A liqueur is called a fragrant and sweet liquor, created on the basis of berry juices, herbal infusions, spices. People have learned to prepare such drinks in the Middle Ages, when alchemy flourished. Even the monks mixed various liquids in search of new tastes.
Today, liqueurs are produced everywhere, often these drinks reflect local flavor, attracting tourists-buyers. Liqueurs are strong, dessert and cream. These drinks can be drunk both in their original form and in the form of cocktails. They go well with juices. According to the rules of etiquette, liqueurs are served on the table at the end of dinner with tea or coffee, as well as in the form of a digestive.
In our life, the liqueurs appeared in abundance after the fall of the Iron Curtain. We learned about famous brands that have long admired the whole world. The most famous liqueurs will be discussed below.
This is a dark brown sweet and not particularly thick drink based on almonds or apricot kernels. All this is aged in cognac along with a secret herbal combination. The liquor has a pronounced taste, reminiscent of marzipan, and the aroma of almonds has already become a classic for a drink. The original amaretto has Italian roots, it began to be produced in the area of Soronno. According to legend, in 1525 the artist Bernardino Luini began to paint frescoes in a local monastery. Master fell in love with his model, posing for him for the image of the Madonna. When the time came for parting, she, who was the hostess of the hotel, gave Luini a couple boxes of liquor. She created it herself from the fruits of her garden. A delicious drink was called Amaretto. At the present liquor the distinctive feature is the bottle of an unusual square form. It was invented by glassmakers from the island of Murano, which is near Venice. The bottle is made in such a way that even in the darkness it will be possible to identify it without mistakes. Today there are more than ten varieties of Amaretto, the most famous are the Disaronno Amaretto Original, produced since 1525, Amaretto di Sarono, Amaretto Paganini, Amaretto San Giorgio. Use this liquor and just like that, along with ice, and in the composition of different cocktails. Also a delicious liqueur is added to the cakes, used in the confectionery industry to impart an original odor product. They also drink tea or coffee with an amaretto.
This French strong liquor is very popular in many countries. The basis of it is alcohol, sugar beet, honey and herbs. However, the exact composition is kept in the strictest secrecy, they say that only three people at the same time can know the exact technology of preparation. The strength of the liqueur is 40 degrees. But it is known that 27 drinks are used for making the drink. This and coriander, lemon, cloves, saffron, juniper, and others. To them already add also flavorings. The liquor was invented in 1510 by the monk Don Bernardo Vinzelli, who lived in Lower Normandy, France. Each bottle of the beverage contains the initials of D.O.M., which is the motto of the Order of Benedictines. The abbreviation stands for “the Lord, the Best, the Greatest.” Something similar was said by a monk when he tried the drink he had created. During the French Revolution the abbey was closed, and the recipe was lost. But according to legends in 1863 an ancient document was found, deciphering which it was possible to learn the secret recipe of monks. In 1876, the wine merchant Legrand, who recognized the composition of the liquor, created the company “Benedektin”. Today there are three types of liquor – ordinary, mature and B @ B. According to the norms of etiquette, liqueur is served in a pure form with ice, as well as in cocktails or with coffee.
This French liqueur is made by the monks of the Cartesian Order in their own wine cellars. This is happening in the southeast of the country, next to the mountain range of Chartreuse. The legend says that the history of the drink dates back to 1605.Then the French Marshal Francois d’Estre gave the Cartesian monks some mysterious document that contained a description of the elixir of longevity. The recipe was so complicated that for a long time no one dared to reproduce it. Only in 1737 the monastery Grand Chartreuse began to produce this drink exclusively for medicinal purposes, selling it to the inhabitants of the nearest towns. “Vegetable liquor Grand Chartreuse” quickly became popular, it is still available today. The strength of the drink is 71%, it is added to grogs, tinctures or simply dripped into a piece of sugar. Since 1764, the sale of a digestive with the same taste began, it was named Green Chartreuse, a health liqueur. This variety has received an unusual color, thanks to the infusion of 130 herbs included in the composition. The fortress of the drink is 55%. In 1793 the monks were dispersed, the production was stopped, but the brothers handed the prescription from one to the other. As a result, the secret of the healing drink returned to the restored monastery in 1816. In 1838 a new species was created, Yellow Chartreuse. Here the same plants were used as in the green variety, but in a different proportion. This liquor turned out to be both sweeter and less strong (40%). The color of the drink was determined by saffron. Yellow Chartreuse became very popular, he was considered the king of liquors. In 1903, the Cartesian monks were expelled from France, they moved to Tarragona, Spain, where they continued to produce liquor. Only after the Second World War, the government allowed the monks to return, in 1989 the production in Tarragona was stopped. Since then, liquor is exclusively produced in France, in Voiron. The exact recipe is kept by the monks in secret and can not be patented. Liqueur Chartreuse is often used as a digestive, it is an integral part of some classic cocktails. Use the drink and in cooking to give flavor to sweets and even meat dishes.
