The word liqueur itself comes from the Latin word “liquid” (fr. Liqueur). Different types of drinks are called liquors in different countries. For example, in Italy, under the word liquor, consumers mean almost all spirits.

But in general, liqueurs are sweet flavored spirits made with sugar, flavoring agents, plant extracts and distillates, fruits and fruit juices, and essential oils. Instead of sugar, honey, glucose, and burnt sugar are often used. Liqueur usually contains at least 100 grams of sugar per liter, and cream at least 400 grams. The ethyl alcohol content in various types of liqueurs varies from 15% to 40% by volume. The name of modern liqueurs is usually associated with the main raw materials that give them their taste, aroma or color: "Orange", "Vanilla", "St. John's wort". Old liqueurs are often named after the place of preparation or by the manufacturer: “Chartreuse”, “Vana Tallinn”, “Benedictine”. Liquor history The history of the liquor dates back to the reign of the Egyptian pharaohs. The liqueur was put on production rails in the Middle Ages. At this time, alchemists, monks and doctors tried to find a formula for the "elixir of life." In the 11th century, in some Catholic monasteries in Western Europe, the practice of treating diseases with special potions and elixirs arose. However, many medicinal and beneficial substances for recovery turned out to be too bitter in taste. In this regard, honey began to be added to them. This is how the first liqueurs appeared. They were called elixirs and were prepared by learned monks and alchemists for consumers from various medicinal plants with aromatic additives. Medieval healers constantly experimented with combinations of various infusions of medicinal herbs and berries. Everyone tried to give the finished drug the best healing properties and get rid of unpleasant tastes. The development of technology was facilitated by the location of monasteries far from the city. Hence the large number of types of liquor that bore the names of the religious orders involved in their manufacture. The most famous liquor was Benedictine, obtained in France and bearing the name of the monastic order.

The French claim that it was the French monks who first treated themselves to their wonderful Benedictine liqueur already in 1510, and that it was made in the city of Fecam on the English Channel by the monk Don Bernardo Vinzelli (an Italian monk of a French monastery).

More truthful, however, it is believed that the first real liquor was actually made in 1575 by the Dutch physician Lucas Bols. He used cumin as the main ingredient, knowing its ability to facilitate digestion. Alcohol was used with the expectation of its analgesic properties.

Unlike France, Holland at that time did not have strict laws restricting the distillation of alcohol and it was possible to produce liquor for commercial purposes. The development of liqueur production in Holland was also facilitated by the fact that in its colonial possessions - in the Antilles in the distant Caribbean Sea, rich harvests of orange - one of the bitter varieties of oranges - were collected. These oranges were in great demand in Europe at that time, but the duration of the sea transportation often did not allow the fruit to be brought in good condition. In this regard, spoiled oranges were soaked in alcohol. The resulting mixture was then distilled and sugar was added to soften the overly bitter and pungent taste of the thus obtained beverage.

Another world-famous French liqueur "Chartreuse" was created in 1605. Its complex recipe is still kept in strict secrecy. In this regard, all other "chartreuse" made in other countries do not repeat the French liqueur, but only reproduce its color and strength.

At the end of the 17th century, liqueurs began to enjoy well-deserved popularity at the royal courts. In the era of the French king Louis XIV, the ladies of the court and gentlemen did not miss the opportunity to pamper themselves with Populo and Rossolys liqueurs.

In 1745, Prince Charles presented the Macinon family with a bottle of Drambuie (from the Scottish “an dram buidbeach” meaning “quenching alcoholic beverage”). This liqueur is made on the basis of a malt whiskey with 60 distillations, followed by 20 years of aging in oak barrels.

The technology for the production of liqueurs was especially developed in the 19th century. So, for example, in 1880, Alexander Marnier-Lapostoll obtained a liqueur with the aroma of orange peels, which was named "Grand Marnier". A distinctive feature of the "Grand Marnier" liqueur is the use of cognac as its base.

Liquor production technology

Currently, the production of liqueurs is developed almost everywhere. Various local varieties of this drink are often mentioned in consumer guidebooks to attract the attention of tourists.

The liqueur preparation technology includes several stages. In this case, two methods can be used. The first is tincture, maceration (soaking) of fruits, berries or plants and spices in pure alcohol or brandy, sometimes lasting for several months. Then the resulting mixture is filtered, distilled water, sugar or honey, and some other ingredients are added to it.

The second method consists in the fact that different components: fruits, berries, citrus peel, plants are soaked for some time (from several hours to a week) in alcohol, then the mixture is filtered and distilled. During the distillation, only the "heart" of the beverage is taken. Refined sugar and pure water are added to it to reduce the strength. Today, in connection with the development of technology and technology, there are methods that can significantly speed up and reduce the time required for the production of syrups.

Liqueurs are aged. To obtain liqueurs of a delicate aroma and taste, they are kept in cellars from 6 months to 2 years.

Almost any fruit is used in the production of liqueurs. The most popular berries and fruits are black currant, raspberry, strawberry, cherry, mulberry and blueberry. Prepared foods such as tea, coffee and fruit juices are often used. For the production of liqueurs, not only herbs are used, but also other plants, and sometimes very exotic raw materials. For example, the Israeli liqueur Sabra is produced on the basis of alcohol obtained from cacti growing in the desert. This liqueur has an unusual aroma of bitter orange and chocolate.

Making liqueurs at home

Making liqueurs at home can also take place in two ways:

- by extracting juice from berries and fruits with the subsequent addition of vodka and sugar to it;

- by infusing vodka on fruits and berries.

Liqueurs are prepared in the same way as liqueurs, but instead of ordinary vodka, vodka with a strength over 50 ° is used, or alcohol, or a mixture of alcohol and forty percent vodka (for 1 liter of liqueur - 3/4 of vodka and 1/4 of alcohol).

Consumers can make the essences included in the liqueur on their own using fruits, berries, herbs. To do this, cultivated and wild plants are dried in the shade, ground into the so-called plant flour - muras. Muras is poured with alcohol and insisted for 2-3 weeks. For 1 part of muras, 5-10 parts of alcohol are used.

For some plants, aroma extraction using infusions and decoctions is used. Anise, caraway seeds, mint, wormwood, hawthorn, chamomile, yarrow, wild rose, pine, linden, fir, marjoram, juniper, St. John's wort, cloves, cardamom, cinnamon, nutmeg, allspice and black pepper, vanilla, star anise, lemon and orange zest, etc.

If the liqueurs turn out to be cloudy, they are clarified with egg white (1/2 liter of liqueur - 1 protein). Beat the protein until light foam and then, continuing to beat, pour in the liquor, put it in a warm place, and after the formation of white flakes, filter it through cotton wool.

Liqueurs are quite difficult to classify, on the one hand, because of their variety, and on the other, because of their similarity. There are several types of classification.

Types of liqueurs

First of all, liqueurs can be divided into three main groups by strength:

- strong (35-45% alcohol and 32-50% sugar),

- dessert (25-30% alcohol and the same amount of sugar),

- creams (15-23% alcohol).

