Liquor or 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.
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.
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.
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.
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.
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.
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