Editing Liqueur

{{short description|Alcoholic beverage}}
{{Distinguish|Liquor|Lacquer}}
[[File:Benedictine 01 08.jpg|thumb|upright|[[Bénédictine]], a traditional French herbal liqueur]]
[[File:Licor-Beirão-&-Orus - Orus Clothing (cropped).png|thumb|upright|[[Licor Beirão]], a traditional Portuguese spice liqueur.]]
A '''liqueur''' ({{IPAc-en|uk|l|ɪ|ˈ|k|j|ʊər}} {{respell|li|KURE}}, {{IPAc-en|us|l|ɪ|ˈ|k|ɜːr}} {{respell|li|KUR}};<ref>{{Cite web |title=Definition of 'liqueur' |url=https://www.collinsdictionary.com/dictionary/english/liqueur |website=Collins English Dictionary}}</ref> {{IPA|fr|likœʁ|lang}}) is an [[alcoholic drink]] composed of [[Liquor|spirits]] (often [[rectified spirit]]) and additional flavorings such as [[sugar]], [[fruit]]s, [[herb]]s, and [[spice]]s. Often served with or after [[dessert]], they are typically heavily sweetened and un-aged, beyond a resting period during production, when necessary, for their flavors to mingle.

Liqueurs are historical descendants of [[herbal medicine]]s. They were made in [[France]] as early as the 13th century, often prepared by [[monk]]s (for example, [[Chartreuse (liqueur)|Chartreuse]]). Today they are produced all over the world, commonly served neat, over ice, with [[coffee]], in [[cocktails]], and used in [[cooking]].

== Etymology ==
The French word ''liqueur'' is derived from the Latin ''liquifacere'', which means "to dissolve".<ref>{{cite book |last1=Owens |first1=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>

In some parts of the United States and Canada, liqueurs may be referred to as cordials, or [[schnapps]].<ref>{{cite book |title=Alexis Lichine's New Encyclopedia of Wines & Spirits |last=Lichine |first=Alexis |edition=5th |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 |year=2010 |publisher=Oxford University Press |location=New York |isbn=978-0-19-539288-3 |page=385}} '''cordial''': "another term for liqueur"</ref> This can cause confusion as in the [[United Kingdom]] a [[Squash (drink)|cordial]] would refer to a non-alcoholic concentrated fruit syrup, typically diluted to taste and consumed as a non-carbonated [[soft drink]].<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]] |access-date=31 July 2018 |archive-date=31 July 2018 |archive-url=https://web.archive.org/web/20180731093119/https://drinks.seriouseats.com/2013/06/cocktail-terms-what-is-the-difference-between-aperitif-digestif-liquor-spirit-dry-sweet-perfect-manhattan-spirits-glossary.html |url-status=live }}</ref> 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 |access-date=31 July 2018 |work=[[The New York Times]] |date=27 October 1985 |archive-date=31 July 2018 |archive-url=https://web.archive.org/web/20180731214728/https://www.nytimes.com/1985/10/27/magazine/schnapps-the-cordial-spirit.html |url-status=live }}</ref>

== Legal definitions ==
In the United States, where spirits are often called "liquor", there is often confusion discerning between liqueurs and [[liquor]]s, 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 |access-date=1 August 2018 |archive-date=11 August 2021 |archive-url=https://web.archive.org/web/20210811172124/https://www.thespruceeats.com/difference-between-liquor-and-liqueur-1807030 |url-status=live }}</ref> and have a 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 |access-date=1 August 2018 |archive-date=31 July 2018 |archive-url=https://web.archive.org/web/20180731094943/http://www.alcoholcontents.com/liquor/ |url-status=live }}</ref>

=== Canada ===
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 flavoring 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 |date=23 June 2021 |access-date=15 July 2017 |archive-date=17 July 2017 |archive-url=https://web.archive.org/web/20170717042107/http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-31.html#h-58 |url-status=live }}</ref>

=== European Union ===
The European Union directive on [[Liquor|spirit drinks]] provides guidelines applicable to all liqueurs.<ref name="directive">{{Cite web|date=25 May 2021|title=Consolidated text: Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019 on the definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, the protection of geographical indications for spirit drinks, the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No 110/2008|url=http://data.europa.eu/eli/reg/2019/787/2021-05-25}}</ref> As such, a liqueur must
* contain a minimum of 15% [[alcohol by volume]],
* in most cases, contain sweetening equivalent to at least 100&nbsp;grams of [[inverted sugar syrup|inverted sugar]] per liter,<ref>The wording is: "a minimum content of sweetening products, expressed as invert sugar". The level is lowered to 70&nbsp;grams per liter for cherry or sour cherry liqueurs, and 80&nbsp;grams per liter for "liqueurs flavoured exclusively with gentian or a similar plant or wormwood".</ref>
* be created using [[Rectified spirit#European Union|neutral grain alcohol]] and/or [[Liquor#Distillate of agricultural origin|distillate(s) of agricultural origin]], 
* be flavored with natural, or nature-identical, flavorings, and
* be labeled with the alcohol content and a list of any [[food coloring]]s.