Under this name, orange liqueurs made from wine alcohol are combined, with the addition of dried orange peel and spices. Previously, these special citrus fruits grew mainly on the island of Curaçao, near the coast of Venezuela. It is this fact that gave the name to the liquor. Currently, the production of the drink uses the dry peel of green oranges not from Curaçao, but from Haiti. From the peel of oranges, extract fragrances, for this, it is processed with cognac, grape vodka or armagnac. The drink eventually gets beautiful colors – it can be orange, greenish, blue or completely colorless. In the liquor Curacao usually contains 24 volume percent alcohol, in dry grades this number is at least 35%. Liqueurs Curacao found their vocation, as an integral part of cocktails. For example, one of the most famous recipes, Blue Hawaii, is made by adding to the liquor Blue Curacao coconut milk, pineapple juice and light rum.
This colorless strong liquor is made in France. It has a floral-fruity aroma, which is achieved by a combination of bitter and sweet orange. The basis for the creation of the liquor is a variety of oranges, brought from Brazil, Haiti and Spain. Specially selected fragrant crusts of sweet and bitter fruits, which give the drink a delicate taste. At first, the fragrance of an orange, then the icy chill and only then strong alcohol is felt. The history of the drink began in 1885. By that time, the Cointreau family had been engaged in distillery for nearly 40 years in Angers. The competition among the liquors was strong to stand out, Eduard Cointreau patented a new drink, having invented for him also a bottle with a label. The new liquor has become much stronger than the existing analogues. The success of the new “White Curacao” was so great that the hosts renamed it Cointreau. In 1898 the world’s first commercial was released, dedicated to this particular drink. Even James Bond was involved in the promotion of liquor.Use the drink in its pure form, as well as with ice, mixing it with soft drinks. Cointreau is an important part for many cocktails. The fact is that this liqueur is perfectly mixed with other strong spirits (except for whiskey), giving freshness to cocktails. Of the famous cocktails with Cointreau one can recall at least B-52 or Margarita.
This is a natural liqueur based on mature Scottish whiskey, honey, anise, saffron, aromatic herbs and sugar. The alcohol content is 40%. The liquor has a soft sweet taste with a hint of nutmeg, wild herbs and cloves. The aftertaste gives off cinnamon. This drink is produced by the family firm McKinonov near Edinburgh. In 1892 the drink was officially registered, and from 1906 it went on sale. This liqueur is good to drink and without any additives, but it must be cooled. Drambuje is added to both cocktails and long drinks.
To make this liqueur, select hazelnuts, mineral water and other natural ingredients are taken. It’s bitter almonds, wild berries, Ceylon cinnamon, sweet orange flowers and stuff. All this is mixed in accordance with the ancient recipe. In the production of liqueur passes two stages of aging in oak barrels and for several months. This allows the drink to get a special flavor and aroma. A drink is named after the monk-benedictine Frangelico, who created the recipe. The priest lived in the Italian Piedmont in the XVII century. Liquor can be bought in special patented bottles, the shape of which resembles a belted crocheted cassock of that very monk. Thus, the image of the drink is created and its history is emphasized. Liqueur Frangelito is best to drink undiluted and with ice, it is also added to coffee and various cocktails. The drink is quite universal, it is used in cooking, adding not only to desserts, but also to dishes with a bird.
