A liqueur ( US : / l ɪ ˈ k ɜːr / li- KUR , UK : / l ɪ ˈ k j ʊər / li- KURE ; French: [likœʁ] ) is an alcoholic drink composed of spirits (often rectified spirit ) and additional flavorings such as sugar , fruits , herbs , and spices . 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.
11-464: Sheridan's is a liqueur first introduced in 1994. It is produced in Dublin by Thomas Sheridan & Sons . The idea was originally conceived in the 1980s by Pat Rigney (director of Research and Development for Bailey), to add another product to the single branded company. Production started in 1989 and the new facilities were built for the production at the cost of 2 million (As of 1996). The company
22-533: A silver straw, one liqueur at a time. The drink must be made and handled carefully to avoid mixing; however, some layered drinks, such as shooters , are generally drunk quickly. Mr. Nick Castrogiovanni (1893–1979) was well known in New Orleans as "a mixologist." He was best known for the Pousse-Café, in which liqueurs are layered by specific gravity, and he was known to have layered 34 different liqueurs in
33-545: 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. Alcohol-based sugar-sweetened beverages , are closely linked to episodic drinking in adolescents. Layered drink A layered (or "stacked") drink , sometimes called a pousse-café , is a kind of cocktail in which the slightly different densities of various liqueurs are used to create an array of colored layers, typically two to seven. The specific gravity of
44-664: The United Kingdom a cordial would refer to a non-alcoholic concentrated fruit syrup, typically diluted to taste and consumed as a non-carbonated soft drink . Schnapps, on the other hand, can refer to any distilled beverage in Germany and aquavit in Scandinavian countries. In the United States, where spirits are often called "liquor", there is often confusion discerning between liqueurs and liquors , due to
55-490: The 13th century, often prepared by monks (for example, Chartreuse ). Today they are produced all over the world, commonly served neat, over ice, with coffee , in cocktails , and used in cooking . The French word liqueur is derived from the Latin liquifacere , which means "to dissolve". In some parts of the United States and Canada, liqueurs may be referred to as cordials, or schnapps . This can cause confusion as in
66-510: The alcohol concentration is reduced; this is known as the ouzo effect . Liqueurs are sometimes mixed into cocktails to provide flavor. 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. Layered drinks are made by floating different-colored liqueurs in separate layers. Each liqueur
77-435: The final product. Some liqueurs are prepared by infusing certain woods, fruits, or flowers in either water or alcohol and adding sugar or other items. Others are distilled from aromatic 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
88-420: The liquid ingredients increases from top to bottom. Liqueurs with the most dissolved sugar and the least alcohol are densest and are put at the bottom. These include fruit juices and cream liqueurs. Those with the least water and the most alcohol, such as rum with 75% alcohol by volume, are floated on top. These drinks are made primarily for visual enjoyment rather than taste. They are sipped, sometimes through
99-581: The many different types of flavored spirits that are available today (e.g., flavored vodka ). Liqueurs generally contain a lower alcohol content (15–30% ABV ) than spirits and have a sweetener mixed, while some can have an ABV as high as 55%. Under the Food and Drug Regulations (C.R.C., c. 870), liqueurs are produced from mixing alcohol with plant materials. These materials include juices or extracts from fruits, flowers, leaves or other plant materials. The extracts are obtained by soaking, filtering or softening
110-696: 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%. It may also contain natural or artificial flavoring and color. The European Union directive on spirit drinks provides guidelines applicable to all liqueurs. As such, a liqueur must 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
121-717: Was not able to find an Irish company who could make the glass bottles, so the original bottles were made in Italy. Currently, bottles are made in France and England. It is uniquely bottled , consisting of two separate sections, separated by glass , but fused together. One section is filled with a black liqueur, consisting of coffee and whiskey flavors, while the other is filled with a white liqueur of milk white chocolate . Liqueur Liqueurs are historical descendants of herbal medicines . They were made in France as early as
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