To understand the taste of a particular alcoholic beverage should be well versed in the culture of its use. The same is true for liquors. In this article we will talk how to drink liqueurs in different ways. There are several universal rules, which it is desirable to know before you open the bottle. Any liqueur can be drunk:
1. In its purest form. A great option for those who want to try the original flavor. By choosing this method, don’t forget about the following:
- sweet liquors are served for dessert as a digestif (liquor after the main meal), bitter – for an aperitif (before meals);
- need a glass 25 ml, similar to ramekin (capacity for sweet dishes) with a long stem;
- the correct serving temperature (serving) – 12-20°C (liquor should be cool, not cold);
- sweet liqueurs can be served with tea or coffee, these drinks go well with fruit;
- most liqueurs drink in one gulp, because of this after a SIP, you receive a soft, warm finish;
- liqueurs don’t mix with tobacco and cigars.
2. Diluted. This method allows to reduce the fortress, to reduce the sweetness, bitterness or astringency, balancing the taste in its sole discretion. Dilute liquor can be water (carbonated or non-carbonated mineral water), ice, milk, cream, ice cream, hot chocolate or juices. The proportions are selected individually.
Water and ice do not spoil the taste, perfectly reducing the fortress. Elite liquors diluted with water only without gas. The addition of dairy products is appropriate for beverages based on chocolate, coffee, cocoa or cream.
To get refreshing and not cloying flavor, in liqueurs made by adding orange juice. More over other citrus fruits or unsweetened juices such as lemon or cherry.
Attention! Acidic juices cannot be added to cream liqueurs such as “Bailey” and “Sheridan’s”, as the acid instantly minimizes the cream, making the drink unsuitable for consumption.
3. In combination with another alcohol. Liqueurs mixed with whiskey, vodka, gin, rum, brandy or cognac. It turns out not so sweet but at the same time strong and aromatic drink.
Suggest to add the liqueur alcohol on the basis of which it is made. For example, “Cointreau” insist on pure alcohol, so it is best to dilute the vodka. In the “Baileys” add the whiskey, making this liqueur goes well with Irish whiskeys. “Lawyer” is diluted with aged brandy or cognac.
4. In cocktails. Approximately 30% of all alcoholic drinks contain at least one liquor that can be used as a basis, flavoring or syrup. However, often it turns out a completely different drink. The preparation of one of the most famous cocktail “piña colada” shown in the video.