Portal:Liquor

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...)

Selected article -

Heaven Hill Distilleries, Inc. is a private, American family-owned and operated distillery founded in 1935 and headquartered in Bardstown, Kentucky, that produces and markets the Heaven Hill brand of Kentucky Straight Bourbon Whiskey and a variety of other distilled spirits.

Its current distillery facility, called the Heaven Hill Bernheim distillery, is in Louisville, Kentucky. It is the seventh-largest alcohol supplier in the United States, the second-largest holder of bourbon whiskey inventory in the world, the largest, independent, family-owned and operated producer and marketer of distilled spirits in the United States, and the only large family-owned distillery company headquartered in Kentucky (not counting Brown-Forman Corporation, which is publicly traded but more than two-thirds family-controlled, or Sazerac Company, which is family-owned but headquartered in Louisiana). (Full article...)

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Selected biography -

William Gooderham Sr. (August 29, 1790 – August 20, 1881) was a British-born Canadian distiller, businessman, and banker. He was a founder of the Gooderham and Worts distillery. (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 Lewis Rosenstiel John Philip Wiser John Walker (grocer) Samuel Bronfman Popcorn Sutton Dale DeGroff

General articles -

Image 1

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 2

The boulevardier cocktail is an alcoholic drink composed of whiskey, sweet vermouth, and Campari. It originated as an obscure cocktail in late 1920s Paris, and was largely forgotten for 80 years, before being rediscovered in the late 2000s as part of the craft cocktail movement, rapidly rising in popularity in the 2010s as a variant of the negroni, and becoming an IBA official cocktail in 2020. (Full article...)
Image 3

A classic 2:1 Manhattan, made with a whisky, sweet vermouth, bitters and a cherry

A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. While rye is the traditional whiskey of choice, other commonly used whiskies include Canadian whisky, bourbon, blended whiskey, and Tennessee whiskey. The cocktail is usually stirred with ice then strained into a chilled cocktail glass and garnished traditionally with a maraschino cherry. A Manhattan may also be served on the rocks in a lowball glass.

The whiskey-based Manhattan is one of five cocktails named for a New York City borough. It is closely related to the Brooklyn cocktail, which uses dry vermouth and Maraschino liqueur in place of the Manhattan's sweet vermouth, and Amer Picon in place of the Manhattan's angostura bitters. (Full article...)
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Akvavit or aquavit (/ˈɑːkwəviːt, -və-/; also akevitt in Norwegian; aquavit in English) is a distilled spirit that is principally produced in Scandinavia, where it has been produced since the 15th century. Akvavit is distilled from grain or potatoes and is flavoured with a variety of herbs. It is also popular in Northern Germany.

Akvavit gets its distinctive flavour from spices and herbs, and the dominant flavour must (according to the European Union) come from a distillate of caraway and/or dill seed. It typically contains 40% alcohol by volume, or 80 proof (U.S.). The EU has established a minimum of 37.5% ABV for akvavit to be named as such. (Full article...)
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A brandy crusta is an IBA Official Cocktail made of brandy, Maraschino Luxardo, curaçao, fresh lemon juice, sugar syrup, and Angostura bitters.

The cocktail, named for the crust of sugar on the rim, was invented by Joseph Santini, a bartender in New Orleans at his bar, Jewel of the South. (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...)
Image 7

Two kinds of Arrack from Sri Lanka

Arrack is a distilled alcoholic drink typically produced in Sri Lanka and Southeast Asia, made from the fermented sap of coconut flowers or sugarcane, and also with grain (e.g. red rice) or fruit depending upon the country of origin. It is sometimes spelled arak, or simply referred to as 'rack or 'rak. It is not to be confused with the anise-flavored distilled spirit called arak or araq. In many parts of India arrack is colloquially known as "desi daru".

There are two primary styles of arrack that are very different from one another: Batavia arrack is often clear in color but has a flavor profile more similar to dark rum, with a distinctive "funk" or "hogo" imparted to it from fermented red rice. Sri Lankan (Ceylon) arrack, by contrast, is a more refined and subtle spirit. It has hints of cognac and rum character and a wealth of delicate floral notes. Both styles are also made "in house" by local citizenry and can be more akin to moonshine in their presentation. (Full article...)
Image 8
A gin fizz is the best-known cocktail in the fizz family. A gin fizz contains gin, lemon juice, and sugar, which are shaken with ice, poured into a tumbler and topped with carbonated water. The drink is similar to a Tom Collins, with a possible distinction being a Tom Collins historically used "Old Tom gin" (a slightly sweeter precursor to London Dry Gin), whereas the kind of gin historically used in a gin fizz is unknown.