Strong liqueurs are obtained mainly from aromatic alcohols distilled from essential oil raw materials. The technology for their production was developed in the 16th century in France. This group includes liqueurs Anise, Orange, Benedictine, Crystal, Mint, Spicy, Old Tallinn, Fantasy, Chartreuse, etc. Having a sweet taste, strong liqueurs differ from each other in taste. Benedictine liqueur has a pungent-bitter taste, Crystal has a slightly pungent taste, and Mint has a cooling taste. The aroma of the products is also specific. Crystal has a caraway aroma with a subtle scent of coriander and orange. Chartreuse has a complex bouquet of many ingredients. Most other strong liqueurs are characterized by a pronounced aroma of the predominant essential oil raw materials - orange, mint, caraway ...

The second group of liqueurs is most often used for making cocktails. These are dessert liqueurs. Unlike strong liqueurs, with the same or slightly higher sweetness and acidity, they contain 10-15% less alcohol. Their taste is also sweet, but more often sweet and sour, with the taste and aroma of the main fruit and berry, spicy-aromatic raw materials, cocoa, coffee. Usually dessert liqueurs are produced on alcoholized fruit and berry juices and fruit drinks (Cherry, Sea buckthorn, etc.), on infusions and aromatic alcohols from essential oil raw materials (Vanilla, Coffee, etc.). This group includes the following liqueurs: Apricot, Cherry, Kizilovy, Lemon, Raspberry, Mandarin, Almond, Blackcurrant.

Along with traditional dessert liqueurs, sweet alcoholic drinks are produced: low alcohol, emulsion, citrus, malt, as well as liqueurs based on wine, beer, grappa, sake, etc. Emulsion liqueurs are opaque drinks in the form of an emulsion with a strength of 18–25% and containing sugars 15–35 g / 100 cm3. They are made from various raw materials. Their distinctive feature is their opacity, which is clearly visible when making cocktails.

Creams appeared relatively recently, only in the early 70s of the nineteenth century in Ireland. These drinks are made with natural cream. They are distinguished by a thick, viscous consistency and a very sweet taste. Creams are the least alcoholic variety of liqueurs. Their distinctive feature is a thick viscous consistency, which is due to the high sugar content - up to 60% with a low alcohol content - 20 - 23%. For the manufacture of creams, alcoholic fruit drinks, infusions, juices, cocoa products and essential oils are used. The range of creams is relatively small and includes the following names: Apricot, Cherry, Strawberry, Raspberry, Rowan, Blackcurrant, Chocolate, etc.

All liqueurs can also be divided according to the type of raw material:

- fruit liqueurs;

- liqueurs obtained from plants.

I get fruit liqueurs in tincture. Ripe fruits are crushed and placed in barrels containing specially selected alcohol solutions. After several months of exposure, a liquid is obtained, called "infusion". It is filtered before being used to mix and dose the various flavors that each liquor contains.

When making liqueurs from plants, they (or grains, etc.) are added to an alcohol solution in a certain percentage, typical for a particular manufacturer.

Consumption of liquors

In the last century, it was customary in many countries to consume liqueurs during lunch. Today, liqueurs are usually served before and / or after the end of a meal, as an aperitif or digestif (a means of promoting digestion after a meal).

They drink liquor both neat and with water or ice.

Since liqueurs are a kind of additives, seasonings, they are used in small quantities.

Liqueurs are served at room temperature. They cannot be stored at particularly low temperatures, as they may lose their color and transparency.

In recent years, liqueurs have often served as irreplaceable additives for numerous and varied cocktails. Many cocktails are liked by consumers not only because of their taste, but also because of the unusual color, which they owe to the liqueurs that make up their composition. Liqueurs add sweetness to cocktails and soften them at the same time. Liqueurs also help to mix different spirits in a cocktail.
In addition to being used as drinks, liqueurs are widely used in confectionery. They act as aromatic additives to sweets, cakes, muffin dough, and creams. Liqueurs are also used in cooking in the preparation of sauces (sweet), bubert, mousse, compotes, jelly, Guryev porridge, ice cream, jelly, blamange, creams, etc.

Pour a glass of bitter liquor into ice cream. And appreciate the taste!

Every year the number of names and tastes of liqueurs only grows. These drinks are only getting more popular.

Liqueurs: the most famous brands in the world

Although there are a great many liqueurs, some of them have gained particular popularity. So they enjoy special love for consumers Amaretto, Baileys, Becherovka, Cointreau, Malibuand some others, information about which is presented below.

However, fame is not the most important thing in a liquor. The point is, everyone has different tastes. You need to find your own, the most delicious liquor in the world.

Advokaat (Lawyer)

Avocado flavored egg liqueur. Holland, fortress - 20%.

Amaretto (Amaretto)

Amber-colored liqueur from Italy is made from sweet and bitter almonds, apricot kernels, vanilla and other spices. It contains 28 percent alcohol by volume. Hydrocyanic acid, found in almonds and apricot kernels, is evaporated during distillation.

Baileys (Baileys)

Fortress 17%. Manufactured since 1974. It is composed of Irish whiskey and Irish cream.

The most popular liquor in the world. The founder of cream liqueurs. Longest shelf life due to unique production technology.

Benedictine (Benedictine)

This world famous liqueur is produced in Normandy, plant-based with the addition of flavors. Benedictine is served with ice or in cocktails. The liqueur production process lasts three years and is composed of 27 plants (including cinnamon, coriander, thyme). The letters D.O.M. in the name they mean "Deo Optimo Maximo", which means "divine, best, greatest" and is a kind of gratitude to the Benedictine monks who created this liqueur in 1510. France, fortress - 40%.

Becherovka

Becherovka is a completely natural golden drink made according to a unique recipe using more than twenty types of medicinal herbs and roots. Thanks to this, Becherovka has a pleasant aroma and characteristic harmonious taste, sweet and bitter at the same time. Originally from Karlovy Vary.

Carolans

Moderately sweet, with a light caramel aroma and a subtle cocoa flavor - all this makes this soft and delicate liqueur a truly feminine drink. According to the classical tradition, liqueur is drunk in its pure form from small glasses (crystal or glass), with a long stem. If you wish, Carolans can be cooled with ice cubes, added to coffee, as well as made cocktails and desserts based on it.

Cassis (Cassis)

The dark red liqueur is made from blackcurrant juice. "Cassis" in French means "black currant". It contains at least 20 percent alcohol by volume. Cassis liqueur may be called Cretne de Cassis if it contains a minimum of 15% alcohol by volume and has a minimum sugar content on the label. Pure Cassis is drunk in small liqueur glasses or as an aperitif.

Chartreuse

French herbal liqueur was invented by an unknown alchemist as the elixir of life. The monks of the monastery La Grande Chartreuse near Grenoble perfected the mysterious formula of the alchemist and soon, along with green chartreuse, compiled a recipe for yellow, which became the king of liqueurs. The Chartreuse recipe contains approximately 130 different herbs and extracts. The liquid base of the chartreuse is cognac (Weinbrand). The yellow chartreuse is very soft and contains 43% alcohol by volume. Green chartreuse is spicier and stronger and contains 55% alcohol by volume.

Coconut

Coconut liqueur. Fortress - 21%.

Cointreau (Cointreau)

The delicate flavor of Cointreau arises from a mixture of aromatic bitter and sweet orange peels, which are always carefully grown and carefully selected for the best quality.

