Portal:Liquor

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Bottles at a factory in Teotitlán del Valle, Oaxaca

Mezcal (/mɛˈskæl/, Latin American Spanish: [mesˈkal] ), sometimes spelled mescal, is a distilled alcoholic beverage made from any type of agave. The word mezcal comes from Nahuatl mexcalli [meʃˈkalːi], which means "oven-cooked agave", from metl [met͡ɬ] and ixcalli [iʃˈkalːi]. Traditionally the word "mezcal" has been used generally in Mexico for all agave spirits and it continues to be used for many agave spirits whether these spirits have been legally certified as "mezcal" or not.

fermented drinks from maguey plant, such as pulque
, existed before the arrival of the Spanish.

The origin of mezcal is tied to the introduction of
distillation technology which was introduced to New Spain either by the Spanish or Filipino sailors. (Full article...)

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  • Image 2 The aviation is a cocktail made with gin, maraschino liqueur, crème de violette and lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass. (Full article...)
    lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass. (Full article...
    )
  • Image 3 A Vieux Carré The Vieux Carré is an IBA official cocktail made with rye whiskey, cognac, sweet vermouth, Bénédictine, and Peychaud's bitters. It originated with Walter Bergeron, a bartender at the Carousel Bar in Hotel Monteleone, New Orleans. The name is French for "old square”, in reference to the city's French Quarter neighborhood. The drink is classified as one of the Unforgettables by the IBA. (Full article...)

    Carousel Bar in Hotel Monteleone, New Orleans. The name is French for "old square”, in reference to the city's French Quarter neighborhood. The drink is classified as one of the Unforgettables by the IBA. (Full article...
    )
  • Image 4 A Mary Pickford is a Prohibition Era cocktail made with white rum, fresh pineapple juice, grenadine, and Maraschino liqueur. It is served shaken and chilled, often with a Maraschino cherry. (Full article...)
    white rum, fresh pineapple juice, grenadine, and Maraschino liqueur. It is served shaken and chilled, often with a Maraschino cherry. (Full article...
    )
  • Image 5 The French martini is a vodka-based cocktail. It was invented in the 1980s at one of Keith McNally's New York City bars. It next appeared on the drinks menu at McNally's Balthazar in SoHo in 1996. The cocktail was produced during the 1980s–1990s cocktail renaissance. It is not a true martini, but is one of many drinks that incorporate the term martini into their names. The key ingredient that makes a martini "French" is Chambord, a black raspberry liqueur that has been produced in France since 1685. (Full article...)
    drinks that incorporate the term martini into their names. The key ingredient that makes a martini "French" is Chambord, a black raspberry liqueur that has been produced in France since 1685. (Full article...
    )
  • Image 6 The Zombie is a Tiki cocktail made of fruit juices, liqueurs, and various rums. It first appeared in late 1934, invented by Donn Beach at his Hollywood Don the Beachcomber restaurant. It was popularized on the East coast soon afterwards at the 1939 New York World's Fair. (Full article...)

    The Zombie is a Tiki cocktail made of fruit juices, liqueurs, and various rums. It first appeared in late 1934, invented by Donn Beach at his Hollywood Don the Beachcomber restaurant. It was popularized on the East coast soon afterwards at the 1939 New York World's Fair. (Full article...)
  • Image 7 The boulevardier cocktail is an alcoholic drink composed of whiskey, sweet vermouth, and Campari. It originated as an obscure cocktail in late 1920s Paris, and was largely forgotten for 80 years, before being rediscovered in the late 2000s as part of the craft cocktail movement, rapidly rising in popularity in the 2010s as a variant of the negroni, and becoming an IBA official cocktail in 2020. (Full article...)
    IBA official cocktail in 2020. (Full article...
    )
  • Image 8 Tsipouro Tsipouro (Greek: τσίπουρο, romanized: tsípouro) is an un-aged brandy from Greece and in particular Thessaly, Epirus, Macedonia, and the island of Crete (where Cretans call it tsikoudia). Tsipouro is a strong distilled spirit containing 40–45% alcohol by volume and is produced from either the pomace (the residue of the winepress) or from the wine after the grapes and juice have been separated. It comes in two types, pure and anise-flavoured, and is usually not aged in barrels, although barrel aged versions do exist. (Full article...)
    Tsipouro


    Tsipouro (Greek: τσίπουρο, romanizedtsípouro) is an un-aged brandy from Greece and in particular Thessaly, Epirus, Macedonia, and the island of Crete (where Cretans call it tsikoudia). Tsipouro is a strong distilled spirit containing 40–45% alcohol by volume and is produced from either the pomace (the residue of the winepress) or from the wine after the grapes and juice have been separated. It comes in two types, pure and anise-flavoured, and is usually not aged in barrels, although barrel aged versions do exist. (Full article...)
  • Image 9 A bee's knees cocktail made with gin, 1:1 honey syrup, and lemon juice A bees knees (or bee's knees) is a Prohibition era cocktail made with gin, fresh lemon juice, and honey. It is served shaken and chilled, often with a lemon twist. The name comes from prohibition-era slang meaning "the best". (Full article...)

    lemon twist.

