Liquor (/ˈlɪkər/LIK-ər) is an alcoholic drink produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. Other terms for liquor include: spirit, distilled beverage, booze, spirituous liquor or hard liquor. The distillation process concentrates the liquid to increase its 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 UK. Some examples of liquors include vodka, rum, gin, and tequila. Liquors are often aged in barrels, such as for the production of brandy and whiskey, or are infused with flavorings to form flavored liquors, such as absinthe.
While the word liquor ordinarily refers to distilled alcoholic spirits rather than beverages produced by fermentation alone, it can sometimes be used more broadly to refer to any alcoholic beverage (or even non-alcoholic products of distillation or various other liquids). (Full article...)
Half litre bottles of Riga Black Balsam: Blackcurrant, Original, and Element (with rum)
Riga Black Balsam (Latvian: Rīgas Melnais balzams) is a traditional Latvianbalsam often considered to be the national drink of Latvia. According to tradition, only the Head Liquor Master and two of his apprentices know the exact recipe. Nowadays, Riga Black Balsam is produced by JSC Latvijas Balzams and has received more than 100 awards at different international fairs throughout its history.
More than 2 million bottles of Riga Black Balsam are produced each year and exported to 30 countries. There are several variations of the balsam with blackcurrants, cherries, and even brandy. (Full article...)
Mojito (/moʊˈhiːtoʊ/; Spanish:[moˈxito]) is a traditional Cuban punch. The cocktail often consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, soda water, and mint. Its combination of sweetness, citrus, and herbaceous mint flavors is intended to complement the rum, and has made the mojito a popular summer drink.
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...)
The suffering bastard is the name for two different mixed drinks, one being more of a standard cocktail (essentially a gin-and-brandy buck with added Angostura bitters) associated with World War II and the other being more of an exotic drink associated with Tiki bars. As is the case with many cocktails, there are multiple recipe variations and historical origins have been argued and changed over time. Two of the earliest recipe versions have very different ingredients. One from bartender Joe Scialom (1942) calls for brandy and gin, while another from Tiki pioneer Victor J. Bergeron (AKA Trader Vic) primarily uses rum along with "secret ingredients" and is known for being garnished with a cucumber. (Full article...)
The whiskey-based Manhattan is one of five cocktails named for a New York City borough. It is closely related to the Brooklyn cocktail, which uses dry vermouth and Maraschino liqueur in place of the Manhattan's sweet vermouth, and Amer Picon in place of the Manhattan's angostura bitters. (Full article...)
Rectified spirit, also known as neutral spirits, rectified alcohol or ethyl alcohol of agricultural origin, is highly concentrated ethanol that has been purified by means of repeated distillation in a process called rectification. In some countries, denatured alcohol or denatured rectified spirit may commonly be available as "rectified spirit", because in some countries (though not necessarily the same) the retail sale of rectified alcohol in its non-denatured form is prohibited.
The purity of rectified spirit has a practical limit of 97.2% ABV (95.6% by mass) when produced using conventional distillation processes, as a mixture of ethanol and water becomes a minimum-boiling azeotrope at this concentration. However, rectified spirit is typically distilled in continuous multi-column stills at 96–96.5% ABV and diluted as necessary. Ethanol is a commonly used medical alcohol — spiritus fortis is a medical term for ethanol solutions with 95% ABV. (Full article...)
Reservoir glass with naturally coloured verte absinthe and an absinthe spoon
Absinthe (/ˈæbsɪnθ,-sæ̃θ/, French:[apsɛ̃t]ⓘ) is an anise-flavored spirit derived from several plants, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. Historically described as a highly alcoholic spirit, it is 45–74% ABV or 90–148 proof in the US. Absinthe traditionally has a natural green color but may also be colorless. It is commonly referred to in historical literature as la fée verte ("the green fairy"). While sometimes casually referred to as a liqueur, absinthe is not traditionally bottled with sugar or sweeteners. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed.
Baijiu (Chinese: 白酒; pinyin: báijiǔ; lit. 'white (clear) liquor'), or shaojiu (烧酒/燒酒), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of qū for fermentation to create a distinct and characteristic flavor profile.
Baijiu is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern Chinese styles may employ rice or glutinous rice, while other Chinese varieties may use wheat, barley, millet, or Job's tears (Chinese: 薏苡; pinyin: yìyǐ) in their mash bills. The qū starter culture used in the production of baijiu is usually made from pulverized wheat grain or steamed rice. (Full article...)
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 Hemingway Special or Hemingway Daiquiri and its component ingredients
The Martinez is a classic cocktail that is widely regarded as the direct precursor to the Martini. It serves as the basis for many modern cocktails, and several different versions of the original exist. These are generally distinguished by the accompaniment of either Maraschino or Curacao, as well as differences in gin or bitters. (Full article...)