Curaсao (Curaso)

This is a common name for orange liqueurs, which are made from the rind of one of the types of oranges. Previously, this type of tree (green oranges) grew mainly on the western Indian island of Curazo off the coast of Venezuela, hence the name of the liquor. Currently, the dried peel of green oranges is mainly shipped from Haiti. To obtain extracts of aromatic substances from the peel of oranges, it is treated with grape vodka, cognac (Cognac) or Armagnac. Then spices and herbs are added to the drink. Curacao liqueur is produced in different colors: light yellow (Curacao Triple sec), orange (Red Curacao), green or blue (Curacao blue). Regular Curaçaud liquor contains a minimum of 30 percent alcohol by volume. Dry varieties marked Sec (dry) or Triple sec (three times dry) must contain a minimum of 35 percent alcohol by volume

Fruit Cream Amarula (Amarula)

Amarula is a product of mixing a distillate of fruit wine from marula, aged for at least 2 years in French oak barrels, with other ingredients, namely the infusion of fresh marula fruit and fresh stabilized cream. Therefore, the drink is super-fresh and has a very balanced taste. Creamy, sweet, but not cloying, it has become a favorite not only of women, but also of men, since the base of this creamy liqueur - the fruit of the marula - is a powerful aphrodisiac.

Galliano (Galliano)

Created in 1896 by Arthur Vakari, an Italian distillation master who dedicated it to General Galliano, the hero of Italy, a participant in the colonial war in Africa. In the production of liquor, which requires 7 macerations and 6 distillations, more than 30 different herbs and aromas are used. It mixes well with other drinks and is an essential ingredient in many classic cocktails. Italy, fortress - 35%.

Grand Marnier (Grand Marnier)

It is produced by distilling soaked peels of bitter oranges from the island of Haiti. The distillate is mixed with cognac, then filtered and aged. Varieties of liqueur - cuvée 100 and cuvée 150 years from the date of creation - are obtained from older cognacs. It is consumed with ice and in cocktails. France, fortress - 40%.

Jagermeister

The name of this liqueur, which has existed since 1935, translates as “master hunter”, and its label depicts Saint Hubert, the patron saint of hunters. This drink is obtained by maceration of 56 components - plants, roots, crusts - and aged for 12 months, six of which are in oak barrels. This liqueur helps digestion well, is drunk in a chilled gulp in a pure form, in cocktails, quenches thirst with a tonic. Germany, fortress - 35%.

Kahlua (Kahlua)

Plant-based liqueur with Mexican coffee and vanilla. It is one of the best-selling liqueurs in the world. It is drunk as a digestif or as part of cocktails. This drink was created in Mexico, today it is produced in Denmark, the strength is 26.5%.

Irish Mist

In the middle of our century, according to the found ancient manuscript, the famous historical drink of Ireland - "heather honey", which is more than a thousand years old, was recreated. Called the recreated liqueur Irish Mist, it is obtained from Irish whiskey, honey and herbs. It is consumed as a digestif in its pure form, as well as with ice or soda. Ireland, fortress - 35%.

Limoncello

This liqueur is made from lemons grown in sunny Sicily.

Limoncello Luxardo is usually served neat and very chilled. With this pleasantly aromatic liqueur, you can always make even the most ordinary dessert delicious: just pour a scoop of ice cream with a Limoncello spoon. Strength: 27%.

Malibu (Malibu)

Strength: 21%.

Ingredients: Caribbean rum, sugar syrup, water, natural coconut flavor. This liqueur has a special taste and easily mixes with tonic, which makes it very popular.

Mandarine Napoleon

This liqueur was created by Antoine-François de Furcroix especially for Napoleon Bonaparte during the First Empire. The records of those years mention a drink made from tangerines and Napoleon's favorite cognac.

Maraschino

Liqueur made from small sour cherries, was invented in the city of Zadar in Yugoslavia in the 17th century. Italy, Croatia. Fortress - 30-35%.

Midori

Produced in Japan by the Suntory company. It is obtained by soaking green melons in alcohol. The color of this liqueur is intensely green, it has a great taste, which allows it to be used in a large number of cocktails. For Europe, this is a relatively new liquor. Fortress - 20%.

Millwood (Millwood)

Three Dutch creams are combined under this brand: Milwood Whiskey Cream, a liqueur based on Irish whiskey and Dutch cream, Millwood Coffee Cream, a coffee liqueur, both 14.5% ABV, and Millwood Amaretto Cream, an almond based liqueur, 17% ABV. Their distinguishing feature is their low fat and calorie content.

Soho (Soho)

An innovative drink with a refreshing and sensual taste of the mystical Asian fruit: lychee. Soho is the # 2 best-selling liqueur with fruit flavors in France.

Southern Comfort

A completely unique premium liqueur with a rich range of whiskey, fruit and spice aromas. Great both in pure form with ice and in cocktails. Fortress 39%.

Tia Maria (Tia Maria)

Auntie Maria is a coffee liqueur with rum and flavorings. It has existed for over 300 years and is used as a digestif or as part of cocktails. Produced in Jamaica, ABV -26.5%.

Van der Hum

At the base of the yellow-brown liqueur Van der hum, whose name translates as "From Mr. N", is a brandy distilled in South Africa. This local brandy is infused with the peels of local specialty oranges (tangerine). Also in production Van der hum herbs, nutmeg and other spices are used.

The most famous manufacturer Van der hum in South Africa - company KWL .

The taste of the liqueur, respectively, is orange, the strength is 25%.

Liqueurs: recipes for all occasions

Of course, mass liqueurs are made in production, adhering to strict technologies. Strict and highly educated specialists monitor the weight and combination of ingredients, ensure compliance with temperature conditions, etc.

You can also make liqueurs at home. Consumers only need to be patient and have the right ingredients. In most cases, you will need vodka, water, and sugar. You can add color and flavor to the liquor with whatever fruit or flavor you have available.

Apricot liqueur

apricots - 1 kg,

cinnamon - 1 stick,

cloves - 5-6 buds,

sugar - 2 kg

water - 500 g,

vodka - 1 l.

Cut the apricots along the groove and remove the seeds. Cut the halves into pieces and place in a dark glass dish. Pour in vodka, add cloves and cinnamon. Cork the bottle tightly and soak in the sun for 4-5 weeks.

Dissolve sugar for syrup in boiling water, strain, cool.

Strain the apricot tincture, mix with the syrup. Pour the finished liquor into bottles.

Quince liqueur

from ahar sand - 2 kg,

quince - 1.5 kg,

cloves - 10 pcs.,

cinnamon - 2 pieces,

vodka - 2 l,

water - 0.5 l.

Wash the quince and grate on a coarse grater. Pour in a little water and cook until soft. Strain the juice through double folded cheesecloth and add vodka, sugar, cloves and cinnamon. Pour the liqueur into bottles and let stand in the sun for 6-7 weeks, and then strain.

Orange liqueur

vodka - 1 l,

sugar - 400 g

c edra from 5 oranges.

