Portal:Liquor

Distilled beverages at a bar The Liquor Portal Liquor shelves at a hotel

Introduction

A cocktail glass

Swan necked copper pot stills in the Glenfiddich distillery

Liquor (/ˈlɪkər/ LIK-ər) is an alcoholic drink produced by distillation of grains, fruits, vegetables, or sugar, that have already gone through alcoholic fermentation. Other terms for liquor include: spirit, distilled beverage, 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 common 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 a flavored liquor 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 -

Rehydrating with drinking water before going to bed or during hangover may relieve dehydration-associated symptoms such as thirst, dizziness, dry mouth, and headache.

Hangover remedies consist of foods, dishes, and medicines, that have been described as having a theoretical potential for easing or alleviating symptoms associated with the hangover. (Full article...)

List of selected articles

Selected biography -

Doctor James C. "Jim" Crow (1789–1856) has sometimes been loosely credited as the perfecter of the sour mash process used in creating bourbon whiskey. There are no historical records pinpointing him as the creator.

Crow, born in Inverness, Scotland, was a chemist-physician, graduated in medicine from Edinburgh University in 1822. He moved from Philadelphia to Kentucky in 1823 and began working for a distiller, utilizing his scientific and medical training. (Full article...)

List of selected biographies
Eva Ekeblad Jack Daniel 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 Popcorn Sutton Dale DeGroff

General articles -

Image 1

A Grasshopper is a sweet, mint-flavored, after-dinner drink. The name of the drink derives from its green color, which comes from crème de menthe. A bar in the French Quarter of New Orleans, Louisiana, Tujague's, claims the drink was invented in 1918 by its owner, Philip Guichet. The drink gained popularity during the 1950s and 1960s throughout the American South. (Full article...)
Image 2
The old fashioned is an IBA official cocktail in the "unforgettables" category.

The IBA official cocktails are cocktails recognised by the International Bartenders Association (IBA) to be the most requested recipes. (Full article...)
Image 3

The Casino is an IBA official cocktail made with gin, maraschino liqueur, orange bitters and fresh lemon juice.

This version of the Casino Cocktail first appears in 1909, in The Reminder (3rd edition) by Jacob A. Didier. (Full article...)
Image 4

A Clover Club cocktail is a shaken cocktail consisting of gin, lemon juice, raspberry syrup, and egg white. The egg white acts as an emulsifier, forming the drink's characteristic foamy head. (Full article...)
Image 5

Mojito (/moʊˈhiːtoʊ/; Spanish: [moˈxito]) is a traditional Cuban punch. The cocktail often consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, soda water, and mint. Its combination of sweetness, citrus, and herbaceous mint flavors is intended to complement the rum, and has made the mojito a popular summer drink.

When preparing a mojito, fresh lime juice is added to sugar (or to simple syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. Finally, the drink is topped with crushed ice and sparkling soda water. Mint leaves and lime wedges are used to garnish the glass. (Full article...)
Image 6

The last word is a gin-based Prohibition-era cocktail originally developed at the Detroit Athletic Club. While the drink eventually fell out of favor, it enjoyed a renewed popularity after being rediscovered by the bartender Murray Stenson in 2004 during his tenure at the Zig Zag Café and becoming a cult hit in the Seattle area. (Full article...)
Image 7

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 8
Slivovitz from (clockwise) Croatia, Czechia, Hungary and Serbia

Slivovitz is a fruit spirit (or fruit brandy) made from damson plums, often referred to as plum spirit (or plum brandy). Slivovitz is produced in Central, Eastern and Southern Europe, both commercially and privately. Primary producers include Serbia, Bulgaria, Czechia, Greece, Hungary, Italy, North Macedonia, Poland, Romania, Bosnia and Herzegovina, Slovakia, Slovenia, Croatia, and Ukraine. In the Balkans, slivovitz is considered a kind of rakia. In Central Europe it is considered a kind of pálinka (Austria, Czechia, Hungary, Poland, Slovakia, Ukraine—pálenka, or Greece, Romania and Italy-pălincă), and similar to Romanian țuică, corresponding to the distilled spirits category.
UNESCO put it in a UNESCO Intangible Cultural Heritage Lists in 2022 on request of the country of geographic origin Serbia. (Full article...)
Image 9

