How to drink a liquor?

What is the liquor? Where and when was this drink recipe invented? How to use it correctly? You will learn about this from this article.

A liquor is an alcoholic drink created on the basis of sweet fruit and berry juices, herbal infusions with roots and spices. As a rule, the drink contains from 15 to 75% of ethyl alcohol. The sugar content is from 25 to 60%. The production of liquors for the purpose of sale began during the Middle Ages, during the search for an elixir of life. Today this drink is produced in all corners of the world.

1
Types

There are 3 main types of liquors:

strong - alcohol content is from 35 to 45%;
dessert - from 25 to 30%;
creamlings with a fortress of 15-23%.

The first samples of liquor are strong. In the middle of the XX century. Industrial production of dense and sweet creamers began. Emulsion drinks are allocated into a separate group. Their distinctive features:

egg or cream base (with high fat content);
fortress;
sugar percentage of more than 15%;
opacity.

2
How to use?

In order to open all the fullness of the taste of the drink, you need to know about the rules of its use:

liquors related to sweet categories should be served as a digestive dessert; Bitter on the contrary, before the start of the meal, as an aperitif;
the volume of the vessel in which the liquor is poured is 25 ml (a crem on an elongated leg;
the temperature of the submitted liquor should fluctuate from 12 to 20 s;
liquors related to sweet categories are served to traditional hot drinks: custard tea, coffee, as well as as accompaniment to fresh fruits;
dJs are customary to drink with one sip. The aftertaste is characterized by softness and heat;
it is not customary to combine liquors with the smoking process of cigarettes or tobacco.

3
Methods

There are 4 basic ways to use the liquor:

undiluted;
in diluted;
liquor + other alcoholic drink;
laker as a cocktail ingredient.

4
Unscuted

In the process of eating a pristine, undiluted liquor, you can fully feel the original taste and aroma of the DJ.

5
Diluted

In diluted form. The fortress, sweetness, the degree of bitterness and the astringic of the diluted drink are reduced, therefore, these characteristics of the drink can be adjusted in accordance with personal tastes.
As ingredients for diluting liquors, you can use:

water (with and without gas);
milk and dairy products;
fruit juices;
hot chocolate.

As a rule, expensive liquors are diluted with non -carbonated water; Milk and dairy products are added to chocolate, coffee or creamy drinks. They refresh the taste, and reduce the percentage of sugar in the liquor citrus and cherry juices. Baileys (Baileys, Sheridan’s) do not combine acidic juices because Under the influence of acid, cream is folded.

6
Liquor + other alcoholic drink

Gluckers are consumed in a mix with strong drinks: vodka, gin, rum, etc. Thanks to this combination, the percentage of sugar content in the liquor decreases, the drink is characterized by strength and original aroma. The highest degree of harmony of taste is achieved by mixing a liquor with the type of alcohol, on the basis of which it is prepared, for example, “Cointreau” with an alcohol base + vodka; “Baileys” with whiskey + Irish whiskey.