Everything about Liqueur totally explained
A
liqueur is a sweet
alcoholic beverage, often flavored with
fruits,
herbs,
spices,
flowers,
seeds,
roots,
plants,
barks, and sometimes
cream. The word liqueur comes from the Latin word
liquifacere which means "to dissolve." This refers to the dissolving of the flavorings used to make the liqueur. Liqueurs are not usually aged for long periods, but may have resting periods during their production to allow flavors to marry.
In some parts of the world people use the words
cordial and liqueur interchangeably. Though in these places the two expressions both describe liqueurs made by redistilling spirits with aromatic flavorings and are usually highly sweetened, there are some differences. While liqueurs are usually flavored with herbs, cordials are generally prepared with fruit pulp or juices. Most liqueurs are noticeably sweet.
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.
Today, 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) isn't simple, especially since many spirits are available in a flavored form today. Flavored spirits, however, are not prepared by infusion.
Alcohol content isn't 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.
There are many categories of liqueurs including: fruit liqueur,
cream liqueur,
coffee liqueur,
chocolate liqueur,
schnapps liqueur,
brandy liqueur,
anise liqueur,
nut-flavoured liqueur, and herbal liqueur.
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 out when the alcohol concentration is reduced.
Layered drinks made by floating different-coloured liqueurs in separate layers are attractive. 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.
Further Information
Get more info on 'Liqueur'.
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