This Italian liqueur is based on herbs, spices and berries. Natural material for the drink is collected throughout the country, and in the northern, alpine part, and in the southern, tropical. The liqueur has a strength of 30%, the color of the drink is golden. Due to its composition and unusual flavor, Galiano can be considered unique. Only plants for the preparation of the drink are used more than 30 species, among them ginger, anise, vanilla, citrus. The liqueur has a sweetish taste, in which the flavors of anise, vanilla and citrus notes are clearly distinguished. Alcohol here is used cereal, past distillation. Liqueur Galliano differs from other similar drinks similar to him, Pernod or Sambuca, primarily expressed by vanilla taste. Gagliano stands out and at the expense of his bottle, made in the form of an Italian column. In the end, it is impossible to recognize liquor. This drink is an excellent digestive, it includes many cocktails as an integral part.
This liqueur fortress in 40% is created from an orange bean infused with cognac. The recipe of the drink was created in 1880. Alexander Marnier set out on an experiment – he connected the tart bitter oranges with noble cognac. The bottle looks like the original, which was wrapped around a ribbon and sealed. There are several varieties of liquor that are distinguished by the taste, aroma and design of the bottle. The series Cuvee du Centenaire looks unique, it has been produced since 1925. To make this liqueur, cognac is aged 25 years. And for Cuvée Speciale Cent Cinquantenaire collectible cognacs with aging of 50 years are used. This liquor is insanely expensive, and you can buy it only in France. Gran Marnier can be drunk as a digestive, simply by adding ice. Also, liqueur is a popular ingredient for cocktails (B-52, Margarita, Cosmopolitan).
This popular German strong liquor has a strength of 35%. It is infused with herbs and belongs to the category of bitters. Liquor is produced by mixing 56 components.This and plants, roots, crusts. The exact composition of the drink is kept in the strictest secrecy. The liquor comes to the end for a year, half of this time it is in oak barrels. The liqueur is produced since 1935 by a company from Lower Saxony. The name of the drink is translated as a senior huntsman. And on the label is a deer with a cross between the horns. Legends say that it was exactly this that Saint Hubert saw, which became the patron of hunters. There are even rumors that the liqueur contains blood of deer, but this is not true. In the 1970s, liqueurs began to be exported to many countries, and heavy rockers helped promote it in the United States. And today the manufacturer sponsors tours of alternative musical commands. The drink has a rather unique taste, which can vary depending on the temperature of the liquor. Before eating, Egermeister must be well cooled, down to frost on the bottle. As a result, the liqueur will become sticky, it will have a burning, very rich and deep taste, will reveal the whole unique bouquet. They say that Egermeister is good for digestion. They drink liquor in the form of a digestive, volley, as well as in cocktails and along with tonics.
This Mexican cream liqueur has a coffee base. The fortress of the drink, depending on the market and variety, ranges from 20 to 36%. The color of the drink is dark brown. For the preparation of liqueur coffee grains arabica, the best sorts of rum and fragrant vanilla are used. So the fragrant drink of Kalua is born. Today you can find the following varieties of this liqueur. Traditional Kaloua is made from the grains of Mexican mountain coffee, rum, vanilla and caramel. Since 2002, Kalua the Special has appeared. It is even darker than the original and sweeter, not so tight and with a taste of the expresso. The alcohol content is 36%. On its preparation are the grains of arabica. There are also calico with vanilla and hazelnut flavor. In its pure form, the liqueur is served with ice, a little milk is allowed. This liquid is a part of many cold and hot cocktails. Desserts, ice cream and cakes are prepared with kalua.
