Liqueurs are aromatized alcoholic drinks, this is obtained after the maceration, infusion or distillation of different natural substances with distilled aromatized spirits or by adding extracts, essences or authorized bouquets, altogether combined to create colored or transparent liquors with a generous sugar proportion. These cordials are characterized for their alcohol grade superior to 15° up to more than 50°.

It was by the Medieval Age that alchemists produced liqueurs for the first time usually as medicine, love potions, aphrodisiac and cure beverages.  The fact that most liqueurs are sweet, their high alcohol contain is not noticeable. Cordials production dates since early times, old wise men distilled herbs and plants that could work as the cure for diseases; at present time they are drunk as after meal drinks to help digestion.

The variety of liqueurs in the world is huge, and here we will name a few.

TYPES OF LIQUEURS

According to method of elaboration there are:

1. Liquors containing one single type of herb that is predominant in flavor and aroma.
2. Liquors elaborated from one single type of fruit; which is predominant in flavor and aroma.
3. Liquors elaborated from fruits a/o herbs mixtures.

METHODS OF ELABORATION

1. Distilling all ingredients at the same time and then sweeten and colored them sometimes.
2. Adding herbs or fruits to base distillation (such as brandy or cognac), this allows to keep ingredients shiny, fresh and with fine bouquet.

ALCOHOL AND SUGAR COMBINATION

• Extra Dry: up to 12% sugar
• Dry: with 20-25% alcohol and 12-20% sugar
• Sweet: with 25-30% alcohol and 22-30% sugar
• Fine: with 30-35% alcohol and 40-60% sugar
• Crème: with 35-40% alcohol and 40-60% sugar

AROMA AND FLAVOR

• Simple: elaborated with the use of one predominant substance

• Mixed: elaborated with the use of many ingredients all of them predominant in the liquor

Liqueurs or cordials may be served as aperitifs or after meal drinks; they are excellent ingredients for cocktails.

Liqueurs Description Table