Liquor (/ˈlɪkər/LIK-ər, sometimes hard liquor), spirit, distilled spirit, or spirituous liquor are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. While the word liquor usually refers to distilled alcoholic spirits rather than drinks produced by fermentation alone, it can sometimes be used more broadly to refer to any alcoholic beverage (or even non-alcoholic ones produced by distillation or some other practices, such as the brewed liquor of a tea).
The distillation process concentrates the alcohol, so the resulting condensate has an increased alcohol by volume. As liquors contain significantly more alcohol (ethanol) than other alcoholic drinks, they are considered "harder". In North America, the term hard liquor is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term spirits is more commonly used in the United Kingdom. Some examples of liquors are vodka, rum, gin and tequila. Liquors are often aged in barrels, such as for the production of brandy, tequila, and whiskey, or are infused with flavorings to form flavored liquors, such as absinthe. (Full article...)
Raksi (Nepali: रक्सी; Bantawa: Hengmawa/Hengma; Newar: Aila;Limbu: Sijongwaa aara) is a traditional alcoholic beverage widely consumed in Nepal. It is a distilled liquor made from fermented grains such as rice, millet, barley, or wheat, and is often prepared using homemade, traditional methods. Raksi holds a deep cultural significance and is commonly consumed by Nepalese people during festivals, rituals, and social gatherings.
Raksi is a strong drink, clear like vodka or gin, tasting somewhat like Japanese sake. It is usually made from kodo millet or rice; different grains produce different flavors. It is made by distilling a chhaang, a brewed alcoholic drink.
The Limbus and Kirati people, for whom it is a traditional beverage, drink tongba and raksi served with pieces of pork, water buffalo or goat meat sekuwa. For the Newars, aila is indispensable during festivals and various religious rituals as libation, prasad or sagan.
In CNN's list of the world's 50 most delicious drinks, raksi was ranked 41st and was described as follows: "made from millet or rice, raksi is strong on the nose and sends a burning sensation straight down your throat that resolves itself into a surprisingly smooth, velvety sensation. Nepalese drink this home brew to celebrate festivals, though some think that the prized drink itself is the reason to celebrate." (Full article...)
Dale DeGroff (born September 21, 1948), also known as "the King of Cocktails" or "King Cocktail", is an American bartender and author. The New York Times in 2015 called DeGroff "one of the world's foremost cocktail experts", and wrote that his book The Craft of the Cocktail is considered an essential bartending reference. (Full article...)
Agaves or magueys are endemic to the Americas and found globally as ornamental plants. The Agave genus is a member of the Agavoideae subfamily of the Asparagaceae plant family which has almost 200 species. Mezcal is made from over 30 Agave species, varieties, and subvarieties. (Full article...)
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A Bloody Mary garnished with celery served with ice cubes
The Bloody Mary was invented in the 1920s or 1930s. There are various theories as to the origin of the drink and its name. It has many variants, most notably the Red Snapper (made with gin), Bloody Maria (made with blanco tequila), and the Virgin Mary (made without alcohol). (Full article...)
Traditional distillation of tsikoudia Tsikoudia (Greek: τσικουδιά, romanized: tsikoudiá, literally "terebinth") is an alcoholic beverage, a fragrant, grape-based pomace brandy of Cretan origin that contains 40% to 65% alcohol by volume. Tsikoudia is made by distilling of pomace, what remains of grapes pressed in winemaking. In the eastern part of Crete, tsikoudia is often informally called raki (Greek: ρακή, romanized: rakí), a name originating from the Turkish 'raki', derived from the 17th-century Arabic 'arak', meaning 'distilled'.
The pomace ferments for about six weeks in a tightly sealed barrel, and is then distilled. It is similar to tsipouro from mainland Greece, and is part of a family of Mediterranean grape-based distilled spirits, including Spanish: orujo, Italian: grappa, French: marc, Georgian: chacha, Portuguese: bagaceira, Bulgarian: ракия, romanized: rakiya, Macedonian: ракија, romanized: rakija, Turkish rakı, Albanian: rakia, Serbo-Croatian: rakija / ракија (in Istria: grappa), Romanian: tescovină, Hungarian: törköly. However, unlike the above spirits which are typically double-distilled and often include additional spices such as anise, tsikoudia undergoes a single distillation process. This method preserves more of the original grape flavor without the addition of flavorings, resulting in a lower alcohol content and a distinct flavor profile compared to its counterparts. (Full article...)
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A Hemingway Special or Hemingway Daiquiri and its component ingredients
Three bottles of eau de vie. The flavors are framboise (raspberry), zinfandel grape, and Kirsch (cherry). An eau de vie (French for spirit, lit.'water of life') is a clear, colourless fruit brandy that is produced by fermentation and double distillation. The fruit flavour is typically very light.
