Portal:Liquor

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The Liquor Portal

Introduction

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...)

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Pouring soju into a soju glass

Soju (/ˈsoʊdʒuː/; Korean: 소주; Hanja: 燒酒) is a clear and colorless Korean distilled alcoholic beverage, traditionally made from rice, but later from other grains and has a flavor similar to vodka.It is usually consumed neat. Its alcohol content varies from about 12.5% to 53% alcohol by volume (ABV), although since 2007 low alcohol soju below 20% has become more popular.

Traditionally, most brands of soju are produced in the Andong region, but also in other regions and countries. While soju was traditionally made from the rice, South Korean ethanol producers replace rice with other starch, such as cassava due to significantly lower capital costs. Soju often appears similar to several other East Asian liquors while differing in alcohol contents. (Full article...)

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John Walker (born 1805, Kilmarnock–1857) was a Scottish grocer, who originated what would become one of the world's most famous whisky brand names, Johnnie Walker, despite the fact he was himself a teetotaler. (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 Samuel Bronfman Popcorn Sutton Dale DeGroff

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Image 1

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...)
Image 2

A Mary Pickford is a Prohibition Era cocktail made with white rum, fresh pineapple juice, grenadine, and Maraschino liqueur. It is served shaken and chilled, often with a Maraschino cherry. (Full article...)
Image 3

The Mai Tai (/ˈmaɪ ˈtaɪ/ MYE TYE) is a cocktail made of rum, Curaçao liqueur, orgeat syrup, and lime juice. It is one of the characteristic cocktails in Tiki culture. (Full article...)
Image 4

Tommy's margarita as it is served at Tommy's

Tommy's margarita is a variant of the margarita cocktail that uses agave nectar instead of triple sec. It is recognized by the IBA as a new era drink. (Full article...)
Image 5

A cosmopolitan garnished with a lemon twist

A cosmopolitan, or, informally, a cosmo, is a cocktail made with vodka, Cointreau, cranberry juice, and freshly squeezed or sweetened lime juice.

The cosmopolitan is a member of the Gimlet family of cocktails. Though often presented far differently, the cosmopolitan also bears a likeness in composition to the kamikaze shooter. (Full article...)
Image 6

Cognac brandy in a typical snifter

Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with caramel colouring to imitate the effect of aging, and some are produced using a combination of aging and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from south-western France.

In a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit (fruit brandy). These products are also called eau de vie (literally "water of life" in French). (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...)
Image 8

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...)
Image 9

The angel face is a cocktail made from gin, apricot brandy and Calvados in equal amounts.

The cocktail first appears in the Savoy Cocktail Book compiled by Harry Craddock in 1930. (Full article...)
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The New York sour is an IBA official cocktail. Largely similar to the whiskey sour, the New York sour adds a float of dry red wine to the drink. (Full article...)
Image 11

A black Russian cocktail

The Black Russian is a cocktail of vodka and coffee liqueur. It contains 50 ml vodka and 20 ml coffee liqueur, per IBA specified ingredients.

The drink is made by pouring the vodka and coffee liqueur over ice cubes or cracked ice in an old-fashioned glass and stirring. The Black Russian is often garnished with a lemon slice and a Luxardo maraschino cherry on a stick. (Full article...)
Image 12

Classic daiquiri served in a cocktail glass

The daiquiri (/ˈdaɪkəri, ˈdæk-/; Spanish: daiquirí [dajkiˈɾi]) is a cocktail whose main ingredients are rum, citrus juice (typically lime juice), and sugar or other sweetener.

The daiquiri is one of the six basic drinks listed in David A. Embury's classic The Fine Art of Mixing Drinks, which also lists some variations. (Full article...)
Image 13

The Vesper is a cocktail that was originally made of gin, vodka, and Kina Lillet. Since that form of Lillet is no longer produced, modern bartenders need to modify the recipe to mimic the original taste, with Lillet Blanc or Cocchi Americano as a typical substitute.

