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{{for|the more general category also known as "liquor"|distilled beverage}} |
{{for|the more general category also known as "liquor"|distilled beverage}} |
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{{TAFI}} |
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[[File:KoumQuatLiqueur.jpg|thumb|[[Kumquat]] liqueurs from [[Corfu]]]] |
[[File:KoumQuatLiqueur.jpg|thumb|190px|[[Kumquat]] liqueurs from [[Corfu]]]] |
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[[File:Demanovka nowe.jpg|thumb|125px|[[Demänovka]] is a traditional Slovak liqueur produced since 1867.]] |
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A '''liqueur''' ({{IPAc-en|us|l|ɪ|ˈ|k|ɜr}}, {{IPAc-en|uk|l|ɪ|ˈ|k|j|ʊər}}) is an [[alcoholic beverage]] made from a [[Distilled beverage|distilled spirit]] |
A '''liqueur''' ({{IPAc-en|us|l|ɪ|ˈ|k|ɜr}}, {{IPAc-en|uk|l|ɪ|ˈ|k|j|ʊər}}) is an [[alcoholic beverage]] made from a [[Distilled beverage|distilled spirit]] flavored with either [[fruit]], [[cream]], [[herb]]s, [[spice]]s, [[flower]]s or [[Nut (fruit)|nuts]], and is bottled with [[added sugar]]s and other [[sweetener]]s, (such as [[high-fructose corn syrup]]). Liqueurs are typically sweet. Liqueurs are not aged for long once the ingredients are mixed. A resting period during the production process allows the flavors to mingle. In some areas of the United States and Canada liqueurs are also referred to as '''cordials''' or '''[[schnapps]]''', though the terms refer to different beverages elsewhere. |
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== Etymology == |
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⚫ | In the United States and Canada, where spirits are often called "liquor" ({{IPAc-en|ˈ|l|ɪ|k|ər}}), there is often confusion discerning between liqueurs and liquors, due to the many different types of flavored spirits that are available today (e.g. [[Vodka infusion|flavored vodka]]). Liqueurs generally contain a lower [[Ethanol|alcohol]] content (15–30% [[ABV]]) than spirits and it has sweetener mixed, while some can have an ABV as high as 55%. |
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The French word ''liqueur'' is derived from the Latin ''liquifacere'', which means "to dissolve".<ref>{{cite book |last=Owens |first=B. |last2=Dikty |first2=A. |last3=Maytag |first3=F. |title=The Art of Distilling Whiskey and Other Spirits: An Enthusiast's Guide to the Artisan Distilling of Potent Potables |publisher=Quarry Books |year=2011 |isbn=978-1-61673-555-5 |url=https://books.google.com/books?id=hmmZhoyyrYoC&pg=PA106 |access-date=July 30, 2018 |page=106}}</ref><ref>{{cite book |last=Etkin |first=N.L. |title=Foods of Association: Biocultural Perspectives on Foods and Beverages that Mediate Sociability |publisher=University of Arizona Press |year=2009 |isbn=978-0-8165-2777-9 |url=https://books.google.com/books?id=lNYuUcOKKmcC&pg=PA210 |access-date=July 30, 2018 |page=210}}</ref> |
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⚫ | In some parts of the United States and Canada, liqueurs may be referred to as |
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Liqueurs are historical descendants of [[herbal medicine]]s; they were made in Italy as early as the 13th century and were often prepared by [[monk]]s (e.g. [[Chartreuse (liqueur)|Chartreuse]]). |
Liqueurs are historical descendants of [[herbal medicine]]s; they were made in Italy as early as the 13th century and were often prepared by [[monk]]s (e.g. [[Chartreuse (liqueur)|Chartreuse]]). |
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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]]. |
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]]. |
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== Preparation == |
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Some liqueurs are prepared by [[infusion|infusing]] certain [[wood]]s, fruits, or [[flower]]s in either [[water]] or [[ethanol|alcohol]] and adding [[sugar]] or other items. Others are [[distillation|distilled]] from [[aroma]]tic or flavoring agents. [[Anise]] and [[Rakı]] 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; this is known as the [[ouzo effect]]. |
Some liqueurs are prepared by [[infusion|infusing]] certain [[wood]]s, fruits, or [[flower]]s in either [[water]] or [[ethanol|alcohol]] and adding [[sugar]] or other items. Others are [[distillation|distilled]] from [[aroma]]tic or flavoring agents. [[Anise]] and [[Rakı]] 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; this is known as the [[ouzo effect]].<ref name="Sanchez-Dominguez Rodriguez-Abreu 2016 p. 369">{{cite book |last=Sanchez-Dominguez |first=M. |last2=Rodriguez-Abreu |first2=C. |title=Nanocolloids: A Meeting Point for Scientists and Technologists |publisher=Elsevier Science |year=2016 |isbn=978-0-12-801758-6 |url=https://books.google.dk/books?id=ReXIBAAAQBAJ&pg=PA369 |access-date=2 August 2018 |page=369 |quote=O/W and W/O nano-emulsions can also be formed without a surfactant by self-emulsification, using the so-called Ouzo effect. The major components of Ouzo (a Greek drink) are trans-anethole, ethanol, and water. Anethole is almost insoluble ...}}</ref> |