Finely chop the orange zest, pour into a bottle, pour vodka and put in a warm place (near the radiator) or, if the liqueur is prepared in the summer, on the window. The bottle should stand here for three weeks. After that, the infused vodka is filtered. Syrup is prepared in bowls from sugar and glasses of tincture. When it boils, it is cooled a little and the rest of the infused vodka is poured in. Then the liquor in the bottle is set to brew for 2 weeks. The finished liquor is bottled and, well corked, stored in a cool place.

"Aroma"

sugar syrup - 1 l (sakah - to taste),

rose jam - 1 kg,

white wine - 750 ml,

vodka 0.5 l,

juice of 1 lemon.

Prepare sugar syrup, which should not be very thick and not very thin, add rose jam and put on fire. Cook until the syrup is completely thickened. Squeeze lemon juice into syrup and boil twice. After cooling, pour the syrup with vodka and one bottle of white wine. Leave on for a long time. Add sugar to taste. Then pour into bottles, cork and store in sand.

"Baileys" (creamy coffee liqueur)

vodka - 0.5 l,

cream - 0.4 l (fat content preferably not higher than 30%),

condensed milk - 1 can,

egg yolks - 4,

vanilla sugar - 2 tablespoons,

instant coffee - 1 tablespoon.

Mix condensed milk, yolks and vanilla sugar with a mixer until smooth. Add instant coffee to the resulting mass and turn on the mixer again. It is better if the coffee granules are smaller. But if the coffee does not dissolve completely, there is no need to be afraid. Its particles will disappear immediately after adding vodka. Without turning off the mixer, pour in the cream. If they are too dense and greasy, dilute them with milk. Add vodka to the resulting mass and mix well again with a mixer. The liquor is ready. It can be consumed immediately after its preparation, but it is better to let the liquor brew for at least a couple of hours.

(If you substitute whiskey for vodka, the homemade Baileys liqueur will look even more like its Irish original).

Vanilla liqueur

sugar syrup - 2.5 kg,

vodka - 2, 5 l,

water 1, 2 l,

vanilla - 45 g

cinnamon - 45 g

cloves - 3 pcs.

Pour vanilla, washed but not crushed cinnamon and cloves with vodka and water. Put in the sun for 2 weeks, then strain, mix with sugar syrup made from 600 ml of water and 2.5 kg of sugar.

Cherry liqueur (in Bulgarian)

cherries - 2 kg,

sugar - 1 kg,

vodka - 0.5 l,

cloves - 6-7 pcs.,

nutmeg - 1 pc.,

cinnamon - 10 g

vanillin - 10 g.

Pour the washed, peeled cherries and pits into a bottle and put in the sun, pouring 1 kg of sugar on top. Add cloves, nutmeg, vanillin, cinnamon. Soak in the sun for 8-10 days, then add vodka. Infuse for 4-5 weeks, then strain and bottle.

Pomegranate liqueur

with pie - 1/2 l,

pomegranate juice (freshly squeezed) - 1/4 l,

icing sugar - 150 g,

cinnamon - 1 pinch.

Peel the grenades and squeeze out the juice. Pour the juice into a bottle of alcohol, add powdered sugar and cinnamon. Let it brew for 1-2 months, then strain, Pour into bottles, close the airtight stopper. Store in a cool dry place.

Strawberry liqueur

strawberries - 1 kg,

sugar - 1 kg,

water - 0.5 l,

vodka - 0.5 l.

Boil the syrup from ripe strawberries, sugar and water. Pour it into bottles and keep it in the sun for 10-12 days. Then strain, mix with vodka and bottle again.

Emerald liqueur

green gooseberries, peeled from the stalks - 2 kg,

alcohol - 1 l,

sugar - 1 kg,

water - 0.5 l.

young cherry leaves - 30 pcs.

Pour gooseberries and cherry leaves into a bottle, add alcohol, leave for a week. Prepare the sugar syrup and pour it into the bottle. Insist for another week, drain, bottle, cork.

Cocoa liqueur

from achar syrup -0.9 l,

vodka - 0.8 l,

pasteurized milk - 0.3 l,

cocoa powder - 100 g,

water - 4 tbsp. spoons,

lemon juice - 2-3 drops,

vanilla.

Pour cocoa powder, vanilla with vodka and keep in a sealed bottle for 4–5 days, shaking often. Prepare a syrup from water, sugar, milk, lemon juice. Pour it into vodka, strained through a triple layer of gauze or filter paper. Pour the liquid into a bottle, cork and put in a dark place for 14 days and shake the contents periodically. On the 15th day, filter again, bottle, cork and leave for another 2 weeks. Then filter and bottle again. The liquor is now ready to drink.

Strawberry liqueur

strawberry juice - 1 l

sugar - 800 g

alcohol 96% - 700 g

water - 500 g

cinnamon tincture - 1 tsp

To infuse 10 g of cinnamon, insist in 100 g of 70% alcohol in a tightly sealed bottle for 6 weeks. Strain the freshly squeezed juice, add water and sugar. Once the sugar is completely dissolved, pour in the alcohol and cinnamon tincture.

Cranberry liqueur

cranberries - 4 cups

water - 0.75 l,

sugar - 500 g of sugar.

Mash the cranberries thoroughly, you can skip through a meat grinder, pour vodka in a saucepan, leave for 3-4 days, tightly closing the dish with a lid. Then strain into another saucepan through cheesecloth folded through several layers, add sugar and put on fire, but do not bring to a boil. Remove from heat, dip cloves and cardamom wrapped in gauze for five minutes in liqueur. Then pour into bottles through a funnel covered with gauze. Each straining increases the clarity of the liquor. Store in a cool place.

"Ko-ko"

milk - 1 l,

cognac (or 60% alcohol) - 1 l,

sugar - 400 g,

yolks - 8,

vanilla sugar - 4 bags,

walnut partitions - 50 g,

cherry stalks - 50 g.

Beat the yolks with sugar, add vanilla sugar, pour in warm milk and brandy while stirring. The liquor is filtered through 2-3 layers of gauze, poured into bottles, and corked. Store in a cool place. Shake well before use. When using alcohol, it is insisted on the partitions and stalks in a month.

Coffee liqueur

vodka - 1 l,

sugar - 250 g

natural coffee - 50 g.

Ground coffee is poured into a glass of water and brought to a boil. The broth is kept for a day in a tightly sealed container. Strain into a large container, add vodka, add sugar, heat until the sugar dissolves. Then the liquor is filtered through cheesecloth until completely transparent. The liquor is kept in bottles for several days.

Raspberry liqueur

raspberries - 1 kg,

sugar - 1 kg,

alcohol - 1 l,

water - 1 l.

Raspberries are kneaded, poured with alcohol and insisted for 15 days, shaking occasionally. Syrup is boiled from sugar and water, descaled, cooled to 30-40 ° C and poured into the infusion, mixed and insisted for another 2 weeks. Filtered, bottled and sealed.

Milk liqueur

vodka - 0.5 l.

cream - 170 ml

sugar - 10 teaspoons

yolks - 2 pcs.

Grind sugar with yolks, add cream, then vodka and a pinch of vanilla sugar, stir well, pour into a bottle and let stand for at least a week.

Almond liqueur "Yadolyshko"

sugar syrup - 125 g,

cognac - 0.5 l,

almonds - 15 pcs.

Pour almond kernels in a mortar with boiled water, peel, then crush well, top up with cognac, put a few pieces of fresh or dried orange peel. After 30 days, strain the liquid into a bottle, add sugar syrup on top.