    The name comes from prohibition-era slang meaning "the best". (Full article...
    )
  • Image 10 Pisco is a colorless or yellowish-to-amber colored spirit produced in winemaking regions of Peru and Chile. Made by distilling fermented grape juice into a high-proof spirit, it was developed by 16th-century Spanish settlers as an alternative to orujo, a pomace brandy that was being imported from Spain. It had the advantages of being produced from abundant domestically grown fruit and reducing the volume of alcoholic beverages transported to remote locations. (Full article...)
    spirit, it was developed by 16th-century Spanish settlers as an alternative to orujo, a pomace brandy that was being imported from Spain. It had the advantages of being produced from abundant domestically grown fruit and reducing the volume of alcoholic beverages transported to remote locations. (Full article...
    )
  • Image 11 Mojito (/moʊˈhiːtoʊ/; Spanish: [moˈxito]) is a traditional Cuban punch. The cocktail often consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, soda water, and mint. Its combination of sweetness, citrus, and herbaceous mint flavors is intended to complement the rum, and has made the mojito a popular summer drink. When preparing a mojito, fresh lime juice is added to sugar (or to simple syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. Finally, the drink is topped with crushed ice and sparkling soda water. Mint sprigs or lime wedges are used to garnish the glass. (Full article...)
    simple syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. Finally, the drink is topped with crushed ice and sparkling soda water. Mint sprigs or lime wedges are used to garnish the glass. (Full article...
    )
  • Image 12 A glass of dark rum Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak. While associated with the Caribbean due to its Barbadian origin, rum is nowadays produced in nearly every major sugar-producing region of the world, such as the Philippines, where Tanduay Distillers, the largest producer of rum worldwide, has its headquarters. Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, iced ("on the rocks"), or used for cooking, but are now commonly consumed with mixers. Premium rums are made to be consumed either straight or iced. (Full article...)

    straight or neat, iced ("on the rocks"), or used for cooking, but are now commonly consumed with mixers. Premium rums are made to be consumed either straight or iced. (Full article...
    )
  • Image 13 The Tipperary is an IBA official cocktail made with Irish whiskey, sweet red Vermouth, green Chartreuse, and Angostura bitters. (Full article...)
    The
    whiskey, sweet red Vermouth, green Chartreuse, and Angostura bitters. (Full article...
    )
  • Image 14 A mint julep served in the traditional silver cup Mint julep is an alcoholic cocktail, consisting primarily of bourbon, sugar, water, crushed or shaved ice, and fresh mint. As a bourbon-based cocktail, it is associated with the American South and the cuisine of the Southern United States in general, and the Kentucky Derby in particular. (Full article...)

    A mint julep served in the traditional silver cup

    Mint julep is an alcoholic cocktail, consisting primarily of bourbon, sugar, water, crushed or shaved ice, and fresh mint. As a bourbon-based cocktail, it is associated with the American South and the cuisine of the Southern United States in general, and the Kentucky Derby in particular. (Full article...)
  • Image 15 Nemiroff Honey Pepper horilka Horilka (Ukrainian: горілка; Belarusian: гарэлка; Romanian: horincă) is a Ukrainian alcoholic beverage. The word horilka may also be used in a generic sense in the Ukrainian language to mean vodka or other strong spirits and etymologically is similar to the Ukrainian word for 'to burn' - hority. Home-distilled horilka, moonshine, is called samohon (Ukrainian: самогон, lit. 'self-distillated' or 'self-run' - almost identical to the Russian and Polish samogon). Horilka is usually distilled from grain (usually wheat or rye), though it can, less commonly, also be distilled from potatoes, honey, sugar beets etc. One type of horilka, called pertsivka (Ukrainian: перцівка), is horilka with chili peppers. Historically, outside Ukraine, pertsivka is generally referred to when people speak of horilka, although pertsivka itself is just one type of horilka. (Full article...)

