Liqueur: Difference between revisions

Revision as of 14:29, 19 August 2017

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.

   Kummel
   Lemonello
   Lemoncello
   Maraschino
   Metaxa
   Midori
   Patxaran
   Pernod
   Prunelle
   Rock and rye
   Rumpleminze
   Sabra
   Sloe gin
   Southern Comfort
   Strega
   Tsipouro
   Vermouth
   Yukon Jack

External links

Liqueurweb - How to make liqueur yourself

Comprehensive coverage of most liqueurs

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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 fruits, plants, flowers, or chocolate. Sugar must be at least 2.5% of the contents by weight.
+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.
-A liqueur is a sweet alcoholic beverage, often flavored with fruits, herbs, or spices, and sometimes cream.
+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, they 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 flavoured form today. Flavoured 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 flavouring.
+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]]
+*[[Amaretto]]
-    Advocaat
+*[[Anise-flavored liqueurs]]
-    Amaretto
+**[[Absinthe]]
-    Anise-flavored liqueurs
+**[[Anisette]]
-        Absinthe
+**[[Arak]]
-        Anisette
+**[[Galliano]]
-        Arak
+**[[Herbsaint]]
-        Galliano
+**[[Ouzo]]
-        Herbsaint
+**[[Pastis]]
-        Ouzo
+**[[Raki]]
-        Pastis
+**[[Sambuca]]
-        Raki
+*[[Becherovka]]
-        Sambuca
+*[[Benedictine]]
-    Becherovka
+*[[Chambord]]
-    Benedictine
+*[[Chartreuse]]
-    Chambord
+*[[Cherry Heering]]
-    Chartreuse
+*[[Coffee Liqueurs]]
-    Cherry Heering
+**[[Kahlua]]
-    Coffee Liqueurs
+**[[Tia Maria]]
-        Kahlua
+*[[Cointreau]]
-        Tia Maria
+*[[Cream liqueurs]]
-    Cointreau
+**[[Amarula]]
-    Cream liqueurs
+**[[Baileys Irish Cream]]
-        Amarula
+**[[Saint Brendan's]]
-        Baileys Irish Cream
+*[[Crème liqueurs]]
-        Saint Brendan's
+**[[Creme de Banane]]
-    Crème liqueurs
+**[[Creme de Cacao]]
-        Creme de Banane
+**[[Creme de Cassis]]
-        Creme de Cacao
+**[[Creme de Cerise]]
-        Creme de Cassis
+**[[Creme de Menthe]]
-        Creme de Cerise
+**[[Creme de Noyau]]
-        Creme de Menthe
+**[[Creme de Roses]]
-        Creme de Noyau
+**[[Creme de Violettes]]
-        Creme de Roses
+*[[Curaçao, generically Triple Sec]]
-        Creme de Violettes
+*[[Damiana]]
-    Curaçao, generically Triple Sec
+*[[Drambuie]]
-    Damiana
+*[[Frangelico]]
-    Drambuie
+*[[Glayva]]
-    Frangelico
+*[[Goldschlager]]
-    Glayva
+*[[Goldwasser]]
-    Goldschlager
+*[[Grand Marnier]]
-    Goldwasser
+*[[Highland Mist]]
-    Grand Marnier
+*[[Izarra]]
-    Highland Mist
+*[[Jägermeister]]
-    Izarra
-    Jägermeister
      Kummel
      Lemonello

Liqueur: Difference between revisions

Revision as of 14:29, 19 August 2017

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