Talk:Liqueur

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Conflicting statements about meaning of "cordial"
The second sentence "Liqueurs are also known as cordials in the United Kingdom and Australia. " contradicts to what is said in the article "cordials". Which one is right?

I have only ever heard cordial refer to none-alchoholic drinks (fruit cordial, etc). Darksun 09:54, 25 Aug 2004 (UTC)

Yes, "Many people use the words cordial and liqueur interchangeably" is an ignorant sentence because it's only in parts of the US that people call liquers "cordials". I have changed it. Tilgrieog 06:55, 19 March 2006 (UTC)

Perhaps some distinction can be made on the defined difference between liqueur and cordial, the 1911 britannica's liqueur entry defines cordials as a subset of liqueurs specifically manufactured by the infusion process. This article does mention cordials are manufactured using fruit pulps or juices but that could expanded on a bit explaining that that is called the infusion process and that is the definition of a cordial. I'd make the changes myself but I cant think of the words at the moment. Discordance 09:53, 20 March 2006 (UTC)

Found a contradiction: this article refers to Absinthe in its listing of alcohol content, but the Absinthe article (currently on the main page) states that absinthe is actually a liquor (not a liqueur). Someone who knows anything about this might want to address that. :) --Masamage 00:41, 20 June 2006 (UTC)

I'm not sure if a liqueur really can be defined as a 'sweet alcoholic beverage' -- that definition seems to extend also to non-liqueurs. The basic criterion of a modern liqueur seems to be that it is based on a sugar/alcohol mixture, which is then typically flavoured in different ways. The simplest liqueur mentioned by S. Hahnemann (p. 200, part 1, Der Likörfabrikant, Leipzig, 1785; not mentioned in the wiki article on Samuel Hahnemann, perhaps because it's only a commented and edited and translated extracts from two French works on the manufacture of liqueurs.) is "Göttliches Wasser", also called "eau divine" or "aqua divina", which is simply alcohol (german: Weingeist), water and sugar, without any further flavouring. The strength of the sugar solution seems to have partially used for subclassification, as huiles and cremes are described as considerably sweeter than eaus, at least if I can trust Gaber (Die Likör-Fabrikation, 7. Aufl., 1899). Athulin 13:40, 24 March 2007 (UTC)

Another point: I very much doubt that the 'required at all treaty signings' text is correct. There is a proposed etymology of the term 'ratafia' (a type of liqueur which uses fruit juice as flavouring material) which suggests that it comes from the term 'ratification' (or the corresponding word in latin or french -- see article on 'ratafia'). This hypothesis is probably where that 'requirement' originates. However, as the dictionaries I have checked say 'origin doubtful', I suspect it would be safer to dismiss this particular derivation. The split in meaning between Anglo-Saxon usage (flavoured with nuts, kernels or almonds), and French usage (flavoured with grape juice) is curious. Athulin 13:40, 24 March 2007 (UTC)


 * After having gone over some old German and French liqueur handbooks, I'm beginning to believe that 'ratafia' indicates (or at least indicated) a liqueur manufactured without the use of distillation. Some of these ratafia recipes are very similar to fortified wines (a.k.a. liqueur wines) in that alcohol is added to a fruit juice (along with extra sugar for taste), without any further processing. Athulin (talk) 21:28, 30 December 2007 (UTC)


 * I'm surprised this discussion hasn't been updated since 2007, but I also was instantly dubious of the "...all treaties in the middle ages..." claim. I'm not a regular wikipedia editor, but I'm posting this in hope it may draw some attention through the update logs. This seems like it either needs more detailed citation/verification than an ISBN number, or it needs to be culled. - Random Drunk, 16:00, 26 July 2011 (UTC)

The article mentions "Layered drinks...are attractive". This is rather subjective, shall we change either mentioning this is practice done for aestetic reasons, or perhaps move the section to one of the mixed drink articles. Vbkimber07 (talk) 16:17, 24 December 2007 (UTC)

Deletion vote
All liqueur enthusiasts, please vote here: Articles for deletion/Qi (spirit). Thank you, Badagnani 07:13, 13 June 2006 (UTC)

The statement "Today liqueurs are made in every country of the world" is difficult to believe given the Islamic state of many of the governments in the world. Also, many countries may lack the resources to produce a liqueur. If this is incorrect, please site a few examples a liqueurs made on the Arabian peninsula. I have found none in my limited research.

Arak Razzouk Anise Liqueur is produced in Lebanon. They sell it in BevMo.

pronunciation
How do you correctly pronounce "liqueur"? Does it sound any different than "liquor"?--Crucible Guardian 00:38, 20 June 2006 (UTC)


 * I've usually heard it pronounced "lih-KOOR," as opposed to "LIH-ker." --Masamage 00:43, 20 June 2006 (UTC)


 * In the UK I've heard it pronounced "lih-KYOOR" or sometimes "lih-KER". 217.155.116.125 13:02, 20 June 2006 (UTC)


 * Heh, looks like we're both right. --Masamage 18:59, 20 June 2006 (UTC)


 * "li-kyoor" with second syllable pronounced like the word "cure" Angryafghan 22:18, 22 August 2006 (UTC)

Headings
The article is slightly disorganised. I suggest someone puts in headings e.g. 'Teminolory', 'History', 'Types of liqueur', 'Uses' and reorganises it a bit. 217.155.116.125 13:04, 20 June 2006 (UTC)