    sugar beets etc. One type of horilka, called pertsivka (Ukrainian: перцівка), is horilka with chili peppers. Historically, outside Ukraine, pertsivka is generally referred to when people speak of horilka, although pertsivka itself is just one type of horilka. (Full article...
    )
  • Image 16 A Brandy Alexander is a brandy-based dessert cocktail consisting of cognac, crème de cacao, and cream, that became popular during the early 20th century. It is a variation of an earlier, gin-based cocktail called simply an Alexander. The cocktail known as Alexander today may contain gin or brandy. Ice cream can be added for a "frozen Brandy Alexander". (Full article...)
    crème de cacao, and cream, that became popular during the early 20th century. It is a variation of an earlier, gin-based cocktail called simply an Alexander. The cocktail known as Alexander today may contain gin or brandy. Ice cream can be added for a "frozen Brandy Alexander". (Full article...
    )
  • Image 17 A champagne cocktail is an alcoholic cocktail made with sugar, Angostura bitters, Champagne, brandy, and a maraschino cherry as a garnish. It is one of the IBA official cocktails. Other variations include Grenadine, Orange bitters, Cognac (substitute of brandy) or Sparkling wine (substitute for champagne). Other nonofficial garnishes include strawberries or dried orange slices. A recipe for the cocktail appears as early as "Professor" Jerry Thomas' Bon Vivant's Companion (1862), which omits the brandy or cognac and is considered to be the "classic" American version. Harry Johnson was one of the bartenders who revived the model by adding other fruit to the mix. (Full article...)
    IBA official cocktails. Other variations include Grenadine, Orange bitters, Cognac (substitute of brandy) or Sparkling wine (substitute for champagne). Other nonofficial garnishes include strawberries or dried orange slices.

    A recipe for the cocktail appears as early as "Professor" Jerry Thomas' Bon Vivant's Companion (1862), which omits the brandy or cognac and is considered to be the "classic" American version. Harry Johnson was one of the bartenders who revived the model by adding other fruit to the mix. (Full article...
    )
  • Image 18 The Last Word is a gin-based cocktail originating at the Detroit Athletic Club in the 1910s, shortly before the start of Prohibition. After a long period of obscurity, it enjoyed a renewed popularity in the early 2000s when it was introduced at the Zig Zag Café in Seattle. (Full article...)

    The Last Word is a gin-based cocktail originating at the Detroit Athletic Club in the 1910s, shortly before the start of Prohibition. After a long period of obscurity, it enjoyed a renewed popularity in the early 2000s when it was introduced at the Zig Zag Café in Seattle. (Full article...)
  • Image 19 White lady (also known as a Delilah, or Chelsea sidecar) is a classic cocktail that is made with gin, Cointreau or triple sec, fresh lemon juice and an optional egg white. It belongs to the sidecar family, made with gin in place of brandy. The cocktail sometimes also includes additional ingredients, for example egg white, sugar, cream, or creme de menthe. The classic concoction is most commonly served in a martini cocktail glass. When an egg white is added a champagne coupe is preferable; the silky foam clings more pleasingly to the curved glass. (Full article...)
    champagne coupe is preferable; the silky foam clings more pleasingly to the curved glass. (Full article...
    )
  • Image 20 Slivovitz from (clockwise) Croatia, the Czech Republic, Hungary and Serbia Slivovitz is a fruit spirit (or fruit brandy) made from damson plums, often referred to as plum spirit (or plum brandy). Slivovitz is produced in Central, Eastern and Southern Europe, both commercially and privately. Primary producers include Bosnia and Herzegovina, Bulgaria, Croatia, Czech Republic, Greece, Hungary, North Macedonia, Poland, Romania, Serbia, Slovakia, Slovenia, and Ukraine. In the Balkans, slivovitz is considered a kind of rakia. In Hungary it is considered a kind of pálinka, but in Romania and Moldova it is considered pălincă, similar to țuică. In Czechia, Slovakia, Galicia, and Carpathian-Ruthenia it is considered Pálenka. UNESCO put it in a UNESCO Intangible Cultural Heritage Lists in 2022 on request of the country of geographic origin Serbia. (Full article...)

    pălincă, similar to țuică. In Czechia, Slovakia, Galicia, and Carpathian-Ruthenia it is considered Pálenka. UNESCO put it in a UNESCO Intangible Cultural Heritage Lists in 2022 on request of the country of geographic origin Serbia. (Full article...
    )
  • Image 21 The espresso martini, also known as a vodka espresso, is a cold caffeinated alcoholic drink made with espresso, coffee liqueur, and vodka. It is not a true martini as it contains neither gin nor vermouth, but is one of many drinks that incorporate the term martini into their names. (Full article...)
    drinks that incorporate the term martini into their names. (Full article...
    )
  • Image 22 Cognac brandy in a typical snifter Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with caramel colouring to imitate the effect of ageing, and some are produced using a combination of ageing and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from south-western France. In a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit (fruit brandy). These products are also called eau de vie (literally "water of life" in French). (Full article...)

    caramel colouring to imitate the effect of ageing, and some are produced using a combination of ageing and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from south-western France.

