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Liqueur

October 24, 2023

Not to be confused with Liquor or Lacquer.

A liqueur (US: /lɪˈkɔːr/ li-KOR, UK: /lɪˈkjʊər/ li-KURE, French: [likœʁ]) is an alcoholic drink composed of spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle.

Bénédictine, a traditional French herbal liqueur
Licor Beirão, a traditional Portuguese spice liqueur.

Liqueurs are historical descendants of herbal medicines. They were made in France as early as the 13th century, often prepared by monks (for example, Chartreuse). Today they are produced all over the world, commonly served neat, over ice, with coffee, in cocktails, and used in cooking.

Etymology Edit

The French word liqueur is derived from the Latin liquifacere, which means "to dissolve".[1][2]

In some parts of the United States and Canada, liqueurs may be referred to as cordials, or schnapps.[3][4] This can cause confusion as in the United Kingdom a cordial would refer to a non-alcoholic concentrated fruit syrup, typically diluted to taste and consumed as a non-carbonated soft drink.[5] Schnapps, on the other hand, can refer to any distilled beverage in Germany and aquavit in Scandinavian countries.[6]

Legal definitions Edit

In the United States and Canada, where spirits are often called "liquor", there is often confusion discerning between liqueurs and liquors, due to the many different types of flavored spirits that are available today (e.g., flavored vodka). Liqueurs generally contain a lower alcohol content (15–30% ABV) than spirits[7] and it has sweetener mixed, while some can have an ABV as high as 55%.[8]

Canada Edit

Under the Food and Drug Regulations (C.R.C., c. 870), liqueurs are produced from mixing alcohol with plant materials.[9] These materials include juices or extracts from fruits, flowers, leaves or other plant materials.[9] The extracts are obtained by soaking, filtering or softening the plant substances. A sweetening agent should be added in an amount that is at least 2.5 percent of the finished liqueur. The alcohol percentage shall be at least 23%.[9] It may also contain natural or artificial flavoring and color.[9]

European Union Edit

The European Union directive on spirit drinks provides guidelines applicable to all liqueurs.[10] As such, a liqueur must

United States Edit

The Alcohol and Tobacco Tax and Trade Bureau regulates liqueurs similarly to Canada. Liqueurs (and also cordials) are defined as products created by mixing or redistilling distilled spirits with fruit, plant products, natural flavors, extracts, or sweeteners. These additives must be added in an amount not less than 2.5% by weight of the final product.[11]

Preparation Edit

Some liqueurs are prepared by infusing certain woods, fruits, or flowers in either water or alcohol and adding sugar or other items. Others are distilled from aromatic or flavoring agents.

Anise and Rakı liqueurs have the property of turning from transparent to cloudy when added to water: the oil of anise remains in solution in the presence of a high concentration of alcohol, but coalesces when the alcohol concentration is reduced; this is known as the ouzo effect.[12]

Use Edit

 
The B-52 is a layered drink prepared using Grand Marnier atop Irish cream over a base of coffee liqueur

Cocktails Edit

Liqueurs are sometimes mixed into cocktails to provide flavor.[13]

Adding liqueurs to a cocktail can change the flavour and appearance of the cocktail. Whilst some liqueurs are coloured and designed to make the cocktail pop in colour, others are clear to prevent the liqueur from taking over the colour of the base spirit or garnish.[14]

Layered drinks Edit

Layered drinks are made by floating different-colored liqueurs in separate layers. Each liqueur is poured slowly into a glass over the back of a spoon or down a glass rod, so that the liquids of different densities remain unmixed, creating a striped effect.[15]

Gallery Edit

See also Edit

References Edit

  1. ^ Owens, B.; Dikty, A.; Maytag, F. (2011). The Art of Distilling Whiskey and Other Spirits: An Enthusiast's Guide to the Artisan Distilling of Potent Potables. Quarry Books. p. 106. ISBN 978-1-61673-555-5. Retrieved July 30, 2018.
  2. ^ Etkin, N.L. (2009). Foods of Association: Biocultural Perspectives on Foods and Beverages that Mediate Sociability. University of Arizona Press. p. 210. ISBN 978-0-8165-2777-9. Retrieved July 30, 2018.
  3. ^ Lichine, Alexis (1987). Alexis Lichine's New Encyclopedia of Wines & Spirits (5th ed.). New York: Alfred A. Knopf. p. 198. ISBN 978-0-394-56262-9.
  4. ^ New Oxford American Dictionary (3rd ed.). New York: Oxford University Press. 2010. p. 385. ISBN 978-0-19-539288-3. cordial: "another term for liqueur"
  5. ^ Dietsch, Michael. "9 Easily Confused Cocktail Terms You Should Know". Serious Eats. Retrieved 31 July 2018.
  6. ^ Prial, Frank (27 October 1985). "Schnapps, the Cordial Spirit". The New York Times. Retrieved 31 July 2018.
  7. ^ "How to Tell Your Liquor From Your Liqueur". The Spruce Eats. Retrieved 1 August 2018.
  8. ^ "Liquor alcohol content". alcoholcontents.com. Retrieved 1 August 2018.
  9. ^ a b c d Branch, Legislative Services (23 June 2021). "Consolidated federal laws of canada, Food and Drug Regulations". laws.justice.gc.ca.
  10. ^ "Consolidated text: Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019 on the definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, the protection of geographical indications for spirit drinks, the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No 110/2008". 25 May 2021.
  11. ^ "27 CFR 5.22 – The standards of identity". Retrieved 6 February 2022.
  12. ^ Sanchez-Dominguez, M.; Rodriguez-Abreu, C. (2016). Nanocolloids: A Meeting Point for Scientists and Technologists. Elsevier Science. p. 369. ISBN 978-0-12-801758-6. Retrieved 2 August 2018. O/W and W/O nano-emulsions can also be formed without a surfactant by self-emulsification, using the so-called Ouzo effect. The major components of Ouzo (a Greek drink) are trans-anethole, ethanol, and water. Anethole is almost insoluble ...
  13. ^ Meehan, Jim (12 June 2012). "Embellish Like Bartenders". The New York Times. Retrieved 1 August 2018.
  14. ^ "What are Liqueurs? Find out from the Experts!". Spirits of France. Retrieved 2022-11-30.
  15. ^ "Know the Density of Your Liquor To Make the Best Layered Drinks". The Spruce Eats. Retrieved 1 August 2018.

