Science Fair Project Encyclopedia
Liqueur
A liqueur is a sweet alcoholic beverage, often flavored with fruits, herbs, or spices, and sometimes cream.
Historically, they derive from herbal medicines, often those prepared by monks, as Benedictine. Liqueurs were made in Italy as early as the 13th century.
Some liqueurs are prepared by infusing certain woods, fruits, or flowers, in either water or alcohol, and adding sugar, etc. Others are distilled from aromatic or flavoring agents. The distinction between liqueur and liquor is not simple, especially since many liquors are available in a flavoured form today. Flavoured liquors, however, are not prepared by infusion. Alcohol content is not a distinctive feature. At 15 to 30%, most liqueurs have a lower alcohol content than liquor, but some liqueurs have an alcohol content as high as 55% (absinthe, for example). Dessert wine, on the other hand, may taste like a liqueur, but contains no additional flavouring.
Liqueurs may be drunk neat, often during or after dessert, or may be used in cocktails or cooking.
- Advocaat
- Amaretto
- Anise-flavored liqueurs
- Becherovka
- Benedictine
- Chambord
- Chartreuse
- Cherry Heering
- Coffee Liqueurs
- Kahlua
- Tia Maria
- Cointreau
- Cream liqueurs
- Crème liqueurs
- Creme de Banane
- Creme de Cacao
- Creme de cassis
- Creme de Cerise
- Creme de Menthe
- Creme de Noyaux
- Creme de Rose
- Creme de Violette
- Curaçao, generically triple sec
- Damiana
- Drambuie
- Frangelico
- Glayva
- Goldschlager
- Goldwasser
- Grand Marnier
- Highland Mist
- Izarra
- Jägermeister
- Kummel
- Limoncello
- Maraschino
- Metaxa
- Midori
- Patxaran
- Pernod
- Prunelle
- Rock and rye
- Rumplemintz
- Sabra liqueur
- Sloe gin
- Southern Comfort
- Strega
- Tsipouro
- Vermouth
- Yukon Jack
External links
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