Portal:Liquor

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Introduction

Liquor (/ˈlɪkər/ LIK-ər, sometimes hard liquor), spirits, distilled spirits, or spiritous liquor are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. While the word liquor ordinarily refers to distilled alcoholic spirits rather than drinks produced by fermentation alone, it can sometimes be used more broadly to refer to any alcoholic beverage (or even non-alcoholic ones produced by distillation or some other practices, such as the brewed liquor of a tea).

The distillation process concentrates the alcohol, so the resulting condensate has an increased 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 United Kingdom. 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. (Full article...)

Selected article -

Whisky Galore! is a 1949 British comedy film produced by Ealing Studios, starring Basil Radford, Bruce Seton, Joan Greenwood and Gordon Jackson. It was the directorial debut of Alexander Mackendrick; the screenplay was by Compton Mackenzie, an adaptation of his 1947 novel Whisky Galore, and Angus MacPhail. The story—based on a true event, the running aground of the SS Politician—concerns a shipwreck off a fictional Scottish island, the inhabitants of which have run out of whisky because of wartime rationing. The islanders find out the ship is carrying 50,000 cases of whisky, some of which they salvage, against the opposition of the local Customs and Excise men.

It was filmed on the island of Barra; the weather was so poor that the production over-ran its 10-week schedule by five weeks, and the film went £20,000 over budget. Michael Balcon, the head of the studio, was unimpressed by the initial cut of the film, and one of Ealing's directors, Charles Crichton, added footage and re-edited the film before its release. Like other Ealing comedies, Whisky Galore! explores the actions of a small insular group facing and overcoming a more powerful opponent. An unspoken sense of community runs through the film, and the story reflects a time when the British Empire was weakening.

Whisky Galore! was well received on release. It came out in the same year as Passport to Pimlico and Kind Hearts and Coronets, leading to 1949 being remembered as one of the peak years of the Ealing comedies. In the US, where Whisky Galore! was renamed Tight Little Island, the film became the first from the studios to achieve box office success. It was followed by a sequel, Rockets Galore! in 1957. Whisky Galore! has since been adapted for the stage, and a remake was released in 2016. (Full article...)

Selected biography -

Marvin "Popcorn" Sutton (October 5, 1946 – March 16, 2009) was an American Appalachian moonshiner and bootlegger. Born in Maggie Valley, North Carolina, he grew up, lived and died in the rural areas around Maggie Valley and nearby Cocke County, Tennessee. He wrote a self-published autobiographical guide to moonshining production, self-produced a home video depicting his moonshining activities, was the subject of several documentaries, including one that received a Regional Emmy Award, and is the subject of the award-winning biography and photobook The Moonshiner Popcorn Sutton.

Sutton died by suicide in March 2009, aged 62, rather than report to federal prison after being convicted of offenses related to moonshining and illegal firearm possession. Since his death, a new company and associated whiskey brand have been named after him. (Full article...)

General articles -


  • 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 due to having a similar 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...)

  • The Mai Tai (/ˈmaɪ ˈtaɪ/ MYE TYE) 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...)

  • A sherry cobbler is a classic American cocktail made with sherry, sugar and citrus. Its origins are not known in detail, but is believed to have originated sometime in the early 19th century. The earliest known mention is from an 1838 diary of a Canadian traveler to the United States, Katherine Jane Ellice, but it did not gain international name recognition until Charles Dickens included the drink in The Life and Adventures of Martin Chuzzlewit.

    To make the drink, orange and lemon are muddled with simple syrup, sherry is added, and the mixture is shaken with ice in a cocktail shaker and strained into a highball glass filled with crushed ice. Garnishes include mint leaves, raspberry, and orange and lemon slices. It can also be garnished with pineapple wedges or any seasonal berries. Some recipes add pineapple juice. (Full article...)

  • Planter's punch

    Planter's punch is an IBA Official Cocktail made of Jamaican rum, fresh lime juice, and sugar cane juice. The cocktail originated in Jamaica.

    The September 1878 issue of the London magazine Fun listed the recipe as follows: (Full article...)

  • A glass and bottle of “Jiugui” (酒鬼) brand baijiu

    Baijiu (Chinese: 白酒; pinyin: báijiǔ; lit. 'white (clear) liquor'), or shaojiu (simplified Chinese: 烧酒; traditional Chinese: 燒酒; pinyin: shāojiǔ; lit. 'burning liquor'), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of qū for fermentation to create a distinct and characteristic flavor profile.

