcohol]], and adding sugar, etc. Others are distilled from aromatic or flavoring agents. The distinction between liqueur and liquor is not simple, especially since many liquors are available in a flavored form today. Flavored liquors, however, are not prepared by infusion. Alcohol content is not a distinctive feature. At 15 to 30%, most liqueurs have a lower alcohol content than liquor, but some liqueurs have an alcohol content as high as 55% (absinthe, for example). [[Dessert_wine|Dessert wine]], on the other hand, may taste like a liqueur, but contains no additional flavoring.
Some liqueurs are prepared by infusing certain woods, fruits, or flowers, in either [[water]] or [[alcohol]], and adding sugar, etc. Others are distilled from aromatic or flavoring agents. The distinction between liqueur and liquor is not simple, especially since many liquors are available in a flavored form today. Flavored liquors, however, are not prepared by infusion. Alcohol content is not a distinctive feature. At 15 to 30%, most liqueurs have a lower alcohol content than liquor, but some liqueurs have an alcohol content as high as 55% (absinthe, for example). [[dessert wine]], on the other hand, may taste like a liqueur, but contains no additional flavoring.
 
[[file:pastis.jpg|thumb|120px|right|Pastis]]
Liqueurs may be drunk [[Neat|neat]], often during or after dessert, or may be used in [[Cocktail|cocktails]] or cooking.
Liqueurs may be drunk [[neat]], often during or after dessert, or may be used in [[cocktails]] or cooking.


*[[Advocaat]]
*[[Advocaat]]
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**[[Saint Brendan's]]
**[[Saint Brendan's]]
*[[Crème liqueurs]]
*[[Crème liqueurs]]
**[[Creme de Banane]]
[[File:Creme_de_banane.png|thumb|120px|right|Creme de Banane]]
**[[Creme de Cacao]]
**[[Crème de Banane]]
**[[Creme de Cassis]]
**[[Crème de cacao]]
**[[Creme de Cerise]]
**[[Crème de Cassis]]
**[[Creme de Menthe]]
**[[Crème de Cerise]]
**[[Creme de Noyau]]
**[[Crème de Menthe]]
**[[Creme de Roses]]
**[[Crème de Noyau]]
**[[Creme de Violettes]]  
**[[Crème de Roses]]
*[[Curaçao, generically Triple Sec]]
**[[Crème de Violettes]]  
*[[Curaçao]], generically [[Triple Sec]]
*[[Damiana]]
*[[Damiana]]
*[[Drambuie]]
*[[Drambuie]]
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*[[Goldwasser]]
*[[Goldwasser]]
*[[Grand Marnier]]
*[[Grand Marnier]]
[[file:rumpleminz.jpg|thumb|120px|right|Rumpleminze]]
*[[Highland Mist]]
*[[Highland Mist]]
*[[Izarra]]
*[[Izarra]]
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*[[Tsipouro]]
*[[Tsipouro]]
*[[Vermouth]]
*[[Vermouth]]
*[[Yukon Jack]]  
*[[Yukon Jack]]
 
 
Recipes: [[Cordials and Liqueurs]]


==External links==
==External links==


[http://www.liqueurweb.com/index.htm Liqueurweb - How to make liqueur yourself]  
[http://www.foodsubs.com/Liqueurs.html Comprehensive coverage of most liqueurs]


[http://www.foodsubs.com/Liqueurs.html Comprehensive coverage of most liqueurs]
[[Category:Liqueur]]
[[Category:Spirits]]

Latest revision as of 22:57, 19 December 2022

Dalkowski Advocaat

A class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, chocolate, or sometimes cream. Sugar must be at least 2.5% of the contents by weight.

Historically, liqueurs derive from herbal medicines, often those prepared by monks, as Benedictine. Liqueurs were made in Italy as early as the 13th century.

Some liqueurs are prepared by infusing certain woods, fruits, or flowers, in either water or alcohol, and adding sugar, etc. Others are distilled from aromatic or flavoring agents. The distinction between liqueur and liquor is not simple, especially since many liquors are available in a flavored form today. Flavored liquors, however, are not prepared by infusion. Alcohol content is not a distinctive feature. At 15 to 30%, most liqueurs have a lower alcohol content than liquor, but some liqueurs have an alcohol content as high as 55% (absinthe, for example). dessert wine, on the other hand, may taste like a liqueur, but contains no additional flavoring.

Pastis

Liqueurs may be drunk neat, often during or after dessert, or may be used in cocktails or cooking.

Creme de Banane
Rumpleminze


Recipes: Cordials and Liqueurs

External links

Comprehensive coverage of most liqueurs

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