Further reading Edit

  • The Liqueur Compounder's Handbook of Recipes for the Manufacture of Liqueurs, Alcoholic Cordials and Compounded Spirits. Bush, W.J. and Co. 1910.
  • Kaustinen, E.M. (1985). Production and stability of cream liqueurs made with whey protein concentrate. University of Wisconsin-Madison.

External links Edit

 
Look up liqueur in Wiktionary, the free dictionary.
 
Wikimedia Commons has media related to Liqueurs.
  • Liqueurs at The Cook's Thesaurus.

October 24, 2023
liqueur, confused, with, liquor, lacquer, liqueur, ɔːr, ʊər, kure, french, likœʁ, alcoholic, drink, composed, spirits, often, rectified, spirit, additional, flavorings, such, sugar, fruits, herbs, spices, often, served, with, after, dessert, they, typically, h. Not to be confused with Liquor or Lacquer A liqueur US l ɪ ˈ k ɔːr li KOR UK l ɪ ˈ k j ʊer li KURE French likœʁ is an alcoholic drink composed of spirits often rectified spirit and additional flavorings such as sugar fruits herbs and spices Often served with or after dessert they are typically heavily sweetened and un aged beyond a resting period during production when necessary for their flavors to mingle Benedictine a traditional French herbal liqueurLicor Beirao a traditional Portuguese spice liqueur Liqueurs are historical descendants of herbal medicines They were made in France as early as the 13th century often prepared by monks for example Chartreuse Today they are produced all over the world commonly served neat over ice with coffee in cocktails and used in cooking Contents 1 Etymology 2 Legal definitions 2 1 Canada 2 2 European Union 2 3 United States 3 Preparation 4 Use 4 1 Cocktails 4 2 Layered drinks 5 Gallery 6 See also 7 References 8 Further reading 9 External linksEtymology EditThe French word liqueur is derived from the Latin liquifacere which means to dissolve 1 2 In some parts of the United States and Canada liqueurs may be referred to as cordials or schnapps 3 4 This can cause confusion as in the United Kingdom a cordial would refer to a non alcoholic concentrated fruit syrup typically diluted to taste and consumed as a non carbonated soft drink 5 Schnapps on the other hand can refer to any distilled beverage in Germany and aquavit in Scandinavian countries 6 Legal definitions EditIn the United States and Canada where spirits are often called liquor there is often confusion discerning between liqueurs and liquors due to the many different types of flavored spirits that are available today e g flavored vodka Liqueurs generally contain a lower alcohol content 15 30 ABV than spirits 7 and it has sweetener mixed while some can have an ABV as high as 55 8 Canada Edit Under the Food and Drug Regulations C R C c 870 liqueurs are produced from mixing alcohol with plant materials 9 These materials include juices or extracts from fruits flowers leaves or other plant materials 9 The extracts are obtained by soaking filtering or softening the plant substances A sweetening agent should be added in an amount that is at least 2 5 percent of the finished liqueur The alcohol percentage shall be at least 23 9 It may also contain natural or artificial flavoring and color 9 European Union Edit The European Union directive on spirit drinks provides guidelines applicable to all liqueurs 10 As such a liqueur must contain a minimum of 15 alcohol by volume contain at least between 70 and 100 grams of inverted sugar per liter be created using neutral grain alcohol and or distillate s of agricultural origin be flavored with natural or nature identical flavorings and be labeled with the alcohol content and a list of any food colorings United States Edit The Alcohol and Tobacco Tax and Trade Bureau regulates liqueurs similarly to Canada Liqueurs and also cordials are defined as products created by mixing or redistilling distilled spirits with fruit plant products natural flavors extracts or sweeteners These additives must be added in an amount not less than 2 5 by weight of the final product 11 Preparation EditSome liqueurs are prepared by infusing certain woods fruits or flowers in either water or alcohol and adding sugar or other items Others are distilled from aromatic or flavoring agents Anise and Raki liqueurs have the property of turning from transparent to cloudy when added to water the oil of anise remains in solution in the presence of a high concentration of alcohol but coalesces when the alcohol concentration is reduced this is known as the ouzo effect 12 Use Edit nbsp The B 52 