A liqueur is an alcoholic beverage An alcoholic beverage is a drink containing ethanol . Alcoholic beverages are divided into three general classes: beers, wines, and spirits that has been flavored with fruit The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state, such as apples, oranges, grapes, strawberries, juniper berries and bananas, or the similar-looking structures in other, herbs In American English the initial "h" is normally silent: /ˈɜrb/.[Full citation needed] In standard British English the "h" is pronounced: /ˈhɜːb/ Also see American and British English pronunciation differences. In Canada, it is pronounced either with or without the "h", nuts Nut is a hard shelled fruit of some plants that has an indehiscent seed. While a wide variety of dried seeds and fruits are called nuts in English, only a certain number of them are considered by biologists to be true nuts. Nuts are an important source of nutrients for both humans and wildlife, spices A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring, flowers A flower, sometimes known as a bloom or blossom, is the reproductive structure found in flowering plants . The biological function of a flower is to mediate the union of male sperm with female ovum in order to produce seeds. The process begins with pollination, is followed by fertilization, leading to the formation and dispersal of the seeds. For, or cream Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in and bottled with added sugar. Liqueurs are typically quite sweet; they are usually not aged for long but may have resting periods during their production to allow flavors to marry.
The distinction between liqueurs and spirits A distilled beverage, liquor, or spirit is a drinkable liquid containing ethanol that is produced by distilling, or less commonly freeze distilling, fermented grain, fruit, or vegetables. This excludes undistilled fermented beverages such as beer and wine is not simple because many spirits (e.g., flavored vodka The extra ingredients are added to the vodka and it is left in a sealed container for a period of time to steep. This period can range from hours to months depending on the ingredients. After this period, any solid additives are removed from the vodka and the infusion is then filtered to remove smaller particles. After this, the vodka infusion can) are available today in a flavored form. The most reliable guide to classification is that liqueurs contain added sugar, but spirits do not.
Most liqueurs have a lower alcohol Ethanol, also called ethyl alcohol, pure alcohol, grain alcohol, or drinking alcohol, is a volatile, flammable, colorless liquid. It is a powerful psychoactive drug and one of the oldest recreational drugs. It is best known as the type of alcohol found in alcoholic beverages and thermometers. In common usage, it is often referred to simply as content (15%-30% ABV Alcohol by volume is a standard measure of how much alcohol (ethanol) is contained in an alcoholic beverage (expressed as a percentage of total volume). The ABV standard is used worldwide) than spirits, but some contain as much as 55% ABV Alcohol by volume is a standard measure of how much alcohol (ethanol) is contained in an alcoholic beverage (expressed as a percentage of total volume). The ABV standard is used worldwide. Dessert wines Dessert wines are sweet wines typically served with dessert, such as Sauternes and Tokaji Aszú. Despite the name, they are often best appreciated alone, or with fruit or bakery sweets may taste like a liqueur but they contain no added flavoring.
A distinction can be made between liqueurs and the kind of cordials A cordial is any invigorating and stimulating preparation; e.g., peppermint cordial. The term derives from obsolete medicinal usage, as various beverages were concocted which were believed to be beneficial to one's health, especially for the heart that are made with fruit juice. In some parts of the world, people use the words "cordial A cordial is any invigorating and stimulating preparation; e.g., peppermint cordial. The term derives from obsolete medicinal usage, as various beverages were concocted which were believed to be beneficial to one's health, especially for the heart" and "liqueur" interchangeably.[citation needed]
Liqueurs date back centuries and are historical descendants of herbal medicines Herbalism is a traditional medicinal or folk medicine practice based on the use of plants and plant extracts. Herbalism is also known as botanical medicine, medical herbalism, herbal medicine, herbology, and phytotherapy. The scope of herbal medicine is sometimes extended to include fungal and bee products, as well as minerals, shells and certain, often those prepared by monks A monk is a person who practices religious asceticism, living either alone or with any number of monks, whilst always maintaining some degree of physical separation from those not sharing the same purpose. The concept is ancient and can be seen in many religions and in philosophy, as Chartreuse Chartreuse is a French liqueur composed of distilled alcohol flavored with 130 herbal extracts. The liqueur is named after the Grande Chartreuse monastery where it was formerly produced, located in the Chartreuse Mountains. The liqueur is nowadays produced in a factory in the nearby town of Voiron under the supervision of monks from the monastery or Bénédictine Bénédictine is an herbal liqueur beverage invented by Alexandre Legrand in the 19th century and produced in France. The recipe contains 27 plants and spices. Liqueurs were made in Italy Italy (pronounced /ˈɪtəli/ ; Italian: Italia [iˈtaːlja]), officially the Italian Republic (Italian: Repubblica italiana), is a country located partly on the European Continent and partly on the Italian Peninsula in Southern Europe and on the two largest islands in the Mediterranean Sea, Sicily and Sardinia. Italy shares its northern, Alpine as early as the 13th century and their consumption was later required at all treaty signings during the Middle Ages The Middle Ages is a period of European history from the 5th century to the 15th century. The period followed the fall of the Western Roman Empire in 476, and preceded the Early Modern Era. It is the middle period in a three-period division of history: Classical, Medieval, and Modern. The term "Middle Ages" (medium aevum) was coined in.[1]
Nowadays, liqueurs are made worldwide and are served in many ways: by themselves, poured over ice, with coffee, mixed with cream or other mixers to create cocktails A cocktail is a mixed drink containing two or more ingredients. Originally a mixture of distilled spirits, sugar, water, and bitters, the word has gradually come to mean almost any mixed drink containing alcohol, etc. They are often served with or after a dessert In Western culture dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, "to clear the table" and "to serve." Common desserts include cakes, cookies, pastries, ice cream, pie, and candies. Fruit may. Liqueurs are also used in cooking Cooking is the process of preparing food by applying heat. Cooks select and combine ingredients using a wide range of tools and methods. In the process, the flavor, texture, appearance, and chemical properties of the ingredients can change. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic,.
