Likeur

Likeur, also spelled liqueur, is a sweet alcoholic beverage flavored with fruits, herbs, nuts, spices, or cream. It is typically made by infusing or macerating flavorings in a base spirit and adding sugar, resulting in a product that is often sweeter and lower in alcohol than the base distillate. Liqueurs are distinct from plain spirits, bitters, and fortified wines, because of their added flavors and sweetness.

Production usually starts with a base alcohol such as a neutral grain spirit, wine spirit, or brandy. Flavorings are extracted by infusion, maceration, percolation, or, less commonly, distillation. After flavor development, sugar syrup is blended in to achieve the desired sweetness. Some liqueurs incorporate dairy to create cream liqueurs. Colorings or natural dyes may also be used. Many liqueurs are aged briefly to harmonize their flavors.

Common categories include fruit liqueurs (for example Limoncello, Cointreau, and Grand Marnier), herbal or bitter liqueurs (such as Jägermeister), nut and almond liqueurs (Amaretto, Frangelico), and cream liqueurs (Baileys). They are widely used neat, on the rocks, or as ingredients in cocktails and desserts. In some markets, liqueurs are valued for versatility in mixed drinks, while in others they are enjoyed as after-dinner treats.

Storage and shelf life vary, but liqueurs with high sugar and alcohol content are generally long-lasting when stored away from light and heat; cream liqueurs should be refrigerated after opening and consumed within a few days to months depending on the product.