Mint liqueur

Water - 1 l,

Sugar - 200 g

Mint - 4 sprigs.

4 sprigs of mint are poured into a bottle with a wide mouth with 2 bottles of vodka, tightly corked and allowed to brew for 2 weeks. After that, the vodka is filtered, 200 g of sugar is added, heated over a fire to dissolve the sugar, cooled and bottled.

"Night in Venice"

granulated sugar - 1 kg,

water - 0.75 l.

vodka - 0.5 l,

coffee - 100 g (coffee solution 250 ml),

vanilla - 1 stick.

Leave the vanilla stick in vodka for 8 days. From 1 kg of sugar and 750 ml of water, boil the syrup, remove the scale from it. Brew a strong solution from freshly roasted ground black coffee. When the syrup and coffee are completely cool, mix them and pour into the vodka. Take out the vanilla, shake the liquor well, pour into bottles and cork tightly. Ripen for 2-3 months.

Sea buckthorn liqueur

sugar syrup - 2, 6 l,

fortified sea buckthorn juice - 750 ml (fresh sea buckthorn - 1 kg),

water - 600-750 ml.

blueberry juice - 10 ml (dried blueberries - 4 g),

vanillin - 0.2 g,

citric acid - 3 g,

Fortified sea buckthorn juice and blueberry juice mix with 66- percent sugar syrup, add color, vanillin and citric acid for bringing the acidity of the drink is up to 0.4 g / 100 ml. Add boiled water to vodka in such a way that the drink turns out to be no more than 25% alcohol.

"Fire" liqueur

red currant - 2 kg,

vodka - 2 l.

sugar - 1.5 kg,

Pour red currants into a bottle or jar with sugar. After 0.5-2 months, strain the released juice, add vodka and bottle.

Beer liqueur

vodka - 0.5 l,

beer - 0.5 l,

sugar - 500 g,

instant coffee - 4 teaspoons (you can take ground coffee),

vanillin - a pinch.

Pour beer into a saucepan, add sugar, coffee, spices, heat until sugar is completely dissolved, pour in vodka, stir and remove from heat. Strain through cheesecloth if the coffee was natural. Pour into bottles. It can be served immediately, but it is better to let it brew for a day.

"Czech style" (walnut liqueur)

alcohol - 1 l,

sugar syrup 20-30% - 0.5-0.6 liters,

young green walnuts - 30-40 pcs.,

carnation - 3-4 buds,

cinnamon - 1 stick.

Cut the nuts of milky-wax ripeness into 4 parts, transfer to a bottle, pour over with alcohol, add cloves and cinnamon, cork and leave for a month. After that, drain the alcohol, filter, dilute to taste with sugar syrup.

Pink liquor

sugar - 2 kg,

pink petals - 1 kg,

vodka - 1 l,

water - 0.8 l,

food coloring.

Collect the freshly blossomed rosebuds, cut off the white tips and put in a bottle, pour vodka so that it barely covers the petals. Put in the sun for three days, then drain. Repeat this procedure three times. Strain and add food coloring for color. Dilute the infusion with a syrup made from water and sugar in a 1: 1 ratio. Pour into bottles, cork.

Rowan liqueur

vodka - 2 l,

mountain ash - 1kg,

sugar syrup - 1 l,

spices (cloves, cinnamon and lemon peel) - optional.

Fill the bottle with mountain ash, pour cold sugar syrup, vodka and close with a cork. Put the bottle in a warm place, leave for three weeks. Filter the prepared liquor and bottle.

Sugar liqueur

granulated sugar - 2, 5 kg,

vodka - 2, 5 l,

water - 1, 25,

spices or berry-fruit essences - to taste.

Prepare a syrup from water and sugar, descaling. When the syrup has cooled, pour in a little, stirring, the vodka seasoned with some spices or berry, fruit essences. Then strain, put in a warm place for several weeks, so that the liquor is infused. Pour gently into bottles. The prepared liquor can be consumed immediately.

"Syria"

granulated sugar - 0.5 kg,

vodka - 0.5 l.

fresh nut kernels - 20 pcs.,

green walnuts - 5 pcs.,

cinnamon - ½ sachet,

Pour green walnuts and peeled kernels of fresh nuts with vodka, add cinnamon powder. Soak the mixture for 40 days, then add sugar. When the sugar has dissolved, strain the liquor through filter paper.

"Solar"

icing sugar - 150 g,

vodka - 150 ml,

milk - 100 ml,

egg yolks - 3 pcs.,

vanilla - 1 stick.

Hold the vanilla stick in vodka for 8 days. Egg yolks, powdered sugar, beat until froth for 6 minutes, add boiled cold milk and then mix with vodka, no vanilla. Pour the liqueur, cork tightly and consume in 1-2 months.

"Black Johanna"

black currant - 1 kg,

vodka - 1 l,

sugar - 400 g

cloves - 2-4 pcs.,

Peel the currants, crush, fill the vessel with berries, add the cloves and pour in the vodka. Place the container in the sun and hold for about six weeks. Then strain through cheesecloth. Add sugar to the resulting liquid, pour into bottles. Shake the bottles from time to time. When the sugar has melted, the liquor is ready to drink.

Sheridan

vodka - 2 glasses

condensed milk - 1 can,

Sugar - 1 glass

egg yolk - 4 pieces

instant coffee (non-granular) - 1 teaspoon

vanillin (on the tip of a knife)

Egg yolks, sugar, beat until froth, add milk and then mix with vodka, coffee and vanilla.

Chocolate liqueur

vodka - 1 l,

sugar - 0.5 kg,

dark chocolate - 300 g,

water - 200 ml.

Chop the chocolate, pour vodka, leave for a week, shaking daily. Prepare a syrup from sugar and water, add to the chocolate liqueur, filter, bottle, cork.

"The Eiffel Tower"

granulated sugar - 1 kg,

vodka - 1 l,

water - 400 ml,

fresh orange peels - 250 g (or dried orange peels - 150 g) ,

cloves - 4-5 buds,

cinnamon - 1 stick.

Pour fresh or dried orange peels, cloves and cinnamon with vodka. Keep the mixture in the sun or in a warm place for 10-15 days. Then strain and add thick syrup made from 750 g of sugar and 1.5 cups of water to 1 liter of liquid. Pour the resulting liquor into bottles, cork. Withstand 8-10 days.

Apple liqueur (pear)

apples (pears) - 1.5 kg,

alcohol - 1.5 l,

water - 1.5 liters.

sugar - 1 kg,

almonds - 2-3 pcs.

bitter almonds - 1 pc.

cinnamon - ½ tsp,

cloves - 5-6 buds.

Peeled and finely chopped apples (pears) are poured into a bottle, poured with alcohol, crushed almonds, cinnamon, cloves are added, insisted for 10 days, shaking daily. Then add water and sugar syrup, filter, bottle and seal. The liqueur matures within 4–6 months.

Egg liqueur

sugar - 0.5 kg,

milk - 0.5 l,

alcohol - 200 ml,

heavy cream - 200 ml,

yolks - 8 pcs.,

vanillin

Grind the yolks with sugar, add vanillin, cream, milk and alcohol. Beat everything well with a whisk or mixer. Pour into bottles. Seal up. The liquor matures for 2 months.