    Baijiu is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern Chinese styles may employ rice and glutinous rice while other Chinese varieties may use wheat, barley, millet, or Job's tears (Chinese: 薏苡; pinyin: yìyǐ) in their mash bills. The qū starter culture used in the production of baijiu is usually made from pulverized wheat grain or steamed rice. (Full article...)

  • The sidecar is a cocktail traditionally made with brandy (usually cognac), orange liqueur (Cointreau, Grand Marnier, dry curaçao, or a triple sec), and lemon juice. It became popular in Paris and London in the early 1920s. Common modifications of the original recipe are a sugar rim, added sugar syrup, and an orange twist or lemon twist. (Full article...)

  • Bottles at a factory in Teotitlán del Valle, Oaxaca

    Mezcal (/mɛˈskæl/ ⓘ, Latin American Spanish: [mesˈkal] ⓘ), sometimes spelled mescal, is a distilled alcoholic beverage made from any type of agave.

    Agaves or magueys are endemic to the Americas and found globally as ornamental plants. The Agave genus is a member of the Agavoideae subfamily of the Asparagaceae plant family which has almost 200 species. Mezcal is made from over 30 Agave species, varieties, and subvarieties. (Full article...)

  • Rusty nail

    A rusty nail is a cocktail made by mixing Scotch whisky with Drambuie in a ratio ranging from 1:1 to 2:1. It is typically served on the rocks in an old-fashioned glass (also known as a rocks glass), though it can be served "up" in a stemmed glass. The cocktail's origin goes back to the 1937 British Industries Fair, but it gained widespread popularity in the 1950s after being endorsed by New York's 21 Club. Its prominence grew further a decade later when it became the go-to cocktail of the Rat Pack. (Full article...)

  • A Sazerac cocktail at the Sazerac Bar, New Orleans, 2024

    The Sazerac is a local variation of a cognac or whiskey cocktail originally from New Orleans, named for the Sazerac de Forge et Fils brand of cognac brandy that served as its original main ingredient. The drink is most traditionally a combination of
    cognac or rye whiskey, absinthe, Peychaud's Bitters, and sugar, although bourbon whiskey is sometimes substituted for the rye and Herbsaint is sometimes substituted for the absinthe. Some claim it is the oldest known American cocktail, with origins in antebellum New Orleans, although drink historian David Wondrich is among those who dispute this, and American instances of published usage of the word cocktail to describe a mixture of spirits, bitters, and sugar can be traced to the dawn of the 19th century. (Full article...)
  • Schnapps (/ʃnɑːps/ ⓘ or /ʃnæps/) or schnaps is a type of alcoholic beverage that may take several forms, including distilled fruit brandies, herbal liqueurs, infusions, and "flavored liqueurs" made by adding fruit syrups, spices, or artificial flavorings to neutral grain spirits.

    The English loanword "schnapps" is derived from the colloquial German word Schnaps [ʃnaps] ⓘ (plural: Schnäpse), which is used in reference to spirit drinks.
    The word Schnaps stems from Low German and is related to the German term "schnappen", meaning "snap", which refers to the spirit usually being consumed in a quick slug from a small glass (i.e., a shot glass). (Full article...)

  • Bottles of legally produced poitín

    Poitín (Irish pronunciation: [ˈpˠʊtʲiːnʲ]), 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 be made only from cereals, grain, whey, sugar beet, molasses and potatoes. (Full article...)

  • Canchanchara

    The Canchanchara is an IBA official cocktail made with Cuban aguardiente, honey, and fresh lime juice. (Full article...)

  • 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 sprigs or lime wedges are used to garnish the glass. (Full article...)

  • 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...)

  • The piña colada (/ˌpiːn.jə koʊ.ˈlɑː.də, -.nə-, -kə.-/; Spanish: piña [ˈpi.ɲa], "pineapple", and colada [ko.ˈla.ða], "strained") is a cocktail made with rum, cream of coconut, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both. The drink originated in Puerto Rico. (Full article...)