For the preparation of this Italian liquor, Cherry varieties Maraschin go. And they came up with a drink in the city of Zadar in the territory of present-day Croatia in the 17th century. The strength of the liqueur is 32%. For its preparation, the berries are pressed, and then the squeezes insist on the cherry distillate, while slightly heating. After rectification, the raw material is pumped into wooden containers made from light rocks. Then the drink is sweetened with sugar syrup, and the liquor passes the final ripening. The liqueur itself turns out to be very fragrant, its original taste combines sweetness and astringency. It is best to drink Maraschino in pure form or with ice. Liqueur is often used to create cocktails, traditional and experimental. Maraschino is a part of desserts, baking, they even fill fruit salads. Mandarin Napoleon.
This liquor was given the name of Napoleon by chance. After all, it was for Bonaparte that the chemist Antoine-Francois de Fourcroix created this drink. Records of the time of the First Empire indicate that the scientist created a liqueur of tangerines and the most beloved cognac of the ruler. In 1892, the historical recipe was restored, the sale of the liquor Mandarine Napoleon Grand Liqueur Imperiale. Today, technology is kept secret, it is guarded by the fifth generation of the Fourcroix family. A delicious drink is sold already in 120 countries. For its production is used fresh peel of Andalusian and Sicilian mandarins, which have a deeper taste. This liquor and is different from most others, where the basis is the oranges. To get a soft, pleasant taste, the drink is aged for at least 3 years. The bouquet includes 27 herbs and spices, and a rich taste is also determined by a strict selection of the best cognac spirits. There are three types of liquor, with a strength of 38-40%. All of them have a pronounced aroma of mandarin, herbs and spices.
This Italian liqueur is distinguished by a pronounced anise flavor.It is formed due to essential oils obtained after distillation from the seeds of an anise plant. The alcohol content in the liquor is 38-42%. Liqueur has several varieties, differing in color. The traditional version is transparent, but there are dark blue and bright red variations. Produce liquor from wheat alcohol, sugar, anise, berry extract and a set of herbs. The name of the liquor is consonant with the generic name of the black elderberry. True producers of sambuks say that this berry has nothing to do with the name or the content. The history of the liqueur dates back to the Middle Ages, when the Saracens brought a drink to Rome based on star anise. This medicinal product was originally used at the end of the meal for the sake of pleasure. And in 1851 the first liquor was released under the name of Sambuca. It happened in a small town Civitavecchia. Not far from him in 1945 Angelo Molinari came up with a new recipe for an anise liqueur, calling it Sambuca Extra. Today, Molinari Sambuca Extra takes about 70% of the Italian market sambuki. Sambucu is often consumed in pure form with ice, as a refreshing drink. Thanks to the ice, the taste of the drink changes, and the transparent color turns white. In Italy, liqueur is often served directly with coffee beans floating in it. This cocktail is called “Sambuca with flies”. Also, the liqueur can be added instead of sugar in coffee. Also sambucu in various ways effectively ignited. Liqueur is often consumed in cocktails, with milk and even with champagne.
This Irish liqueur is about 13% strong and based on whiskey is unique in that it is two-color. A contributes in this unusual bottle of two parts. In one part there is a white component, from vanilla and cream, and in the other – a dark chocolate-coffee. When the liquor begins to be poured, the constituents are pouring out of the two parts in the right proportion (on the de part of the coffee one creamy part). A darker liquid is at the bottom of the container, as heavier, and creamy is on top. This liquor is produced only a couple of decades, the manufacturer has worked a lot to create an unusual bottle and neck. It is also produced berry Sheridans. This liqueur can be drunk both on its own and in cocktails. Add Sheridans and in coffee – whiskey will give the drink a rich taste, and the cream in this case will not be superfluous.
The history of the Irish cream liqueur dates back to 1974. Beiliss is Sheridans’ older brother, the composition is similar in many respects – Irish whiskey and cream. Yes, and owns brands the same company. It was Beiliss who in due time laid the foundation for creamy liqueurs. Only in the first year of operation the manufacturer produced 72,000 bottles of its delicious new items. For its preparation is Irish whiskey, which is three times distilled and makes it softer. With alcohol successfully combines natural ingredients – fresh cream, sugar, cocoa beans, vanilla. There are several varieties of Baileys, besides the standard there is a variant with mint and chocolate, caramel and coffee. This liquor is used in the recipe of numerous cocktails.