What is the difference between liquor and liqueur?
What is the difference between liquor and liqueur?
A liquor is an alcoholic drink that is distilled from grains or plants, such as rum, vodka, gin or whiskey.
A liqueur is a sweet or herbal alcoholic drink that is made from fruit, herbs, flowers, nuts or spices plus (usually) sugar and a spirit such as grain alcohol, vodka or rum. Liqueurs can be served as before or after-dinner drinks and used in desserts. Many liqueurs are made in France, such as Cassis (made with black currants), Chartreuse (made from plants and flowers) or Pastis (flavored with anise seeds).
The mint julep has been the traditional drink of the Kentucky Derby for nearly a century. Learn the how to make this classic cocktail by watching this video by Handmade TV.
Recipe: Classic Mint Julep (Cookthink)
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A simple syrup is truly simple -- just sugar dissolved in boiling water. The water-sugar ratio varies, but the standard is two parts water to one part sugar.
Simple syrup is a bartender's staple; it's easier to swirl in a liquid than it is to add sugar directly, because the granules don't need to dissolve. Simple syrup is also handy to have on hand to sweeten iced tea or coffee. The syrup will keep almost indefinitely if stored in a tightly sealed bottle in the fridge.
Simple syrups are used to soak cakes, poach fruit, sweeten frostings and make candy. You can flavor the syrup by adding any number of other ingredients -- ginger, orange or lemon zest, mint, basil, rosemary, lavender. Just put them in once the water boils right before adding the sugar, and strain them out before bottling.
When mixing cocktails, herbs and/or fruit are often mashed or ground -- muddled -- with sugar in the bottom of a glass before adding the liquid ingredients to intensify their flavors. You can muddle with a spoon or a pestle-like tool called a muddler.
A classic example of a muddled drink is the Mojito, in which mint and sugar cubes are mashed together before adding light rum, lime juice and club soda.
Related Article: Why do we bruise herbs? (Cookthink)
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