Merge tag
No, I don't think that this article should be merged with cordial, as they are different species. --Bob 23:33, 20 June 2006 (UTC)
 * Is cordial a type of liqueur? The reason for the proposed merge is that I don't see much of a difference between the two.  (I should admit that I drink neither.)  Thanks, GChriss 05:33, 21 June 2006 (UTC)
 * Maybe alcoholic cordials (that I've never heard of) are called liquers, but non-alcoholoc cordials themselves are more ubiquitous, and are not called liquers. --Bob 18:31, 21 June 2006 (UTC)
 * I found this page helpful. I'm still not sure what recommendation to provide -- there seems to be significant regional differences.  Thanks, GChriss 20:44, 21 June 2006 (UTC)
 * In that case, IMO no merge should take place, but a link to liquer be placed at the top of the cordial article to placate the American audience. --Bob 00:05, 22 June 2006 (UTC)
 * Ok, done for both pages. Feel free to tweak. Thanks, GChriss 03:21, 22 June 2006 (UTC)

Candy based liqueur trend
I've noticed a recent trend in bars involving candy or chocolate based 'liqueurs'. I'm not sure how you would classify them (i.e. whether they classify as liqueurs). They seem to be referred to mostly as infused vodkas, lolly infusions, or the name of the candy followed by the word vodka (eg. Skittles Vodka), or simply as the name of the candy (eg. Redskins). I'm also not aware of any that are mass produced or distributed. It seems that bar tenders usually make their own, whilst they can also be made at home.

Some examples are: I've also heard of using other lollies like Milkos, Toffee Apples (which are similar to Redskins, only a different flavour), musk sticks, and a few other kinds of candy.
 * Redskins: made by disolving Allen's Redskins (raspberry flavoured candy) in vodka.
 * Skittles: made by disolving individual colours of Skittles in vodka. The result is then decantered through filter paper to remove a kind of gum that forms, prior to bottling.
 * Mars Bar: made by disolving Mars Bars in vodka.

I'm just interested in what you guys think. I'm not sure that these are notable enough to include on List of liqueurs page, but may be notable enough to be mentioned briefly as a trend in this article. More research is likely to be needed. I'm not sure how widespread this trend is, though it seems pretty prominent in Australia.

As it is more of a popular culture thing most of the online references I've found have been blogs and discussion boards. You made need to use ctrl+f to find the references on the pages.

http://forums.vogue.com.au/showthread.php?p=3273532 - Redskins, Toffee Apples, Jelly Beans, Jelly Babies.

http://www.teknoscape.com.au/forums/printthread.php?t=22974 - Musk sticks, Fruit tingles, Redskins, Skittles.

http://aaron.blogdns.org/?page_id=116 - Redskins.

http://aaron.blogdns.org/?page_id=100 - Skittles.

http://www.glenferriehotel.com.au/entertainment.html - A bar selling Redskins.

http://www.zacharyssydney.com.au/drink.asp - Bar selling a cocktail using their own Redskin infused vodka.

Tinkstar1985 06:55, 21 February 2008 (UTC)

Liqueurs need to contain a certain amount of alcohol and a certain amount of sugar, at least. Just what the amounts are differs from country to country, but in general seems to be from 100 grams sugar per litre and up, and 15% vol. alcohol and up. (This is taken from the EU regulations. Older sources generally start much higher.) The EU regulations also stipulate that the flavouring substances must be either natural or nature-identical, and there are probably more tricky details to find if you care to dive into the bureaucratese of http://faolex.fao.org/docs/pdf/eur35727.pdf. That may cause problems for candy: some contain substances that don't fit the definition. Of course, there are regulations that apply to non-EU countries as well -- I haven't tried to hunt them down, though. There are also other forms of flavoured spirit drinks than liqueurs: the 'ansatzschnäpse' of Germany, for instance. Some only lack the necessary sugar. Athulin (talk) 17:05, 26 February 2008 (UTC)

Removal of references from List of liqueurs
See Talk:List of liqueurs, and comment there if you wish. Badagnani (talk) 02:26, 26 March 2009 (UTC)

File nominated for deletion on commons
The file c:File:Candela-Mamajuana-Bottle.jpg has been nominated for deletion on Commons Reason: Derivative works, c:COM:PACKAGING, above c:COM:TOO. Deletion request: link Message automatically deposited by a robot - -Harideepan (talk) 07:28, 3 March 2018 (UTC).

Nonsense in lead
This is pure bollocks: "In some areas of the United States and Canada, liqueurs are referred to as cordials or schnapps." Cordials and schnapps are liqueurs, as are apéritifs and digestifs, and various other sorts. This has nothing to do with US and Canadian English; you're more likely to encounter many of these terms in the UK than in NAm, and they're all French except schnapps, which is German. — SMcCandlish ☏ ¢ 😼  21:07, 30 July 2018 (UTC)


 * But cordial is fruit concentrate to most people i thought Cloaker416 (talk) 00:23, 31 July 2018 (UTC)
 * Hmm. I see that Squash (drink) is sometimes referred to as cordial as a mass-noun in British English. Maybe that particular term should be clarified here. But the idea that schnapps is a generic NAm term for liqueur is clearly nonsense, and the article needs sections on liqueur types (WP:SUMMARYSTYLE for the most part, since we already have articles like Schnapps and Apéritif and digestif to link to with  in the summary sections.  — SMcCandlish ☏ ¢ 😼  15:43, 31 July 2018 (UTC)
 * I've added more info on the different usages. Lenina Libera (talk) 17:17, 31 July 2018 (UTC)