Today, man, we are going to tell you about the ten best liqueurs in the world so you can try some of them with your lady or with friends. Or maybe not even one - what the hell is not joking! If you want to take a break from crazy parties and spend a quiet evening with pleasant conversation, liqueur will be the best addition to your evening. This is a drink for a measured and comfortable pastime. Of course, liquor is not a cheap pleasure. Some of them will have to fork out pretty much, others are quite affordable: their price fits within a thousand rubles. Don't be greedy dude, sometimes it's nice to have a nice rich drink!

(Grand Marnier Cuvée Special Saint Sencantenair)

No wonder this divine elixir is on the first line of the rating and is worth a fortune! All this because it is created from rare varieties of 50-year-old cognac. And this is not just some kind of no-name cognac, but a drink from the best wine-growing region of France Grande Champagne. In addition, the liqueur contains essences of wild tropical fruits and, of course, secret ingredients that the manufacturer keeps in the strictest confidence. All components of the drink are mixed in the right proportions, after which the liquor is kept for three years in solid oak barrels. And after that how not to pay seven thousand for such a luxury!
The drink is ideal for meeting old friends and leisurely conversations about life. Indeed, you will not offer your lady a forty-degree drink!

2. Sovrano Limoncello

One of the most popular fruit liqueurs. The name seems to hint that the drink has a pronounced lemon flavor. This drink is a symbol of New Zealand, its national pride - although originally limoncello is an Italian liqueur. Attention, there is an extremely important point in the drinking ritual: you need to drink the liquor chilled. The colder the better - don't be afraid to overdo it, man! By tradition, limoncello is poured into tall small glasses, which are pre-frozen, so much so that their walls are covered with a thin layer of ice.
This fellow can be appreciated with your beloved. And its strength is average, and the taste is pleasant, fruity - the girl should like it.

3. Chai Liqueur by Dancing Pines Distillery

This liqueur is not very common in Russia, bro, and completely in vain! Here is the most popular of the Dancing Pines Distillery liqueurs, and this popularity is due to the fact that the taste of the drink is absolutely unique. The production technology of this liqueur is similar to that used to create the legendary type of tea, which is called tea (Chai), do not be confused by this pun. For the manufacture of liqueur, selected black leaf tea and five spices are used (which, of course, the manufacturing company is silent about).
You can even drink this liqueur ... with your parents! And what, quite well, will turn out to be sincere family gatherings - almost a family tea party, perhaps a little hardcore.

There is hardly a person who has never heard the name of this liquor! It is very popular: it is drunk just like that, cocktails are made on its basis, and it's a sin not to mention the hot Katya Sambuca here. Now you understand why she took such a pseudonym for herself! Sambuca is an Italian liqueur with anise. There are many ways to drink sambuca: you can drink it as chilled as possible, you can, on the contrary, set it on fire in a pile, give it time to burn, and then extinguish and drink, or you can serve it as in the homeland of liqueur - in Italy - with three coffee beans on bottom of the pile, which symbolize happiness, health and wealth.
It just so happens that sambuca is perfect for parties. So if at the weekend you and your friends are planning to have a full blast, sambuca will help you!

5.Crème de Pêche Peach by Merlet

As you probably already understood from the name, this liqueur tastes like peach. And not a chemical peach flavor, but a real fruit! In addition, the drink has a very pleasant aroma. Attention, very sweet! Therefore, not all bros will dare to drink it in its pure form. But making cocktails based on it is a completely different matter.
Of course, you need to drink it with a lady: both taste and strength are appropriate. Or you can just present her with a bottle of liquor - let her evaluate it with her friends and discuss how well you are with her. Although ... everyone has their weaknesses. Who can blame you if you like to drink such an extremely good and extravagant liqueur from time to time?

6. Grand Marnier Cuvée du Centenaire Orange (Grand Marnier Cuvée du Sancantenaire Orange)

A long time ago, in 1880, a certain Louis-Alexander Marnier Lapostol - probably still a gourmet and esthete - created this drink on the basis of a noble cognac. He introduced into it a unique zest - the tart taste of wild oranges - and not the usual orange fruits from the supermarket, but Caribbean green citrus fruits. Sounds tempting, right? This liqueur, by the way, is added to various cocktails, for example, the well-known "B-52".
We would recommend that you save such a serious thing for your evening conversations with your father. It is a strong and tart masculine drink for serious adult men.

7. Créme C2 de Cassis Saintonge Boisée Black Currant by Merlet

This liqueur has a pronounced concentrated blackcurrant flavor with muted piney notes. It has a rather interesting and rich taste that is good to savor, rolling the liqueur over the palate. The drink has a long berry aftertaste. A strange, unusual choice - perhaps, without expecting much from it, you will be surprised how much you like it.
Such a drink is ideal to drink at a meeting of graduates: it will set everyone in a sentimental nostalgic mood, and the evening will be beyond praise. And you can also give a bottle of such wealth to grandma and grandpa (by the way, remember, next time you don't have to suffer and invent what to give someone of them for their birthday) - let them add it to tea in winter.

8. Baileys Original Irish Cream

Perhaps one of the most famous liqueurs of all time, made from Irish whiskey and cream with the addition of vanilla, sugar and cocoa beans. A very sweet but pleasant drink, one of the leaders among cream liqueurs.
Ladies of all ages are very fond of Baileys: from students to grandmothers. Drink it with them. If your girlfriend is refined and sophisticated - treat her to Baileys - and she will thaw. Your mom will also appreciate this drink very well: for example, in my sideboard I always have a bottle of Baileys, which she adds to coffee according to her mood.

In terms of popularity, this drink in Italy is ahead of even the famous "Limoncello". It has a bitter-spicy taste and a bright red color - an interesting combination, isn't it? The taste of the drink is complex. It tastes like strawberries, grapes, honey, citrus fruits, nuts - you can't figure it out right away. Naturally, the Campari recipe is kept in the strictest confidence. The drink is made from a tincture of aromatic herbs and citrus fruits, to which sugar syrup and water are added. How many ingredients are used to make it, no one knows for sure: different numbers are called in the range from 40 to 68.
You need to drink it with your chosen one, if she is temperamental, decisive and not afraid of adventures. The drink is quite strong, but very interesting and passionate - no wonder it is so loved in hot Italy.

10. Jägermeister

The only liquor on our list made in pedantic Germany. The name literally translates as "senior huntsman" - this is directly related to the pleasant herbal taste of the drink. The Jägermeister includes up to twenty different plants, roots, and bark. Before the drink is considered ready to drink, it is infused for a whole year. Jägermeister spends half of this period in oak barrels. You need to drink it strongly chilled, and in one gulp. The chic design of the label is also worth noting: this cool deer will not leave anyone indifferent.
With whom to drink this wonderful liqueur? Whoever you want! He will organically fit into any company and will be equally well received by family and friends.

Most tasters consider liqueurs to be a real alcoholic treat. This drink has a wide variety of flavor and aroma tones. Due to his many-sidedness, he always and everywhere finds his admirers. The only thing that remains unchanged in all his interpretations is the lingering sweetness of the extraordinary aftertaste.