The drink was popularised by author Ian Fleming (1908–1964) in his 1953 novel Casino Royale, in which the character James Bond invents the recipe and names the cocktail. Fleming's Bond calls it a "special martini", and though it lacks the vermouth that defined a martini in Fleming's day, it is sometimes called a Vesper martini. (Full article...)
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The Monkey Gland is a cocktail of gin, orange juice, grenadine and absinthe created in the 1920s by Harry MacElhone, owner of Harry's New York Bar in Paris, France.

Some recipes substitute absinthe with pastis or Bénédictine. (Full article...)
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A Grasshopper is a sweet, mint-flavored, after-dinner drink named for its green color, which comes from crème de menthe. Tujague's, a bar in the French Quarter of New Orleans, Louisiana, claims its owner Philip Guichet invented the drink in 1918. The drink gained popularity during the 1950s and 1960s throughout the American South. (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 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...)
Image 18

The aviation is a cocktail made with gin, maraschino liqueur, crème de violette and lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass. (Full article...)
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A martini cocktail

A cocktail is a mixed drink typically made with a distilled liquor (such as arrack, brandy, cachaça, gin, rum, tequila, vodka, or whiskey) as its base ingredient that is then mixed with other ingredients or garnishments. Sweetened liqueurs, wine, or beer may also serve as the base or be added. If beer is one of the ingredients, the drink is called a beer cocktail.

Cocktails often also contain one or more types of juice, fruit, honey, milk or cream, spices, or other flavorings. Cocktails may vary in their ingredients from bartender to bartender, and from region to region. Two creations may have the same name but taste very different because of differences in how the drinks are prepared. (Full article...)
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The Penicillin is an IBA official cocktail made with Scotch whisky, ginger, honey syrup, and fresh lemon juice. (Full article...)
Image 21

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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The Ve.n.to is an IBA official cocktail made of Grappa, honey syrup, fresh lemon juice, and chamomile liqueur. (Full article...)
Image 23
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...)
Image 24

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...)
Image 25

Caipirinha

Caipirinha (Portuguese pronunciation: [kajpiˈɾĩɲɐ]) is Brazil's national cocktail, made with cachaça (sugarcane hard liquor), sugar, and lime. The drink is prepared by mixing the fruit and the sugar together, then adding the liquor. (Full article...)

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... 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?
... that one-sixth of all liquor establishments in Bombay were attacked in the 1921 Prince of Wales riots?

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

Christian views on alcohol are varied. Throughout the first 1,800 years of Church history, Christians generally consumed alcoholic beverages as a common part of everyday life and used "the fruit of the vine" in their central rite—the Eucharist or Lord's Supper. They held that both the Bible and Christian tradition taught that alcohol is a gift from God that makes life more joyous, but that over-indulgence leading to drunkenness is sinful. However, the alcoholic content of ancient alcoholic beverages was significantly lower than that of modern alcoholic beverages. The low alcoholic content was due to the limitations of fermentation and the nonexistence of distillation methods in the ancient world. Rabbinic teachers wrote acceptance criteria on consumability of ancient alcoholic beverages after significant dilution with water, and prohibited undiluted wine.

In the mid-19th century, some Protestant Christians moved from a position of allowing moderate use of alcohol (sometimes called "'moderationism") to either deciding that not imbibing was wisest in the present circumstances ("abstentionism") or prohibiting all ordinary consumption of alcohol because it was believed to be a sin ("prohibitionism"). Many Protestant churches, particularly Methodists, advocated abstentionism or prohibitionism and were early leaders in the temperance movement of the 19th and 20th centuries. Today, all three positions exist in Christianity, but the original position of alcohol consumption being permissible remains the most common and dominant view among Christians worldwide, in addition to the adherence by the largest bodies of Christian denominations, such as Anglicanism, Lutheranism, Roman Catholicism, and Eastern Orthodoxy. (Full article...)

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Lemon drop (cocktail) The Glenlivet distillery Alcoholic beverages in Oregon Rum and Coke Black Cat Bar Stork Club 5-8 Club Caesar (cocktail) Gypsy Restaurant and Velvet Lounge Sip 'n Dip Lounge Lutz Tavern Whiskey Rebellion

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Campari

Campari is an alcoholic liqueur, considered to be an apéritif

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General images - show new batch

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

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