Liqueurs are historical descendants ofherbal medicines. They were made inFrance as early as the 13th century, often prepared bymonks (for example,Chartreuse). Today they are produced all over the world, commonly served neat, over ice, withcoffee, incocktails, and used incooking.
The French wordliqueur is derived from the Latinliquifacere, which means "to dissolve".[2][3]
In some parts of the United States and Canada, liqueurs may be referred to as cordials, orschnapps.[4][5] This can cause confusion as in theUnited Kingdom acordial would refer to a non-alcoholic concentrated fruit syrup, typically diluted to taste and consumed as a non-carbonatedsoft drink.[6] Schnapps, on the other hand, can refer to any distilled beverage in Germany andaquavit in Scandinavian countries.[7]
In the United States, where spirits are often called "liquor", there is often confusion discerning between liqueurs andliquors, due to the many different types of flavored spirits that are available today (e.g.,flavored vodka). Liqueurs generally contain a loweralcohol content (15–30%ABV) than spirits[8] and have a sweetener mixed, while some can have an ABV as high as 55%.[9]
Under the Food and Drug Regulations (C.R.C., c. 870), liqueurs are produced from mixing alcohol with plant materials.[10] These materials include juices or extracts from fruits, flowers, leaves or other plant materials.[10] 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%.[10] It may also contain natural or artificial flavoring and color.[10]
TheAlcohol 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.[13]
Some liqueurs are prepared byinfusing certain woods, fruits, orflowers in either water oralcohol and adding sugar or other items. Others aredistilled fromaromatic or flavoring agents.
Anise andRakı 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 theouzo effect.[14]
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.[15]
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.[16]
^The wording is: "a minimum content of sweetening products, expressed as invert sugar". The level is lowered to 70 grams per liter for cherry or sour cherry liqueurs, and 80 grams per liter for "liqueurs flavoured exclusively with gentian or a similar plant or wormwood".
^Sanchez-Dominguez, M.; Rodriguez-Abreu, C. (2016).Nanocolloids: A Meeting Point for Scientists and Technologists. Elsevier Science. p. 369.ISBN978-0-12-801758-6. Retrieved2 August 2018.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 ...
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