  • Stinger cocktail served over ice in a rocks glass

    A stinger is a duo cocktail made by adding crème de menthe to brandy (although recipes vary). The cocktail's origins can be traced to the United States in the 1890s, and the beverage remained widely popular in America until the 1970s. It was seen as a drink of the upper class, and has had a somewhat wide cultural impact. (Full article...)

  • The IBA Tiki is a tiki cocktail made with a blend of rums, amaretto, Frangelico, maraschino, passion fruit purée, pineapple juice, lime juice, and muddled ginger. Invented by Cuban bartender Diosmel Mendoza Medrano in 2022, it has been recognized by its namesake International Bartenders Association (IBA) as an official cocktail since 2024. (Full article...)

  • A Moscow mule is a cocktail made with vodka, ginger beer, and lime juice; garnished with a slice or wedge of lime. The drink, being a type of buck, is sometimes called vodka buck. It is properly 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...)

  • Kir is a French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine.

    In France it is usually drunk as an apéritif before a meal or snack. Originally made with Bourgogne Aligoté, a Burgundy white wine, today it is made with various white wines throughout France, according to the region and the barkeeper. Many prefer a white Chardonnay-based Burgundy, such as Chablis. (Full article...)

  • A typical fernet con coca from Argentina, and also spread to adjacent areas in Southern South America

    Fernet con coca (Spanish: [feɾˈne(ð) koŋ ˈkoka], "Fernet and Coke"), also known as fernando, its diminutive fernandito (Spanish: [feɾnanˈdito]), or several other nicknames, is a long drink of Argentine origin consisting of the Italian amaro liqueur fernet and cola, served over ice. Although typically made with Fernet-Branca and Coca-Cola, several amaro brands have appeared in Argentina since its popularization, as well as ready-to-drink versions.

    The cocktail first became popular among the youth of the college town of Córdoba, in the 1980s and—impulsed by an advertising campaign led by Fratelli Branca—its consumption grew in popularity during the following decades to become widespread throughout the country, surpassed only by that of beer and wine. It is now considered a cultural icon of Argentina and is especially associated with its home province Córdoba, where the drink is most consumed. The drink is so popular in Argentina that the nation consumes more than 75% of all fernet produced. The cocktail can also be found in some of its bordering countries, such as Uruguay. (Full article...)

  • 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-US-fluid-ounce (350 to 410 ml) 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...)

  • The between the sheets is a cocktail consisting of white rum (or other light rum), cognac, triple sec, and lemon juice. When made with gin, instead of rum and cognac, it's called a "maiden's prayer". (Full article...)

  • 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...)

Did you know -

  • ... that instead of drinking liquor with prospective clients, Arthur Harrison Motley sent them notes written in red pencil crayon, 10,000 times a year?
  • ... that Governor of Svalbard Håkon Balstad was described as a "roaring bull of a man with a fabulous capacity for raw liquor"?
  • ... that a liquor-drinking celebrity goat named Ioiô won an election for city councilman in Fortaleza?
  • ... that the former Natick station building became the basement of a liquor store?

Good article -

This is a Good article, an article that meets a core set of high editorial standards.
A "mermaid" at the Sip 'n Dip

The Sip 'n Dip Lounge is a tiki bar in Great Falls, Montana, US, opened in 1962, when Polynesian themes were popular. It has survived to the present day with its tiki theme intact. Located inside a local motel that was considered modern and trendy at the time it was built, the Sip 'n Dip is known for having people dressed as mermaids swimming underwater in an indoor swimming pool visible through a window in the bar. Decorated with a bamboo ceiling and a South Seas theme, the bar featured Patricia "Piano Pat" Sponheim, noted for her unique "jazzy" style, who played piano there from 1963 until her death in May 2021.

The mermaid concept was introduced in 1995 when there was a revival of the tiki fad and was the brainchild of the bar's current owner who wanted to add a "fun factor". It became popular, particularly for Montana, a landlocked northern state where a tropical tiki theme is unexpected. Beginning in 2003, the bar began to gain prominence outside Montana, when the magazine GQ listed the lounge in its list of the top ten bars in the world, ranking it as the "#1 bar...worth flying for". The bar usually employs six women, who wear mermaid outfits designed and hand-made by the bar's manager, Sandra Johnson-Thares. Mermen were brought back in 2016, having previously appeared on occasion from the late 1990s to 2004. (Full article...)

Selected image -

Bloody Mary cocktails

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