Food Guts - Ingredient Information

Ingredient Lookup


Liqueur Cooking Considerations:

No Cooking Considerations yet. Add some!

Liqueur Storage Considerations:

No Storage Considerations yet. Add some!

Liqueur Substitutions:

No Substitutions yet. Add some!

Liqueur on Wikipedia:

Herbal liqueur produced in Austria and bottled at 38% ABV. Bottles of homemade strawberry liqueur.

A liqueur is an alcoholic beverage that has been flavored with fruit, herbs, nuts, spices, flowers, or cream 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 word liqueur comes from the Latin liquifacere (“to liquefy”).

A distinction can be made between liqueurs and the kind of cordials that are made with fruit juice. In some parts of the world, people use the words “cordial” and “liqueur” interchangeably.[citation needed]

Liqueurs date back centuries and are historical descendants of herbal medicines, often those prepared by monks, as Chartreuse or Bénédictine. Liqueurs were made in Italy as early as the 13th century and their consumption was later required at all treaty signings during the Middle Ages.[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, etc. They are often served with or after a dessert. Liqueurs are also used in cooking.

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. The distinction between liqueur and spirits (sometimes liquors) is not simple, especially since many spirits are available in a flavored form today. Flavored spirits, however, are not prepared by infusion. Alcohol content is not a distinctive feature. At 15-30%, most liqueurs have a lower alcohol content than spirits, but some liqueurs have an alcohol content as high as 55%. Dessert wine, on the other hand, may taste like a liqueur, but contains no additional flavoring.

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.

See also

List of liqueurs Cream liqueur Crème liqueur Dessert wine Nalewka Sloe gin Cordial


This section needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (March 2008) ^ Ford, Gene. ABCs of Wines, Brews, & Spirits. Seattle, Washington: Murray Publishing Company. p. 166. ISBN 0931754178. 

External links

Look up liqueur in Wiktionary, the free dictionary. Media related to Liqueurs at Wikimedia Commons Comprehensive coverage of most liqueurs

v â€¢ d â€¢ e Alcoholic beverages   History and production History of alcohol History of alcohol Â· History of beer Â· History of Champagne Â· History of wine Â· History of French wine Â· History of Rioja wine Production Brewing Â· Distilling Â· Winemaking   Alcoholic beverages Fermented beverage Beer (types) Â· Wine (types) Â· Cider (category) Â· Mead (category) Â· Rice wine (category) Â· Other fermented beverages Distilled beverage Brandy (category) Â· Gin (category) Â· Liqueur (category) Â· Rum (category) Â· Tequila (category) Â· Vodka (category) Â· Whisky (category) Fortified wine (category) Madeira wine (category) Â· Marsala wine Â· Port wine Â· Sherry (category) Â· Vermouth (category)   Distilled beverages by ingredients Grain Barley: Irish whiskey Â· Japanese whisky Â· Scotch whisky Â· Maize: Bourbon whiskey Â· Corn whiskey Â· Tennessee whiskey Â· Rice: Awamori Â· Rice baijiu Â· Soju Â· Rye: Rye whiskey Â· Sorghum: Baijiu (Kaoliang) Fruit Apple: Applejack Â· Calvados Â· Cashew Apple: Fenny† Â· Coconut: Arrack† Â· Grape: Armagnac Â· Brandy Â· Cognac Â· Pisco Â· Plum: Slivovitz Â· Å¢uicㆠ· Pomace: Grappa Â· Marc Â· Orujo Â· Tsikoudia Â· Tsipouro Â· Zivania Â· Chacha† Â· Various/other fruit: Eau de vie Â· Kirschwasser Â· Palinka Â· Rakia Â· Schnaps Other Agave: Mezcal Â· Tequila Â· Sugarcane/molasses: Aguardiente Â· Cachaça Â· Clairin Â· Guaro Â· Rum Â· Seco Herrerano Â· Tharra Â· Various cereals and potato: Akvavit Â· Baijiu Â· Canadian whisky Â· Poitin Â· ShōchÅ« Â· Vodka Â· Whisky   Liqueurs and infused distilled beverages by ingredients Almond: Amaretto Â· Crème de Noyaux Â· Anise: Absinthe Â· Arak Â· Ouzo Â· Raki Â· Pastis Â· Sambuca Â· Chocolate Â· Cinnamon: Tentura Â· Coconut: Malibu Â· Coffee: Kahlua Â· Tia Maria Â· Egg: Advocaat Â· Hazelnut: Frangelico Â· Herbs: Aquavit Â· Bénédictine Â· Brennivín Â· Crème de menthe Â· Metaxa Â· Honey: Bärenjäger Â· Drambuie Â· Krupnik Â· Juniper: Gin Â· Jenever Â· Orange: Campari Â· Curaçao Â· Triple sec Â· Star anise: Sassolino Â· Sugarcane/molasses: Charanda Â· Various/other fruit: Crème de banane Â· Crème de cassis Â· Limoncello Â· Schnapps Â· Sloe gin Alcoholic beverages category Â· Drink Portal Â· Beer Portal Â· Beer WikiProject Â· Wine Portal Â· Wine WikiProject Â· Spirits WikiProject