Liquor
From The Art and Popular Culture Encyclopedia
(Difference between revisions)
| Revision as of 14:00, 5 October 2011 Jahsonic (Talk | contribs) ← Previous diff |
Revision as of 10:13, 3 September 2017 Jahsonic (Talk | contribs) Next diff → |
||
| Line 1: | Line 1: | ||
| {{Template}} | {{Template}} | ||
| - | '''Apéritifs''' and '''digestifs''' are [[Distilled beverage|alcoholic drink]]s that are normally served with [[meal]]s. | + | A '''distilled beverage''', '''liquor''', or '''spirit''' is an [[alcoholic beverage]] containing [[ethanol]] that is produced by [[distillation|distilling]] (i.e., [[Concentration|concentrating by distillation]]) ethanol produced by means of [[Ethanol fermentation|fermenting]] grain, fruit, or vegetables. This excludes undistilled fermented beverages such as [[beer]], [[wine]], and [[Cider|hard cider]]. |
| - | An apéritif (also spelled aperitif) is usually served before a meal to stimulate the appetite. This is contrasting with digestifs, which are served at the end of a meal to aid [[digestion]], although modern medicine discredits this supposed aid in digestion. Apéritif, by extension, is the name of the snack that can precede the meal, and all the food that can come with the drink. | + | The term '''hard liquor''' is used in North America to distinguish distilled beverages from undistilled ones (implicitly weaker). |
| - | This includes an [[Amuse-bouche]], such as [[cracker (food)|cracker]]s, [[cheese]], [[pâté]], or [[olive]]s. This French word is derived from the Latin verb ''aperire'', which means “to open.” | + | |
| - | If a digestif is a [[bitters]], it will contain bitter or [[carminative]] herbs, which are thought to aid digestion. Digestifs, which are usually taken straight ([[Straight up (bartending)|neat]]), generally contain more alcohol than apéritifs. Common choices are [[Amaro (drink)|amari]], [[bitters]], [[brandy]], [[grappa]], [[Kräuterlikör|herbal liqueur]], [[limoncello]], [[ouzo]], [[tequila]], and [[whisky]]. | + | ==See also== |
| + | *[[Absinthe]] | ||
| + | *[[Aguardiente]] | ||
| + | *[[Alcoholic beverage]] | ||
| + | *[[Arak (drink)|Arak]] | ||
| + | *[[Arrack]] | ||
| + | *[[Baijiu]] / [[Shōchū]] / [[Soju]] | ||
| + | *[[Brandy]] | ||
| + | *[[Cachaça]] | ||
| + | *[[Eau de vie]] | ||
| + | *[[Er guo tou]] | ||
| + | *[[Fenny]] | ||
| + | *[[Gin]] (and [[Jenever]]) | ||
| + | *[[Horilka]] | ||
| + | *[[Liquor store]] | ||
| + | *[[Mezcal]] | ||
| + | *[[Moonshine]] | ||
| + | *[[Neutral grain spirit]] | ||
| + | *[[Pisco]] | ||
| + | *[[Poitín]] | ||
| + | *[[Rakia]] | ||
| + | *[[Rum]] | ||
| + | *[[Schnapps]] | ||
| + | *[[Tequila]] | ||
| + | *[[Vodka]] | ||
| + | *[[Whisky]] | ||
| - | Some [[wine]]s (usually [[fortified wine]]s) are served as digestifs — for example, [[sherry]], [[port wine|port]], and [[Madeira wine|madeira]]. | ||
| - | |||
| - | ==History== | ||
| - | The apéritif was introduced in 1846, when a French chemist, [[Joseph Dubonnet]], created a [[Dubonnet|wine-based drink]] as a means of delivering malaria-fighting [[quinine]]. The medicine was a bitter brew, so he developed a formula of herbs and spices to mask quinine's sharp flavor, and it worked so well that the recipe has remained well-guarded ever since. French Foreign Legion soldiers made use of it in mosquito-infested Northern Africa. Joseph's wife was so fond of the drink that she had all her friends try it, and its popularity spread. | ||
| - | |||
| - | Some say{{Who|date=July 2011}} that the concept of drinking a small amount of alcohol before a meal dates back to the [[ancient Egypt]]ians. Main records{{Which?|date=July 2011}}, however, show that the apéritif first appeared in 1786 in [[Turin]], [[Italy]], when [[Antonio Benedetto Carpano]] invented [[vermouth]] in this city. In later years, vermouth was produced and sold by such well-known companies as [[Martini (vermouth)|Martini]], [[Cinzano]], and [[Gancia]]. | ||
| - | |||
| - | [[Image:Aperitif for five.jpg|thumb|left|Five glasses of apéritif.]] | ||
| - | |||
| - | Apéritifs were already widespread in the 19th century in Italy, where they were being served in fashionable cafes in Rome, Venice, Florence, Milan, Turin, and Naples. Apéritifs became very popular in Europe in the late 19th century. The popularity in Europe crossed the Atlantic and by 1900, they were also commonly served in the United States. The apéritif recrossed the Atlantic in the 1970s: the habit of a substantial food offering with the purchase of a drink during "Happy Hour" in the United States pushed the development of a more food-heavy apéritif in Italy as well. In Spain and in some countries of [[Latin America]], apéritifs have been a staple of [[Tapa (food)|tapas cuisine]] for centuries. | ||
| - | |||
| - | ==Types== | ||
| - | There is no single alcoholic drink that is always served as an apéritif. [[Fortified wine]], [[liqueur]], and [[Champagne (wine)|dry champagne]] are probably the most common choices. | ||
| - | |||
| - | * In France, the apéritif varies from region to region, although [[pastis]] and [[Sirop de Picon|Picon]] are the most common. | ||
| - | * In Italy, [[vermouth]] or [[Amaro (drink)|amaro]] may be served. Popular brands of bitters are [[Byrrh]], [[Campari]], [[Cinzano]], and [[Suze (drink)|Suze]]. | ||
| - | * In Greece, [[ouzo]] is a popular choice. | ||
| - | * In the [[Eastern Mediterranean]], [[Arak (drink)|arak]] is served with [[meze]]. | ||
| - | |||
| - | ==See also== | ||
| - | *[[Bitters]] | ||
| - | *[[Hors d'œuvre]] | ||
| {{GFDL}} | {{GFDL}} | ||
Revision as of 10:13, 3 September 2017
|
Related e |
|
Featured: |
A distilled beverage, liquor, or spirit is an alcoholic beverage containing ethanol that is produced by distilling (i.e., concentrating by distillation) ethanol produced by means of fermenting grain, fruit, or vegetables. This excludes undistilled fermented beverages such as beer, wine, and hard cider.
The term hard liquor is used in North America to distinguish distilled beverages from undistilled ones (implicitly weaker).
See also
- Absinthe
- Aguardiente
- Alcoholic beverage
- Arak
- Arrack
- Baijiu / Shōchū / Soju
- Brandy
- Cachaça
- Eau de vie
- Er guo tou
- Fenny
- Gin (and Jenever)
- Horilka
- Liquor store
- Mezcal
- Moonshine
- Neutral grain spirit
- Pisco
- Poitín
- Rakia
- Rum
- Schnapps
- Tequila
- Vodka
- Whisky
Unless indicated otherwise, the text in this article is either based on Wikipedia article "Distilled beverage" or another language Wikipedia page thereof used under the terms of the GNU Free Documentation License; or on research by Jahsonic and friends. See Art and Popular Culture's copyright notice.