The process of erguotou production is what sets it apart from other qingxiang baijiu's 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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A margarita is a cocktail consisting of tequila, triple sec, and lime juice. Some margarita recipes include simple syrup as well and are often served with salt on the rim of the glass. Margaritas can be served either shaken with ice (on the rocks), without ice (straight up), or blended with ice (frozen margarita). Most bars serve margaritas in a stepped-diameter variant of a cocktail glass or champagne coupe called a margarita glass. The margarita is one of the world's most popular cocktails and the most popular tequila-based cocktail. (Full article...)
Rakija, rakia, rachiu, rakı or rakiya (/ˈrɑːkiə,ˈræ-,rəˈkiːə/), is the collective term for fruit spirits (or fruit brandy) popular in the Balkans. The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50–80%). (Full article...)
... that WNJU, a Spanish-language television station serving New York City, was the first in the United States to air a hard-liquor advertisement?
... that Thomas Dickson Archibald, when speaking against increasing fines for violating liquor licenses, said "we need only go a step further and make the violation a hanging matter"?
... that to comply with a law that restricted liquor sales near churches, the Peninsula New York placed its cocktail lounge up a flight of stairs and down a long hallway?
This is a Good article, an article that meets a core set of high editorial standards.
George Washington reviews the troops near Fort Cumberland, Maryland, before their march to suppress the Whiskey Rebellion in western Pennsylvania.
The Whiskey Rebellion (also known as the Whiskey Insurrection) was a violent tax protest in the United States beginning in 1791 and ending in 1794 during the presidency of George Washington. The so-called "whiskey tax" was the first tax imposed on a domestic product by the newly formed federal government. Beer was difficult to transport and spoiled more easily than rum and whiskey. Rum distillation in the United States had been disrupted during the American Revolutionary War, and whiskey distribution and consumption increased afterwards (aggregate production had not surpassed rum by 1791). The "whiskey tax" became law in 1791, and was intended to generate revenue to pay the war debt incurred during the Revolutionary War. The tax applied to all distilled spirits, but consumption of American whiskey was rapidly expanding in the late 18th century, so the excise became widely known as a "whiskey tax". Farmers of the western frontier were accustomed to distilling their surplus rye, barley, wheat, corn, or fermented grain mixtures to make whiskey. These farmers resisted the tax. In these regions, whiskey often served as a medium of exchange. Many of the resisters were war veterans who believed that they were fighting for the principles of the American Revolution, in particular against taxation without local representation, while the federal government maintained that the taxes were the legal expression of Congressional taxation powers.
Throughout Western Pennsylvania counties, protesters used violence and intimidation to prevent federal officials from collecting the tax. Resistance came to a climax in July 1794, when a US marshal arrived in western Pennsylvania to serve writs to distillers who had not paid the excise. The alarm was raised, and more than 500 armed men attacked the fortified home of tax inspector John Neville. Washington responded by sending peace commissioners to western Pennsylvania to negotiate with the rebels, while at the same time calling on governors to send a militia force to enforce the tax. Washington himself rode at the head of an army to suppress the insurgency, with 13,000 militiamen provided by the governors of Virginia, Maryland, New Jersey, and Pennsylvania. The rebels all went home before the arrival of the army, and there was no confrontation. About 20 men were arrested, but all were later acquitted or pardoned. Most distillers in nearby Kentucky were found to be all but impossible to tax—in the next six years, over 175 distillers from Kentucky were convicted of violating the tax law. Numerous examples of resistance are recorded in court documents and newspaper accounts. (Full article...)
Image 13Map 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 9A 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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A martini cocktail (from List of cocktails)
These flaming cocktails illustrate that some liquors will readily catch fire and burn. (from Liquor)
A display of various liquors in a supermarket (from Liquor)
An illustration of brewing and distilling industry methods in England, 1858 (from Liquor)
A mojito served in Slovakia (from List of cocktails)
A martini is a classic gin-based cocktail. (from List of cocktails)
A grasshopper (from List of cocktails)
A pisco sour (from List of cocktails)
Mulled wine steeping (Swedish glögg) (from List of cocktails)
A piña colada (from List of cocktails)
A Ramos gin fizz (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)
Distillation equipment used by the 3rd century alchemist Zosimos of Panopolis, from the Byzantine Greek manuscript Parisinus graecus 2327. (from Liquor)
Some single-drink liquor bottles available in Germany (from Liquor)
A cosmopolitan (from List of cocktails)
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Raspberry (from Cocktail garnish)
Lime twist (from Cocktail garnish)
Lemon slice (from Cocktail garnish)
Shrimp (from Cocktail garnish)
Cocktail olive (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)
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