Liqueur

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

In the United States and Canada, where spirits are often called "liquor", there is often confusion discerning between liqueurs and

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

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

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

Some liqueurs are prepared by

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

Cocktails

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

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

• 
  Carthusian

  monks since the 1740s
• 
  Vana Tallinn is a rum-based Estonian liqueur
• 
  Altvater herbal liqueur produced in Austria
• 
  Damiana

  -based liqueur of Mexico
• 
  Fraise strawberry liqueur from the Ardennes, Belgium
• 
  Kumquat liqueurs from Corfu
• 
  Demänovka is a traditional Slovak liqueur produced since 1867
• 
  Homemade elder flower liqueur
• 
  Fish Shot is a liqueur with a Fisherman's Friend flavour
• 
  Poire William (William Pear) Liqueur by Massenez

See also

References

Further reading

• 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

Look up liqueur in Wiktionary, the free dictionary.

Wikimedia Commons has media related to Liqueurs.

• Liqueurs at The Cook's Thesaurus.