Cocktail Masterclass
school
The liqueur (liqueur, the French word) is a spirit drink, sweetened by a large amount of added sugar and is usually flavored with foods or flavors. Alcohol content is often lower than that of pure spirits, but at least 15%. The liquors are generally not matured, but preparation is often left to stand for them to achieve the flavors together.
The distinction between liqueurs and other spirituous beverages is often difficult, because the more or less distillates unsweetened flavored versions also exist, such as the flavored vodkas. The most striking difference between the sweet of them: the European Union must contain at least 100 grams of sugar per liter in the U.S. open at least about 2.5 weight percent, or about 22-25 grams per liter. The dessert wines sometimes seem liquor, but they contain no added sugar or flavorings. The liqueur wines, such as vermouth is also not liquor, for the greater part, consist of wine.
Most often confuse the spirits of anise liqueur, anise contain the same because of the unusually sweet, and often minimal amount of sugar. A further misunderstanding that the word was originally nominated for the French liqueur is sweetened spirits such as brandy and liquor used in the English language today (spirits) and liqueur (liqueur) is easily confused words.
Liqueur
Herbal Liqueur
The liquors were the earliest monks and workshops of alchemists, which were drawn up for the alcohol extracted from medicinal plants (real or perceived) health effects - a fact that common element in today's marketing of herbal liquors. First, the nobility and the bourgeoisie, especially of women has become a favorite drink of. The medieval diplomats are keen consumed, became one of the prerequisites for contracts.
The vegetable liquors include keserűlikőrök, which are the (at times lower crème liqueurs unsweetened or sugar) can also be classified among bitter. In general, an aperitif or digesztifként consume them.
Fruit Liqueur
The preparation of liqueurs, fruit or whole crushed fruits are used, which are traditionally alcohol Digest. The citrus fruit is generally used only in the shells, which are sometimes Azat simmer down, as in the case of triple sec. Alcoholic liqueurs in the most delicate spirits, but sometimes including the distillation of fruit or rum, brandy or cognac as well. Fruit liqueurs may not be used for flavorings in the EU - and the "fruit-flavored liqueurs" Yes, of course.The name refers to cream liqueurs are not material, but densities. The "crème de" prefix (and the name of the material) is sold liquors at least 250 grams of sugar (and sometimes more than that, the crème de cassis as at least 400 grams) per liter respectively, so dense oily. Various fruit and vegetable liquors are one of them, such as black currant, banana, peppermint, cocoa and violet flower liqueurs.
Cream Liqueur
Also often the "cream liqueurs" reverse tejszÃnlikÅ‘rök - such as the so-called Irish Cream, Irish origin, is called Cream - cream (English Cream) are made. The Hungarian language mingled cream and cream liqueurs internationally crème of French and English words are distinguished cream.
A cream based liqueurs and a variety of seasoned, almost connected with a cream content. The more famous brands
Bailey's Irish Cream,Irish whiskey
Saint Brendan's Irish Cream Liqueur,Irish whiskey
Heather Cream, Scottish whiskey,
Scotch Cruzan Rum Cream,American rum,
Amarula, South African marula fruit distillation of the aged.
Voyant Chai Cream, aged rum and a fine spirit