Simple variations on the gin fizz are
- Silver fizz – addition of egg white
- Golden fizz – addition of egg yolk
- Royal fizz – addition of whole egg
- Diamond fizz – sparkling wine instead of carbonated water, more commonly known as a "French 75".
- Green fizz – addition of a dash of green crème de menthe
(Full article...)
Image 9

Spicy Fifty variation

A Spicy Fifty is a cocktail containing vanilla-flavored vodka with elderflower cordial, lime juice, honey syrup, and red chili pepper. To prepare, the ingredients are added to a cocktail shaker and shaken with ice. The chili optionally can be muddled in the base of the shaker. More chili can be added to make it spicier. The drink is then double-strained into a chilled cocktail glass. A whole pepper is used as garnish sitting at the rim of the glass. The drinker should be cautioned against eating the pepper.

The Spicy Fifty cocktail was added to the list of IBA official cocktails in 2020 in the new era drink category. (Full article...)
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A liquor store is a retail business that predominantly sells prepackaged alcoholic beverages, including liquors (typically in bottles), wine or beer, usually intended to be consumed off the store's premises. Depending on region and local idiom, they may also be called an off-licence (in the UK and Ireland), off-sale (in parts of Canada and the US), bottle shop, bottle store (South Africa) or, colloquially, bottle-o (in Australia, New Zealand and parts of Canada), liquor store (in Canada, the US, Australia and New Zealand) or other similar terms. A very limited number of jurisdictions have an alcohol monopoly. In US states that are alcoholic beverage control (ABC) states, the term ABC store may be used. (Full article...)
Image 11
Freeze distillation is a misnomer, because it is not distillation but rather a process of enriching a solution by partially freezing it and removing frozen material that is poorer in the dissolved material than is the liquid portion left behind. Such enrichment parallels enrichment by true distillation, where the evaporated and re-condensed portion is richer than the liquid portion left behind.

Ethanol and liquid water are completely miscible, but ethanol is practically insoluble in water ice. That means almost pure water ice can be precipitated from a lean ethanol-water mixture by cooling it sufficiently. The precipitation of water ice from the mixture enriches ethanol in the remaining liquid phase. The two phases can then be separated by filtration or decanting. The temperature at which water ice starts to precipitate depends on the ethanol concentration. Consequently, at a given temperature and ethanol concentration, the freezing process will reach an equilibrium at a specific ratio of water ice and enriched ethanol solution with a specific ethanol concentration. The temperatures and mixing ratios of these phase equilibria can be read from the phase diagram of ethanol and water. The maximum enrichment of ethanol in the liquid phase is reached at the eutectic point of ethanol and water, approximately 92.4 weight-% ethanol at -123 °C. (Full article...)
Image 12

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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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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A mint julep served in the traditional silver cup

Mint julep is an alcoholic cocktail, consisting primarily of bourbon, sugar, water, crushed or shaved ice, and fresh mint. As a bourbon-based cocktail, it is associated with the American South and the cuisine of the Southern United States in general, in particular as a symbol of the Kentucky Derby. (Full article...)
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The Tuxedo is an IBA Official Cocktail composed of gin, dry Vermouth, orange bitters, maraschino and Absinthe.

Related to the martini, the Tuxedo has had many variations since its inception in the 1880s. The cocktail is named after the Tuxedo Club in Orange County, New York where it was first mixed. Tuxedo Park, the planned community where the club was built, is itself a derivation of the Lenape word tucseto. The form of menswear by the same name originated at the same country club around the same time. (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...)
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Sex on the beach

A sex on the beach is an alcoholic cocktail containing vodka, peach schnapps, orange juice and cranberry juice. It is an International Bartenders Association Official Cocktail. (Full article...)
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Peruvian pisco sour

A pisco sour is an alcoholic cocktail of Peruvian origin that is traditional to both Peruvian and Chilean cuisine. The drink's name comes from pisco, a brandy which is its base liquor, and the cocktail term sour, implying sour citrus juice and sweetener components. The Peruvian pisco sour uses Peruvian pisco and adds freshly squeezed lime juice, simple syrup, ice, egg white, and Angostura bitters. The Chilean version is similar, but uses Chilean pisco and Pica lime, and excludes the bitters and egg white. Other variants of the cocktail include those created with fruits like pineapple or plants such as coca leaves.