    In a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit (fruit brandy). These products are also called eau de vie (literally "water of life" in French). (Full article...
    )
  • Image 23 Bottles of the two most famous brands of erguotou, Red Star and Niulanshan (at far right) Erguotou (simplified Chinese: 二锅头; traditional Chinese: 二鍋頭; pinyin: èrguōtóu; lit. 'second pot head', 'i.e. second distillation') is a style of qingxiang baijiu originating in Beijing and primarily made in the region surrounding. The process of erguotou production is what sets it apart from other qingxiang baijiu's like Fenjiu. Three ingredients, sorghum, fuqu (麸曲; a wheat bran based qū), and water make up the ingredient base. The sorghum is crushed, cooked, cooled, and mixed with the qū before being added, in a liquid state, to a stone or steel fermentation vessel where it will be left to ferment for a relatively short period of about four to eight days. After the qū has converted the starches and sugars in the sorghum into ethanol, the grain is transferred to a still that will extract the ethanol from the mixture. The distilled output is then rested in ceramic jars for a relatively short six to twelve months before being blended, proofed, bottled, and sold. (Full article...)

    Full article...
    )
  • Image 24 The Martinez is a classic cocktail that is widely regarded as the direct precursor to the Martini. It serves as the basis for many modern cocktails, and several different versions of the original exist. These are generally distinguished by the accompaniment of either Maraschino or Curacao, as well as differences in gin or bitters. (Full article...)

    The Martinez is a classic cocktail that is widely regarded as the direct precursor to the Martini. It serves as the basis for many modern cocktails, and several different versions of the original exist. These are generally distinguished by the accompaniment of either Maraschino or Curacao, as well as differences in gin or bitters. (Full article...)
  • Image 25 An Aperol spritz A spritz is an Italian wine-based cocktail, commonly served as an apéritif across Italy. It consists of Prosecco, digestive bitters and soda water. The original spritz veneziano (Italian: [ˈsprits venetˈtsjaːno]) uses Select as bitters and was created in Venice in 1920. Popular variants are spritz al Campari, which uses Campari, and Aperol spritz, which uses Aperol as bitters. Since 2011, spritz is an IBA official cocktail, initially listed as "spritz veneziano" then simply as "spritz". The spritz became widely popular outside of Italy in the 2010s and Aperol spritz was ranked as the world's ninth bestselling cocktail in 2019 by the website Drinks International. (Full article...)

    An Aperol spritz

    A spritz is an Italian wine-based cocktail, commonly served as an apéritif across Italy. It consists of Prosecco, digestive bitters and soda water. The original spritz veneziano (Italian: [ˈsprits venetˈtsjaːno]) uses Select as bitters and was created in Venice in 1920. Popular variants are spritz al Campari, which uses Campari, and Aperol spritz, which uses Aperol as bitters.

    Since 2011, spritz is an IBA official cocktail, initially listed as "spritz veneziano" then simply as "spritz". The spritz became widely popular outside of Italy in the 2010s and Aperol spritz was ranked as the world's ninth bestselling cocktail in 2019 by the website Drinks International. (Full article...)
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    • ... that to comply with a law that restricted liquor sales near churches, the Peninsula New York placed its cocktail lounge up a flight of stairs and down a long hallway?
    • ... that WNJU, a Spanish-language television station serving New York City, was the first in the United States to air a hard-liquor advertisement?
    • ... that Thomas Dickson Archibald, when speaking against increasing fines for violating liquor licenses, said "we need only go a step further and make the violation a hanging matter"?
    • ... that one-sixth of all liquor establishments in Bombay were attacked in the 1921 Prince of Wales riots?

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    The restaurant's exterior in 2014, shortly after closing
    The Gypsy Restaurant and Velvet Lounge was a restaurant and nightclub established in 1947 and located along Northwest 21st Avenue in the Northwest District neighborhood of Portland, Oregon, in the United States. Popular with young adults, the restaurant was known for serving fishbowl alcoholic beverages, for its 1950s furnishings, and for hosting karaoke, trivia competitions, and goldfish racing tournaments. The restaurant is said to have influenced local alcohol policies; noise complaints and signs of drunken behavior by patrons made the business a target for curfews and closure. Concept Entertainment owned the restaurant from 1992 until 2014 when it was closed unexpectedly. (Full article...)

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    Liquor bottles
    Glass bottles are often used to package liquor and other beverages

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