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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 | [[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. | |||
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]], often during or after dessert, or may be used in [[cocktails]] or cooking. | |||
*[[Advocaat]] | |||
*[[Amaretto]] | |||
*[[Anise]]-flavored liqueurs | |||
**[[Absinthe]] | |||
**[[Anisette]] | |||
**[[Arak]] | |||
**[[Galliano]] | |||
**[[Herbsaint]] | |||
**[[Ouzo]] | |||
**[[Pastis]] | |||
**[[Raki]] | |||
**[[Sambuca]] | |||
*[[Becherovka]] | |||
*[[Benedictine]] | |||
*[[Chambord]] | |||
*[[Chartreuse]] | |||
*[[Cherry Heering]] | |||
*[[Coffee Liqueurs]] | |||
**[[Kahlua]] | |||
**[[Tia Maria]] | |||
*[[Cointreau]] | |||
*[[Cream liqueurs]] | |||
**[[Amarula]] | |||
**[[Baileys Irish Cream]] | |||
**[[Saint Brendan's]] | |||
*[[Crème liqueurs]] | |||
[[File:Creme_de_banane.png|thumb|120px|right|Creme de Banane]] | |||
**[[Crème de Banane]] | |||
**[[Crème de cacao]] | |||
**[[Crème de Cassis]] | |||
**[[Crème de Cerise]] | |||
**[[Crème de Menthe]] | |||
**[[Crème de Noyau]] | |||
**[[Crème de Roses]] | |||
**[[Crème de Violettes]] | |||
*[[Curaçao]], generically [[Triple Sec]] | |||
*[[Damiana]] | |||
*[[Drambuie]] | |||
*[[Frangelico]] | |||
*[[Glayva]] | |||
*[[Goldschlager]] | |||
*[[Goldwasser]] | |||
*[[Grand Marnier]] | |||
[[file:rumpleminz.jpg|thumb|120px|right|Rumpleminze]] | |||
*[[Highland Mist]] | |||
*[[Izarra]] | |||
*[[Jägermeister]] | |||
*[[Kummel]] | |||
*[[Lemonello]] | |||
*[[Lemoncello]] | |||
*[[Maraschino]] | |||
*[[Metaxa]] | |||
*[[Midori]] | |||
*[[Patxaran]] | |||
*[[Pernod]] | |||
*[[Prunelle]] | |||
*[[Rock and rye]] | |||
*[[Rumpleminze]] | |||
*[[Sabra]] | |||
*[[Sloe gin]] | |||
*[[Southern Comfort]] | |||
*[[Strega]] | |||
*[[Tsipouro]] | |||
*[[Vermouth]] | |||
*[[Yukon Jack]] | |||
Recipes: [[Cordials and Liqueurs]] | |||
External links | ==External links== | ||
[http://www. | [http://www.foodsubs.com/Liqueurs.html Comprehensive coverage of most liqueurs] | ||
[ | [[Category:Liqueur]] | ||
[[Category:Spirits]] | |||
Latest revision as of 22:57, 19 December 2022
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.
Liqueurs may be drunk neat, often during or after dessert, or may be used in cocktails or cooking.
- Advocaat
- Amaretto
- Anise-flavored liqueurs
- Becherovka
- Benedictine
- Chambord
- Chartreuse
- Cherry Heering
- Coffee Liqueurs
- Cointreau
- Cream liqueurs
- Crème liqueurs
- Curaçao, generically Triple Sec
- Damiana
- Drambuie
- Frangelico
- Glayva
- Goldschlager
- Goldwasser
- Grand Marnier
- Highland Mist
- Izarra
- Jägermeister
- Kummel
- Lemonello
- Lemoncello
- Maraschino
- Metaxa
- Midori
- Patxaran
- Pernod
- Prunelle
- Rock and rye
- Rumpleminze
- Sabra
- Sloe gin
- Southern Comfort
- Strega
- Tsipouro
- Vermouth
- Yukon Jack
Recipes: Cordials and Liqueurs