Liqueurs are alcoholic drinks with a high sugar content. Traditionally they are divided into: dessert, strong and cream liqueurs. Liqueurs are consumed both in pure form and as ingredients in cocktails, and are also added to various dishes. Below we name the most famous types of liqueurs and tell you a little about each so that you can choose the most suitable option for your home bar.
Cream liqueurs
1. Baileys is a famous Irish cream liqueur made from Irish whiskey with the addition of cream, sugar, vanilla and cocoa beans. Its strength is 17%. It was with Baileys that the history of cream liqueurs began. In addition to the original drink, Baileys with mint and chocolate, Baileys with caramel and Baileys with coffee are produced. Baileys is often used as a component of cocktails.
2. "Amarula" is a South African very sweet cream liqueur with an alcohol content of 17%. It is made from the fruits of the elephant tree - marula - with the addition of cream. The taste of "Amarula" has a light caramel tint. The label depicts an elephant, which was chosen as a symbol of the liqueur.
3. “Vana Tallinn cream” - combines “Vana Tallinn” liqueur and cream. Its strength is 16%. Used neat with ice and as an additive to coffee.
4. “Sheridans” is an original Irish liqueur, produced in a two-section bottle, in one section of which there is a vanilla-creamy part of the liqueur, and in the other - a coffee-chocolate part. When pouring Sheridans, both its components are poured out of the bottle at once in the required proportion. In addition to coffee and cream, berry Sheridans is produced.
5. "Dooley's" is a cream-colored German cream liqueur that combines vodka with toffee. Available in opaque red and blue bottles.
Strong liqueurs
1) “Benedictine” is a strong French liqueur based on honey and herbs (juniper, saffron, arnica, vanilla, lemon balm, etc.). It is made from alcohol prepared from sugar beets. The strength of "Benedictine" is 40%. Benedictine is consumed pure with ice and added to coffee and alcoholic cocktails.
2) "Berenfang" - a German liqueur with a high content of honey, with the addition of lemon zest and cinnamon. If you don't keep it refrigerated, it can become sugary.
3) "Becherovka" is a Czech herbal liqueur. Its strength is 38%. They drink it in pure form or adding it to tea or coffee, as well as to various cocktails. Serve before dinner or late evening.
4) “Vana Tallinn” is an Estonian liqueur of a dark brown hue. It is prepared on the basis of rum with the addition of citrus oils, cinnamon, vanilla, etc. Available in strengths of 40%, 45% and 50%. "Vana Tallinn" is used to make cocktails, drunk neat with ice and added to coffee.
5) Drambuie liqueur - a liqueur based on Scottish single malt whiskey with the aroma of various herbs, honey and nutmeg. The strength of "Drambuie" is 40%. Drink chilled both in pure form and as part of cocktails.
6) "Jägermeister" is a famous German herbal liqueur. Refers to bitters. Used as a digestif or in cocktails.
7) “Zhenepi” is a traditional alpine liqueur of light yellow or green color based on herbs of the genus wormwood. The strength of "Zhenepi" is 40% -50%. Used as a digestif.
8) “Cointreau” is a French clear liqueur based on a combination of sweet and bitter orange. It has a floral-fruity aroma and a taste of sweet and bitter oranges.
9) "Mintu" is a strong transparent mint liqueur produced by a French company. It has a distinct fresh taste and aroma of mint. The strength comes in 35%, 40% and 50%. Consumed in a chilled gulp, as an additive to coffee and cocktails.
10) "Sambuca" is an Italian liqueur based on wheat alcohol with an anise aroma. It can be transparent, red and dark. The strength of Sambuca is 38-42%.
Medium strength liqueurs
1 - "Advocat"/"Advocaat") is a yellow Dutch egg liqueur. It is a homogeneous, velvety mixture of grape brandy, egg yolks, milk and sugar. Advocate is a very thick liqueur and is commonly used as an ingredient in cocktails. Its strength is 14%-20%.
2 - “Amaretto” is a dark brown liqueur based on almonds and spices. Sometimes apricot kernels are added to almonds, and sometimes only them are used. The strength of this liqueur is 21%-28%. "Amaretto" is very popular as an ingredient for various cocktails, recipes for which you can find on our website.
3 - "Galliano" - the famous Italian plant-based liqueur with a strength of 30%. There is vanilla, coffee and balsamic. It is a component of many cocktails.