In English-speaking countries, eau de vie refers to a distilled beverage made from fruit other than grapes. Similar terms may be local translations or may specify the fruit used to produce it. Although eau de vie is a French term, similar beverages are produced in other countries (e.g., German Schnaps, Greek ούζο, Turkish rakı, Balkan rakia, Romanian țuică, Czech and Slovak pálenka, Hungarian pálinka, and Sri Lankan coconut arrack). In French, however, eau de vie is a generic term for distilled spirits. The proper French term for fruit brandy is eau-de-vie de fruit, while eau-de-vie de vin means wine spirit (brandy), and several further categories of spirits (distilled from grape pomace, lees of wine, beer, cereals, etc.) are also legally defined as eau-de-vie in a similar fashion. Many eaux de vie made from fruits, wine, pomace, or rye have a protected designation of origin within the European Union. (Full article...)
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White lady (also known as a Delilah, or Chelsea sidecar) is a classic cocktail that is made with gin, Cointreau or triple sec, fresh lemon juice and an optional egg white. It belongs to the sidecar family, made with gin in place of brandy. The cocktail sometimes also includes additional ingredients, for example egg white, sugar, cream, or creme de menthe.
The classic concoction is most commonly served in a martini cocktail glass. When an egg white is added a champagne coupe is preferable; the silky foam clings more pleasingly to the curved glass. (Full article...)
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A gin fizz is the best-known cocktail in the fizz family. A gin fizz contains gin, lemon juice, and sugar, which are shaken with ice, poured into a tumbler and topped with carbonated water. The drink is similar to a Tom Collins, with a possible distinction being a Tom Collins historically used "Old Tom gin" (a slightly sweeter precursor to London Dry Gin), whereas the kind of gin historically used in a gin fizz is unknown.
Bottles of the two most famous brands of erguotou, Red Star and Niulanshan (at far right)
Erguotou (Chinese: 二锅头; pinyin: èrguōtóu; lit. 'second pot head', 'i.e. second distillation') is a style of qingxiangbaijiu originating in Beijing and primarily made in the region surrounding.
The process of erguotou production is what sets it apart from other qingxiang baijius like Fenjiu. Three ingredients, sorghum, fuqu (麸曲; a wheat bran based qū), and water make up the ingredient base. The sorghum is crushed, cooked, cooled, and mixed with the qū before being added, in a liquid state, to a stone or steel fermentation vessel where it will be left to ferment for a relatively short period of about four to eight days. After the qū has converted the starches and sugars in the sorghum into ethanol, the grain is transferred to a still that will extract the ethanol from the mixture. The distilled output is then rested in ceramic jars for a relatively short six to twelve months before being blended, proofed, bottled, and sold. (Full article...)
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Negroni sbagliato
Aperol negroni: Uses Aperol in place of the Campari
Dutch negroni: uses Jenever for the London dry gin
A negroni served with a dash of freshly squeezed orange juice was named a negroni malato ("sick negroni") at Bar Piccolino in Exchange Square, London during the 2008 financial crisis, by Italian bankers employed at nearby RBS offices.
When preparing a mojito, fresh lime juice is added to sugar (or to simple syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. Finally, the drink is topped with crushed ice and sparkling soda water. Mint sprigs or lime wedges are used to garnish the glass. (Full article...)
Rakı, Türk Rakısı or Turkish Raki (/rɑːˈkiː/, Turkish pronunciation: [ɾaˈkɯ]ⓘ) is an alcoholic beverage made of twice-distilled grape pomace and flavored with aniseed. It is a national drink of Turkey, and it is especially popular in the coastal regions. Among drinkers of alcoholic beverages, it is popular in Turkic countries and Caucasian countries as an apéritif. It is often served with seafood or meze. It is comparable to several other anise-flavored liqueurs such as pastis, ouzo, sambuca and arak. The alcoholic content of rakı must be at least 40% according to Turkish standard. The largest producer of raki is Diageo, which operates in Turkey through its subsidiary Mey İçki (acquired in 2011); Yeni Rakı is the largest brand. Rakı has been a registered geographical indication in Turkey since 2009, granting it legal protection as a spirit produced exclusively from Turkish-grown grapes and anise.
In many East Mediterranean and Balkan countries, the term raki is widely used to describe similar distilled alcoholic beverages. This shared terminology dates back to the Ottoman Empire, where "raki" became a generic term for distilled spirits. During Ottoman rule, the word spread across the empire's territories. In many of these regions, the term raki or rakia is still used to describe grape-based pomace brandies or other spirits, often with regional variations in production methods and flavour profiles. For example, in Turkey, rakı is flavoured with anise and is distinctively served diluted with water, creating a milky-white appearance. Similarly, in the Balkans, rakija (or its linguistic variants such as ракия in Bulgarian, ракија in Serbian, and rakija in Croatian) is a general term for fruit-based brandies, with local variations like plum, pear, or apricot based liquors. (Full article...)
The Porto Flip was first recorded by Jerry Thomas in his 1862 book The Bartender’s Guide: How to Mix Drinks; A Bon Vivant’s Companion. albeit under the name "Coffee Cocktail", named for its appearance rather than its ingredients. (Full article...)
