Liqueurs

In search of the elixir of life, medieval monks were constantly experimenting with infusions of berry juices and aromatic herbs with the addition of roots or spices. They often added honey since many medicinal herbs have a bitter taste. This is how the first liqueurs appeared, which in those days were called elixirs and were prepared by the monks from various medicinal and aromatic plants.

Over several centuries, the hard work of these liqueur creators led to the appearance of some real masterpieces. The liqueur world is highly characterized by the presence of these inventors, the authors. We will never know who first distilled vodka or whiskey, whereas the author, place and date of creation are accurately recorded for almost all liqueurs.

Only the ripest fruit is used to produce the highest quality liqueurs, and only the juiciest fruit will result in a good drink. Typically, fruit liqueurs are designed for consumption within one year from their date of manufacture: After that they start to turn black, their color fades and they acquire an unpleasant taste. Liqueurs are not stored in the cold because they can turn muddy.

The world of fruit liqueurs is unusually broad. The fruits and berries used most often in the manufacture of liqueurs are blackcurrant, raspberry, strawberry, cherry, mulberry and blueberry.

In the West, liqueurs made from mango, papaya, bananas, passionfruit, kiwi fruit, lychee and other tropical fruits are widespread. In Western Europe, creams and eggnogs are popular; they are made from egg yolks, sugar and vinjak, which is a special kind of brandy produced in the Balkans. In recent years, peach flavors have come into fashion and are used in many well-known brands. Lemon is valued less by liqueur producers because of its sour taste.

Today, the consumption of liqueur at lunch or dinner, as in the last century, has gone out of fashion. But they are added to the many cocktails that are served as aperitifs. Liqueurs can also be drunk neat, with water or ice, or used to complement desserts.

Liqueurs are divided into strong, dessert and creams. The first group includes the very first liqueurs. These infusions were created by monks, alchemists, confectioners and druggists on a base of plants, fruit peel and aromatic substances. The final category of liqueurs, creams, appeared relatively recently, in the early 1970s, in Ireland. Creams are made on a base of natural cream, with very thick viscous texture and a very sweet taste.

The alcohol content in liqueur ranges from 15 percent to 40 percent, depending on the method of preparation. It is easy to make your own liqueur from any fruit, by leaving it in vodka or pure alcohol for several weeks. By filtering the liquid and adding sugar, you can get your own version of plum, blackcurrant, raspberry or strawberry liqueur.