is a layered drink prepared using Grand Marnier atop Irish cream over a base of coffee liqueurCocktails Edit Liqueurs are sometimes mixed into cocktails to provide flavor 13 Adding liqueurs to a cocktail can change the flavour and appearance of the cocktail Whilst some liqueurs are coloured and designed to make the cocktail pop in colour others are clear to prevent the liqueur from taking over the colour of the base spirit or garnish 14 Layered drinks Edit Layered drinks are made by floating different colored liqueurs in separate layers Each liqueur is poured slowly into a glass over the back of a spoon or down a glass rod so that the liquids of different densities remain unmixed creating a striped effect 15 Gallery Edit nbsp Chartreuse has been made by French Carthusian monks since the 1740s nbsp Vana Tallinn is a rum based Estonian liqueur nbsp Altvater herbal liqueur produced in Austria nbsp Damiana based liqueur of Mexico nbsp Fraise strawberry liqueur from the Ardennes Belgium nbsp Kumquat liqueurs from Corfu nbsp Demanovka is a traditional Slovak liqueur produced since 1867 nbsp Homemade elder flower liqueur nbsp Fish Shot is a liqueur with a Fisherman s Friend flavour nbsp Poire William William Pear Liqueur by MassenezSee also Edit nbsp Liquor portal nbsp Drink portalAmaro liqueur Cordial medicine Cream liqueur Creme liqueur Dessert wine Fortified wine Honey liqueurs and spirits category page Lemon liqueur Nalewka Schnapps Sloe gin Southern Comfort Yukon Jack liqueur List of liqueursReferences Edit Owens B Dikty A Maytag F 2011 The Art of Distilling Whiskey and Other Spirits An Enthusiast s Guide to the Artisan Distilling of Potent Potables Quarry Books p 106 ISBN 978 1 61673 555 5 Retrieved July 30 2018 Etkin N L 2009 Foods of Association Biocultural Perspectives on Foods and Beverages that Mediate Sociability University of Arizona Press p 210 ISBN 978 0 8165 2777 9 Retrieved July 30 2018 Lichine Alexis 1987 Alexis Lichine s New Encyclopedia of Wines amp Spirits 5th ed New York Alfred A Knopf p 198 ISBN 978 0 394 56262 9 New Oxford American Dictionary 3rd ed New York Oxford University Press 2010 p 385 ISBN 978 0 19 539288 3 cordial another term for liqueur Dietsch Michael 9 Easily Confused Cocktail Terms You Should Know Serious Eats Retrieved 31 July 2018 Prial Frank 27 October 1985 Schnapps the Cordial Spirit The New York Times Retrieved 31 July 2018 How to Tell Your Liquor From Your Liqueur The Spruce Eats Retrieved 1 August 2018 Liquor alcohol content alcoholcontents com Retrieved 1 August 2018 a b c d Branch Legislative Services 23 June 2021 Consolidated federal laws of canada Food and Drug Regulations laws justice gc ca Consolidated text Regulation EU 2019 787 of the European Parliament and of the Council of 17 April 2019 on the definition description presentation and labelling of spirit drinks the use of the names of spirit drinks in the presentation and labelling of other foodstuffs the protection of geographical indications for spirit drinks the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages and repealing Regulation EC No 110 2008 25 May 2021 27 CFR 5 22 The standards of identity Retrieved 6 February 2022 Sanchez Dominguez M Rodriguez Abreu C 2016 Nanocolloids A Meeting Point for Scientists and Technologists Elsevier Science p 369 ISBN 978 0 12 801758 6 Retrieved 2 August 2018 O W and W O nano emulsions can also be formed without a surfactant by self emulsification using the so called Ouzo effect The major components of Ouzo a Greek drink are trans anethole ethanol and water Anethole is almost insoluble Meehan Jim 12 June 2012 Embellish Like Bartenders The New York Times Retrieved 1 August 2018 What are Liqueurs Find out from the Experts Spirits of France Retrieved 2022 11 30 Know the Density of Your Liquor To Make the Best Layered Drinks The Spruce Eats Retrieved 1 August 2018 Further reading EditThe Liqueur Compounder s Handbook of Recipes for the Manufacture of Liqueurs Alcoholic Cordials and Compounded Spirits Bush W J and Co 1910 Kaustinen E M 1985 Production and stability of cream liqueurs made with whey protein concentrate University of Wisconsin Madison External links Edit nbsp Look up liqueur in Wiktionary the free dictionary nbsp Wikimedia Commons has media related to Liqueurs Liqueurs at The Cook s Thesaurus Retrieved from https en wikipedia org w index php title Liqueur amp oldid 1180572530, wikipedia, wiki, book, books, library,

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