The English loanword "schnapps" is derived from the colloquial German word Schnaps[ʃnaps]ⓘ (plural: Schnäpse), which is used in reference to spirit drinks. The word Schnaps stems from Low German and is related to the German term "schnappen", meaning "snap", which refers to the spirit usually being consumed in a quick slug from a small glass (i.e., a shot glass). (Full article...)
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A typical fernet con coca from Argentina, and also spread to adjacent areas in Southern South America
The cocktail first became popular among the youth of the college town of Córdoba, in the 1980s and—impulsed by an advertising campaign led by Fratelli Branca—its consumption grew in popularity during the following decades to become widespread throughout the country, surpassed only by that of beer and wine. It is now considered a cultural icon of Argentina and is especially associated with its home province Córdoba, where the drink is most consumed. The drink is so popular in Argentina that the nation consumes more than 75% of all fernet produced. The cocktail can also be found in some of its bordering countries, such as Uruguay. (Full article...)
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A selection of popular Chilean piscos
Pisco is a colorless or yellowish-to-amber-colored spirit produced in winemaking regions of Peru and Chile. Made by distilling fermented grape juice into a high-proof spirit, it was developed by 16th-century Spanish settlers as an alternative to orujo, a pomace brandy that was being imported from Spain. It had the advantages of being produced from abundant domestically grown fruit and reducing the volume of alcoholic beverages transported to remote locations. (Full article...)
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A rượu đế still Rượu đế is a distilled liquor from Vietnam, made of either glutinous or non-glutinous rice. It was formerly made illegally and is thus similar to moonshine. It is popular in the Mekong Delta region of southwestern Vietnam (its equivalent in northern Vietnam is called rượu quốc lủi). Its strength varies, but is typically 40 percent alcohol by volume. It is usually clear, and a bit cloudy in appearance. (Full article...)
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A glass of whisky
Whisky or whiskey is a type of liquor made from fermentedgrainmash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, commonly of charred white oak. Uncharred white oak casks previously used for the aging of port, rum, or sherry may be employed during storage to impart a unique flavour and colour.
Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels. (Full article...)
... that instead of drinking liquor with prospective clients, Arthur Harrison Motley sent them notes written in red pencil crayon, 10,000 times a year?
This is a Good article, an article that meets a core set of high editorial standards.
The facade of the 5-8 Club
The 5-8 Club Tavern & Grill is a restaurant in Minneapolis, Minnesota. Founded in 1928 as a speakeasy, the eatery is one of two Minneapolis establishments that claim to have invented the Juicy Lucy cheeseburger in the 1950s, the other being Matt's Bar. The 5-8 Club also serves its Saucy Sally burger and other dishes including fried cheese curds and onion straws. The restaurant, which has been featured on several Travel Channel TV series, has three additional locations in Minnesota. (Full article...)
Image 18Map of Europe with individual countries grouped by preferred type of alcoholic drink, based on recorded alcohol consumption per capita (age 15+) (in liters of pure alcohol) in 2016.
Image 3A whiskey sour, served in a coupe glass, is garnished with a spiral of lemon peel and two maraschino cherries on a cocktail pick, along with drops of bitters swirled into the foam (from egg white) atop the drink. (from Cocktail garnish)
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Spirits consumption per person (from Liquor)
A Ramos gin fizz (from List of cocktails)
Some single-drink liquor bottles available in Germany (from Liquor)
A piña colada (from List of cocktails)
A Brandy Alexander being served (from List of cocktails)
A grasshopper (from List of cocktails)
These flaming cocktails illustrate that some liquors will readily catch fire and burn. (from Liquor)
A Caipirinha with lime (from List of cocktails)
A martini cocktail (from List of cocktails)
Aviation (from List of cocktails)
A display of various liquors in a supermarket (from Liquor)
Mulled wine steeping (Swedish glögg) (from List of cocktails)
Negroni (from List of cocktails)
Map of Europe with individual countries grouped by preferred type of alcoholic drink, based on recorded alcohol consumption per capita (age 15+) (in liters of pure alcohol) in 2016.WineBeerSpirits(from Liquor)
A B-52 (from List of cocktails)
A cosmopolitan (from List of cocktails)
An illustration of brewing and distilling industry methods in England, 1858 (from Liquor)
Reservoir glass with naturally coloured verte absinthe and an absinthe spoon (from List of cocktails)
A martini is a classic gin-based cocktail. (from List of cocktails)
A pisco sour (from List of cocktails)
Bee's knees (from List of cocktails)
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Lemon slice (from Cocktail garnish)
A whiskey sour, served in a coupe glass, is garnished with a spiral of lemon peel and two maraschino cherries on a cocktail pick, along with drops of bitters swirled into the foam (from egg white) atop the drink. (from Cocktail garnish)
Cocktail olive (from Cocktail garnish)
Pineapple wedge (from Cocktail garnish)
Lime twist (from Cocktail garnish)
Raspberry (from Cocktail garnish)
Shrimp (from Cocktail garnish)
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