A horse's neck is an American cocktail recognised by the IBA, identifiably sporting a long, curling strip of lemon rind. (Full article...)
Image 10

The espresso martini, also known as a vodka espresso, is a cold caffeinated alcoholic drink made with espresso, coffee liqueur, and vodka. It is not a true martini as it contains neither gin nor vermouth, but is one of many drinks that incorporate the term martini into their names. (Full article...)
Image 11
Eisbock beer (12% alcohol) created via freeze distillation of doppelbock beer. Barrels of beer were originally left outdoors to partially freeze, then the ice removed.

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

The Paradise is an IBA official cocktail, and is classified as a "pre-dinner" drink, an apéritif.

The earliest known in-print recipe for the Paradise Cocktail was written by Harry Craddock in 1930. This cocktail is prepared using gin, apricot brandy (apricot liqueur), and orange juice in a 2:1:1 ratio, with a splash of lemon juice. (Full article...)
Image 13

The Mai Tai /ˈmaɪ ˈtaɪ/ 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 14
Two kinds of Arrack from Sri Lanka

Arrack is a distilled alcoholic drink typically produced in India, 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.

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. 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 15
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...)
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The boulevardier cocktail is an alcoholic drink composed of whiskey, sweet vermouth, and Campari. Its creation is ascribed to Erskine Gwynne, an American-born writer who founded a monthly magazine in Paris called Boulevardier, which appeared from 1927 to 1932.

The boulevardier is similar to a Negroni, sharing two of its three ingredients. It is differentiated by its use of bourbon whiskey or rye whiskey as its principal component instead of gin. (Full article...)
Image 17

The Trinidad Sour is an IBA official cocktail. Unusually for a cocktail, it uses Angostura bitters as a base spirit rather than as a flavoring, the bitters being the single largest component of the drink in its IBA formulation. (Full article...)
Image 18
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 ounce 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...)
Image 19
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. (Full article...)
Image 20

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 21

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...)
Image 22

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 23
The Long Island iced tea was named for its visual resemblance to non-alcoholic iced tea.

The Long Island iced tea, or Long Island ice tea, is an IBA official cocktail, typically made with vodka, tequila, light rum, triple sec, gin, and a splash of cola. Despite its name, the cocktail does not typically contain iced tea, but is named for having the same amber hue as iced tea.

The drink has a much higher alcohol concentration (approximately 22 percent) than most highball drinks due to the relatively small amount of mixer. (Full article...)
Image 24

The Martinez is a classic cocktail that is widely regarded as the direct precursor to the Martini. It serves as the basis for many modern cocktails, and several different versions of the original exist. These are generally distinguished by the accompaniment of either Maraschino or Curacao, as well as differences in gin or bitters. (Full article...)
Image 25

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 Bacardí; 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...)

Did you know -

... that one-sixth of all liquor establishments in Bombay were attacked in the 1921 Prince of Wales riots?
... 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 WNJU, a Spanish-language television station serving New York City, was the first in the United States to air a hard-liquor advertisement?

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 Bacardí; 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

Selected image -

Johnnie Walker Scotch whisky

Scotch whisky

Johnnie Walker Scotch whisky

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General images -

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

Garnishes

Various cocktail garnishes

Image 1Cocktail olive (from Cocktail garnish)
Image 2Carrot, celery, lemon, and olives (from Cocktail garnish)
Image 3Orange, mint, and lime (from Cocktail garnish)
Image 4Raspberry (from Cocktail garnish)
Image 5Lime twist (from Cocktail garnish)
Image 6Maraschino cherry (from Cocktail garnish)
Image 7A 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 8Shrimp (from Cocktail garnish)
Image 9Pineapple wedge (from Cocktail garnish)
Image 10Lemon slice (from Cocktail garnish)

List articles

Producers

Stub articles

The following stub articles can be expanded.

Bartending stubs
Distilled drink stubs
Mixed drink stubs
Whisky stubs

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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