4 - "Ginjinha" is a popular Portuguese liqueur based on cherries.
5 - "Kalua" - Mexican coffee liqueur with a strength of 20% -36%. In addition to the traditional one, Kahlua is produced with espresso flavor, with vanilla and dark chocolate, and Kahlua with roasted hazelnuts.
6 - "Curacao" ("Curacao") - a liqueur from the island of Curacao, prepared with the addition of orange peels, cloves, cinnamon and nutmeg. Its strength is 30%. The color of "Curacao" can be different: orange, blue, white, green, and this liqueur is also available transparent. Thanks to its interesting colors, it is used in many cocktails.
The range of liqueurs includes thousands of items, and the recipe and composition are unique for each manufacturer, but it is still possible to create a classification by highlighting the main types of liqueurs according to several criteria: preparation method, base ingredient, strength and sweetness. This knowledge will help you navigate when choosing the right drink in the store.
By international standards, a liqueur is an alcoholic drink with an alcohol content of at least 15%, produced in one of three ways. In the first method, berries, fruits, herbs and other components are soaked in pure alcohol (infused) for some time, then the resulting liquid is distilled in a special distillation apparatus - an alambique or a column. To reduce the strength, water and sugar are added to the finished drink. If you do not use dyes, the liqueur will turn out transparent. For example, this is how the famous Italian sambuca is made.
The second production method involves soaking (macerating) the liqueur base in alcohol or strong alcohol (whiskey, cognac, gin, etc.) for several months, followed by filtration and adding other ingredients specified in the recipe. Almost all fruit liqueurs fall into this group. Essentially these are ordinary tinctures with sugar. The third method is a combination of the previous two. Due to technological complexity, high costs, and lack of clear benefits in taste and aroma, the combination method is rarely used.
Sambuca is an example of a clear liqueur (re-distillation of anise tincture) Composition of liqueurs
Each manufacturer tries to create a unique composition that distinguishes its brand from competitors, but there are basic components that are included in each liqueur:
- alcohol base - in most cases it is brandy (fruit distillate) or grain alcohol;
- extract – creates a basic taste; any fruit and berries are suitable for obtaining an extract, thanks to this the range of liqueurs is so diverse; there are drink options in which fruit extract is not used, for example, egg liqueur Advocate or milk Baileys;
- flavorings - herbs, spices, plant roots or their synthetic substitutes; some liqueurs contain medicinal herbs (Becherovka, Jägermeister, Bitner), but today this is rare;
- other components are responsible for the flavor or completely form the taste; this group includes: cocoa, egg yolk, tea, coffee, cream, vanilla, etc.;
- distilled water – needed to adjust strength and consistency;
- sweeteners - sugar, pure glucose or honey.
Types of liqueurs
Depending on the strength and sugar content, the following are distinguished:
- Strong (35-45% alcohol, 32-50% sugar) - drunk in its pure form in small sips from small glasses; strong liqueurs are also added to tea and coffee. Famous brands: Benedictine, Cointreau, Sambuca, Becherovka, Vana Tallinn.
- Dessert (25-30% alcohol, sugar up to 50%) - have a pronounced aroma, served at the end of dinner as a digestif along with sweet dishes (ice cream, chocolate, fruit). Dessert liqueurs include: Amaretto, Chambord, Advocate, Curacao.
- Cream liqueurs (alcohol 15-28%, sugar - 50-60%) - due to the high sugar content, this type has a specific sugary taste. Cream liqueurs are drunk with ice from whiskey glasses. Drinks are represented by brands such as Baileys, Sheridans, Millwood, which are a good choice for a romantic evening or making cocktails.
Baileys is the most popular liqueur based on cream and whiskey. There is another, intuitive classification, in which the ingredient that forms the taste is taken as the basis. For example, orange, raspberry, apple, mint coffee, egg, etc.
From medicine to aperitif
The name “liquor” came into Russian from the Latin “liquor” - liquid. This was the name given to a wide class of alcoholic infusions of herbs, berries and fruits in the Middle Ages.
There are several versions of the origin of liqueurs. According to one of them, liqueurs appeared in Europe back in the Middle Ages, when alchemists were looking for the “elixir of life.” Alcohol infusions of various herbs and berries were considered medicine and were used to strengthen the body.