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<gallery mode=packed caption="Liqueurs"> |
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The French word ''liqueur'' comes from the Latin ''liquifacere'' ("to liquefy"). |
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<gallery class="center" caption="Liqueurs" widths="200" heights="200" classes="center"> |
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File:Homemade strawberry liqueur.jpg|Bottles of homemade [[Garden strawberry|strawberry]] liqueur |
File:Homemade strawberry liqueur.jpg|Bottles of homemade [[Garden strawberry|strawberry]] liqueur |
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File:VanaTallinn 40-45-50 500ml.JPG|[[Vana Tallinn]] is an [[Estonia]]n liqueur, which is based on [[rum]] |
File:VanaTallinn 40-45-50 500ml.JPG|[[Vana Tallinn]] is an [[Estonia]]n liqueur, which is based on [[rum]] |
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File:Altvater Gessler.JPG|[[Kräuterlikör|Herbal liqueur]] produced in Austria and bottled at 38% [[ABV]] |
File:Altvater Gessler.JPG|[[Kräuterlikör|Herbal liqueur]] produced in Austria and bottled at 38% [[ABV]] |
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File:Elder flower liqueur .jpg|Homemade elder flower liqueur |
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File:Chartreuse-bottle.jpg|[[Chartreuse (liqueur)|Chartreuse]] is a [[France|French]] liqueur made by the [[Carthusian|Carthusian Monks]] since the 1740s. |
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File: |
File:Chartreuse-Liqueur 7586.JPG|[[Chartreuse (liqueur)|Chartreuse]] is a [[France|French]] liqueur made by the [[Carthusian]] Monks since the 1740s. |
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File:DamianaLiqueur.jpg|A [[zaftig]] bottle of [[Damiana]] liqueur. |
File:DamianaLiqueur.jpg|A [[zaftig]] bottle of [[Damiana]] liqueur. |
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File:Wépion - liqueur de fraise.jpg|Fraise liqueur |
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</gallery> |
</gallery> |
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== Usage == |
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=== Cocktails === |
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Liqueurs are sometimes mixed into cocktails to provide flavor.<ref>{{cite news |last1=Meehan |first1=Jim |title=Embellish Like Bartenders |url=https://www.nytimes.com/2012/06/13/dining/how-bartenders-use-liqueurs-and-bitters.html |accessdate=1 August 2018 |work=[[The New York Times]] |date=12 June 2012}}</ref> |
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=== Layered Drinks === |
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[[File:Cocktail B52.jpg|right|thumb|The [[B-52 (cocktail)|B-52]] is a [[layered drink]] prepared using [[Grand Marnier]] atop [[Irish cream]] over a base of [[coffee liqueur]].]] |
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⚫ | [[Layered drink]]s 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.<ref>{{cite web |title=Know the Density of Your Liquor To Make the Best Layered Drinks |url=https://www.thespruceeats.com/layering-drinks-and-shots-gravity-chart-760326 |website=The Spruce Eats |accessdate=1 August 2018}}</ref> |
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== Legal definitions == |
== Legal definitions == |
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⚫ | In the United States and Canada, where spirits are often called "liquor" ({{IPAc-en|ˈ|l|ɪ|k|ər}}), there is often confusion discerning between liqueurs and liquors, due to the many different types of flavored spirits that are available today (e.g. [[Vodka infusion|flavored vodka]]). Liqueurs generally contain a lower [[Ethanol|alcohol]] content (15–30% [[ABV]]) than spirits<ref>{{cite web |title=How to Tell Your Liquor From Your Liqueur |url=https://www.thespruceeats.com/difference-between-liquor-and-liqueur-1807030 |website=The Spruce Eats |accessdate=1 August 2018}}</ref> and it has sweetener mixed, while some can have an ABV as high as 55%.<ref>{{cite web |title=Liquor alcohol content |url=http://www.alcoholcontents.com/liquor/ |website=''alcoholcontents.com'' |accessdate=1 August 2018}}</ref> |
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=== Canadian regulations === |
=== Canadian regulations === |
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Under the Food and Drug Regulations (C.R.C., c. 870), liqueurs are produced from mixing alcohol with plant materials. These materials include juices or extracts from fruits, flowers, leaves or other plant materials. 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%. It may also contain natural or artificial flavouring and color.<ref>{{cite web|last1=Branch|first1=Legislative Services|title=Consolidated federal laws of canada, Food and Drug Regulations|url=http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-31.html#h-58|website=laws.justice.gc.ca |
