Portal:Liquor

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The Liquor Portal

Introduction

Liquor (/ˈlɪkər/ LIK-ər) or distilled beverage 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, 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...)

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Jägermeister (/ˈjeɪɡərmaɪstər/ YAY-gər-my-stər, German: [ˈjɛːɡɐˌmaɪstɐ] ) is a German digestif made with 56 herbs and spices. Developed in 1934 by Wilhelm and Curt Mast, it has an alcohol by volume of 35% (61 degrees proof, or US 70 proof). The recipe has not changed since its creation and continues to be served in its signature green glass bottle. It is the flagship product of Mast-Jägermeister SE headquartered in Wolfenbüttel, Germany. (Full article...)

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Marvin "Popcorn" Sutton (October 5, 1946 – March 16, 2009) was an American Appalachian moonshiner and bootlegger. Born in Maggie Valley, North Carolina, he grew up, lived and died in the rural areas around Maggie Valley and nearby Cocke County, Tennessee. He wrote a self-published autobiographical guide to moonshining production, self-produced a home video depicting his moonshining activities, was the subject of several documentaries, including one that received a Regional Emmy Award, and is the subject of the award-winning biography and photobook The Moonshiner Popcorn Sutton.

Sutton died by suicide by carbon monoxide poisoning in March 2009, aged 62, rather than report to federal prison

after being convicted of offenses related to moonshining and illegal firearm possession. Since his death, a new company and associated whiskey brand have been named after him. (Full article...)

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Eva Ekeblad Jack Daniel James C. Crow Isaac Wolfe Bernheim Elijah Craig Bronfman family Roustam Tariko Hiram Walker Harry C. Hatch William Gooderham Sr. Lewis Rosenstiel John Philip Wiser John Walker (grocer) Samuel Bronfman Dale DeGroff

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Image 1

Planter's punch

Planter's punch is an IBA Official Cocktail made of Jamaican rum, fresh lime juice, and sugar cane juice. The cocktail originated in Jamaica.

The September 1878 issue of the London magazine Fun listed the recipe as follows: (Full article...)
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The golden dream is an IBA official cocktail made with Galliano and Cointreau. It is classed as an "after dinner" drink.

The golden dream was popular during the 60s and 70s and originated at the Old King Bar in Miami, mixed by Raimundo Alvarez. (Full article...)
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A French Connection is a cocktail made with equal parts Cognac and Amaretto liqueur. The cocktail is named for the Gene Hackman film of the same name. (Full article...)
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A Sazerac at the Sazerac Bar, The Roosevelt New Orleans Hotel

The Sazerac is a local variation of a cognac or whiskey cocktail originally from New Orleans, named for the Sazerac de Forge et Fils brand of cognac brandy that served as its original main ingredient. The drink is most traditionally a combination of
cognac or rye whiskey, absinthe, Peychaud's Bitters, and sugar, although bourbon whiskey is sometimes substituted for the rye and Herbsaint is sometimes substituted for the absinthe. Some claim it is the oldest known American cocktail, with origins in antebellum New Orleans, although drink historian David Wondrich is among those who dispute this, and American instances of published usage of the word cocktail to describe a mixture of spirits, bitters, and sugar can be traced to the dawn of the 19th century. (Full article...)
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Smirnoff Red Label vodka

Vodka (Polish: wódka [ˈvutka]; Russian: водка [ˈvotkə]; Swedish: vodka [vɔdkɑː]) is a clear distilled alcoholic beverage. Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is made by distilling liquid from fermented cereal grains and potatoes since the latter was introduced in Europe in the 18th century. Some modern brands use corn, sugar cane, fruits, honey, and maple sap as the base.

Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). The European Union has established a minimum alcohol content of 37.5% for vodka. Vodka in the United States must have a minimum alcohol content of 40%. (Full article...)
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This is a list of notable cocktails, arranged alphabetically. (Full article...)
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A John Collins is a long drink of London dry gin, lemon juice, sugar and carbonated water, which was attested in 1869, but may be older. It is believed to have originated with a headwaiter of that name who worked at Limmer's Old House in Conduit Street in Mayfair, which was a popular London hotel and coffee house around 1790–1817. It is essentially a variant of Tom Collins, evidently a latter name for the same drink. (Full article...)
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The hanky panky is a cocktail made from gin, sweet vermouth, and Fernet-Branca. It is a variation on the sweet martini, or Martinez, made distinctive by the Fernet-Branca, a bitter Italian digestivo. It was created by Ada "Coley" Coleman, head bartender at the Savoy Hotel, London. (Full article...)
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Artisanal cachaça from Minas Gerais, Brazil

Cachaça (Portuguese pronunciation: [kaˈʃasɐ]) is a distilled spirit made from fermented sugarcane juice. Also known as pinga, caninha, and other names, it is the most popular spirit among distilled alcoholic beverages in Brazil. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most famous cocktail. In Brazil, caipirinha is often paired with the dish feijoada. (Full article...)
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Bottles at a factory in Teotitlán del Valle, Oaxaca

Mezcal (/mɛˈskæl/, Latin American Spanish: [mesˈkal] ), sometimes spelled mescal, is a distilled alcoholic beverage made from any type of agave.

Agaves or magueys are endemic to the Americas and found globally as ornamental plants. Native fermented drinks from maguey plant, such as pulque, existed before the arrival of the Spanish, but the origin of mezcal is tied to the introduction of Filipino-type stills to New Spain by Filipino migrants via the Manila galleons in the late 1500s and early 1600s. These stills were initially used to make vino de coco, but they were quickly adopted by the indigenous peoples of the Pacific coastal regions of Mexico and applied to the distillation of agave to make mezcal. (Full article...)
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Ramos gin fizz at a bar in New Orleans

A Ramos gin fizz (also known as a "Ramos fizz" or "New Orleans fizz") contains gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water, and soda water. It is served in a large non-tapered 12-to-14-US-fluid-ounce (350 to 410 ml) Collins glass.

The orange flower water and egg significantly affect the flavor and texture of a Ramos, compared to a regular gin fizz. The key to making this egg cocktail is dissolving the sugar before adding ice; the sugar acts as an emulsifier, and it and the alcohol "cook" the egg white. (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 horse's neck is an American cocktail recognised by the International Bartenders Association (IBA), identifiably sporting a long, curling strip of lemon rind. (Full article...)
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The French martini is a vodka-based cocktail. It was invented in the 1980s at one of Keith McNally's New York City bars. It next appeared on the drinks menu at McNally's Balthazar in SoHo in 1996. The cocktail was produced during the 1980s–1990s cocktail renaissance.

It is not a true martini, but is one of many drinks that incorporate the term martini into their names. The key ingredient that makes a martini "French" is Chambord, a black raspberry liqueur that has been produced in France since 1685. (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 Barracuda cocktail

The barracuda is an alcoholic cocktail based on gold rum, Galliano liqueur, pineapple juice, fresh lime juice and topped with Prosecco, according to International Bartenders Association specified ingredients. (Full article...)
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The sidecar is a cocktail traditionally made with brandy (usually cognac), orange liqueur (Cointreau, Grand Marnier, dry curaçao, or a triple sec), and lemon juice. It became popular in Paris and London in the early 1920s. Common modifications of the original recipe are a sugar rim, added sugar syrup, and an orange twist or lemon twist. (Full article...)
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The Singapore sling is a gin-based sling cocktail from Singapore. This long drink was developed in 1915 by Ngiam Tong Boon (traditional Chinese: 嚴崇文; simplified Chinese: 严崇文; pinyin: Yán Chóngwén; Wade–Giles: Yen Ch'ung-wen), a bartender at the Long Bar in Raffles Hotel, Singapore. It was initially called the gin sling. (Full article...)
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Traditional Irish coffee

Irish coffee (Irish: caife Gaelach) is a caffeinated alcoholic drink consisting of Irish whiskey, hot coffee and sugar, which has been stirred and topped with cream (sometimes cream liqueur). The coffee is drunk through the cream. (Full article...)
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A glass and bottle of “Jiugui” (酒鬼) brand baijiu

Baijiu (Chinese: 白酒; pinyin: báijiǔ; lit. 'white (clear) liquor'), or shaojiu (simplified Chinese: 烧酒; traditional Chinese: 燒酒; pinyin: shāojiǔ; lit. 'burning liquor'), 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 and 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...)
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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...)
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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 most typical of 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 dark rum

Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak. Rum originated in the Caribbean in the 17th century, but today it is produced in nearly every major sugar-producing region of the world, such as the Philippines, where Tanduay Distillers, the largest producer of rum worldwide, has its headquarters.

Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, iced ("on the rocks"), or used for cooking, but are now commonly consumed with mixers. Premium rums are made to be consumed either straight or iced. (Full article...)
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A bee's knees cocktail made with gin, 1:1 honey syrup, and lemon juice

A bees knees (or bee's knees) is a Prohibition era cocktail made with gin, fresh lemon juice, and honey. It is served shaken and chilled, often with a lemon twist.

The name comes from prohibition-era slang meaning "the best". (Full article...)
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Bottles of legally produced poitín

Poitín (Irish pronunciation: [ˈpˠɛtʲiːnʲ]), anglicized as poteen (/pəˈt(ʃ)iːn, pɒˈtiːn/) or potcheen, is a traditional Irish distilled beverage (40–90% ABV). Former common names for Poitín were "Irish moonshine" and "mountain dew". It was traditionally distilled in a small pot still and the term is a diminutive of the Irish word pota, meaning "pot". In accordance with the Irish Poteen/Irish Poitín technical file, it can only be made from cereals, grain, whey, sugar beet, molasses and potatoes. (Full article...)

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... 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?
... 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"?

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This is a Good article, an article that meets a core set of high editorial standards.

Lemon drop

A lemon drop is a vodka-based cocktail that has a lemony, sweet and sour flavor, prepared using vodka, triple sec, and fresh lemon juice. It has been described as a variant of, or as "a take on", the vodka martini, but is in fact closer to a white lady variant. It is typically prepared and served straight up – chilled with ice and strained.

The drink was invented sometime in the 1970s by Norman Jay Hobday, the founder and proprietor of Henry Africa's bar in San Francisco, California. Variations of the drink exist, such as blueberry and raspberry lemon drops, and some recipes that call for simple syrup. It is served at some bars and restaurants in the United States, and in such establishments in other areas of the world. (Full article...)

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The following are images from various liquor-related articles on Wikipedia.

Image 1A row of alcoholic beverages – in this case, spirits – in a bar (from Liquor)
Image 2This fruity, blended piña colada is typical of many rum-based cocktails. (from List of cocktails)
Image 3A pisco sour (from List of cocktails)
Image 4A B-52 (from List of cocktails)
Image 5An old whiskey still (from Liquor)
Image 6A martini cocktail (from List of cocktails)
Image 7Map 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.
  Wine
  Beer
  Spirits
(from Liquor)
Image 8Abandoned 19th-century vodka distillery in Estonia (from Liquor)
Image 9These flaming cocktails illustrate that some liquors will readily catch fire and burn. (from Liquor)
Image 10A mojito served in Slovakia (from List of cocktails)
Image 11A Queen Mary beer cocktail: beer, grenadine and maraschino cherries (from List of cocktails)
Image 12Mulled wine steeping (Swedish glögg) (from List of cocktails)
Image 13A cosmopolitan (from List of cocktails)
Image 14Some single-drink liquor bottles available in Germany (from Liquor)
Image 15A Ramos gin fizz (from List of cocktails)
Image 16An illustration of brewing and distilling industry methods in England, 1858 (from Liquor)
Image 17Distillation equipment used by the 3rd century alchemist Zosimos of Panopolis, from the Byzantine Greek manuscript Parisinus graecus 2327. (from Liquor)
Image 18A display of various liquors in a supermarket (from Liquor)
Image 19A grasshopper (from List of cocktails)
Image 20A martini is a classic gin-based cocktail. (from List of cocktails)
Image 21Viru Valge, an Estonian vodka (from Liquor)
Image 22A piña colada (from List of cocktails)