Another version claims that with the help of various additives, manufacturers tried to mask the unpleasant taste and smell of the strong alcohol produced at that time. To soften the taste, honey was added to the alcohol, and fragrant herbs hid the unwanted aroma. With the development of production technologies, the taste of liqueurs improved and they soon became an independent class of drinks.
Recipes for medieval liqueurs were kept secret and passed down from generation to generation for centuries. Some of them have survived to this day. “Benedictine”, “Goldwasser”, “Izarra” - the composition of these liqueurs has remained virtually unchanged since their creation. Until now, manufacturers keep the exact composition and manufacturing technology of most famous liqueurs a secret.
What does liqueur consist of?
What are liqueurs? This class includes alcoholic drinks with a strength of at least 15%, a sugar content of at least 100 g/l, and having a pronounced taste and aroma.
Essential oils of herbs, spices, fruits, and berries give liqueurs a special taste. Sometimes they even contain vegetables. Honey, glucose or caramel can be used as a sugar substitute. Cream liqueurs contain natural cream and may also include raw chicken eggs and milk.
You can purchase these and other popular liqueurs from the Directive company wholesale and retail with home delivery. To order drinks, call or place a request through the website's shopping cart.
Sweet but strong. Liqueurs are sweet, highly alcoholic drinks produced using sugar, flavoring agents, extracts and distillates of plants, fruits and fruit juices, and essential oils. Sometimes honey, glucose or burnt sugar are used instead of sugar.
Liqueurs are different types of drinks. Their strength and degree of sweetness can vary quite a bit. In some countries, for example in Italy, the word liquor refers to almost all strong alcoholic drinks. However, the French concept of liqueur is closest to ours - a strong sweet drink prepared on the basis of distillate (alcohol distilled from various raw materials) and usually infused with additional ingredients.
Classification of liqueurs
Liqueurs are quite difficult to classify, on the one hand, because of their diversity, and on the other, because of their similarity to each other. In general, they can be divided into three main groups: strong (35-45% alcohol and 32-50% sugar), dessert (25-30% alcohol and the same amount of sugar) and creams (15-23% alcohol).
The first group includes the very first liqueurs. These liqueurs were created by monks, alchemists, confectioners or apothecaries based on plants, fruit peels and aromatic substances. The second group of liqueurs is most often used to make cocktails. And the last category of liqueurs - creams - appeared relatively recently, in the early 70s of the last century, in Ireland. The creams are made from natural cream and are distinguished by a thick, viscous consistency and a very sweet taste.
What is absinthe?
Absinthe is an emerald green drink that is very bitter (due to the presence of absinthe) and is therefore traditionally poured through a special spoon with sugar into a glass of water.
It is an alcoholic drink made from wormwood (Artemisia absinthium) extract. Even one and a half thousand years before the birth of Christ, the Egyptians appreciated this drink as an excellent medicine. Ancient absinthe was different from the liqueur that Verlaine and Picasso drank; wormwood leaves were simply soaked in wine or alcohol. It is most likely that the word absinthe comes from the Greek word "apsinthion", which means "undrinkable", possibly due to its bitter taste. Pythagoras recommended absinthe as a means of promoting childbirth. Hippocrates prescribed it as a remedy for jaundice, rheumatism, anemia and menstrual pain. The Roman scholar Pliny the Elder called the tincture "apsinthium" in the first century AD. It is known that the champion in chariot racing was supposed to drink a cup of absinthe so that he would not forget that even glory has its bitterness...
Drinking absinthe in its pure form is not very pleasant, so drinking the tincture has turned into a very specific ritual. Firstly, it is drunk with water and sugar. This is done as follows: a certain amount of absinthe is poured into a glass, a piece of sugar is placed on a special holey spoon and ice water is poured on top of it in a thin stream. In this case, water dissolves the sugar, the absinthe is diluted to an acceptable strength, and the essential oils, when released, give it a cloudy tint. In French cafes of the last century, absinthe was served in 100-gram faceted glasses. To make it even more spectacular, the drink was set on fire and then immediately extinguished by adding water.