HERBAL
Herbs are one of the oldest ingredients in liqueurs. If earlier the main reason for their addition was their medicinal properties, now they are mainly used as flavorings.

In the production of Moiyr liqueurs, a variety of medicinal herbs and various herbs are added. A striking example of herbal liqueurs is the Israeli Sabra liqueur based on cactus alcohol. Its characteristic aroma combines the bitterness of chocolate and the freshness of an orange.

Chartreuse drinks have become famous all over the world. One of its varieties, Green Shartreuse, contains a composition of 130 herbs that give the drink a unique green color and incredible aroma.

The group of popular herbal liqueurs is complemented by Italian spirits Strega and Galliano, Irish Irish Mist, Scottish Drambuis, as well as many so-called "monastery" liqueurs from Austrian and German producers.

FRUIT AND BERRY
The predominant part of the modern assortment is made up of fruit and berry liqueurs. Their world is extremely diverse. In addition to the infinite number of options for the raw materials used, the individuality of their taste characteristics is ensured by the use of various secrets of the technological process. They are based on the use of juices and alcohol or fruit and berry alcohols.

The most popular berries for the production of liqueurs are currants, strawberries, raspberries, blueberries, cherries, mulberries, etc. Recently, a number of Finnish liqueurs from lingonberry, cloudberry, blueberry, apricot with 21% strength have appeared on the Russian market.

Currant

The original recipe for blackcurrant liqueur was created back in 1836 by the French winemaker Auguste Lagout. This drink managed to preserve all the richness and multi-tonality of this aromatic berry. He quickly gained popularity, enriching his creator. Modern examples of currant liqueurs are De Kuyper, Black Currants Monin, Gabriel Boudier, etc.

In 1882, Joseph Cartron founded the production of liqueurs from strawberries, raspberries, cherries and mulberries. Further development of cherry liqueurs led to the emergence of the modern cherry.

Cherry is made from all sorts of cherries soaked in wine alcohol. This gives the drink a special flavor. The Danish Peter Heering original turned out to be especially refined, which is also available on the Russian market. Manufacturers do not disclose the secret of its production. They limit themselves to comments that the originality of the taste of this liqueur is due to the fact that cherry fruits for its production mature for a long time in the specific conditions of the Danish climate.

Cherries

By analogy with cherry liqueur, cherry liqueur is also produced. Compared to the cherry prototype, this drink turns out to be less strong (up to 16% cp. Vol.), But the aroma is not inferior. A worthy example on the modern market is the Georgian cherry liqueur Triumph.

Apricot
Apricot liqueurs have become quite popular. The sales leaders were Austrian Barak Palinka and Hungarian Kecskemét.

Peach
Recently, peach liqueurs have been gaining popularity. In particular, it serves as the basis for the manufacture of Southern Comfort. In addition, there are more elegant examples of European peach liqueurs, such as Peach Tree. It often forms an excellent base for bright cocktails.

Melon
More recently, melon has been used for the production of liqueurs. The pioneers in the development of melon liqueurs were the Japanese company Suntory and the French Cardboard. An example of Japanese quality is Midori liqueur with a strength of 23% cn. about. It has an incomparable aroma of nutmeg, fully revealed in cocktails.

Exotic fruits

More and more often, the liqueur range is replenished with specimens of exotic fruits. The leader of them is the famous Canadian liqueur Malibu based on rum with coke. His unconventional, pleasant taste has brought him great popularity. Coconut liqueur mixes well with tonic water, making it an excellent base for cocktails.
In recent years, the production of liqueurs from papaya, kiwi, manteau, lychee, passionfruit and other tropical fruits has been established in the West.

CITRUS
Quite an extensive group of citrus liqueurs. These drinks are produced mainly using two technologies. The most prestigious brands are produced by the distillation method. Cheaper analogues are made from zest infusions or with the addition of essential oils.

Mandarin
A number of excellent liqueurs are made on the basis of mandarin. The most popular of these is Mandarine Napoleon Tube. This is a fairly strong alcoholic drink (36% sp. Vol.) Produced by the Belgian company Furcroix.

Lemon

Limoncello liqueur is a traditional Italian drink. The secret of its preparation in 20 days of aging of a special kind of lemons in alcohol-sugar syrup. The leader of its production at home is the Antica Russo alcoholic beverage concern. It was there that the most expensive liqueur D`Amalfi Limoncello Supreme was recently produced. The party is limited to only two copies, valued at $ 43.7 million. Surely the decoration of the bottle with 3 excellent diamonds, 13 carats in size, was reflected in its cost.

European producers have less demand for lemon as a raw material for liqueurs. Their production process is based on different principles and mainly uses only lemon peel. A worthy example of European lemon liqueurs is the French Original Triple Lime.

ORIGINAL

A separate group can be divided into liqueurs with a peculiar taste characteristic of their main raw materials. These include Mocco coffee liqueur, Volare Vanilla vanilla, Drambuie honey and many others.

Coffee

A classic example of coffee liqueurs is the Mexican dark, sweet Kahlua. Copies of Danish and English production are for European export. For the production of beans used Mexican black coffee, cocoa beans, brandy and vanilla.

The Jamaican Tia Maria liqueur with 26.5% strength is quite popular. Its main ingredients are traditional Jamaican rum and coffee, complemented by a special range of spices.

But cocoa beans are used much less often in the production of liqueurs. In most cases, the bouquet of such liqueurs is cut with orange or mint.

Egg yolks

Creams are in great demand in Western European countries - liqueurs based on vignac, egg yolks and sugar. In Poland and Holland, such drinks are produced under the name Advocaat. The Italian analogue was the product of the Pilligrino company, the Cremovo liqueur. And in Hungary, such liqueurs are made on the basis of quail eggs. They are very thick, sweet.

The variety of alcoholic beverages, which have their own well-established audience of fans, is impressive in variety and assortment. Some types of alcoholic drinks are especially popular with beautiful ladies, because they differ from others in pleasant sweetness, delicious aroma, light strength and rich color.

In the category of drinks, the audience of fans of which is overwhelmingly women, there are liqueurs, which are classified according to a variety of characteristics and types, which allows the user to choose the best quality varieties for themselves. By what criteria are liqueurs classified? What should you pay attention to?

Classification of liqueurs by place of production

Today liqueurs are produced in many countries of the world, but some of them are the undisputed leaders in this area and have the palm in the manufacture of pleasant and light, as well as original liqueurs. As for the individual territories where quality liqueurs are produced, it is worth noting not only the names of these countries, but also the names of liqueurs, thanks to which they are widely known throughout the world.

• France. The country of origin is famous for the Benedictine liqueur, which is made according to old recipes from 27 components. The liqueur is distinguished not only by its pleasant taste, but also by its effective medicinal properties.
• Italy. Liqueur "Amaretto" is a visiting card of the country. The drink has its own audience of fans all over the world and is made from apricot kernels, with the addition of herbs and spices.
• Holland. This manufacturer is known worldwide for Curacao liqueur, which is made on the basis of raw materials in the form of orange peels and is presented in several color categories: green, orange, white and blue.
• Ireland. Liqueur "Baileys" produced in this country is widely known in different countries of the world. The drink has an original and pleasant taste, and you can use it both in pure form and as part of numerous cocktails.
• Barbados. Liqueur "Malibu" has been produced here since 1980, and the main qualities and properties of the drink are triple purification and long aging.