Although the preparation of pisco-based mixed beverages possibly dates back to the 1700s, historians and drink experts agree that the cocktail as it is known today was invented in the early 1920s in Lima, the capital of Peru, by the American bartender Victor Vaughen Morris. Morris left the United States in 1903 to work in Cerro de Pasco, a city in central Peru. In 1916, he opened Morris' Bar in Lima, and his saloon quickly became a popular spot for the Peruvian upper class and English-speaking foreigners. The oldest known mentions of the pisco sour are found in newspaper and magazine advertisements, dating to the early 1920s, for Morris and his bar published in Peru and Chile. The pisco sour underwent several changes until Mario Bruiget, a Peruvian bartender working at Morris' Bar, created the modern Peruvian recipe for the cocktail in the latter part of the 1920s by adding Angostura bitters and egg whites to the mix. (Full article...)
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A Moscow mule is a cocktail made with vodka, ginger beer and lime juice, garnished with a slice or wedge of lime, and a sprig of mint. The drink, being a type of buck, is sometimes called vodka buck. It is popularly served in a copper mug, which takes on the cold temperature of the liquid.

Some public health advisories recommend copper mugs with a protective coating (such as stainless steel) on the inside and the lip, to reduce the risk of copper toxicity. (Full article...)
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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 21

French 75 is a cocktail made from gin, champagne, lemon juice, and sugar. It is also called a 75 Cocktail, or in French simply a Soixante Quinze (Seventy Five).

The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris—later Harry's New York Bar—by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun. (Full article...)
Image 22

The Rusty nail

A rusty nail is a cocktail made by mixing Scotch whisky with Drambuie in a 1:1 to 2:1 ratio. A rusty nail is most commonly served on the rocks in an old-fashioned glass (a.k.a. a rocks glass), although it can also be served "up" in a stemmed glass. Its origin goes back to the 1937 British Industries Fair, but it did not become popular until the 1950s endorsement by New York's Club 21 and its recognition by popular culture as the go-to cocktail of the Rat Pack a decade later. (Full article...)
Image 23

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 24

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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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...)

Did you know -

... 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"?

Good article -

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

Rum and Coke, or the Cuba libre (/ˌkjuːbə ˈliːbreɪ/ KEW-bə LEE-bray, Spanish: [ˈkuβa ˈliβɾe]; literally "Free Cuba"), is a highball cocktail consisting of cola, rum, and in many recipes lime juice on ice. Traditionally, the cola ingredient is Coca-Cola ("Coke") and the alcohol is a light rum such as Bacardi; however, the drink may be made with various types of rums and cola brands, and lime juice may or may not be included.

The cocktail originated in the early 20th century in Cuba, after the country won independence in the Spanish–American War. It subsequently became popular across Cuba, the United States, and other countries. Its simple recipe and inexpensive, ubiquitous ingredients have made it one of the world's most-popular alcoholic drinks. Drink critics often consider the drink mediocre, but it has been noted for its historical significance. (Full article...)

List of Good articles
Lemon drop (cocktail) The Glenlivet distillery Alcoholic beverages in Oregon Black Cat Bar Stork Club 5-8 Club Caesar (cocktail) Gypsy Restaurant and Velvet Lounge Sip 'n Dip Lounge Lutz Tavern Christian views on alcohol Whiskey Rebellion

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Liquor

Local distilled beverages at the market in a village below Mount Popa in Myanmar

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General images -

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

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

Garnishes

Various cocktail garnishes

Image 1Cocktail olive (from Cocktail garnish)
Image 2Lime twist (from Cocktail garnish)
Image 3Raspberry (from Cocktail garnish)
Image 4A whiskey sour, served in a coupe glass, is garnished with a spiral of lemon peel and two maraschino cherries on a cocktail pick, along with drops of bitters swirled into the foam (from egg white) atop the drink. (from Cocktail garnish)
Image 5Lemon slice (from Cocktail garnish)
Image 6Orange, mint, and lime (from Cocktail garnish)
Image 7Pineapple wedge (from Cocktail garnish)
Image 8Maraschino cherry (from Cocktail garnish)
Image 9Carrot, celery, lemon, and olives (from Cocktail garnish)
Image 10Shrimp (from Cocktail garnish)

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Bartending stubs
Distilled drink stubs
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Related WikiProjects

WikiProject Agriculture
WikiProject Beer
WikiProject Food and Drink
WikiProject Spirits (semi-active)
Wikiproject Wine (semi-active)

WikiProject Bartending (Inactive)
WikiProject Breakfast (inactive)
Wikiproject Bacon (inactive)

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