Some liqueurs are prepared by infusing An infusion is the outcome of steeping plants with desired chemical compounds and/or flavors in water or oil certain woods Wood is a hard, fibrous tissue found in many plants. It has been used for centuries for both fuel and as a construction material for several types of living areas such as houses. It is an organic material, a natural composite of cellulose fibers embedded in a matrix of lignin which resists compression. In the strict sense wood is produced as, fruits, or flowers A flower, sometimes known as a bloom or blossom, is the reproductive structure found in flowering plants . The biological function of a flower is to mediate the union of male sperm with female ovum in order to produce seeds. The process begins with pollination, is followed by fertilization, leading to the formation and dispersal of the seeds. For, in either water Water is a chemical substance with the chemical formula H2O. Its molecule contains one oxygen and two hydrogen atoms connected by covalent bonds. Water is a liquid at ambient conditions, but it often co-exists on Earth with its solid state, ice, and gaseous state, water vapor or steam or alcohol Ethanol, also called ethyl alcohol, pure alcohol, grain alcohol, or drinking alcohol, is a volatile, flammable, colorless liquid. It is a powerful psychoactive drug and one of the oldest recreational drugs. It is best known as the type of alcohol found in alcoholic beverages and thermometers. In common usage, it is often referred to simply as, and adding sugar Sugar is an informal term for a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose characterized by a sweet flavor. In food, sugar almost exclusively refers to sucrose, which primarily comes from sugar cane and sugar beet. Other sugars are used in industrial food preparation, but are usually known by more specific or other items. Others are distilled Distillation is a method of separating mixtures based on differences in their volatilities in a boiling liquid mixture. Distillation is a unit operation, or a physical separation process, and not a chemical reaction from aromatic An odor or odour is caused by one or more volatilized chemical compounds, generally at a very low concentration, that humans or other animals perceive by the sense of olfaction. Odors are also called scents, which can refer to both pleasant and unpleasant odors. The terms fragrance, scent, and aroma are used primarily by the food and cosmetic or flavoring agents. Anise liqueurs have the interesting 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 crystallizes when the alcohol concentration is reduced.
Layered drinks are made by floating different-coloured 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.
Kumquat liqueurs from Corfu Corfu is a Greek island in the Ionian Sea. It is the second largest of the Ionian Islands. Its northern part lies off the coast of Sarandë, Albania, from which it is separated by straits varying in breadth from 3 to 23 km (2 to 15 mi), including one near ancient Butrint, while its southern part lies off the coast of Thesprotia, Greece. The island.The word liqueur comes from the Latin liquifacere ("to liquefy").
Bottles of homemade strawberry liqueur.See also
- List of liqueurs
- Cordial A cordial is any invigorating and stimulating preparation; e.g., peppermint cordial. The term derives from obsolete medicinal usage, as various beverages were concocted which were believed to be beneficial to one's health, especially for the heart
- Cream liqueur
- Crème liqueur
- Dessert wine Dessert wines are sweet wines typically served with dessert, such as Sauternes and Tokaji Aszú. Despite the name, they are often best appreciated alone, or with fruit or bakery sweets
- Nalewka Nalewka is a traditional Polish category of alcoholic tincture. The alcoholic beverage is usually 40 to 45% alcohol by volume and is made by maceration of various ingredients in alcohol, usually vodka or spirit. Among the ingredients often used are fruits, herbs, spice, sugar or molasses. The name is also misleadingly used for a variety of
- Sloe gin Sloe gin is a red liqueur flavoured with sloe berries, the fruit of the blackthorn, a relative of the plum. Sloe gin has an alcohol content between 15 and 30 percent by volume
References
| This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be and removed. (June 2010) |
- ^ Ford, Gene. ABCs of Wines, Brews, & Spirits. Seattle, Washington: Murray Publishing Company. p. 166. ISBN The International Standard Book Number is a unique numeric commercial book identifier based upon the 9-digit Standard Book Numbering (SBN) code created by Gordon Foster, now Emeritus Professor of Statistics at Trinity College, Dublin, for the booksellers and stationers W.H. Smith and others in 1966 0931754178.
External links
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Pitch Weekly (blog)
Though the filtered version is legal, absinthe is still not widely available -- despite the efforts of Jade Liqueurs founder Ted Breaux, a chemist who is ...
(GarysWine.com)
Mon, 07 Dec 2009 15:47:00 GM
With a flavor as rich and distinct as the region, Kahlua's dark . liqueur. cradles delicate notes of rum, vanilla, and caramel, wrapped in roasted coffee flavor from hand-picked Arabica beans.Kahlua invites you to discover the stimulating ...
Q. Instead of 3 Tablespoons of raspberry liqueur, can I use 3 Tablespoons of orange extract? I don't have any liqueur that would complement my recipe, but orange would do nicely, and I have it as an extract. Thanks, I'll use a Tsp or two. My husband and I thank you for saving our Thanksgiving dessert :)
Asked by Mabe - Wed Nov 26 14:48:29 2008 - - 9 Answers - 0 Comments
A. Do NOT replace liqueur with extract in exact amounts. You can use 3 Tablespoons concentrated orange juice or you can use 3 teaspoons of extract. Extracts are concentrated and that much would be way overboard for flavoring. You might split the difference and use both orange extract and almond extract??
Answered by Miz Lamb - Wed Nov 26 14:53:16 2008