Under the Food and Drug Regulations (C.R.C., c. 870), liqueurs are produced from mixing alcohol with plant materials.<ref name=CRCc870 /> These materials include juices or extracts from fruits, flowers, leaves or other plant materials.<ref name=CRCc870 /> 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%.<ref name=CRCc870 /> It may also contain natural or artificial flavouring and color.<ref name=CRCc870>{{cite web |last1=Branch |first1=Legislative Services |title=Consolidated federal laws of canada, Food and Drug Regulations |url=http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-31.html#h-58 |website=laws.justice.gc.ca }}</ref> |
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===United States=== |
=== United States === |
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The [[Alcohol and Tobacco Tax and Trade Bureau]] regulates liqueurs similarly to Canada, requiring that alcohol be mixed with plant products and sweeteners be added to at least 2.5% by weight.<ref>{{cite web|url=https://www.law.cornell.edu/cfr/text/27/5.22|title=27 CFR 5.22 |
The [[Alcohol and Tobacco Tax and Trade Bureau]] regulates liqueurs similarly to Canada, requiring that alcohol be mixed with plant products and sweeteners be added to at least 2.5% by weight.<ref>{{cite web |url=https://www.law.cornell.edu/cfr/text/27/5.22 |title=27 CFR 5.22 – The standards of identity. |access-date=6 July 2018}}</ref> |
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== Other terms == |
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⚫ | In some parts of the United States and Canada, liqueurs may be referred to as cordials, or [[schnapps]].<ref>[http://www.guntheranderson.com/liqueurs/schnapps.htm What are Schnapps and Cordials?]. Retrieved 2012-05-28</ref><ref>{{cite book |title=Alexis Lichine's New Encyclopedia of Wines & Spirits |last=Lichine |first=Alexis |authorlink= |edition=5th |coauthors= |year=1987 |publisher=Alfred A. Knopf |location=New York |isbn=978-0-394-56262-9 |page=198}}</ref><ref>{{cite book |title=New Oxford American Dictionary |edition=3rd |last= |first= |authorlink= |coauthors= |year=2010 |publisher=Oxford University Press |location=New York |isbn=978-0-19-539288-3 |page=385}} '''cordial''': "another term for liqueur"</ref><ref>{{cite web |url=http://www.foodsubs.com/Liqueurs.html |title=The Cook's Thesaurus |accessdate=October 11, 2010}}</ref><ref name="se">{{cite web |last1=Dietsch |first1=Michael |title=9 Easily Confused Cocktail Terms You Should Know |url=https://drinks.seriouseats.com/2013/06/cocktail-terms-what-is-the-difference-between-aperitif-digestif-liquor-spirit-dry-sweet-perfect-manhattan-spirits-glossary.html |website=[[Serious Eats]] |accessdate=31 July 2018}}</ref> This can cause confusion as in the [[United Kingdom]] a [[Squash (drink)|cordial]] would refer to a non-alcoholic concentrated fruit syrup, that is diluted to taste, and consumed as a non-carbonated [[soft drink]].<ref name="se" /> [[Schnapps]], on the other hand, can refer to any distilled beverage in Germany and [[Akvavit|aquavit]] in Scandinavian countries.<ref name="nyt">{{cite news |last1=Prial |first1=Frank |title=Schnapps, the Cordial Spirit |url=https://www.nytimes.com/1985/10/27/magazine/schnapps-the-cordial-spirit.html |accessdate=31 July 2018 |work=[[The New York Times]] |date=27 October 1985}}</ref> |
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== See also == |
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{{portal|Liquor|Drink}} |
{{portal|Liquor|Drink}} |
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* [[Dessert wine]] |
* [[Dessert wine]] |
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* [[Fortified wine]] |
* [[Fortified wine]] |
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* [[:Category:Honey liqueurs and spirits|Honey liqueurs and spirits]] <small>(category page)</small> |
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* [[List of liqueurs]] |
* [[List of liqueurs]] |
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* [[Nalewka]] |
* [[Nalewka]] |
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{{div col end}} |
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==References== |
== References == |
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{{Reflist}} |
{{Reflist}} |
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== Further reading == |
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* {{cite book |title=The Liqueur Compounder's Handbook of Recipes for the Manufacture of Liqueurs, Alcoholic Cordials and Compounded Spirits |year=1910 |publisher=Bush, W.J. and Co |url=https://books.google.com/books?id=yNHZoAEACAAJ}} |
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* {{cite book |last=Kaustinen |first=E.M. |title=Production and stability of cream liqueurs made with whey protein concentrate |publisher=University of Wisconsin-Madison |year=1985 |url=https://books.google.com/books?id=7yhZAAAAMAAJ}} |
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== External links == |
== External links == |
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[[Category:Liqueurs| ]] |
[[Category:Liqueurs| ]] |
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[[Category:Distilled drinks]] |
[[Category:Distilled drinks]] |
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[[Category:Alcoholic drinks]] |