Classification of liqueurs by main ingredient

Liqueurs are divided into different categories, not only by the place of their production, but also by the main ingredients on the basis of which the drink is prepared. The main categories of liqueurs, into which they are divided according to the main component, are:

• Fruit. As the name implies, this category contains drinks, the main ingredient of which is a wide variety of fruits and berries. Among the main varieties of fruit liqueurs, the most in demand are: strawberry, blackcurrant, cherry, raspberry, blueberry and lingonberry drinks. This also includes liqueurs made on the basis of melon, peach, nuts, apricots and lemons.
• Coffee. Many varieties of liqueurs are also prepared on the basis of this ingredient. In original and well-known recipes, coffee is mixed with other components, which gives them unique, individual properties. Usually, the main ingredients in the preparation of such a liqueur are coffee, rum and spices.
• Egg. The name again suggests what this type of liqueur is made of. Egg whites and yolks, in different proportions, are mixed with suitable ingredients, thereby creating an original drink with a non-standard taste.

Classification of liqueurs by alcohol and sugar

This is another criterion according to which liqueurs are divided into 3 main categories: strong, dessert and creams.

• Strong. The alcohol content is 35-45%, and the sugar content is 32-50%.
• Dessert. In these liqueurs, the alcohol content is 25-30% and the amount of sugar fluctuates approximately within the same range. These liqueurs are distinguished by sweet or sour-sweet taste, and coffee, honey, fruits and berries are used as ingredients.
• Creams. This is a special type of liqueur, which is less strong, but higher in sugar. Alcohol content - 20-28%, sugar - 49-60%. Cream liqueurs have a thicker consistency than other varieties.

The most famous liqueurs

• Benediktin D.O.M .;
• Cointreau;
• Galliano;
• Chanterbe;
• Drambuy;
• Amaretto;
• Chartreuse;
• Curacao;
• Frangelico;
• Jägermeister;
• Maraschino;
• Tia Maria;
• Baileys Irish Cream;
• Saint Brendans Superior.

These are just a few of the famous liqueurs that are on the list of the most common, trendy, popular and in demand.

Herbal liqueur was invented much earlier than other types of this drink. The first liqueurs were made by medieval monks in Europe from various herbs and roots. The composition and preparation technology of many famous varieties are kept in the strictest confidence to this day.

In the article:

History of origin and types of herbal liqueurs

Herbal liqueur is significantly older than other varieties of this drink. The very first liqueurs were made on the basis of herbs and plant roots. This is due to the medicinal properties of the drink, which were prescribed to him in the Middle Ages.

For centuries, people have practiced healing with herbs, berries and fruits. Since ancient times, the Egyptians, Arabs and Greeks have attempted to invent various elixirs and medicines by steeping and distilling the gifts of nature. Later, medieval monks and pharmacists were engaged in the invention of medicinal mixtures based on herbs. Most of the medicines had a bitter taste, so honey was added to the composition. This is how the first liquor was invented. The authorship of this drink is claimed by two countries - France and Holland.

In the 17th century. in France, only monks and pharmacists were allowed to distill alcohol and prepare such elixirs, while Dutch legislation allowed the production of alcoholic beverages for commercial purposes.

The most famous French herbal liqueurs are Benedictine and Chartreuse. Both of them are distinguished by a fairly large strength, and their recipes were invented at the beginning of the 16th and 17th centuries. respectively. For the preparation of Benedectin, almost three dozen different herbs are used, and it is made on the basis of more than a hundred plants.

German herbal liqueur "Wurzel Peter"

This herbal drink is inferior in popularity to another German liqueur - "", however, "Wurzel Peter" also deserves the attention of consumers. It was made by the Berlin pharmacist Paul Peschke in the second half of the 19th century. It is based on forest herbs and roots, and it got its name in honor of the little gnome from an ancient legend, according to which the little gnome jokes and pranks over people lost in the forest.

Later, the production of this liqueur was suspended and resumed only in the post-war years. Since the 1950s, the drink has been produced with a strength of 40%, and when the company changed its management (90s), the strength of "Wurzel Peter" began to reach 30%.

Drambuie

Belongs to the category of strong liqueurs (its strength is 40%) and is distinguished by a special preparation technology. This drink contains Scotch whiskey, which has been aged for at least 15 years, various herbs, honey and sugar.

The Drambui manufacturing facility is located near Edinburgh. Here they have been making it since the end of the 19th century. Liqueur can be consumed both separately and as part of cocktails. A prerequisite is the need to cool it.

Irish Mist premium liqueur

Belongs to the category of elite drinks produced in Ireland. The production of this liqueur began in 1947 in Dublin. The drink has a pleasant rich and sweet taste with the most delicate aroma. Irish Mist contains two types of honey, herbal extracts, and is an alcoholic base.

According to legend, the Irish learned to prepare this drink in the 5th century, calling it "Heather honey". Later, the recipe for the elixir was lost, and it was only in the 20th century that it was discovered and reproduced.

Hungarian Unicum

This bitter herbal liqueur can be called the national Hungarian drink. It is distinguished by its dark brown color, viscous consistency, bitter taste and an original spherical bottle.

The drink got its name thanks to Emperor Joseph II, when during a feast he felt pain in the stomach. Then one of the healers offered the emperor his elixir, which brought relief to the crowned person. It was the emperor who called this medicine "Unique".

"Unicum" is made from 40 species of plants, and the technology of its production involves aging in oak barrels.

Alpine Genepi

Liqueur "Genepi" is distinguished by a significant strength (about 40-50%). It is produced by infusing herbs with alcohol. The herbs that make up the drink grow in the Alpine mountains at a level of 2500-3500 m.

The color of "Genepi" has yellow and green hues, and the drink itself has a sweetish taste and spicy aroma. Genepi is produced by several companies, but the highest quality drink can be tasted in alpine restaurants, where it is produced by the local population.

Italian Galliano and Averna

Another liqueur, created on the basis of alpine herbs, is the famous Italian "Galliano". Its strength reaches 35%, and the basis of this drink is several dozen different plants and flowers. Its recipe was obtained at the end of the 19th century, and it got its name in honor of the famous Major Giuseppe Galliano.

The manufacturer keeps the exact composition and preparation technology of this liqueur in the strictest confidence. It is known that the basis of the drink is made up of licorice, vanilla, juniper and anise, infused with pure alcohol with the addition of water. The traditional "Galliano" can be recognized by the golden color of the drink and the narrow bottle.

Another Italian herbal liqueur, Averna, has a bitter taste and a strength of 34%. His recipe is based on over 6 dozen different herbs. The production of this drink was established in the second half of the 20th century. Initially, it was used as a medicine, and it got its name in honor of the wealthy and pious Italian merchant Salvatore Avern, to whom the monks passed on the secret recipe for a unique drink.

Thus, herbal liqueurs can be called the first among all varieties of this drink. Initially, their recipes were invented as a remedy for various types of diseases. And only after a while, honey, berries and fruits were added to their composition, thereby giving the drink a unique taste and aroma.