Liquor– an alcoholic drink that is distinguished by its sweetness and thickness (see photo). For preparation, fruits, berries, and various spicy ingredients are used. The strength of the drink can be different, and it varies from 16 to 50 vol. It is not known for sure when the first liqueur was first made. Each type of alcoholic drink has its own production technology and is kept secret. In general, we can distinguish the main stages of preparing liqueur:
- First, the selected ingredients are infused on an alcohol-based basis for several months.
- Next comes the filtration process, that is, the liquid is separated from the fruit sediment.
- At this stage, a syrup is obtained, which is then combined with alcohol. It is important to control the amount of sugar so as not to spoil the taste of the final product.
- Now the drink is settled, and the heavy fractions fall to the bottom. After this, repeated filtration occurs, and then the liquor is bottled.
In general, all liqueurs can be divided into several categories:
- Strong options– from 35 to 45 vol. Popular representatives are Benedictine and Chartreuse.
- Dessert options– from 25 to 30 vol. Fruits, berries and tropical fruits are used as the main ingredients. The drink is characterized by a sweet or sour-sweet taste.
- Cream options– from 16 to 23 rpm Most often, this liqueur contains low-fat cream. Popular representatives – Advocaat, Baileys.
How to select and store?
When choosing a liqueur, pay attention to the composition of the product; it should not contain any chemical ingredients. When pouring into a glass, the drink should not foam. If the liquor has separated, then under no circumstances should you drink it, as this is a sign that it has gone bad.
Cream-based liqueur will be stored for no more than 4 months, but if the bottle has been opened, the time is reduced to a month. Other types of liqueur remain fresh for up to six months. It is very important that the bottle is tightly closed and located in a dark place.
How and with what should you drink liqueur?
To enjoy the drink to the fullest, you need to know some tricks. Liqueur is versatile and can be consumed in several ways:
The benefits of liquor
The benefits of liqueur are due to the use of natural ingredients. Most often they are used to treat colds.
A small amount of alcoholic beverage is added to tea and drunk in winter during the period of viral diseases. The best options for strengthening the body's protective functions are liqueur with mint or honey. With regular consumption of a high-quality drink in small quantities, you can significantly reduce the number of plaques on the walls of blood vessels. In addition, the drink reduces the amount of “bad” cholesterol in the blood and relieves salts in the joints.
The properties of liqueur largely depend on the main ingredient:
- Pear option. Strengthens the immune system and improves hematopoiesis. The liqueur contains folic acid.
- Raspberry version. The liqueur contains a large number of substances necessary for the body.
- Banana version. The drink is useful for people who suffer from anemia.
- Apricot version. This liqueur improves the functioning of the cardiovascular system. It is useful to use it for hypertension and anemia, during periods of problems with the nervous system.
Use in cosmetology
Liqueur is a popular product used in cosmetics. Masks, tonics and lotions are prepared based on the alcoholic drink. Since there are different varieties of liqueurs, each of them has its own effect. For example, viburnum liqueur will help cope with acne, and rowan drink will tighten the pores of the face. The liqueur also acts as a tonic and nourishing agent. The alcoholic drink can also be used as a hair nourishing mixture.
Use in cooking
Liqueur is not only a tasty stand-alone drink, but also an ingredient for preparing various cocktails. It can also be added to coffee and tea. This version of using this alcoholic drink has a lot of positive reviews. Liqueur is also included in the recipe for various desserts, creams and sweet sauces.
Home production
There are many varieties of liqueur, let's look at how to make one of the most popular liqueurs - Baileys. For the drink, take 0.5 liters of vodka, a can of condensed milk, 400 ml of low-fat cream, 1 tbsp. spoon of instant coffee, 2 tbsp. spoons of vanilla sugar and 4 yolks.
Take a container and beat the yolks in it, and then mix with condensed milk and real sugar. As a result, you should get a homogeneous mass. Now add coffee to the resulting mixture and stir again. All that remains is to add cream, mix and vodka, which will allow you to get a ready-made liqueur. Now you should leave the drink to infuse in the refrigerator for 5 days.
Harm of liquor and contraindications
Liquor can be harmful to people if consumed in large quantities, as this can lead to alcohol addiction and provoke the development of cancer. It is not recommended to drink liqueur for people who want to lose weight or are watching their weight, as the drink has a high calorie content. Keep in mind that the main component of a particular liqueur can cause allergies. Liqueur can be harmful if you consume a low-quality product that contains harmful substances, for example, dyes and flavors.