=== United States ===
The [[Alcohol 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.<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 February 2022 |archive-date=30 January 2017 |archive-url=https://web.archive.org/web/20170130194847/https://www.law.cornell.edu/cfr/text/27/5.22 |url-status=live }}</ref>

== Preparation ==
Some liqueurs are prepared by [[infusion|infusing]] certain woods, 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 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 the [[ouzo effect]].<ref name="Sanchez-Dominguez Rodriguez-Abreu 2016 p. 369">{{cite book |last1=Sanchez-Dominguez |first1=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.com/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>

== Use ==
[[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]]]]

=== Cocktails ===
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 |access-date=1 August 2018 |work=[[The New York Times]] |date=12 June 2012 |archive-date=1 August 2018 |archive-url=https://web.archive.org/web/20180801190302/https://www.nytimes.com/2012/06/13/dining/how-bartenders-use-liqueurs-and-bitters.html |url-status=live }}</ref>

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.<ref>{{Cite web |title=What are Liqueurs? Find out from the Experts! |url=https://spiritsoffrance.com.au/blogs/news/choose-the-right-liqueurs |access-date=2022-11-30 |website=Spirits of France |date=4 July 2022 |language=en |archive-date=2022-11-30 |archive-url=https://web.archive.org/web/20221130043801/https://spiritsoffrance.com.au/blogs/news/choose-the-right-liqueurs |url-status=live }}</ref>

=== Layered drinks ===
[[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 |access-date=1 August 2018 |archive-date=1 August 2018 |archive-url=https://web.archive.org/web/20180801190329/https://www.thespruceeats.com/layering-drinks-and-shots-gravity-chart-760326 |url-status=live }}</ref>
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==Gallery==
<gallery>
File:Chartreuse-Liqueur 7586.JPG|[[Chartreuse (liqueur)|Chartreuse]] has been made by French [[Carthusian]] monks since the 1740s
File:VanaTallinn 40-45-50 500ml.JPG|[[Vana Tallinn]] is a [[rum]]-based [[Estonia]]n liqueur
File:Altvater Gessler.JPG|''Altvater'' [[Kräuterlikör|herbal liqueur]] produced in Austria
File:DamianaLiqueur.jpg|[[Damiana]]-based liqueur of Mexico
File:Wépion - liqueur de fraise.jpg|Fraise strawberry liqueur from the [[Ardennes]], Belgium
File:KoumQuatLiqueur.jpg|[[Kumquat]] liqueurs from [[Corfu]]
File:Demanovka nowe.jpg|[[Demänovka]] is a traditional Slovak liqueur produced since 1867
File:Elder flower liqueur .jpg|Homemade elder flower liqueur
File:Fish Shot.jpg|Fish Shot is a liqueur with a [[Fisherman's Friend]] flavour
File:Poire Massenez.jpg|Poire William ([[Williams pear|Williams Pear]]) Liqueur by Massenez
</gallery>

==Health concerns==
Alcohol-based [[sweetened beverage|sugar-sweetened beverage]]s, are closely linked to episodic drinking in adolescents.<ref>{{cite journal | vauthors = Wakabayashi KT, Greeman EA, Barrett ST, Bevins RA | title = The Sugars in Alcohol Cocktails Matter | journal = ACS Chemical Neuroscience | volume = 12 | issue = 18 | pages = 3284–3287 | date = September 2021 | pmid = 34428024 | pmc = 8447180 | doi = 10.1021/acschemneuro.1c00526 }}</ref>

== See also ==
{{portal|Liquor|Drink}}
{{div col|colwidth=30em}}
* [[Amaro (liqueur)]]
* [[Cordial (medicine)]]
* [[Cream liqueur]]
* [[Crème liqueur]]
* [[Dessert wine]]
* [[Fortified wine]]
* [[:Category:Honey liqueurs and spirits|Honey liqueurs and spirits]] <small>(category page)</small>
* [[Lemon liqueur]]
* [[Nalewka]]
* [[Schnapps#American|Schnapps]]
* [[Sloe gin]]
* [[Southern Comfort]]
* [[Yukon Jack (liqueur)]]
* [[List of liqueurs]]
{{div col end}}

== References ==
{{Reflist}}

== Further reading ==
* {{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}}
* {{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}}

== External links ==
{{Wiktionary|liqueur}}
{{Commons}}
* [http://www.foodsubs.com/Liqueurs.html Liqueurs] at ''The Cook's Thesaurus''.

{{Alcoholic beverages |state=expanded |selected=types}}
{{Authority control}}

[[Category:Liqueurs| ]]
[[Category:Distilled drinks]]
[[Category:Alcoholic drinks]]